• 1 oz Deadhead rum
• 1 oz pineapple juice
• 1 oz blood orange juice
• 1 oz grapefruit juice
• .5 oz grenadine
• .5 oz lime juice
• 2 oz lime tonic water
Serve over crushed ice, garnished as you please.
By Diego Corral
• 3 oz. freshly squeezed pink grapefruit juice
• 2 oz. freshly squeezed lime juice
• .5 oz. agave nectar
• 3 oz. Deadhead Rum
• 1 oz. Lemon Hart 151
• 4 oz. Barritt’s Ginger Beer
• 3 large dashes of orange bitters
Put all ingredients into a large tiki mug. Mix using a swizzle. Top with
coarsely crushed ice.
Shrunken Head Swizzle
Lucky the Painproof Man (Richard Swartz)
• 2 oz. pineapple juice
• .5 oz. fresh lime juice
• .5 oz. orgeat syrup
• 1 oz. Deadhead Rum
• .5 oz. Grand Marnier
Shake with crushed ice. Add a splash of soda. Top with
dark spiced rum. Garnish with a fresh mint leaf.
Score: 98
By Jessica & Steve Manko
Sometimes you just shouldn’t mess with a classic. This is not one of those times.
• 1 Lemon wheel
• 1 maraschino cherry
• 2 oz Deadhead Rum
• 1/2 oz BG Reynolds Vanilla Syrup
• 2 dashes Angostura bitters
• 1/2 oz soda
Muddle lemon and cherry, stir in rum and vanilla syrup, add ice and soda.
• 2 oz Deadhead Rum
• 1 oz Luxardo Maraschino Liqueur
• 4 oz mango nectar
• 1 oz sweet & sour
• 4 dashes Black Cloud Mango bitters.
Serve in chilled glass, garnish with flaming cherry or as desired.
By: Diego Corral
• 1 1/2 oz DeadHead rum
• 1/2 oz Gran Marnier
• 1/2 oz honey*
• 1/2 oz tamarind chili syrup**
• 1/2 oz fresh lemon juice
*Honey needs to be diluted, one part honey to one-part warm water. Shake until diluted.
**Tamarind chili syrup is:
Tamarind pulp diluted with water according to the package instructions, and heat. Once it starts to boil add 1/2 cup sugar to every cup of water used and 2 dried chilies de arbol, broken or cut into pieces, for each cup of water. Let this simmer for 10-15 min until you notice the mixture getting thicker. Strain out the solids and its done!
Shake and serve with a lemon or orange, mint would be nice, and a cherry.
By Marie King, The Tonga Hut, Hollywood
• 1 oz. lime juice
• .5 oz. orange juice
• 1.5 oz. Deadhead Rum
• .25 oz. Xtabentun
Shake with ice. Strain into champagne saucer.
By John Minor
• 2 oz Deadhead Rum
• .5 oz Lemon Hart 151
• .5 Blue Curacao
• .5 oz fresh squeezed lemon juice
• .5 oz fresh squeezed white grapefruit juice
• 1 oz fresh squeezed orange juice
• .5 oz vanilla syrup
• 1.25 tsp of Don’s Mix (BG Reynolds)
Add all ingredients to a shaker with ice and shake thoroughly. Pour into high ball glass and add crushed ice to fill.
Garnish with long cinnamon stick piercing into a quarter lemon wedge (pulp removed).
By Diego Corral
2 oz Deadhead rum
1 cup watermelon juice
Juice of 1 lime
Juice of half orange
4 dashes Shibitters watermelon bitters
1 oz Habanero simple syrup
3 jalapeno medallions
Serve over ice, garnish with habanero or as desired