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Rum Barrel

Recipe from Latitude 29

Adapted by Rosie Schaap

Rum Barrel
Davide Luciano for The New York Times. Food stylist: Claudia Ficca. Prop stylist: Gozde Eker.
Rating
5(49)
Notes
Read community notes

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

Learn: How to Make Cocktails

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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
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

197 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 13 grams sugars; 0 grams protein; 8 milligrams sodium

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.

Ratings

5 out of 5
49 user ratings
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Cooking Notes

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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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Credits

Adapted from Latitude 29

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