Steve's Rum Barrel
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Steve's Rum Barrel - From Steve Crane at Kon-Tiki restaurant in the 1960s, a big drink, but a great drink!
202.5
ml
Fresh lime juice
202.5
ml
Fresh orange juice
202.5
ml
Fresh grapefruit juice
202.5
ml
Pineapple Juice
540.0
ml
Dark Jamaican rum
540.0
ml
Light Puerto Rican Rum
9
dashes
Pernod / Absinthe
9
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
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