Created by: Kevin Feldman, Bartender at Driftwood Kitchen/ The Deck, Laguna Beach, CA.
Recipe:
- 1 1/4 ounces Ballast Point Three Sheets Barrel Aged Rum
- 1/2 ounce Deadhead 8 Year Aged Rum
- 1/2 ounce fresh squeezed lime juice
- 1/4 ounce orgeat syrup
- 1 dash orange bitters
- 1/4 ounce island coconut and ginger-infused tea (see instructions below/page 00)
- Pineapple foam (see instructions below/page 00)
- Cock’n Bull ginger beer, to top
- Whiskey barrel smoked papaya and spiced candied pineapple, for garnish
Directions:
- Add both rums, lime juice, orgeat, infused tea and bitters into a shaker.
- Add ice and shake, then double strain into a copper mule mug.
- Top with a splash of ginger beer, and the pineapple foam, then garnish with a slice of whiskey barrel smoked papaya and some spiced candied pineapple.
Island Coconut and Ginger-Infused Tea:
Boil up one cup of black tea, adding slices of fresh coconut and ginger to the mixture, for two minutes. Chill before adding to cocktail.
Pineapple Foam:
Dry shake one egg white and several chunks of muddled pineapple, until it forms a foam.
Inspiration:
The concept of the Double Barreled came to me while sitting on a surfboard, waiting for the next set of waves to come through. The ultimate thrill for any surfer is finding the perfect wave, to form a barrel. Getting “barreled” by a wave only occurs when all the elements of Mother Nature coincide at just the right point. Inspired by the spirit of the sea, I wanted to incorporate the process and patience of a barrel-aged rum with the balance of tropical ingredients, to create a cocktail that pays homage to the 1941 classic mule, while allowing the drinker to transcend into their own “double barrel.”
