Beachcomber's Rum Barrel

Beachcomber's Rum Barrel image
Serve in
a Rum barrel mug or pint glass glass...
2 shot Bacardi Carta Blanca light rum BUY
2 shot Pot still Jamaican rum
1 shot Freshly squeezed orange juice
1 shot Fresh pressed pineapple juice
1 shot Freshly squeezed pink grapefruit juice
¾ shot Freshly squeezed lime juice
½ shot Honey sugar syrup
¼ shot Pomegranate / grenadine syrup (2:1)
¼ shot Allspice pimento dram liqueur
¼ shot Taylor's Velvet Falernum liqueur
shot La Fee Parisienne absinthe BUY
1 dash Angostura Aromatic Bitters BUY
  • 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.

Origin:

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

More about this cocktail

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