Cocktail & Other Recipes By Spirit Rum Cocktails

Who Dey!

dark-colored Who Dey! cocktail in a coupe glass, garnished with four thin orange peels and served on a wooden surface


Football season is typically associated with ice-cold beers for good reason—they go perfectly with popular game-watching foods like nachos and wings. But cocktails are always an appropriate libation, even when you’re wrist-deep in a bowl of chips and shouting at the television. Mixing drinks at home also lets you channel your team’s city, colors and mascot to create a themed cocktail for the occasion.

Molly Wellmann of Cincinnati bar Japp’s made the Who Dey! cocktail to represent her team, the Bengals. She combines black spiced rum, vanilla syrup, milk stout and mint for a rich and delicious drink that goes down easily during the cold-weather months of football season. Best of all, she decks out this dark drink with orange peel “tiger stripes” in dedication to the team.

The cocktail’s name comes from the cheer “Who dey!” that fans chant at games, a phrase undeniably similar to the Saints’ “Who dat!” and the source of an ongoing chicken-or-egg conversation. Serve plenty of good food and drinks, keep quiet about the controversy as you watch the game, and everyone will have a great time.


  • 4 orange peels, cut long and thin

  • 2 ounces The Kraken black spiced rum

  • 1/2 ounce vanilla syrup*

  • 5 mint leaves

  • 3 ounces Left Hand Brewing milk stout


  1. Cut 4 long and thin orange peels, and press them firmly onto the inside of a coupe.

  2. Add the rum, vanilla syrup and mint leaves to a mixing glass with ice, and stir until well-chilled.

  3. Carefully strain the contents into the coupe, trying not to disturb the orange peels, though it’s OK if some float in the glass.

  4. Gently top with the stout, and yell “Who Dey!”.

*Vanilla syrup: Combine 1 cup water, 1 cup sugar and 2 split vanilla beans in a small pot, and stir. Bring to a rolling boil, stirring to prevent scorching. Reduce heat and simmer for 5 minutes. Remove from heat and let cool to room temperature. Strain through a fine sieve and discard the vanilla beans. Will keep in the refrigerator for 2 or 3 weeks.