The Best Rum Barrel is the Rum Drum

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All you need to know is that the Rum Drum is one of the best Tropical and Tiki drinks you'll ever have.
The Tropical Standard Rum Drum is an adaptation of the Barrel O'Rum from the Mai Kai which was Mariano Licudine's adaptation of Don the Beachcomber's Rum Barrel. While I used frozen Calamansi juice in this one, I think it works well. The flavor and acidity is unique and not a match to lime juice, but if you can't find fresh or frozen Calamansi then sub in more lime juice.
It may be the absence of Absinthe in this drink that helps it the most. While I enjoy absinthe, it overpowers too many of Don the Beachcomber's drinks, and dropping it from a rum barrel recipe allows the other ingredients to come through.
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Recipes at the bottom of this description
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📃 Episode Chapters 📃
00:00 Introduction
00:35 Ingredients List
01:48 Making the Drink
03:12 Rum Drum Recipe card
03:24 Drinking the Drink
📖 Recipe(s) 📖
5 drops saline Solution
3 Angostura bitters
¼ oz calamansi juice
¼ oz passionfruit puree
¼ oz lime juice
½ oz orange juice
½ oz grapefruit juice
½ oz honey syrup
½ tsp demerara syrup
1 tsp St Elizabeth All Spice Dram
½ oz Hamilton 151
1 oz Coruba
1 oz Worthy Park 109
#RumBarrel #Tiki #TropicalStandard

[@michaelcoates8865]

Thank you so much for shouting out Filipinos and educating people on calamansi! Really really appreciate it, it shows a real level of care and consideration.

[@WhoKnowsNose]

Haven't gotten a copy of tropical standard yet, but I plan to soon! Garret Richard is a genius...

[@stevenjacobs2750]

It is everything you have hoped and more

[@leeroyjenkins422]

That sounds like a really simple recipe. Tks!

[@jonathangleason9404]

Another killer video!

[@sdcorrey]

This channel is fantastic! Subscribed and looking forward to more!

[@robs4574]

This book is great! As are these videos! Love the tiki cocktails!

[@urouroniwa]

The Okinawan fruit, shikwasa, is very similar to calamansi and when it's in season it's very easy to get in Japan. I believe they are different fruits (shikwasa is citrus depressa and calmansi is citrus microcarpa), but they are so similar that they are apparently often sold as each other. Probably one of my favourite citrus fruits for making cocktails with. As you say, it's nothing like a lime.

[@jcloiseau]

Wow so many ingredients!

[@daneflanigan]

Great video - Picked up tropical standard a couple of weeks and although I won’t be making all the drinks, its great to read about them and watch you make them - cheers!

[@makeanddrink]

So far each drink has been worth the extra effort. Good luck!

[@matthewtepfer5700]

This is great! Definitely going to have to try this version of the rum barrel and compare it to my two signature versions that I came up with and serve. My rum barrel #1 is very similar to this but with a few tweaks. Mainly no Calamansi because I have never seen it around before.

[@aliastheaddikt]

Oh theres 37 ingredients in this? Count me in

[@arriano99]

Use calamansi often in my cocktails. Kumquats are similar is flavor.

[@stevenjacobs2750]

I loved this! It feels like the Cloud Forest has been the easiest drink in the book to make in batches. But the PKNY has been my favorite.

[@Acham98]

Completely agree on the PKNY - made it 3x already haha

[@makeanddrink]

I loved it as well. Filmed something a few weeks ago on the PKNY but it turned into a P*****s rum bashing video and didn't seem fitting. I'll try again.

[@laurencefrabotta1618]

Now I have to head to Seafood City!

[@IverJ]

Nice job, going to have to try this. I got the Tropical Standard book last month for Father's Day, been reading through but haven't made anything from it yet. I'll take your recommendation and start with this one. Cheers from TCB - The Corner Bar

[@makeanddrink]

You’ll love it

[@scottjkennedy]

My Costco has calamansi juice! Be on the lookout.

[@destro100]

It's great - both at Sunken Harbor and when made it home BUT.... I think I might be partial to the Smuggler's Cover version. Love that falernum element.

[@makeanddrink]

Also delicious. One day he’s going to have to share that recipe!

[@bobsbottomshelf]

I just did a Rum Barrel, one of my favorites. From what I found the original recipe from Don Beach is not exactly known. I'll have to try this one if I can find Calamansi. Coruba and Worthy Park are not sold in Ohio I suppose another blend of Jamaican Rums could work. Were pretty barebones here, Myers, Plantation, and Appleton Estate is about it.

[@zer02her03]

If you can get Hamilton Jamaican pot still black it's probably a better version and it's from the same distillery in Jamaica.

