Rum Barrel

Recipe from Latitude 29

Adapted by Rosie Schaap

Published August 27, 2016

  • Davide Luciano for The New York Times. Food stylist: Claudia Ficca. Prop stylist: Gozde Eker.
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This is “one of Don the Beachcomber's baroque 1940s masterpieces,” Jeff Berry says, and he didn’t change a thing when he put it on the menu at Latitude 29. Yes, that’s quite a long list of ingredients, but they coalesce into a memorable drink and a classic, quintessential tiki experience. —Rosie Schaap

Featured in: Tiki’s Comeback

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Ingredients

  • 1 oz. fresh lime juice

  • 1 oz. grapefruit juice

  • 1 oz. orange juice

  • 1 oz. unsweetened pineapple juice

  • 1 oz. honey syrup (1 part honey dissolved in 1 part warm water; let cool)

  • 1 oz. light Puerto Rican rum

  • 1 oz. gold Jamaica rum

  • 2 oz. aged Demerara rum

  • 1 teaspoon falernum

  • 1 teaspoon St. Elizabeth allspice liqueur

  • ⅛ teaspoon Herbsaint

  • ⅛ teaspoon grenadine

  • Dash Angostura bitters

  • 1 cup crushed ice

Ingredient Substitution Guide
Nutritional analysis per serving

16 grams carbs; 197 calories; 8 milligrams sodium; 13 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. Step 2

    Garnish: mint, fresh pineapple and an edible purple orchid.

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5 out of 5
54 user ratings
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Comments

Shari

Am I missing this info in the recipe-how many servings?

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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Credits

Adapted from Latitude 29

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