When I’m craving a playful twist on a summer classic, the Dead Man’s Float cocktail is hard to beat. It’s a mix of root beer, ice cream, and a splash of booze—sweet, easy, and honestly, just a fun dessert drink to whip up.
You don’t need to be some expert bartender to make this for yourself or a couple of friends. It’s one of those cocktails that’s as simple as it is satisfying.
I really like how this recipe doesn’t try too hard, but still feels a little special. If you’re into floats and you enjoy a good cocktail, this is pretty much the best of both worlds.
Perfect for a chill evening or a laid-back gathering. Here’s what you’ll need to make your own Dead Man’s Float at home.
Dead Man’s Float Cocktail Recipe
This drink is bright, a bit tropical, and honestly, it does look a little spooky in the glass. I like using unique spirits, fresh juices, and a simple float to build layers of flavor.
Equipment
- Shaker: I use this to mix and chill everything together.
- Strainer: Keeps the ice out when I pour.
- Measuring jigger: Helps me get the amounts just right.
- Mai Tai glass: The classic choice for this cocktail.
- Bar spoon: Lets me float the liqueur on top gently.
- Ice: Crushed ice is my favorite—it blends the flavors and chills the drink fast.
Ingredients
- 1 oz Cazcabel Tequila (for some smoky vibes)
- 1 oz Coconut Rum (brings a tropical note)
- 1 oz Chinola Liqueur (sweet, passion fruit flavor)
- 1/2 oz Licor 43 (vanilla-citrus goodness)
- 1/2 oz Fresh Lime Juice
- 1/2 oz Fresh Lemon Juice
- 1/2 oz Orgeat Syrup (almond richness)
- 1/2 oz Pineapple Juice
- 1/4 oz Grenadine (for color and a touch of sweetness)
- 3 dashes Ms Betters Bitters (adds depth)
- Crushed ice (enough to fill your glass)
Instructions
- Fill your Mai Tai glass with crushed ice.
- Add the tequila, coconut rum, Chinola, Licor 43, lime juice, lemon juice, orgeat, pineapple juice, and bitters to a shaker.
- Add ice to the shaker and shake well for about 15 seconds.
- Strain everything into your prepared glass.
- Gently float grenadine on top by pouring it over the back of a spoon.
- Throw on a pineapple wedge, lime wheel, or cherry if you’re feeling fancy. Serve right away.
Notes
Fresh lime and lemon juice really do make a difference—bottled stuff works in a pinch, but it’s never quite as zippy.
Sometimes Chinola liqueur isn’t available, so I just grab whatever passion fruit liqueur I can find. For a little drama, I reach for a clear or slightly smoky tequila like Cazcabel.
Floating the grenadine looks cool and adds a sweet first sip, then the tart and tropical flavors come through. Not into sweet drinks? Just use less grenadine or skip the garnish.
This recipe fits nicely in a Mai Tai glass, but honestly, any sturdy cocktail glass will do.
Equipment
- Measuring jigger or shot glass
- Mai Tai or tall cocktail glass
- Ice (preferably crushed)
Ingredients
- 1 oz Cazcabel tequila
- 1 oz coconut rum
- 1 oz Chinola liqueur or any passion fruit liqueur
- ½ oz Licor 43
- ½ oz fresh lime juice
- ½ oz fresh lemon juice
- ½ oz orgeat syrup
- ½ oz pineapple juice
- ¼ oz grenadine
- 3 dashes Ms Betters Bitters or your favorite aromatic bitters
- Crushed ice to fill the glass
- Garnish: pineapple wedge lime wheel, or cherry (optional)
Instructions
- Fill a Mai Tai glass with crushed ice.
- In a shaker, combine tequila, coconut rum, Chinola liqueur, Licor 43, lime juice, lemon juice, orgeat, pineapple juice, and bitters.
- Add ice and shake well for 15 seconds.
- Strain the mixture into the prepared glass.
- Garnish with a pineapple wedge, lime wheel, or cherry if desired.
- Serve immediately and enjoy the spooky layers!
Tasting Notes
When I take a sip, the first thing I notice is the creamy texture from the ice cream. It’s smooth and cold—really comforting.
Then the chocolate and coffee notes pop up. They blend together for a rich, sweet taste, but it never feels too heavy.
I appreciate the hint of rum in there; it adds some warmth and a gentle kick. It’s not overwhelming, but you’ll definitely notice it.
There’s also a light fizz from the soda that keeps things lively and fun. The combo of creamy and fizzy textures makes each sip interesting.
If you’ve got a sweet tooth like I do, this cocktail is a treat. Even as the ice cream melts, the flavors stick around and don’t get lost.
Substitute
Sometimes, I want to whip up a Dead Man’s Float but realize I’m missing a key ingredient or two. No big deal—here’s what I do instead.
If I’m out of root beer:
- I’ll grab cola, cream soda, or even sarsaparilla if it’s lurking in the fridge.
- They’re all sweet and fizzy enough to keep the vibe right.
For ice cream options:
- If there’s no vanilla ice cream around, chocolate or coffee ice cream can make things interesting.
- My dairy-free pals swear by coconut milk ice cream; honestly, it’s pretty great.
For the alcohol:
- When spiced rum’s missing, I’ll just use white rum or even bourbon.
- If the herbal liqueur feels a bit much, I’ll go for amaretto or Irish cream—depends on my mood, really.
Equipment
Ingredients
- 1 scoop alternative ice cream (whatever flavor you’ve got)
- 1 oz substitute spirit (rum, bourbon, or liqueur)
- 1 cup substitute soda (cola, cream soda, or whatever fits)
Instructions
- Drop the ice cream into your glass first.
- Gently pour in the spirit.
- Top it off with your chosen soda.
- Stir it up softly and dive in right away.
