• 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. 

deadhead rum cocktail jungle fogg