Rum Barrel

Name: Rum Barrel
Ingredients: 1 oz. fresh lime juice; 1 oz. grapefruit juice; 1 oz. orange juice; 1 oz. unsweetened pineapple juice; 1 oz. honey syrup (1 part honey dissolved in 1 part warm water; let cool); 1 oz. light Puerto Rican rum; 1 oz. gold Jamaica rum; 2 oz. aged Demerara rum; 1 teaspoon falernum; 1 teaspoon St. Elizabeth allspice liqueur; 1/8 teaspoon Herbsaint; ⅛ teaspoon grenadine; Dash Angostura bitters; 1 cup crushed ice

Recipe from Latitude 29

Adapted by Rosie Schaap

Rum Barrel — Davide Luciano for The New York Times. Food stylist: Claudia Ficca. Prop stylist: Gozde Eker.

Rating: 5(52)
Comments: Read comments

This is “one of Don the Beachcomber's baroque 1940s masterpieces,” Jeff Berry says, and he didn’t change a thing when he put it on the menu at Latitude 29. Yes, that’s quite a long list of ingredients, but they coalesce into a memorable drink and a classic, quintessential tiki experience. —Rosie Schaap

Featured in: Tiki’s Comeback

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Ingredients

1oz. fresh lime juice
1oz. grapefruit juice
1oz. orange juice
1oz. unsweetened pineapple juice
1oz. honey syrup (1 part honey dissolved in 1 part warm water; let cool)
1oz. light Puerto Rican rum
1oz. gold Jamaica rum
2oz. aged Demerara rum
1teaspoon falernum
1teaspoon St. Elizabeth allspice liqueur
⅛teaspoon Herbsaint
⅛ teaspoon grenadine
Dash Angostura bitters
1cup crushed ice

Ingredient Substitution Guide

Preparation

Step 1
Put everything into a blender, saving ice for last. Blend at high speed for 5 seconds. Pour into a ceramic rum barrel or a large snifter. Add ice cubes to fill.
Step 2
Garnish: mint, fresh pineapple and an edible purple orchid.

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