• 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).
Deadhead Rum shakes hands with Xtabentun, a Yucatan liqueur of honey and anise, for a refreshing partnership made in Mayan history.
