Rum Keg

Ingredients

• 5 oz Light puerto rican rum (2 1/2 oz caliche)
• 1 oz Dark jamaican rum (1/2 oz coruba)
• 1 oz Simple syrup (1/2 oz)
• 1 oz Passion fruit syrup (1/2 oz)
• 1 oz Apricot liqueur (1/2 oz rothman & winter)
• 2 oz Pineapple juice (1 oz)
• 4 oz Lemon juice (2 oz)

Instructions

Blend 20 seconds with 16 oz of crushed ice and pour either into a communal keg or individual barrel mugs to serve 2-4 people. Here, I halved the ingredients to serve 1 person; moreover, I shook with ice cubes and strained over crushed ice instead of blending. I garnished with mint and trumpet vine flowers.