CASK AGED

Our single blended, 6 year old cask aged rum has a rich amber hue, and bouquet saturated with the aromas of coffee, chocolate, allspice, cinnamon and nutmeg, all of which carry through to the palate along with the flavors of cloves, anise and caramel all play in stupendous balance — long spicy finish. An excellent sipping rum. Assertive aromatics and brilliant flavors make it a great choice for use in classic Tiki cocktails.

DARK CHOCOLATE

Single blended, 5 year old rum infused with organic cacao has the essence of coffee and butterscotch on the nose, the echo of dark chocolate is restrained but solidly present in the bouquet. Decadent dark chocolate flavor comes to the forefront on the first sip, layered with a back note of Bing cherry and cream soda.

Cocktails

A Bitter Fued

INGREDIENTS

Deadhead Rum 1.5 oz
Sweet apple cider 1.25 oz
Fresh lemon juice .5 oz
Angostura bitters 3 dashes
Capelletti apperitivo .75 oz

GARNISH

Garnish with a parasol, Luxardo maraschino cherry, and paper straw.

Wild Fire

Original cocktail by Don Rudowsky

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.

Tongan Cholo

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.

Tiki Lau

Original cocktail by Mike Bentle

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.

Vahevala

Original cocktail by Savage Patty

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.

Serpentine Fire

Original cocktail by Anthony DeMaria

INGREDIENTS

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

METHOD

Hard shake & strain

A Savage Curse

Original cocktail by Samantha Coulter

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.

Riders on the Storm

Original cocktail by Don Schott

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.

Ride Like the Wind

Original cocktail by Don Schott

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

The Mac-Daq

Mac DaqOriginal cocktail by Michael Bentle

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

One More Time

Original cocktail by Don Rudowsky

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.

Muertito Mojo

INGREDIENTS

Deadhead Rum 2 oz
Simple syrup 1.5 oz
Fresh strawberries 3
Fresh spearmint sprigs 4-5
Lime half
Soda water

METHOD

In a chilled glass muddle the simple syrup, strawberries and mint leaves together with the back of a spoon. Squeeze lime into glass, add Deadhead rum and stir well.
Fill glass with ice and top off with soda water.

Garnish

With mint sprigs or strawberry slices

Mayan Sea

Original cocktail by John Minor

INGREDIENTS

Deadhead Rum 1.5 oz
Orange juice .5 oz
Lime juice 1 oz
Xtabentun .25 oz

METHOD

Shake with ice into champagne saucer.

Lido Deck Shuffleboard

Original cocktail by James Honeycutt

INGREDIENTS

Deadhead Rum 1 oz
Grand marnier 1 oz
Mango nectar 3 oz
Gatorade 2 oz
Juice of lime half

METHOD

Serve in a highball glass with crushed ice.

GARNISH

With a pineapple slide and umbrella.

Lava Splash

INGREDIENTS

Deadhead Rum 1.5 oz
Lemon juice 1 oz
Grapefruit juice .5 oz
Grenadine .5 oz
Angostura bitters 2 dashes
Anisette .5 oz
Bacardi 151 .5 oz

METHOD

Shake well with ice. Enjoy!

Jeannie’s Wish

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.

Island Voodoo

Original cocktail by Victoria D'Amoto Morgan

A bewitching blending of exotic island flavors, fresh pineapple juice and Deadhead rum served with a molasses bruleéd pineapple flower by DTD.

INGREDIENTS

Deadhead Rum 1.5 oz
*Perfect puree banana .5 oz
Green Chartreuse .25 oz
Fresh pineapple juice .25 oz
Black walnut bitters 2 dashes

METHOD

Combine one-quarter of a ripe banana with Chartreuse. Mash to make a puree. Add ice and ingredients to a mixing glass; shake well.

GARNISH

Garnish with Molasses bruleéd Pineapple flower with sugarcane stick by Dress the Drink

Hot Buttered Rum

INGREDIENTS

Deadhead Rum 2 oz
Sugar 1 tsp
Slice of lemon 1
Stick of cinnamon 1
Nutmeg 1 pinch

Goblin’s Punch

INGREDIENTS

Deadhead Rum 2 oz
Midori melon liqueur .5 oz
Fresh lime juice .5 oz
Grapefruit bitters 2 dashes
Simple syrup grenadine .5 oz
& lime zest

METHOD

Garnish with a cherry, Serve in cocktail glass.

Forbidden Fruit Swizzle

Original cocktail by Lucky the Painproof Man

INGREDIENTS
Deadhead Rum 3 oz
Lime juice 2 oz
Pink grapefruit juice 3 oz
Agave nectar .5 oz
Lemon hart 1 oz
Barritt’s ginger beer 4 oz
Orange bitters 3 large dashes

METHOD
Put all ingredients into a large tiki mug. Mix using a swizzle. Top with coarsely crushed ice.

