Steve's Rum Barrel
×
Steve's Rum Barrel - From Steve Crane at Kon-Tiki restaurant in the 1960s, a big drink, but a great drink!
90.0
ml
Fresh lime juice
90.0
ml
Fresh orange juice
90.0
ml
Fresh grapefruit juice
90.0
ml
Pineapple Juice
240.0
ml
Dark Jamaican rum
240.0
ml
Light Puerto Rican Rum
4
dashes
Pernod / Absinthe
4
dashes
Almond Extract
How To Make The Steve's Rum Barrel
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)
Garnish
None
Glass
Tasting Notes
A bit strong on potency, a mild bitter, not too sweet, not too sour, lots of tropical flavor with a light honey finish
Others with...
Share...
Recipes you may like...
