INGREDIENTS

Deadhead Rum 2 oz
*Fresh chili lime juice 1 oz
**Chipotle pineapple-cinnamon simple syrup 1 oz
Galliano liqueur .5 oz

GARNISH

With cinnamon stick and pineapple leaves

METHOD

Shake and strain into cocktail glass.
(optional) Smoke cocktail glass with cinnamon smoke.

*Infuse lime juice with Pink House Alchemy’s Mexican Chile syrup.

**Chipotle Pineapple-Cinnamon Simple Syrup recipe: Core 1 pineapple. Dice 2 oz of fresh pineapple and cover with 1 ounce of Turbinado sugar and let soak for 1 hour. Bring saucepan (w/2 oz of water) to simmer. Add solution along with another .5 cup of sugar, 6 cinnamon sticks and 2 chipotle peppers. Simmer for 1 hour. Let cool before bottling.

INGREDIENTS

Deadhead Rum 1.5 oz
Gran marnier .5 oz
Fresh lemon juice .5 oz
Honey* .5 oz
Tamarind chili syrup** .5 oz

METHOD

*Honey needs to be diluted, one part honey to one part warm water. Shake until diluted.

**Tamarind chili syrup is:

Tamarind pulp, which can be purchase as most latin grocery stores.

We have Vallarta markets close to the bar and I use stuff from there that’s frozen. Dilute it with water according to the package instructions, and heat.

Shake and serve with a lemon or orange, mint would be nice, and a cherry, or whatever looks fancy.

INGREDIENTS

Deadhead Rum 1.5 oz
Pineapple infused brandy ,75 oz
Trader Vics macadamia nut liqueur .5 oz
Coconut water 2 oz
Fresh lime juice .75 oz
Berrit’s ginger beer

METHOD

In a cocktail shaker, mix Deadhead rum, pineapple brandy, Trader Vic’s macadamia nut liqueur, coconut water, and lime juice. 11 shakes.

Pour over ice in cocktail glass. Add float of Barritt’s ginger beer. Top with Deadhead rum float.

GARNISH

With lime wedge, cherries, and mint sprig. Serve with side of coconut chocolate covered macadamia nuts.

INGREDIENTS

Deadhead Rum 2 oz
Pomegranate juice 1.5 oz
Fresh lemon juice 1 oz
Pimento dram .25 oz
Infused cane sugar syrup .75 oz

GARNISH

With orange wheel and zest ginger.

INGREDIENTS

Deadhead Rum 1.5 oz
Lime juice 1 oz
Demerara 1oz
Rhubarb bitters 2 dashes
Egg whites 1 oz

METHOD

Hard shake & strain

INGREDIENTS

Deadhead Rum 1.5 oz
Falernum .25 oz
Fresh lemon juice .25 oz
Fresh lime juice .25 oz
Passion fruit syrup .25 oz
Unsweetened Pomegranate Juice .25 oz
Bitters dash
Splash of soda water

GARNISH

Cherry, lime & voodoo curse in a glass cocktail.

INGREDIENTS

Deadhead Rum 4 oz
Pom pomegranate juice 2 oz
Crushed pineapple in juice 1 oz
Reed’s extra ginger ginger beer 2 oz

METHOD

Pour and serve.

INGREDIENTS

Deadhead Rum 4 oz
Papaya juice 2 oz
Elder flower liqueur 2 oz
Cutie or 10 black cherries (juice) 1 oz

METHOD

Pour into a wonderful tiki glass.

GARNISH

With an slice of mango jerkey

You’ll go nuts over this macadamia daiquiri with rum, fresh limes and coconut water. Toasted orange-coconut and crushed macadamia nuts rim by DTD.

INGREDIENTS

Deadhead Rum 2 oz
Coconut water 1 oz
Cointreau 1 oz
Fresh lime juice 2 oz
Trader Vic’s macadamia nut liquor 2 oz

METHOD

Shake well with crushed ice. A Rim Mai Tai glass with toasted coconut. Add Deadhead Rum, Trader Vic’s Macadamia Nut Liquor, Cointreau, Fresh Lime Juice, and Coconut Water to cocktail shaker filled with ice. Shake 11 times for transformation.

GARNISH

Garnish: Rim half of a daiquiri glass with Toasted Orange Coconut-Macadamia nut flakes by Dress the Drink

INGREDIENTS

Deadhead Rum 2 oz
Hibiscus tea 2 oz
Lime juice 1 oz
Creme or coconut 1 oz
Ginger syrup 1 oz

METHOD

Blend with ice.