Rum Barrel
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==Recipes== | ==Recipes== | ||
| − | '''Rum Barrel''' | + | '''Beachcomber Rum Barrel''' |
''From Don the Beachcomber, Hollywood, Calif.'' | ''From Don the Beachcomber, Hollywood, Calif.'' | ||
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| − | '''Barrel | + | '''Barrel o' Rum''' |
''From the Mai Kai, Ft. Lauderdale, Fla.'' | ''From the Mai Kai, Ft. Lauderdale, Fla.'' | ||
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Combine all ingredients in a blender for 5 seconds and serve in highball glass. | Combine all ingredients in a blender for 5 seconds and serve in highball glass. | ||
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| + | '''Steve's Rum Barrel''' | ||
| + | ''From Steve Crane's Kon Tiki restaurant chain, 1961'' - per "Beachbum Remixed" by [[Jeff Berry]] | ||
| + | |||
| + | *3/4 oz Fresh lime juice | ||
| + | *3/4 oz Orange juice | ||
| + | *3/4 oz Grapefruit juice | ||
| + | *3/4 oz Unsweetened pineapple juice | ||
| + | *1/2 oz Passion fruit syrup | ||
| + | *1/2 oz Honey mix (*) | ||
| + | *2 oz Dark Jamaican rum | ||
| + | *2 oz Light Puerto Rican rum | ||
| + | *1 dash Angostura bitters | ||
| + | *6 drops Pernod | ||
| + | *3 drops Almond extract | ||
| + | *4 oz crushed ice | ||
| + | |||
| + | Put everything into a blender and blend at high speed for 5 seconds. Pour unstrained into a rum barrel mug or other large vessel. Garnish with a spiral cut orange peel. Add ice to fill. | ||
[[Category:Rum Cocktails]] | [[Category:Rum Cocktails]] | ||
[[Category:Tiki Drinks]] | [[Category:Tiki Drinks]] | ||
Latest revision as of 17:40, 20 August 2010
A tropical cocktail invented at Don the Beachcomber.
[edit] Recipes
Beachcomber Rum Barrel From Don the Beachcomber, Hollywood, Calif.
- 1 oz Fresh Lime Juice
- 1 oz Fresh Grapefruit Juice
- 1 oz Orange Juice
- 1 oz Pineapple Juice
- 1 oz Honey Mix (*)
- 1 oz Light Rum
- 1 oz Gold Rum
- 2 oz Demerara Rum
- 1 tsp Falernum
- 1 tsp Pimento Dram
- 6 drops Pernod
- 6 drops Grenadine
- Dash Angostura Bitters
- 8 oz Crushed Ice
Combine all ingredients, blend for 5 seconds and serve in a highball glass. (*) Honey Mix: 2 parts honey, 1 part water. Mix, heat (but don't boil) and then let cool before using.
Barrel o' Rum
From the Mai Kai, Ft. Lauderdale, Fla.
- 2 oz Bacardi Silver rum
- 2 oz Appleton rum
- 2 oz Lime juice
- 2 oz Orange juice
- 2 oz Grapefruit juice
- 2 oz Passion fruit syrup
- 1 teaspoon honey
- splash soda
- 2 - 6 dashes Angostura bitters
Combine all ingredients in a blender for 5 seconds and serve in highball glass.
Steve's Rum Barrel
From Steve Crane's Kon Tiki restaurant chain, 1961 - per "Beachbum Remixed" by Jeff Berry
- 3/4 oz Fresh lime juice
- 3/4 oz Orange juice
- 3/4 oz Grapefruit juice
- 3/4 oz Unsweetened pineapple juice
- 1/2 oz Passion fruit syrup
- 1/2 oz Honey mix (*)
- 2 oz Dark Jamaican rum
- 2 oz Light Puerto Rican rum
- 1 dash Angostura bitters
- 6 drops Pernod
- 3 drops Almond extract
- 4 oz crushed ice
Put everything into a blender and blend at high speed for 5 seconds. Pour unstrained into a rum barrel mug or other large vessel. Garnish with a spiral cut orange peel. Add ice to fill.
