Rum Barrel (by Donn Beach)
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: blend
- Glass: Rum barrel mug or pint glass
- Ice: Crushed ice
- Garnish: Pineapple wedge, Luxardo Maraschino cherry & mint sprig
- ABV: 17%
Ingredients
- Bacardi Carta Blanca light rum — 2 oz (60 ml)
- Overproof pot still rum — 2 oz (60 ml)
- Orange juice (freshly squeezed) — 1 oz (30 ml)
- Pineapple juice (fresh pressed) — 1 oz (30 ml)
- Grapefruit juice (pink) — 1 oz (30 ml)
- Lime juice (freshly squeezed) — ¾ oz (22.5 ml)
- Honey sugar syrup — ½ oz (15 ml)
- Giffard Grenadine syrup — ¼ oz (7.5 ml)
- Pimento dram liqueur — ¼ oz (7.5 ml)
- Difford's Falernum liqueur — ¼ oz (7.5 ml)
- La Fée Parisienne absinthe — ¼ oz (5 ml)
- Angostura Aromatic Bitters — 1 dash
How to make it
- BLEND all ingredients with 6oz scoop crushed ice.
- Serve with straws.
An exotic cocktail with multiple types of rum.
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