Tiki Month 2019 - The Rum Barrels
Many places have many variations.
Like the Navy Grog, this is one of those drinks that seems to beg bartenders to give it a personal spin. In reading up on the Don the Beachcomber version, the Steve Crane version, the Mai Kai version (This is one of the drinks in my heavy rotation when I visit.) and Jeff "Beachbum" Berry's "Bum Barrel" I decided to streamline and synthesize.
This is the version I have for personal home consumption
2 oz silver "Spanish-style" rum (I like Bacardi Heritage or Cana Brava, but use Cruzan for a crowd. Any white/silver rum from Puerto Rico, Dominican Republic, etc. will work.)
2 oz dark Jamaican rum (Myer's if for a crowd, otherwise use whichever Kohala Bay DIY blend you prefer. I like 5:1:1 Coruba:Hamilton Black:OFTD for that.)
2 oz fresh lime juice
2 oz orange juice (fresh is best, seek out an unpasteurized brand if you can find it
2 oz grapefruit juice (some people get hung up on white vs. pink vs. red...just use whatever is freshest, juicing your own is ideal)
2 oz passion fruit syrup (1:1 thawed frozen passion fruit pulp and your favorite sugar syrup, for this I use a 1:1 simple syrup)
1 oz pineapple juice
2 t "honey mix" (i.e. 1:1 honey:hot water, stirred to dissolve...orange blossom honey is my go-to)
4 dashes Angostura (or better yet, Tiki) bitters.
Flash blend with a cup of crushed ice in a spindle mixer or - my personal choice - a blender fitted with a milkshake blade. Pour half into your drinking vessel (a ceramic rum barrel or something suitably Tiki of the right capacity) add 1 oz club soda and then slowly (you want to keep as much of the effervescence of the club soda as possible) add the rest of the drink, with as much additional ice as is necessary to fill.