Rum Barrel

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.