Garnish:
Pineapple wedge, Luxardo Maraschino cherry & mint sprig
How to make:
BLEND all ingredients with 6oz scoop crushed ice and serve with straws.
| 2 fl oz | Bacardi Carta Blanca light rum |
| 2 fl oz | Overproof pot still rum |
| 1 fl oz | Orange juice (freshly squeezed) |
| 1 fl oz | Pineapple juice (fresh pressed) |
| 1 fl oz | Grapefruit juice (pink) |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Honey sugar syrup |
| 1/4 fl oz | Giffard Grenadine syrup |
| 1/4 fl oz | Pimento dram liqueur |
| 1/4 fl oz | Difford's Falernum liqueur |
| 1/6 fl oz | La Fée Parisienne absinthe |
| 1 dash | Angostura Aromatic Bitters |
Read about cocktail measures and measuring.
Review:
A foamy head hides a tasty (and be warned) rum laced, tangy fruity drink.
History:
Adapted from a drink created by Ernest Raymond Beaumont-Gantt, A.K.A. Don The Beachcomber at his bar in Hollywood, California, USA.
Nutrition:
There are approximately 460 calories in one serving of Rum Barrel (by Donn Beach).
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Join the Discussion
... comment(s) for Rum Barrel (by Donn Beach)
You must log in to your account to make a comment.