Name: Dead Man's Handle
Total time: 5 min
Cuisine: Cocktail
Ingredients: 45 ml Blanco tequila; 15 ml Orange-red aperitivo; 15 ml Lime juice; 15 ml Orgeat syrup

Dead Man's Handle
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Photographed in a Libbey Hurricane 13.25oz

Ingredients:
1 ¹⁄₂ oz	Patrón Silver blanco tequila
¹⁄₂ oz	Bittersweet orange-red aperitivo
¹⁄₂ oz	Lime juice (freshly squeezed)
¹⁄₂ oz	Monin Almond (Orgeat) Syrup

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Poco grande glass.
Prepare garnish of Tajín seasoning.
SHAKE all ingredients with ice.
STRAIN into glass filled with crushed ice.
Garnish with a dusting of Tajín seasoning.

Allergens:

Recipe contains the following allergens:

Orgeat (almond) sugar syrup (2:1) - Nuts

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Tequila-charged, delicately bittersweet undertones sit with rich almond syrup.

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History:

Adapted from a recipe created in 2019 by Tiffany Kirk at Miss Carousel bar in Houston, USA. Perhaps named after the dead man's switch designed to activate or deactivate if a human operator becomes incapacitated due to loss of consciousness or being physically removed from control. Also known as a dead man's handle, such switches were originally used on trains, other vehicles and machines, but the term is now used to describe other fail-safe devices or computer software.

Nutrition:

One serving of Dead Man's Handle contains 185 calories

Alcohol content:

1 standard drinks
16.05% alc./vol. (16.05° proof)
14.4 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Florian Ruf

4th May at 14:48

I tried it straight up with a Tajin rim, which works good. But the Monin Orgeat is too dominant, using this I will reduce it next time and possibly use more the lime juice.

Leon Camfield

20th April at 19:17

Tasty, but definitely could be sharper

Max Pelui

9th December 2024 at 07:57

Tweaked it slightly as no Aperol and as usual subbed a smaller does of Campari (10 ml) but would have actually been better with 15 ml to balance the Orgeat. Upped lime to 20 ml. A simple Tajin is very easy to replicate if again like mine you are missing this; Grate/zest 1 lime onto kitchen paper, transfer to small piece of foil and dry in a very low oven for 20 mins. Then add 1/2 tsp chilli flakes, 1/4 paprika and 1/4 salt. Grind all ingredients together in a pestle and mortar et voila!

Graeme McPherson

26th November 2024 at 04:54

Oh yeah! Great summer afternoon cocktail. Sipping now while on a coastal vacation and it is really hitting the spot. Also a good way to finish off the Aperol after the Prosecco for spritzes runs out.

István GT

23rd October 2024 at 17:34

Oh boy this is great, these Aperol-Campari cocktails are really sweet spots for me. I saw this cocktail at Lui Fernandez and checked if it was listed here too, of course it was. Aperol is a bit less than in his recipe, I think it's the perfect ratio.

Shannon Brown

30th September 2024 at 01:43

A very interesting drink. All the ingredients come through in layers. Has a long lingering bitter aftertaste, not unpleasant. I do like tajin, but it confuses the palette here. Maybe my dusting was too generous? I think a better way to include it would be to rim half the glass to separate the flavours, just like you wouldn’t put salt in a margarita, but it’s an essential ingredient. I think that would help clear up the confusion to the taste buds. Still, a nice drink. Worth playing with.

Daniel Jones

15th July 2024 at 10:19

I've made this once as written & the second time with 3/4oz Lime juice serving it up in a coupe. The latter was less sugary & more balanced for me, but dusting the rim of the glass with Tajin was what made all the flavors come together & worth concocting this cocktail again.

Frederic D.

28th June 2024 at 23:43

Very good drink. It starts off bright and sharp with citrus, and moves to bitter herbal with an almond background. Definitely an unexpected but very pleasant experience.

Simon Sedgley

17th June 2024 at 06:46

Using Amero offers a gently sweet experience. Using Campari offers a more boisterous, bittersweet experience. We go with Campari but each to their own. Simon rarely, if ever, specifies a recommended Italian bittersweet aperitivo. The range is wide so happy experimenting!