Steve's Rum Barrel
| 0.75 oz | Fresh lime juice |
| 0.75 oz | Fresh orange juice |
| 0.75 oz | Fresh grapefruit juice |
| 0.75 oz | Pineapple Juice |
| 0.5 oz | Passion fruit syrup* |
| 0.5 oz | Honey Syrup / Mix** |
| 2.0 oz | Dark Jamaican rum |
| 2.0 oz | Light Puerto Rican Rum |
| 1 dash (6 drops) | Pernod / Absinthe |
| 1/2 dash (3 drops) | Almond Extract |
| 1 dash | Angostura bitters |
Add all ingredients to an immersion blender with crushed ice, dump into a tiki mug. For Pernod (Absinthe) do 6 drops (roughly 1 dash), for almond extract, do 3 drops (or around that, maybe a dash). – Jeff Berry’s REMIXED
Source
- https://recipe.awesomedrinks.com/recipe/steves-rum-barrel/ml
Notes
- * According to sources attributed to Jeff “Beachbum” Berry, he uses equal parts 1:1 simple syrup and frozen passionfruit pulp.
- ** Honey syrup is equal parts honey and water.
Additional info:
- 15mL honey weighs 21g. Total for a quadruple batch (8 servings) is 42g honey + 30mL water
- 24 drops ~0.5 mL (absinthe)
- A quadruple batch (8 servings) without rum is pretty much exactly 16 fl oz. Each single serving should contain 2 oz mix and 2 oz rum.