Author: Oriol Elias
- 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
- Put everything in a blender.
- Blend for 5 seconds with 1 cup of crushed ice.
- Pour unstrained in a rum barrel mug or a large snifter.
- Add more crushed ice to fill.
- Garnish with a mint sprig and a slice of lime with a marraschino cherry speared with a bamboo stick.
It's a twist of the Steve's Rum Barrel published on the book Beachbum Berry Remixed (pag.155).
Recipe by Rum, Tiki Drinks & More... at https://www.threeofstrong.com/rum-barrel-challenge-2015/
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