• 2 oz Deadhead Rum
• 0.25 oz Deadhead Chocolate Rum
• 0.75 oz Montenegro
• 2 dashes of Az Bitters Lab Mi Casa Bitters
Garnish with orange oils and luxardo cherry
Original cocktail by Michael Carbajal
• 2 oz Deadhead Rum
• 0.50 oz Giffard Banane du Bresil
• 0.75 oz Liquid Alchemist Orgeat (may need to be adjusted depending on sweetness of LA’s orgeat)
• 1 oz Lime Juice
Garnish with mint
Ma’alob (pronounced “Mai Low”, the Mayan translation of maita’i… a variation using one of Chiapas biggest crops the banana)
Original cocktail by Michael Carbajal
• 2 oz Deadhead Rum
• 0.75 oz Re’al Mango
• 1 oz Lime Juice
• 2 dashes of Scrappy’s Firewater Bitters (or any spicy bitters)
Glass rimmed with chili salt, garnished with a dehydrated lime wheel
Original Cocktail by Michael Carbajal for the Valley Ho Hotel, Scottsdale, AZ
• 1.50 oz Deadhead Rum
• 0.75 oz Yellow Chartreuse
• 0.75 oz Select Aperitivo
• 0.75 oz Lime Juice
Garnish with a dehydrated lime wheel
Original cocktail by Michael Carbajal
• 1.50oz Deadhead Chocolate Rum
• 0.50oz Deadhead Rum
• 0.25oz Bonampak Coffee
• 0.50oz Banana Reál
• 0.50oz Coconut Milk
• 0.50oz Lemon juice
• 2 dashes AZ Bitters Lab Mi Casa
Garnish with bamboo leaf and banana chip
Swing from the trees with the perfect pairing of chocolate rum and coffee rum in this delicious tiki drink. It will make a Monkee out of you!
Original Cocktail by Michael Carbajal
