donner-peltier distillers :: Recipes

Rougaroux Rum Barrel, courtesy of Oriol Elias of

2oz Rougaroux Full Moon Dark Rum
2oz Rougaroux Sugarshine Rum
1oz Lime juice
1oz Grapefruit juice
1oz Orange juice
1oz Pineapple juice
¾oz Passion fruit syrup
¾oz Cinnamon syrup
1dash The Bitter Truth Creole Bitters (or Peychaud's Bitters)


1. Put everything in a blender.
2. Blend for 5 seconds with 1 cup of crushed ice.
3. Pour unstrained in a rum barrel mug or a large snifter.
4. Add more crushed ice to fill.
5. Dust with powdered cinnamon.
6. Garnish with a mint sprig and a maraschino cherry.