Beachcomber's Rum Barrel

Beachcomber's Rum Barrel image

Serve in

Rum barrel mug or pint glass...
2 fl oz Bacardi Carta Blanca Superior White Rum (37.5%)
2 fl oz Smith & Cross Traditional 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 Sirop Grenadine (Grenadine Syrup)
¼ fl oz St. Elizabeth Allspice Dram
¼ fl oz John D. Taylor's Velvet Falernum Liqueur
fl oz La Fée Parisienne Absinthe Superieure
1 dash Angostura Aromatic Bitters
  • 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.

Nutrition:

399 Calories

Buy ingredients

Buy direct from The Whisky Exchange

This ingredient is not currently available for purchase through The Whisky Exchange
Allspice pimento dram
£14.25
Makes this drink 93.33 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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