Yield: 1
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
- ⅛ teaspoon Herbsaint
- ⅛ teaspoon grenadine
- Dash Angostura bitters
- 1 cup crushed ice
Instructions
- 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
- Garnish with mint, fresh pineapple and a cut up apple