Beachcomber's Rum Barrel

Beachcomber's Rum Barrel image

Serve in

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.


Pineapple wedge, Luxardo Maraschino cherry & mint sprig


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


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

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