Screamin Demon Recipe
Make Screamin Demon Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Spirits & Liqueurs
Sours & Citrus
Sweeteners & Modifiers
Bitters & Aromatics
Garnish & Finish
Method
Prepare Glass
Chill and Fill
Chill a Collins or highball glass in the freezer for a few minutes or fill it with ice water while you prepare the drink. When ready, discard the ice water and fill the glass with crushed ice (about 1 cup).
Mixing
Combine Ingredients
In a cocktail shaker, add the overproof white rum (1 tablespoon), dark aged rum (1/2 oz), peppermint schnapps (1/2 oz), fresh lime juice (3/4 oz), fresh lemon juice (1/4 oz), simple syrup (1/2 oz), grenadine (1/2 oz) and falernum (1/4 oz).
Add Bitters
Add 2 dashes of Angostura bitters into the shaker to add spice and depth.
Dry Shake (optional)
If you want a slightly frothy texture, add no ice and dry-shake the ingredients for 8–10 seconds to help integrate the citrus and syrups.
Shake with Ice
Add a generous handful of ice to the shaker and shake vigorously for 10–15 seconds until the shaker is well chilled and the exterior becomes frosty.
Strain
Double-strain the mixed drink over the prepared glass filled with crushed ice. Use a Hawthorne and fine mesh strainer to remove small ice shards and any pulp.
Float & Garnish
Float Overproof Rum (optional)
If you want an extra kick and the theatrical element the name implies, lightly float an additional 1/2 tsp of overproof rum on top by pouring it over the back of a bar spoon. (If you prefer no float, omit this step.)
Add Garnish
Garnish with a fresh mint sprig (clap the mint between your hands to release aromatics), a lime wheel on the rim, and a maraschino cherry skewered and rested on the crushed ice.
Serve
Serve with a short straw so the drinker can enjoy the mint aroma and balanced flavors. Advise guests of the optional overproof float before lighting anything — do not ignite.