This beautifully presented beverage is a mellow version of a classic cocktail, says Scott Boyd, general manager of the Cary Mellow Mushroom. Featuring the restaurant’s fresh, house-made sour mix, the Grateful Dead is prepared with Smirnoff vodka, New Amsterdam Dry Gin, and Cruzan Light Rum, and topped with DeKuyper Blue Curacao, a splash of Sprite and a dash of Razmatazz love.
“The Grateful Dead has a nice blend of sweet and sour to entice the palate. It’s perfect for a nice sunny day on our patio, but also has enough liquor to warm you up on a chilly evening, without being overly boozy,” Boyd said.
The Grateful Dead
2 ounces sour mix
½ ounce Smirnoff vodka
½ ounce New Amsterdam Dry Gin
½ ounce Cruzan Light Rum
1-2 ounces Sprite
¼ ounce DeKuyper Blue Curacao
¼ ounce DeKuyper Razmatazz
Lemon wedge to garnish
Combine the first four ingredients (sour mix through rum) in a mixing glass with ice. Shake vigorously. Strain into a pint glass over fresh ice. Top with Sprite. Float the Blue Curacao and the Razmatazz. Garnish with a lemon wedge and serve.
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