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 | Light white rum (charcoal-filtered 1-4 years old) |
| 2 fl oz | Jamaican-style overproof aged pot still rum |
| 1 fl oz | Orange juice (freshly squeezed) |
| 1 fl oz | Pineapple juice (fresh pressed) |
| 1 fl oz | Pink grapefruit juice (freshly squeezed) |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Honey sugar syrup |
| 1/4 fl oz | Grenadine/pomegranate syrup (2:1) |
| 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:
One serving of Rum Barrel (by Donn Beach) contains 483 calories.
Alcohol content:
- 3.5 standard drinks
- 17.8% alc./vol. (35.6° proof)
- 49 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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