Dead Reckoning

2 oz Jamaican rum, Appleton Estate V/X
1⁄2 oz Armagnac (optional, see notes)
1⁄2 oz Vanilla liqueur, Navan (substitute Tuaca or Licor 43)
1⁄2 oz Maple syrup
1⁄2 oz Tawny port, Sandeman
1 oz Lemon juice
1 oz Pineapple juice
1 ds Bitters, Angostura
1 oz Soda water
1 spg Mint (garnish)
Instructions

Combine all but soda and garnishes in shaker. Shake, strain into tiki mug full of crushed ice; add soda. Garnish with mint leaves.

Notes

The original recipe (see source reference) did not include Armagnac. The Armagnac is an enhancement by Paul McGee while at Three Dots and a Dash, Chicago; it appeared in the ingredients list on the Three Dots menu (and the amount of 1/2 ounce was confirmed by other sources).

Navan vanilla liqueur is extremely expensive and hard to find. I have used Tuaca as a substitute; others recommend Licor 43.

Cocktail summary
Created by
Martin Cate, Smuggler's Cove, San Francisco, California
Year
2009
Is an
authentic recipe
Reference

http://cocktailvirgin.blogspot.com/2010/11/dead-reckoning.html

Curator
Not yet rated
Average
4.5 stars
(8 ratings)
YieldsDrink
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From other users
  • Closer to 3.5 for me. I used smith and cross and tuaca. this makes a huge drink. Good, this kind of profile is what comes to mind when I hear tiki. I did not find it overly sweet but my lemon juice is pretty tart
  • classic Smugglers Cove, a little on the sweet side so I reduce the pineapple and sugar. Use quality maple syrup and don't forget the soda water/club soda, etc or the drink will feel a little heavy. — ★★★★★
  • Chicago Three Dots and a Dash
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