Cocktails Intoxica! Tiki

Steve’s Rum Barrel

I dare say, there’s more than touch of Don the Beachcomber’s influence in Steve’s Rum Barrel introduced onto the menu of Steve Crane’s Kon-Tiki restaurant chain in 1961. The signature blend of Angostura and Pernod is enough of a nod to recognize the original source material whoever concocted this libation was drawing from. Nevertheless, this is a nice, balanced, and complex rum barrel hailing from one of the major players in the Tiki scene during the 1960s.


3/4 oz lime juice
3/4 oz orange juice
3/4 oz grapefruit juice
3/4 oz pineapple juice
1/2 passion fruit syrup
1/2 oz honey syrup
2 oz dark rum (Jamaican)
2 oz light rum (Puerto Rican)
1 dash Angostura
1/8 tsp Pernod
1/8 tsp almond extract
4 oz ice


  1. Blend at high speed for 5 seconds. Pour unstrained into glass and top with ice cubes.