[@benykristo]

I see clement shrubb, rhum JM shrubb, Combier etc. Do you plan on making a comparison of orange liqueur in a future video ? it would be very interesting

[@makeanddrink]

I have a couple things in minds. Probably won’t be a straight up Orange Liqueur thing because there are many to those videos out there, but something to do with a Mai Tai and then I’ve been planning for while on doing an “Cointreau” replacer taste test.

[@zer02her03]

I managed to find Calamansi at my local asian market, sold in little packets about the size of a ketchup packet. I'm looking forward to trying this

[@zer02her03]

yup, that's good..

[@jacobmurphy2542]

Love the videos as always! Could you acid adjust lime juice to match the tartness of the calamansi?

[@makeanddrink]

You can but I don’t know the acidity. Only thing I could find was one reputable source that has 5.97% citric acid but didn’t mention malic.

[@stevenjacobs2750]

Best paper I could find on it (probably the same one) doesn't seem to look at the actual acids just does a total acidity titration. ifrj.upm.edu.my/25%20(03)%202018/(17).pdf To me, they taste most like kumquats and those don't have much/any malic acid, just ascorbic and citric.

[@makeanddrink]

The one i found was from the Philippines but I only saw a brief summary. It also was about something else that had to do with calamansi and not acidity. Thanks for sharing this!

[@als.2983]

Lot's of Rum Barrel specs out there. Thanks for sharing one you think is at or near the top of the list. Given your description of the Calamansi Lime - and the bartending community's distaste for using oranges - I am surprised the Calamansi fruit is used more frequently.

[@stevenjacobs2750]

Its a PITA to deal with. They're tiny, have tiny amounts of juice, always lots of seeds and dealing with them at scale is a huge nightmare if you're working them fresh. I bought like $12 of fresh calamansi last week to make this for some friends. Next time I'm going to treat them like kumquats and juice them whole. They're much more like kumquats than any other citrus I've experienced.

[@als.2983]

@@stevenjacobs2750 Thanks for sharing; very helpful.

[@rclark920]

Loving the channel! Any chance you have a link to where I can get that snifter glass you’ve been using lately?

[@makeanddrink]

I do... just updated the link with all of the current glassware I have from Amazon. These ones are a thinner glass and more elegant then Libby style glassware but have been durable so far. www.amazon.com/shop/makeanddrink/list/14LGJAZM1TIQU?ref_=cm_sw_r_cp_ud_aipsflist_aipsfmakeanddrink_5S0321GAEY1MKVP87ENS

[@rclark920]

@@makeanddrink Cheers Derek!

[@firebricks3]

Everything I've made from Tropical Standard has been the best version of the drink I've ever had. Their Mai Tai, Royal Hawaiian Mai Tai, Dr Funk, Navy Grog and Colonial Grog are my definitive versions of those drinks. I guess the only drink I wasn't super excited about is the Sub-Mariner, as it was just ok.

[@makeanddrink]

Just wait until I share my Mai Tai Recipe! They're actually pretty close. I've loved everything as well but there are 2 distinct drinks I will be working on next with ingredients I do not like. We'll see how those go.

[@firebert05]

I think I need to buy a copy of Tropical Standard, at this point. Also, I've read that key lime is a popular substitute for calamansi.

[@makeanddrink]

I've read that too but I'm doubtful. I think key limes are a little less acidic than a normal lime and I often use them interchangeable because they're so similar. But I really don't know.

[@petermcguire4769]

Perhaps acid adjusting a little bit of lime juice to substitute for the calamansi might help the flavor profile. Just need to find out the pH of calamansi.

[@makeanddrink]

It’s very close. From what I found it’s probably 1-2% more acidic. You could def acid adjust it but I bet if you did the math on how much additional lime juice you’d need to add to match then acidity it would be pretty small amount needed.

[@EastBayJ]

Where are you finding Coruba at?

[@makeanddrink]

K&L has had it recently

[@ryanhayden3465]

Recipe is supposed to be 1/2 tsp demerara not oz

[@ryanhayden3465]

Only reason I picked up on it was bc I was using the video to pull up recipe after I used the book. Made it anyway. Still good

[@makeanddrink]

Took a long time for anyone to notice that. Just updated the description, thanks for sharing.

[@ryanhayden3465]

@@makeanddrink 👍🏼👍🏼 keep it up ! Love looking forward to your shows!

[@alchemikas555]

How to substitute coruba?

[@makeanddrink]

There's no 1:1 substitute for Coruba. I've seen many say Goslings or Hamilton 86, both work but are different.

[@atomicgrog]

The closest I've found to Coruba's flavor and ABV is Navy Bay, which I believe is sold exclusively by Total Wine. Despite that and the bottom-shelf price, it's a respectable stand-in for Coruba. @makeanddrink