Double Barreled Recipe

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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


  1. Add both rums, lime juice, orgeat, infused tea and bitters into a shaker.
  2. Add ice and shake, then double strain into a copper mule mug.
  3. 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.


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.”