SETTING THE MAI MAI STRAIGHT – A Mai Tai Rant

Aloooha everyone! –  it´s Mai Tai time…or rather – it´s Mai Tai rant time…

How many times does this need to be said??? – a Mai Tai is rum, orange curacao, lime, orgeat, simple or rock candy syrup and mint! and sometimes a spent lime shell in the shaker and glass. NOTHING MORE! really!!! PERIOD.

That said – it doesn`t mean you cannot make variations of it with say a Brazilian nut orgeat and call it a Brazilian Mai Tai – for example – but that`s the difference – a Mai Tai is a Mai Tai and a twist of it is another drink – like a cousin and a cousin needs a slightly different name. When making a twist, stick to the original recipe as your foundation and don`t change it so much that it´s not based on a Mai Tai anymore.

In my opinion you can NOT add amaretto, grenadine, pineapple or/ and orange juice and call it a Mai Tai – call them something + Mai Tai or give the drink an entirely new name. The point I try to make is, there´s for example the Sazerac, if you added pineapple juice to it, or vanilla syrup, would it still be a Sazerac?

And i`m not saying that you cannot add a piece of pineapple or cherry in the garnish either – i like cherries…But if you wanna be really a purist, it´s only mint and a spent lime shell – but NEVER go astray from the original recipe if you wanna call it a Mai Tai.

There`s the Trader Vic´s Mai Tai and there`s Donn the Beachcomber`s Mai Tai which is a quite different drink to Vic´s containing grapefruit juice, falernum, pernod and angostura bitters. I`m not gonna go into the never ending debate about Vic`s versus Donn`s and there´s an excellent article on that topic in Beachbum Berry´s Remixed. But my conclusion is that Vic´s recipe is THE Mai Tai.

It`s clear that too many bars still serves various crap they call a Mai Tai, on the upside is that over the past years there´s many good bars now that actually serves the traditional Trader Vic´s Mai Tai. But the battle is still  on!

Just look at this parody on a Mai Tai…looking like strawberry lemonade fully dressed with sparkling fireworks – it´s a friend of mine, John Gibbons over at Cocktailcloister (thanks for the picture) who was served this one in Istanbul while desperatly searching for decent cocktails…

This is NOT how a Mai Tai should be…and if you read the menu you`ll see they have no clue what a Mai Tai is…


Wanna read the history of the Mai Tai? go here. Wanna read about rum combos? go here. And wanna read about even more rum combos? go here. Wanna read what Jeff says? go here. Not enough yet? well go here…:-)

THE ORIGINAL TRADER VIC`S MAI TAI  (as it used to be)

2 oz. Wray & nephew 17-year-old Jamaican rum
0.25 oz. French Garnier Orgeat
0.5 oz. Holland DeKuyper orange Curacao
0.25 oz. Rock Candy Syrup
Juice from one fresh lime

Shake everything with ice and strain into a double old-fashioned glass full of crushed ice. Garnish with half the spent lime shell inside the drink and a sprig of fresh mint at the edge of the glass. Place a straw or two near the mint – short straws..we want some mint fragrance up the nose don´t we? and don´t forget to spank the mint first to release the fragrance like perfume..

We all know there´s no 17 yo Jwray available anymore so instead we use different rum combos, and one common combo is 1 oz. Appleton Extra and 1 oz. Clemént VSOP or St. James Hors d`age. Equal parts jamaican and martinique rums approximates the character and flavor of the long-gone 17-year old Wray & Nephew.

Another combo i like to use is with demerara rum, either a demerara and a jamaican or only demerara, to me that is heaven in a glass and the Silver Seal 15 yo makes the ultimate Mai Tai i think.

The goal here is not to try to get as close as you can to the 17 yo Jwray & Nephew but to punch it up a notch with that distinctive smoky and heavy demerara flavor. El Dorado 12 and 15 yo are perfect examples of good demerara rum.

Yet another perfectly tasty combo is the “made for Mai Tai`s” Jamaican rum Smith and Cross…paired with Rhum JM VSOP. Also Coruba dark works well.

