I’ve been mixing Red Deaths since my bartending days, and honestly, this cocktail is one of those ‘80s classics that just refuses to quit. That eye-popping red color is the first thing people notice, but it’s that sweet-tart punch that gets everyone refilling their glass, trust me.
My friends never let me get away with not making these when they’re over. It’s always “You’re making those deadly reds, right?” And, hey, part of the fun is serving a drink that sounds like it belongs in a vampire novel.
Strength & Profile
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Ingredients
Don’t worry – no need for swanky bar tools here. Here’s what you’ll need:
- 1 oz vodka
- 1 oz Southern Comfort
- 1 oz amaretto
- 1 oz sloe gin
- 1 oz triple sec
- 2 oz orange juice
- 1/2 oz grenadine
I swear by a highball glass for that dramatic, ruby look, but honestly, any tall glass you have in your cupboard will work.
Let’s Make It
- Grab a shaker and throw in vodka, Southern Comfort, amaretto, sloe gin, and triple sec.
- Slosh in the orange juice and grenadine.
- Add plenty of ice. Give it a shake like you mean it – once your hands are freezing, you’re good.
- Strain over fresh ice in your glass.
- If you want to get Instagrammy, toss on a slice of orange or a cherry.
Here’s a pro tip I learned by accident: fresh-squeezed orange juice makes a world of difference. Once you try it, you can’t go back to the supermarket stuff.
Last month, for my pregnant friend’s birthday, I whipped up a mocktail version – just swapped all the booze for more OJ, a dash of cranberry, and threw in some lemon-lime soda. She was thrilled to have a proper “cocktail” that didn’t feel like an afterthought.
Story time: the Red Death is kind of a Frankenstein’s monster of classic cocktails – a mash-up of an Alabama Slammer and a Kamikaze, with a name that’s pure dive bar bravado. Despite the reputation, it’s the color that’s lethal, not the drink itself (unless you have three or four – ask me how I know).
Food-wise, I always serve these with something spicy – tacos, buffalo wings, you name it. The sweetness cools the burn, and you look like you actually planned your party menu. Grilled shrimp skewers are another winner; the smokiness just works.
Feel like playing around? Gin instead of vodka gives it a botanical twist. Pineapple juice instead of orange sends the drink to the tropics. My neighbor claims pomegranate juice instead of grenadine is the move for grown-up palates – it’s tart, complex, and not as cloying.
Forgot the Southern Comfort? I’ve used bourbon plus a splash of peach schnapps, and no one complained. Out of amaretto? A bit of orgeat syrup or even a half-teaspoon of almond extract with a touch of simple syrup gets the job done.
All right, I think I’ve given away enough of my secrets. Give the Red Death a spin at your next get-together – but fair warning: tell your guests what they’re drinking before they start imagining poison vials or murder mysteries!
