• Aged Jamaican rum
  45 ml (1.5 oz)

  Adds depth and funk
• Light Puerto Rican rum
  30 ml (1 oz)

  Smooths out the blend
• Dark Demerara rum
  30 ml (1 oz)

  Rich molasses notes
• Fresh lime juice
  30 ml (1 oz)

  For tangy brightness
• Fresh orange juice
  30 ml (1 oz)

  Adds sweetness and body
• Passion fruit syrup
  25 ml (0.75 oz)

  Signature tropical flavor
• Honey syrup (2:1 honey to water)
  15 ml (0.5 oz)

  For mellow sweetness
• Falernum liqueur
  15 ml (0.5 oz)

  Spiced Caribbean liqueur
• Angostura bitters
  2 dashes

  Adds complexity
• Crushed ice
  1 cup

  To fill the mug

• Cocktail shaker
• Jigger
• Bar spoon
• Strainer
• Muddler (optional, for fresh fruit)
• Large tiki mug or barrel mug

1. 1

   Fill your tiki or barrel mug with crushed ice and set aside.

2. 2

   Add all rums, fresh lime juice, orange juice, passion fruit syrup, honey syrup, falernum, and bitters to a cocktail shaker.

3. 3

   Add ice to the shaker and give it a vigorous shake for about 15 seconds.

4. 4

   Strain the mixture over the crushed ice in your prepared mug.

5. 5

   Top with additional crushed ice to mound over the rim, if desired.

6. 6

   Garnish and serve with a straw.

• A rich, complex blend of multiple rums and fresh juices—never boring!
• Tropical fruit flavors make it ultra-refreshing and perfect for summer.
• Impressive presentation in a barrel mug or tiki glass.
• Customizable: tweak the juice or rum blend to suit your taste.
• Brings instant tiki bar energy to any gathering.

The Rum Barrel traces its roots to the golden age of tiki bars in the mid-20th century, most famously at Don the Beachcomber and the Mai-Kai in Fort Lauderdale. Designed to showcase a blend of rums and fresh juices, it became a favorite among those seeking an escape to the tropics. The original recipe was a closely guarded secret, but over time, bartenders have crafted their own takes, always sticking to the drink’s signature: a robust blend of rums, citrus, and spice, often served in a barrel-shaped mug.