As for the orange curacao i`d recommend orange curacao from curacao or if you can´t get the original curacao use cointreau and cut it just a little bit since it´s stronger and will easily mess up the Mai Tai if too much is used. It`s not an original Mai Tai with cointreau though so try get the orange curacao if you can.

Trader Vic first used DuKuyper but did actually change to Bols because he liked it better, but the original recipe always had orange curacao. More sweet and less dry and bitter and also cheap is Triple sec, but that´s not what i prefer. Also Clement Creole Shrubb works well.

MAI TAI


1 oz Smith & Cross

1 oz Clemènt VSOP

0.25 oz orgeat

0.5 oz orange curacao

0.25 oz simple syrup

1 oz fresh lime juice

Mint sprig and lime shell for garnish. And in my case a cherry too since i love to snack on them when the drink is finished…preferably fresh brandied cherries that is – not the red abominations you find in a jar.

That`s it – Mai Tai. This drink is a bullet proof drink, even people who doesn´t like rum usually like this because it´s balanced, simple  and good – you can’t improve on perfection…

DON THE BEACHCOMER

Don Beach or Ernest Raymond Beaumont Gantt did invent a drink that he called Mai Tai but it never reached that fame and shortly disappeared from his menu.

Don Beach is the man who invented many of the classsic tikidrinks like the Zombie, the Navy Grog and Missionary`s downfall, (one of my fav tiki drinks) as well as the whole concept of exotic polynesian style restaurants, known as tiki bars.

DON THE BEACHCOMBER`S MAI TAI

1.5 oz Myer’s plantation rum (you may sub Appleton)

1 oz Cuban rum ( sub British navy-style rum)

0.75 oz fresh lime juice

1 oz fresh grapefruit juice

0.25 oz falernum

0.5 oz cointreau

2 dashes angostura bitters

1 dash pernod

Shell of squeezed lime

1 cup of cracked ice

Shake for 1 minute. Serve in a double old-fashioned glass. Garnish with four sprigs of mint. Add a spear of pineapple. Sip slowly through mint sprigs until desired effect results.

I find this drink just a tad sour so i add 1/4 oz simple syrup to it, but that can also have something to do with how tart your grapefruits and limes are.

But among the two Mai Tais i really prefer Vic`s Mai Tai, there is a reason why it was the one that gained such popularity and now is one of the classics. It has such a balance and yet is very simple. That doesn`t mean that i consider Don Beach Mai Tai a bad drink, oh no, its tasty too.

I close this topic now and move on to another… in my next post i will make a few Mai Tai twists that you can make without ruining the drink by transforming it into a cloingly sweet and/or slushy “tropical” abomination.

My dream job? judging a Mai Tai contest…

 

Sugarcane bar

 

YELLOW BOXER & RUM BOXER

Here´s a little drink i´ve been curious about for a while but never had the time to try out until now when it´s time to get back to normal work after the Tales is over for this time.

The Yellow Boxer i found in Remixed by Jeff Berry – but who made it?  where is it coming from? what inspired it or made it happen? – well… i have no idea. Browsing through the interwebz  for research didn´t lead me to any much info, just recipes but no info on it´s history. In any case fresh lemon juice, tequila, galliano, lime and orange must be tasty right? and also this is such a drink that you can play with and have some fun.

So what do you do with a drink which you cannot find any info about apart from the recipe? well, you mix it up… it better taste good since it`s just the drink i can come up with in this post..

YELLOW BOXER

3/4 oz fresh lemon juice

3/4 oz orange juice

3/4 oz Rose´s Lime Cordial

1/4 oz Galliano

1 2/4 oz tequila (i used a reposado, Los Tres Tonos)

Shake with a scoop of crushed ice and strain into a tall glass filled with fresh crushed ice.

It was a while since i did something with tequila, it´s mostly rum being poured here…With tequila and many other spirits  i´m more like a periodic user, i don´t know why it´s that way but i guess it´s just the way i roll.

Anyway, back to the drink, how did it taste?

