Cocktail & Other Recipes By Spirit Rum Cocktails

Deadbeat Daiquiri

deadbeat daiquiri cocktail
Sharon Pye

We got the recipe for this modern classic from Jeff "Beachbum" Berry's Latitude 29 in New Orleans.


  • 2 ounces Caña Brava 7-year-old grand reserve añeja rum
  • 1/2 ounce maraschino liqueur
  • 1/4 ounce Rhum Clément Mahina Coco liqueur
  • 4 whole lychee nuts, shelled (drained if canned)
  • 1 ounce lime juice, freshly squeezed
  • 1/2 ounce simple syrup
  • 1 dash Fee Brothers Aztec chocolate bitters
  • Garnish: edible orchid
  • Garnish: pineapple wedge


  1. Blend all of the ingredients in a blender with 1.5 cups crushed ice for up to 20 seconds until frappéd.

  2. Pour, unstrained, into a Pearl Diver glass.

  3. Garnish with an edible orchid and a pineapple wedge.