Steve’s Rum Barrel
Steve Crane’s huge Kon-Tiki barrel balances two full measures of rum against four fresh juices, passion fruit, honey, and precise traces of almond and anise.
- Glassware
- Rum barrel mug
- Strength
- 20% ABVBefore dilution
- Garnish
-
- Orange spiral Cut one continuous strip of orange peel and drape it inside the mug with one end over the rim.
Ingredients
- Aged Jamaican rum 60 ml
- Light Puerto Rican-style rum 60 ml
- Fresh lime juice 22.5 ml
- Fresh orange juice 22.5 ml
- Fresh grapefruit juice 22.5 ml Use white grapefruit when available.
- Fresh pineapple juice 22.5 ml
- Passion-fruit syrup 15 ml
- Honey syrup 15 ml Mix equal parts honey and warm water; refrigerate and use within two weeks.
- Angostura bitters 1 dash
- Anise spirit 6 drops Use a dry anise spirit.
- Almond extract 3 drops Formulations differ; check the selected product label for tree-nut allergens.
Preparation
- Add all the ingredients to a spindle blender with 120 ml crushed ice.
- Flash-blend at high speed for five seconds, then open-pour into a chilled rum barrel mug.
- Add cubed ice to fill.
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