Hm…it was good…refreshing…and nice…but not WOW – and so i was dying to make a twist of it. Some drinks just calls for that and it´s something i really enjoy doing. Now i wanted something spicy, paired with something fruity, tart and sweet and then something dark..mellowed by something soft..

So i decided to use two rums i like very much, unfortunately one of them is impossible to find outside of the States or maybe even New Orleans, it´s the ONO Cajun Spiced rum i`m talking about. The other rum is Coruba dark, a very handy and versatile rum i always want on my shelf, i`m sure many of you readers agree on that.

I don´t know how to sub the ONO Cajun Spice though..but maybe a lightly cayenne and cinnamon, nutmeg, ginger and clove infused dark Jamaican rum would add a similar spice but it wouldn´t be the same thing of course.

I don´t know exactly what goes into the Cajun Spice – on their website it says – “A blend of rums are combined with the kick of cayenne and cinnamon, hints of nutmeg, ginger, and cloves to create this truly unique, truly New Orleans flavor”

It`s a pity this rum isn´t sold worldwide, it´s such a good rum and i`m sure it would sell well too, i haven´t yet met anyone who have tried it and not really liked it. It`s this kinda rum that once you try it you`ll keep coming back for more.

RUM BOXER


0.5 fresh lemon juice

0.25 oz fresh lime juice

1 oz passionfruit juice

1 passionfruit, one half goes into the shaker, the other half is for garnish

0.25 oz Navan vanilla liqueur

0.5 oz sugarcane syrup (Petit Canne)

1.5 oz Coruba dark rum

Float 0.5 oz Old New Orleans Cajun Spiced Rum

Shake with a scoop of crushed ice and pour unstrained into a double old fashioned glass and add up with more fresh crushed ice. Float ONO Cajun Spiced rum and garnsih with a speared half passionfruit shell and either mint or other green leaf.

Well this was a very tasty drink! it`s fruity, sweet and sour, tart, spicy, rummy and layered. I think i`m lucky today!

I hope you can try it out with the ingredients listed, if not, try to get as close as you can. Also this is a drink that allows much experimentation, i bet this would be nice with a float of mezcal as well or aged rhum agricole.

So there i got my passionfruit and vanilla drink which i wanted to invent ever since i went to that vanilla session at Tales.

SWIZZLES part 3 – 151 Swizzle

To continue my swizzle series…here`s the 151 Swizzle – and this is one hell of a tasty drink! it`s very simple too – and the combination of ingredients is brilliant. This drink was served by Tony Ramos at Don the Beachcomber`s in Hollywood in the 1960s.

Using 1.5 oz of the heavy Lemon Hart 151 demerara rum this drink is very distinct with a power of its own. Demerara rum is my favorite rum, it has the same pungent flavor as pot still Jamaican but is a bit smoky with a flavor that is unmatched.

The 151 Swizzle is also what is going to be made by 151 bartenders who will perform the very first unique swizzle ritual named 151 SWIZZLE-BE HERE NOW which i wrote about in my first pre-Tales post for TOTC 2011.

That means that all 151 bartenders will swizzle together at the same time in the same place with 151 original swizzle sticks from Guyana making the 151 Swizzle!  and guess who´s gonna imbibe them?

Well, i`ll hopefully be one…together with the rest of the folks attending this seminar lead by Stanislav Vadrna. It`s a veritable 151 Swizzle party! and on top of that held in my favorite place on earth – my beloved New Orleans.

There might still be tickets left..check on the TOTC blog.

Now back to the 151 Swizzle, it`s tasty and it´s strong and has that extra touch of spiciness from freshly grated nutmeg and cinnamon stick, depth from the Lemon Hart 151 rum, a touch of anis from Pernod (or Herbsaint) and a balanced sweet-tartness from sugarcane syrup and fresh lime –  it´s handsdown one of the best swizzles out there.

