Beachcomber's Rum Barrel

Beachcomber's Rum Barrel image

Serve in

a Rum barrel mug or pint glass glass...
2 fl oz Bacardi Carta Blanca light rum
2 fl oz Smith & Cross Pot Still Jamaican rum
1 fl oz Freshly squeezed orange juice
1 fl oz Fresh pressed pineapple juice
1 fl oz Freshly squeezed pink grapefruit juice
¾ fl oz Freshly squeezed lime juice
½ fl oz Honey syrup
¼ fl oz Giffard Grenadine Syrup
¼ fl oz St. Elizabeth Allspice Dram
¼ fl oz Velvet Falernum
fl oz La Fee Parisienne absinthe
1 dash Angostura Aromatic Bitters
  • Display recipe in:

How to make:

BLEND all ingredients with 12oz scoop crushed ice and serve with straws.

Garnish:

Pineapple wedge, Luxardo Maraschino cherry & mint sprig

Comment:

A foamy head hides a tasty (and be warned) rum laced, tangy fruity drink.

About:

Created by Ernest Raymond Beaumont-Gantt, A.K.A. Don The Beachcomber at his bar in Hollywood, California, USA.

Buy ingredients

Buy direct from The Whisky Exchange

This ingredient is not currently available for purchase through The Whisky Exchange
Rum light white
This ingredient is not currently available for purchase through The Whisky Exchange
Pineapple juice
This ingredient is not currently available for purchase through The Whisky Exchange
Allspice pimento dram
£13.15
Makes this drink 93.33 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

×
  • Welcome to
  • Receive updates packed with drinks, bars and cocktails content
  • Please confirm you are over 21 years old and enter your email
  • No thanks, continue to diffordsguide.com
CSS revision 66013d6