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.