Serve in aRum barrel mug or pint glass
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||Pink grapefruit juice (freshly squeezed)|
|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.
A foamy head hides a tasty (and be warned) rum laced, tangy fruity drink.
Adapted from a drink created by Ernest Raymond Beaumont-Gantt, A.K.A. Don The Beachcomber at his bar in Hollywood, California, USA.
One serving of Rum Barrel (by Donn Beach) contains 460 calories.