Here´s the recipe (from Remixed) to make it at home:

151 SWIZZLE

0.5 oz fresh lime juice

0.5 oz sugarcane syrup ( I use Petit Canne – because it has a special flavor)

1.5 oz Lemon Hart 151 (or El Dorado)

Dash Angostura bitters

6 drops Pernod ( i used Herbsaint)

8 oz crushed ice

Freshly ground nutmeg

Put everything except nutmeg in blender and blend for 5 sec. Pour unstrained into a tall glass with flaired top if possible to give more room for the freshly grated nutmeg on top. Garnish with a cinnamon stick.

Of course you can swizzle instead of blending, it´s a swizzle after all.. swizzle or blend and If you blend make sure to not blend for more than 5 sec unless you want it slushy..

And since this one is very strong even though the melting ice dilutes the heavy rum in it i think it´s good with just one unless you pace it, drink some water and let enough time pass in between drinks.

And that is said by one who likes strong rum drinks.

Happy swizzling!

GARRETT`S MAITINI AND PELE´S BREATH

Browsing through Remixed i always stops at the picture of Garrett`s Maitini – it looks so deliscious! i have of course since long been thinking of making it but never got that far until now.

I need to switch out the rum though since i don´t have Bacardi 8. As you can see from the name this drink is based upon the Mai Tai but uses orange and kalamansi juices.

Kalamansi is a citrus fruit from the Phillippines and south east China (Citrus microcarpa) also called kalamondin, which is is a cross between Citrus reticulata (Mandarin orange group) and Fortunella japonica (Kumquat group) and it really has a taste of its own which is a combination of sweet and sour, like a cross between lime and tangerine.

That is due to the fruit meat is sour while the peel is sweet so when making the juice the whole fruit is crushed.

I can`t get the fresh ones here, only bottled and because of that i decided to mix the bottled juice with some fresh lime juice to pimp up the freshness. Kalamansi has such a unique flavor that is cannot be substituted and if you cannot find it, the only thing left is to use fresh lime, preferably key limes.

I laugh at the name “MaiTini” though..the “tini” part that is…but drink names can really be silly. Anyway there´s nothing silly about the drink itself.

Since i didn´t have any Bacardi 8 i decided to try the combo of 1.5 oz Smith & Cross ( my no 1 to-go rum nowadays unless it´s a demerara i need) and 0.5 oz Old New Orleans Cajun Spice plus 0.25 oz overproof Pusser´s.

It turned out good…

GARRETT`S MAITINI

1.5 oz Bacardi 8 rum

0.5 oz orgeat

0.5 oz orange curacao

0.5 oz fresh orange juice

0.5 oz fresh kalamansi lime juice

Dark jamaican rum float

Shake ingredients with ice cubes and strain into a chilled cocktail glass. Garnish with an orange peel and three of your spent kalamansi lime shells filled with dark jamaican rum. If using an ordinary lime, one spent half shell is enough, the glass gets crowded anyway.

i like this drink, especially now when the summer is on the way. Its a bit on the sour side and very fruitylisciously tasty! exotic, fruity and most important – rummy.

So what to do now for a twist of this? well i took my bottle of Abelha gold aged cachaca to mix with the Smith & Cross and ONO Cajun Spice, grapefruit juice instead of orange and  4 muddled Louisiana community coffee beans.

We´re far away from the Mai Tai now..very far so it´s a new drink, not even a Mai Tai twist anymore.

PELE´S BREATH


1 oz Smith & Cross

0.5 oz aged cachaca

0.5 oz Old New Orleans Cajun Spice rum

0.5 oz orgeat

0.5 oz fresh grapefruit juice (yellow)

0.5 oz fresh kalamansi lime juice

0.5 oz sugarcane syrup

4 Community Coffee beans

Overproof rum float ( to set on fire)

Muddle coffee beans with orgeat and fresh lime. Add rums, aged cachaca, kalamansi and grapefruit juices. Shake hard with ice cubes.

Double strain into a chilled cocktail glass. Garnish with fresh mint and speared cherry. Float a spent lime shell on top of the drink, fill with overproof rum and set alight.

