Rum Barrel Challenge 2015

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The Rum Barrel is a very popular and strong tiki drink, every tiki bar or polynesian restaurant has a different version of it, for that reason, this past weekend’s challenge was very interesting, we had a very good drink  to try a lot of strong rums on it and made a lot of twists and own versions of the barrel…It was a great experimental tiki time and a great opportunity to show our barrel mugs collection!!!!

The first recipe of the Rum Barrel was from the Ports O’Call in Tucson (Arizona) circa 1960…but for my first submission I prefered to make a twist on another classic version of it: Steves’s Rum Barrel. It’s the Steve Crane’s version for the Kon Tiki chain in 1961 and call for: 3/4 oz lime juice, 3/4oz orange juice, 3/4oz grapefruit juice, 3/4oz pineapple juice, 1/2oz passion fruit syrup, 1/2oz honey mix, 2oz dark jamaican rum, 2 oz white puerto rican rum, 1 dash Angostura bitters, 6 drops Pernod and 3 drops almond extract.

Well, my first submission was inpired on it butI did it with 4 overproof rums and call it Bald Bastard Barrel!!!And I used for it my Trader Sam’s barrel mug!

5.0 from 1 reviews
Bald Bastard Barrel
 
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Ingredients
  • ¾oz lime juice
  • ¾oz orange juice
  • ¾oz grapefruit juice
  • ¾oz pineapple juice
  • ½oz Passion fruit syrup
  • ½oz Honey mix
  • 1oz Rum Nation White Jamaica Pot Still
  • 1oz Wood's 100 Old Navy Rum
  • 1oz Lemonhart 151 Demerara
  • 1oz Gunroom Navy Rum
  • 6 drops Bittermens Elemakule Tiki Bitters
  • 1 dash Angostura Bitters
  • 6 drops Pernod
  • 3 drops Almond Extract
Instructions
  1. Put everything in a blender.
  2. Blend for 5 seconds with 1 cup of crushed ice.
  3. Pour unstrained in a rum barrel mug or a large snifter.
  4. Add more crushed ice to fill.
  5. Garnish with a mint sprig and a slice of lime with a marraschino cherry speared with a bamboo stick.
Notes
It's a twist of the Steve's Rum Barrel published on the book Beachbum Berry Remixed (pag.155).

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My second submission was a free version of a Rum Barrel made with Rougaroux Rums, a great rums from the Donner-Peltier Distillers in Thibodaux (Louisiana). In a few weeks I’ll write a great post about Rougaroux Rums. I called it Rougaroux Rum Barrel and I serve it in my Smuggler’s Cove rum barrel mug!!!

5.0 from 1 reviews
Rougaroux Rum Barrel
 
Author:
Ingredients
  • 1oz Lime juice
  • 1oz Grapefruit juice
  • 1oz Orange juice
  • 1oz Pineapple juice
  • ¾oz Passion fruit syrup
  • ¾oz Cinnamon syrup
  • 2oz Rougaroux Full Moon Dark Rum
  • 2oz Rougaroux Sugarshine Rum
  • 1dash The Bitter Truth Creole Bitters (or Peychaud's Bitters)
Instructions
  1. Put everything in a blender.
  2. Blend for 5 seconds with 1 cup of crushed ice.
  3. Pour unstrained in a rum barrel mug or a large snifter.
  4. Add more crushed ice to fill.
  5. Dust with powdered cinnamon.
  6. Garnish with a mint sprig and a marraschino cherry.

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This #rumbarrelchallenge2015 winner was Jeff Cleveland (@jeffcleveland) and for this weekend the Challenge is #lapulapuchallenge2015.

I’m just drinking my Hero Lapu Lapu…who’s the next????

Cheers!!!!

This post is also available in: Spanish

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