Rum Barrel

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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'''
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''From Steve Crane's Kon Tiki restaurant chain, 1961'' - per "Beachbum Remixed" by [[Jeff Berry]]
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*3/4 oz Fresh lime juice
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*3/4 oz Orange juice
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*3/4 oz Grapefruit juice
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*3/4 oz Unsweetened pineapple juice
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*1/2 oz Passion fruit syrup
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*1/2 oz Honey mix (*)
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*2 oz Dark Jamaican rum
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*2 oz Light Puerto Rican rum
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*1 dash Angostura bitters
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*6 drops Pernod
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*3 drops Almond extract
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*4 oz crushed ice
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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]]

Revision as of 01:26, 14 April 2010

A tropical cocktail invented at Don the Beachcomber.

Recipes

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 of 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.

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