Rum Barrel
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Ingredients
- 1oz. fresh lime juice
- 1oz. grapefruit juice
- 1oz. orange juice
- 1oz. unsweetened pineapple juice
- 1oz. honey syrup (1 part honey dissolved in 1 part warm water; let cool)
- 1oz. light Puerto Rican rum
- 1oz. gold Jamaica rum
- 2oz. aged Demerara rum
- 1teaspoon falernum
- 1teaspoon St. Elizabeth allspice liqueur
- ⅛teaspoon Herbsaint
- ⅛ teaspoon grenadine
- Dash Angostura bitters
- 1cup crushed ice
Preparation
- Step 1
Put everything into a blender, saving ice for last. Blend at high speed for 5 seconds. Pour into a ceramic rum barrel or a large snifter. Add ice cubes to fill.
- Step 2
Garnish: mint, fresh pineapple and an edible purple orchid.
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Shari
Am I missing this info in the recipe-how many servings?
Michelle
I’d guess 2 servings
Sharon Montagnino
Nutritional info says 2 servings
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