Oh my…this is a nice drink! the very fine and yet robust flavor from the muddled coffee beans from one of the best coffees in the world is exquisite.

Since i first tried Community coffee from New Orleans i never drink anything else (except sometimes – either Jamaican Blue Mountain or Hawaiian Kona coffee), nothing else will do. But if you cannot find Community, Kona or Blue Mountain coffee, make sure to use strongly roasted beans.

I greatly prefer the natural and not overpowering flavor from real coffee beans rather than a coffee liqueur, it really makes a difference.

Together with the grapefruit juice there´s a contrasst that i like a lot and the fresh lime and kalamansi adds that extra zing to it. Then the blend of rums..it´s simply deliscious.

You don´t need to set a lime shell on fire to appreciate this drink, that´s more for the fun of it – it´s fun to sprinkle some cinnamon over the flame to get it going and i have to admit that the burnt demerara adds a slightly smoky touch too..

I guess this is one of my better drinks..what a luck!

THE MAGIC OF ICE MOLDED TIKI DRINKS

del-coronado-23

The magic of ice molded tiki drinks…

I wrote about it long ago but i feel it`s time to re-visit this topic. It`s not very often you see people write about ice-molds but here`s a post over at Let`s Tiki. The first time i saw a picture of a tiki drink with an ice mold of some kind was the cocktail chronicles post about the Luau Grog. it had that ice-cone you make in a pilsener glass. That picture was enough to make me dream..Then i saw a few pictures of the Dr Funk`s Son cocktail served in an entire ice-mold around the glass. The rest i saw in Beachbum Berry´s books and i was intrigued.

I made my first attempts in 2008 and made the Dr Funk`s Son and experimented with both crushed and plain ice molds around the glass with various results. I made a blog post about the other attempts to make ice molds as well. I found it to be difficult without an ice-shaver since you need fine ice for the molding made easier and with good results. I used a hand-mixer to get the crushed ice  become more fine.

I had to (and still have to) first crush the ice and since my hand-mixer is broken down i need to beat it with a mortar to become easier to mold. Since i let the ice cubes stay out for a little while to soften it`s necessary to work quickly cuz the melting goes fast. You mold the shape you want and then place it in the freezer for at least 2 hours before using in the drinks. They used to serve tiki drinks with ice molds back in the days…but in our time it`s a rare thing, but i`ve heard they does it in Mai Kai. It would be a very cool experience to order a few drinks served that way.

We know that we drink with our eyes too and how a drink is presented whether it has garnish or no garnish is very important and affects the whole drinking experience. And the ice molds has a way of transforming the feel when you have them in your hand, there`s something magic about them. Add to that the fact that a tiki drink in itself  has a magic feeling especially if you`re in a dark tiki bar with the right atmosphere. But that`s the whole point of tiki – escapism.

I`m gonna present a few drinks and ice molds that you easily can make yourself. If you have an ice shaver you`ll get much better results than i can get with just roughly crushed ice.nThe first drink is basically a raw chocolate Mai Tai served in an ice tower.

1) ICE TOWER

To make this ice-tower you need a glass and a plastic (or other) container that is larger than the glass, so you can put crushed or shaved ice and fill up with water in between after you place the smaller glass in the larger container. Make sure the glass is no taller than the outer container.

My glass did start to float a bit so i did place a stone on it. Then you put it in the freezer for at least 2 hours (or overnight). Then you hold the container under hot water until the ice/glass inside is loosened.

Then i did put it back in the freezer for another 30 min so it could freeze back a bit more before using it.

Here`s a basic Mai Tai, Trader Vic`s recipe but one ingredient is added, not much but the change produces a new cocktail – bittersweet, dry and crisp with a hint of vanilla – that`s the the Mozart Dry Chocolate Spirit and only 1/4 oz is added.

But that`s enough to change the drink. Since Mozart Dry is quite concentrated and has that crisp dryness you only need a little to create a very nice contrast. To go with the raw chocolate i used chocolate mint for garnish – and really, the leaves does have a decadent fragrance of peppermint and chocolate. (menta x piperita f. citrata “chocolate”) Its truly delicious! make sure the straws are short and placed near the mint.

