Created by: Kevin Feldman, Bartender at Driftwood Kitchen/ The Deck, Laguna Beach, CA.
- 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
- 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.
Dry shake one egg white and several chunks of muddled pineapple, until it forms a foam.
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.”