Steve's Rum Barrel

Material Components

  • 3/4 ounce fresh lime juice
  • 3/4 ounce orange juice
  • 3/4 ounce grapefruit juice
  • 3/4 ounce pineapple juice
  • 1/2 ounce passion fruit syrup
  • 1/2 ounce honey mix
  • 2 ounces aged pot still rum
  • 2 ounces lightly aged column still rum
  • 1 dash Angostura bitters
  • 6 drops pernod
  • 3 drops almond extract
  • 4 ounces crushed ice

Vessel

rum barrel

Garnish

spiral-cut orange peel

Preparation

  1. Put everything in a blender.
  2. Blend at high speed for five seconds.
  3. Pour unstrained into a rum barrel.
  4. Garnish with a spiral-cut orange peel.
  5. Add ice cubes to fill.

Notes

Steve Crane of the Kon Tiki restaurants put his spin on this Donn the Beachcomber's classic. It's far more potent than it tastes, so be careful: two of these will have you over a barrel.

I'm waiting on a shipment of Bacardi Heritage 1909, so used the more heavily aged Bacardi 8 year here for the column still rum, with no harm done. I'm still working through some Plantation Xaymaca, but Smith & Cross would also work well for the pot still rum. Like most rum barrel variants, this one packs a punch.