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!
- 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.
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!!!
- 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.
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
Nice post and drinks Oriol!