Author: Oriol Elias
- 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)
- 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.
- Dust with powdered cinnamon.
- Garnish with a mint sprig and a marraschino cherry.
Recipe by Rum, Tiki Drinks & More... at https://www.threeofstrong.com/rum-barrel-challenge-2015/
3.3.2998