Rougaroux Rum Barrel
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)
  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.
Recipe by Rum, Tiki Drinks & More... at