Since it´s a new ingredient added i give the drink a different name even though basically it`s a strong chocolate flavored Mai Tai – served in the same kinda cool ice-tower as Dr Funk`s son.

PRINCESS PUPULU

princess-pupulu

1 oz demerara rum

0.5 oz Smith & Cross

0.5 oz Pusser`s overproof

1 oz fresh lime juice

0.5 oz orange curacao

0.25 oz orgeat

0.25 oz simple syrup

That`s the Mai Tai – now add:

0.25 oz Mozart Dry Chocolate Spirit

Shake with the spent lime shell in the shaker with crushed ice and pour unstrained into the ice tower, fill up with more crushed ice if needed.

Garnish with chocolate mint and speared cherry/pineapple chunk.

princess-pupulu4-jpg1

From above the thin layer of ice on the glass is seen.

princess-pupulu-3

2) ICE SHELL

The next drink has a shell made with crushed ice like the drink in the pic on the top of this blog post – Del Coronado

To make an ice shell you fill the glass with shaved (or crushed) ice and with a spoon press on the ice so it goes upward and forming a shell around the edge of the glass –  pretty cool. To get this really nice you need an ice shaver. The ice-shells can be made a bit differently, some to look like a hood half over the glass, like an ice cave. While others are a thin wall of ice sticking up irregularly around the edge of the glass.

An ice-shell made with crushed ice instead of finely shaved may look a bit clumsy but it still works, it manages to add that mystic feeling of old tiki times gone by…and as for chilling the glass the ice-molds does that very well.

I have chosen a drink from Jeff`s latest book the Remixed that i like a lot to be served with the ice-shell.

PAGO PAGO COCKTAIL

pago-pago-cocktail-5

3 squares of fresh pineapple

0.5 oz fresh lime juice

0.5 oz green Chartreuse

0.25 oz Creme de Cacao ( i instead used Mozart Dry Chocolate Spirit)

1.5 oz gold Puerto Rican Rum ( ain`t got that..i used Smith & Cross)

Place pineapple, lime, chartreuse and cacao in a shaker and muddle. Add rum and ice cubes and shake well and strain into a chilled cocktail glass but in this case a glass with an ice shell.

The Pago Pago Cocktail dates back to 1940.

3) THE ICE CONE

Then we have the ice-cone as seen being served with the Captain´s Grog, Navy Grog and the Luau Grog. Its easy to make, just pack a pilsener glass full with shaved or crushed ice and place a straw in the middle, then freeze for at least 2 hours or even better, overnight.

When you take it out, pour warm water over the glass so the cone comes out.

I´m gonna use it in the Kon Tiki Ti-Punch from Remixed (page 202)

KON TIKI TI-PUNCH

kon-tiki-ti-punch-with-ice-cone

0.75 oz fresh lime juice

0.5 oz grenadine ( i used hibiscus grenadine)

1.75 oz Bacardi 8 rum ( didn`t have that so i used an aged agricole instead to change it up a bit)

1 tsp demerara syrup ( i used rich demerara syrup which is 2:1 demerara sugar to water)

tsp Guava jelly ( well..another hard to find ingredient..i used Guava jam)

A chunk of fresh pineapple

In your shaker, muddle the pineapple chunk and guava jelly in lime juice. Add rum, grenadine and demerara syrup.

Shake and strain into a punch goblet (or rocks glass) filled with a large ice cube – here replaced with the ice-cone.

Garnish with a lime wedge, pineapple chunk and mint sprig.

This drink was really nice with an aged rhum agricole. I used Clemènt VSOP and then i also added a small float of Pusser´s overproof…i like to kick up my drinks a little bit.

Finally, all i can say about using ice molds is that yes, it does take some time and effort to do them so i won´t do them very often..but when i do..oh my, it really is a special feeling to drink with an ice mold in the glass – but bear in mind that these molds here are really not very good because without finely shaved ice you cannot get that look the old ice molds have. For some reason shave ice devices are not sold here where I live so it´s a bit difficult.

