INGREDIENTS
Deadhead Rum 2 oz
Simple syrup 1.5 oz
Fresh strawberries 3
Fresh spearmint sprigs 4-5
Lime half
Soda water
METHOD
In a chilled glass muddle the simple syrup, strawberries and mint leaves together with the back of a spoon. Squeeze lime into glass, add Deadhead rum and stir well.
Fill glass with ice and top off with soda water.
Garnish
With mint sprigs or strawberry slices
Original cocktail by James HoneycuttINGREDIENTS
Deadhead Rum 1 oz
Grand marnier 1 oz
Mango nectar 3 oz
Gatorade 2 oz
Juice of lime half
METHOD
Serve in a highball glass with crushed ice.
GARNISH
With a pineapple slide and umbrella.
INGREDIENTS
Deadhead Rum 1.5 oz
Lemon juice 1 oz
Grapefruit juice .5 oz
Grenadine .5 oz
Angostura bitters 2 dashes
Anisette .5 oz
Bacardi 151 .5 oz
METHOD
Shake well with ice. Enjoy!
INGREDIENTS
Deadhead Rum 2.5 oz
Orange bitters 1 dash
Cranberry juice 1.5 oz
Pineapple juice 1 oz
Lemon juice .75 oz
Brown sugar syrup .5 oz
METHOD
Shake everything with crushed ice, pour into brandy snifter filled with crushed ice.
GARNISH
with Pineapple spear and dried cranberries soaked in DeadHead Rum overnight.
A bewitching blending of exotic island flavors, fresh pineapple juice and Deadhead rum served with a molasses bruleéd pineapple flower by DTD.
INGREDIENTS
Deadhead Rum 1.5 oz
*Perfect puree banana .5 oz
Green Chartreuse .25 oz
Fresh pineapple juice .25 oz
Black walnut bitters 2 dashes
METHOD
Combine one-quarter of a ripe banana with Chartreuse. Mash to make a puree. Add ice and ingredients to a mixing glass; shake well.
GARNISH
Garnish with Molasses bruleéd Pineapple flower with sugarcane stick by Dress the Drink
INGREDIENTS
Deadhead Rum 2 oz
Sugar 1 tsp
Slice of lemon 1
Stick of cinnamon 1
Nutmeg 1 pinch
INGREDIENTS
Deadhead Rum 2 oz
Midori melon liqueur .5 oz
Fresh lime juice .5 oz
Grapefruit bitters 2 dashes
Simple syrup grenadine .5 oz
& lime zest
METHOD
Garnish with a cherry, Serve in cocktail glass.
Original cocktail by Lucky the Painproof ManINGREDIENTS
Deadhead Rum 3 oz
Lime juice 2 oz
Pink grapefruit juice 3 oz
Agave nectar .5 oz
Lemon hart 1 oz
Barritt’s ginger beer 4 oz
Orange bitters 3 large dashes
METHOD
Put all ingredients into a large tiki mug. Mix using a swizzle. Top with coarsely crushed ice.
(Made from real English Explorers)
INGREDIENTS
Deadhead Rum 3 oz
*Strong black tea 2 oz
**Orgeat 1 oz
Orange juice .5 oz
Lime juice .5 oz
Fee Bros old fashioned bitters 1 dash
METHOD
Shake with 8-10 oz crushed ice. For your punch thing, fill all the way to the top with ice, then fill with punch most of the way, and stir for about 30-45 seconds, then top off with more punch.
*Strong Black Tea
1 tea bag to 4 oz water
Use a strong black tea, like Irish Breakfast, English Breakfast, or maybe Earl Gray.
**Orgeat
16 oz Unsweetened almond milk
32 oz Turbinado Sugar
.5 oz orange blossom water
12 drops organic almond extract.
INGREDIENTS
Deadhead Rum 2oz
Hibiscus liqueur 1.5oz
Blood orange syrup .75oz
Fresh lime juice 1oz
Cranberry coconut juice 3oz
GARNISH
Shake all ingredients & pour over crushed ice. Garnished w lime, dried hibiscus & passion cherry.
METHOD
Shake all ingredients & pour over crushed ice.
