Today we’re going to show you how to make Steve’s Rum Barrel, a tiki cocktail with lots of flavor, not too sweet, but juice and rum centric. Bookmark the recipe here: https://bit.ly/3zCjfYQ
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From Steve Crane at Kon-Tiki restaurant in the 1960s, a big drink, but a great drink with light sour, flavorful juice combinations that hit well on the palate. Not too sweet, not too sour, just enough flavor that brings the perfect combinations of island tiki to the soul.
Tiki is a state of mind, tiki cocktails work great in the spring and summer, at your classic Polynesian style restaurants and, for us, the deeper history of the genre is super intriguing. It’s fun to recreate some of the classics that are hard to get now, or require a lot of travel to find the right restaurant for these classic tiki recipes.
Steve’s Rum Barrel
– ¾ ounce fresh lime juice
– ¾ ounce orange juice
– ¾ ounce grapefruit juice
– ¾ ounce unsweetened pineapple juice
– ½ ounce passion fruit syrup
– ½ ounce honey mix (see page 226)
– 2 ounces dark Jamaican rum
– 2 ounces white Puerto Rican rum
– Dash Angostura bitters
– 6 drops Pernod
– 3 drops almond extract
– 4 ounces (½ cup) crushed ice
Video Index
0:00 Introduction
1:04 Love for Erin Bila
1:52 The Recipe Breakdown
5:35 Ian learns how to use an immersion blender
6:30 The Pour / Money Shot
7:25 Tasting Notes
9:12 What is honey mix?
13:42 Tiki isn’t that expensive, because rum.
#tiki #barrel #rum
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