English Explorer Ti

(Made from real English Explorers)

INGREDIENTS

Deadhead Rum 3 oz
*Strong black tea 2 oz
**Orgeat 1 oz
Orange juice .5 oz
Lime juice .5 oz
Fee Bros old fashioned bitters 1 dash

METHOD

Shake with 8-10 oz crushed ice. For your punch thing, fill all the way to the top with ice, then fill with punch most of the way, and stir for about 30-45 seconds, then top off with more punch.

*Strong Black Tea
1 tea bag to 4 oz water
Use a strong black tea, like Irish Breakfast, English Breakfast, or maybe Earl Gray.

**Orgeat
16 oz Unsweetened almond milk
32 oz Turbinado Sugar
.5 oz orange blossom water
12 drops organic almond extract.

Drop Deadhead Red

INGREDIENTS

Deadhead Rum 2oz

Hibiscus liqueur 1.5oz
Blood orange syrup .75oz
Fresh lime juice 1oz
Cranberry coconut juice 3oz

GARNISH

Shake all ingredients & pour over crushed ice. Garnished w lime, dried hibiscus & passion cherry.

METHOD

Shake all ingredients & pour over crushed ice.

Didicas Volcano

Original cocktail by Marlo Gamora 2013 Ohana Cocktail Contest Winner

INGREDIENTS

Deadhead Rum 2.5 oz
Unsweetened pineapple juice 3 oz
Donn’s Spices #2 5 oz
Tamarind nectar 1 oz
Fee’s walnut bitters 1 dash
Bittermen’s tiki bitters 3 dashes
crushed ice 1 cup
Volcano

GARNISH

Garnish with pineapple wedges, pineapple leaves, and a float of 3 star anises and serve.

METHOD

Pour Lemon Hart 151 rum into the volcano bowl and flame. Place remaining ingredients into a blender. Blend for 10 seconds. Pour into a 16 oz. volcano bowl and spark/toast grated nutmeg.

Yah Mo Burn This Place to the Ground

Original cocktail by Oahu Willy

INGREDIENTS

Deadhead Rum 2.25 oz
Cutty Sark scotch .5 oz
Guava nectar .75 oz
Fresh lime juice .75 oz
*Orange demerara syrup .75 oz

*Orange Demerara Syrup

1 cup demerara sugar
.5 cup water
.5 cup fresh squeezed OJ

METHOD

Build in a tall tin. Add ice and shake. Hawthorne strain into tiki mug of choice that’s been packed with coarse-cracked ice.

Blend until sugar is dissolved, cool. Add 4 orange peels (like you’d use for an old fashioned garnish), let sit overnight.

Hypnotic Hibiscus Punch

Original cocktail by Kelly Merrell

INGREDIENTS

Deadhead Rum 1.5 oz
Light Rum 1 oz
Fresh lemon juice 1 oz
Orgeat .5 oz
Hibiscus grenadine .5 oz
Simple syrup.25 oz

Deadhead Grog

Original cocktail by Poly Hai

INGREDIENTS

Deadhead Rum 3/4 cup
Whole cloves 8
Orange rind strips 1
Ground cardamon 1/8 tsp
Ground fresh nutmeg 1/8 tsp
Freshly brewed coffee 3 cups
Vanilla extract 1/4 cup

METHOD

Add cloves, cardamon, nutmeg and orange rinds to fresh brewed coffee. Let steep for 20 mins. Strain. Add Deadhead rum and vanilla. Serve hot or iced.

Cider Punch

INGREDIENTS

Deadhead Rum 1.5 oz
Spiced apple cider 3 oz
Lime juice 1.5 tbsp

METHOD

Combine all ingredients in a cocktail shaker and shake vigorously. Strain into cocktail glass garnish with an apple slice.

Beach Binge

Original cocktail by Justin J. Dupre and Courtney Engle

INGREDIENTS

Deadhead Rum 1.5 oz
Combier de Peche liqueur .25 oz
BB Reynolds lime cordial syrup .25 oz
Orange juice 1.5 oz
Ginger beer/ale 1 oz

METHOD
Shake all ingreients with ice except ginger beer. Pour into collins glass, top with ginger beer.

GARNISH
With orange slice.

Haole

HaoleOriginal cocktail by Gretta (the Grass Skirt Goddess)

A lighter version of a white Russian with the taste of the islands. Deadhead rum, coffee liqueur and big splash of coconut milk served over ice with a crisp caramel coffee nest by DTD.

INGREDIENTS

Deadhead Rum
Kahlua
Unsweetened coconut milk
Allspice syrup (optional)

METHOD

Add the rum and coffee liqueur to an Old Fashioned glass filled with ice. Top with a large splash of unsweetened coconut milk and stir.

GARNISH

with Caramel Coffee Nest Cookie by Dress the Drink. And a dusting of nutmeg (optional)

Wild Mountain Honey

Original cocktail by Blair Frodelius

INGREDIENTS

Deadhead Rum
Campari
Pineapple juice
Fresh lime juice
Wild honey syrup

METHOD

Add all ingredients to medium sized mug filled with crushed ice, and stir to chill and mix. Garnish with a straw. If desired add a slice of grilled lemon as a garnish.