rum barrel

3/4 oz Lime Juice
3/4 oz Orange Juice
3/4 oz Pineapple Juice
3/4 oz Passion Fruit Purée or Juice (Goya Nectar)
3/4 oz Simple Syrup
1 oz Amber 151 Proof Rum (Don Q)
1 oz Dark Jamaican Rum (Coruba)

Shake with ice and pour into a ceramic barrel mug.
Two Sunday nights ago after my work shift, I decided to treat myself to something new from Beachbum Berry's Remixed. The Rum Barrel from the Port O'Call in Tucson circa the 1960s seemed like a pleasant four fruit mix balanced by an over proof and a funky rum in the style of Planter's Punch. In the mug, the Rum Barrel broadcasted a mint and floral bouquet to the nose. Next, caramel from the rum mingled with tropical flavors, mostly from the pineapple and passion fruit, on the sip; finally, the swallow was all about the rums including the Jamaican's distinctive ester notes.