Screamin Demon Recipe

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).

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 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.