Jeannie's Fire

Photo by Kari Hendler: we served 158 of these at our room party sponsored by Deadhead aged rum

Photo by Kari Hendler: we served 158 of these at our room party sponsored by Deadhead aged rum

The crew of the Zen Tiki Lounge podcast often pour several hundred cocktails in a weekend while attending events like Tiki Caliente.  At Tiki Caliente 8 we served Jeannie's Fire made with Deadhead aged rum.  Combining cask aged rum with fresh citrus, brown sugar and the heat of chili flakes will tantalize your taste buds and warm your insides.  Jeannie's Fire was our most requested cocktail of the weekend and we are happy to share the recipe.

  • 1.5 ounces Deadhead aged rum
  • .5 ounce Cointreau, Gran Marnier or other orange liquor
  • .5 ounce fresh Lemon juice
  • .5 ounce fresh Lime juice
  • 1 ounce spiced brown sugar syrup (recipe below)

Shake all ingredients with 1 cup of ice, strain into glass filled with ice and garnish with a lime or lemon wheel.  Add more or less of the brown sugar syrup to balance the heat and sweetness to your preference.  

Jeannie's Fire puts the heat into your drinking experience. Feel her flames tingle down your throat as you sip on this citrus and brown sugar cocktail made with Deadhead aged rum. The spiced brown sugar syrup is an easy homemade sugar syrup that anyone can make. Watch the video and mix this drink!

Make this spiced brown sugar syrup at home and use in cocktails, teas, coffee and on desserts.

  • 1.5 cups water
  • 2 cups lightly packed dark brown sugar
  • 1 tablespoon crushed chili (available in the Mexican section of your grocery store)
  • 1 tablespoon fresh cracked whole allspice

Combine water, chili flake and allspice in a saucepan and bring to a boil.  Add brown sugar and stir till sugar is completely dissolved.  Bring to a simmer and stir constantly for 5 minutes.  Turn off heat, cover and let sit for 15 minutes.  Using a coffee filter or doubled cheesecloth, strain out solids.  You will be left with just over 2 cups of spiced brown sugar syrup.  Keep in refrigerator of up to 3 weeks.