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Dracula’s Daiquiri

Get into the spooky spirit with Dracula’s Daiquiri, a hauntingly delicious twist on the classic daiquiri. With a crimson red honey rim and a garnish of vampire fangs, this cocktail delivers a sharp, tangy bite of rum, lime, and grenadine that’s perfect for Halloween gatherings or eerie nights in.

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Dracula’s Daiquiri

Dracula’s Daiquiri

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: best rum cocktails, grenadine, grenadine cocktails, halloween, halloween cocktails, honey, honey cocktails, Lime Juice, Rum
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 oz rum
  • 1 oz lime juice
  • 0.75 oz grenadine
  • 0.5 oz honey for rimming
  • 1 drop red food coloring for rimming
  • Vampire fangs for garnish

Instructions

  • On a small plate, mix the honey and 1 drop of red food coloring. Dip the rim of a coupe glass into the mixture, coating it evenly. Place the glass in the freezer to set the red honey.
  • In a cocktail shaker filled with ice, add the rum, lime juice, and grenadine.
  • Shake vigorously until the mixture is well-chilled.
  • Strain the cocktail into the prepared coupe glass with the red honey rim.
  • Garnish with plastic vampire fangs for an eerie touch.
  • Serve immediately and enjoy your spine-chilling Dracula’s Daiquiri!
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

Dracula’s Daiquiri is a sweet and tangy delight with the bold flavors of rum and lime, complemented by the rich sweetness of grenadine. The honeyed red rim adds a touch of sweetness, making each sip as captivating as it is delicious. A spooky, flavorful treat for any haunted evening!

Dracula’s Daiquiri
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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