And one more thing, when you work with the ice it`s easier with ice that has softened a bit and that requires that you work not too slow. When the molds are ready it`s good to let them freeze overnight. I did freeze mine for 2 hours but that was mainly because i wanted to et going with the photographing of the drinks. The molds doesn`t melt as fast as you may think, they keep quite good – at least long enough to imbibe the drink, especially if the molds are left to freeze overnight.

 

Sugarcane bar

The Rum Barrel

demerara-rum-barrel

This is a cool Tiki drink… and there´s something very relaxing and rewarding in having a BIG rum barrel mug filled with goodness to sip..like a giant pacifier for grownups..

Its also very well suited for parties since it can easily be made in batches. Seems like the first recipe came from Port O` Call in Tucson Arizona cirka 1960s, invented by Dean Short who owned several Polyensian restaurants.

I´m sitting here with my Beachbum´s Remixed checking out the three versions of the Rum Barell in it, one which is called the “Bum barrel” – love that!

The Remixed tells me that most Polynesian restaurants had a version of the rum barrel..and it seems to be one of those drinks you can play a lot with, switching rums and stuff. I decided to make my own version, just for the fun of it and since i`m on a constant demerara rum journey – its a Demerara Rum barrel.

This Tiki drink isn`t for the fainthearted when it comes to the amount of ingredients, but these versions are quite alike and so once you got the basic ingredients its easy to make different versions of this tasty mega rummy Tiki drink. Or while you`re at it – make a giant punch bowl and bring in a few friends for a Rum barrel party.

Here´s the Rum Barrel from Remixed:

3/4 oz fresh lime juice
3/4 oz orange juice
3/4 oz unsweetened pineapple juice
3/4 oz passionfruit puree or juice
3/4 oz sugar syrup
1 oz dark jamaican rum
1 oz amber 151-proof rum such as Cruzan, El Dorado or Bacardi.

Shake with ice and pour unstrained into a barrel ceramic mug.

This recipe differs from the one in Grog Log in that the Alize passionfruit liqueur is switched for passionfruit puree or juice and the 151 proof rum is upped to 1 oz instead of 0.75 oz.

And Steve´s Rum Barrel:

3/4 oz fresh lime juice
3/4 oz orange juice
3/4 oz unsweetened pineapple juice
3/4 oz grapefruit juice
0.5 oz passionfruit puree or juice
0.5 oz honey-mix
2 oz dark Jamaican rum
2 oz white Puerto Rican rum
Dash Angostura bitters
6 drops Pernod
3 drops Almond extract
4 oz (1/2 cup) crushed ice

Put everything in a blender and blend at high speed for 5 seconds. Pour unstrained into a Rum barrel. Garnish with a spiral-cut orange peel. Add ice cubes to fill.

Now – the Bum Barrel:

1 oz fresh lime juice
1 oz white grapefruit juice
1 oz orange juice
1 oz soda water
3/4 oz passionfruit syrup
3/4 oz honey-mix
2 oz dark Jamaican rum
2 oz Gold Virgin Islands rum
Dash Angostura bitters

Shake everything – except soda with plenty of ice cubes, then stir in soda. Pour into a double old fashioned glass or a Rum barrel mug.

Finally my version, the Demerara Rum Barrel:

1 oz fresh lime
1 oz unsweetened pineapple juice
1 oz fresh orange juice
1/4 oz sugarcane syrup
1/4 oz vanilla honey-mix
1 oz Smith & Cross
1 oz El Dorado 12 yo
1 oz Lemon Hart 151
Dash Angostura
Top with a little lemon soda

Shake everything with ice cubes thoroughly except the soda and pour unstrained into a Rum barrel mug and add more ice cubes. Garnish with fresh mint and pineapple skin. Make sure the pineapple skin only rests lightly on top of the  ice or is speared so the drink may not become bitter.

I´ve heard that drinking too many of these makes people start acting weird..so maybe its better to try them one by one on different days:-D