dead man's fingers pineapple rum

By Heather | September 25th, 2020

Dead Man’s Fingers Rum hails from the Rum and Crab Shack, a seafood bar and restaurant based in St. Ives, Cornwall. Their original spiced rum, launched in 2015, is a blend of rum and spices influenced by traditional Cornish flavours such as spiced fruit, saffron cake, and the eatery’s own famous Pedro Ximinez sherry based ice cream.

The name “Dead Man’s Fingers” is based on the name of the long grey shriveled finger-like gills found on a blue crab (arguably the restaurant’s most popular dish), which many people think look like the fingers of a corpse. Delightful…

The old wives tale goes that anyone who consumes the dead man’s fingers will be poisoned. This is untrue, they are not toxic or harmful at all, but they do look awful and taste absolutely disgusting, so it’s still not a good idea to eat that part of the crab.

The branding for Dead Man’s Fingers follows on with this legend by using a skull logo. Allegedly, he’s the last bloke to have eaten the dead man’s fingers. Skulls are always popular and the funky bottle, especially with the vibrant colour combinations on the flavoured varieties will appeal heavily to the younger demographic. These bottles will look cool in any drinks collection.

Since there’s still a bit of summer warmth in the air, lets have a look at two of the more tropical offerings in the flavoured rum range.


Dead Man’s Fingers Pineapple Rum 37.5% ABV

dead man's fingers pineapple rum cocktail setBuy Here


Pineapple and rum is a classic combination and this fruity rum will lend itself to lots of tasty tropical cocktails and punches.


On the nose: Spicy ginger and nutmeg with plenty of juicy pineapple fruit and hints of mango and citrus.

On the palate: Zesty, vibrant, fresh pineapple, giving way to warming ginger spice, vanilla, brown sugar, candied fruit and caramel.

On the finish: Crystallised ginger and pineapple, hints of sherry and caramel, long and warming on the finish.

Perfect serve: The producers suggest serving this rum over lots of ice with a good quality lemonade, a wedge of lime and a bunch of fresh mint.


Pineapple Rum Punch



  • 1 part Dead Man’s Fingers Pineapple Rum
  • 4 parts ginger ale
  • 4 parts fresh pineapple juice
  • Lots of ice
  • Maraschino cherries
  • Pineapple chunks



  1. Fill a tall glass with ice
  2. Pour in the pineapple juice
  3. Add the ginger ale
  4. Float the rum on top by pouring slowly, pouring over the back of a spoon can also help with this
  5. Garnish with cherries and chunks of fresh pineapple
  6. Stir before drinking if you prefer
  7. To make a pitcher add all the ingredients to a large jug, stir and refrigerate until ready to serve.


Pina Colada



  • 2 parts Dead Man’s Fingers Pineapple Rum
  • 1 ½ parts coconut cream
  • 1 ½ parts fresh pineappple juice
  • Juice of one freshly squeezed lime
  • Ice
  • Pineapple chunks



  1. Fill a cocktail shaker with ice
  2. Add the coconut cream, pineapple juice, lime and rum
  3. Shake for 30 seconds
  4. Strain into a hurricane glass of ice
  5. Garnish with pineapple chunks


Dead Man’s Fingers Passion Fruit Rum 37.5% ABV

dead man's fingers passion fruit cocktail setBuy Here


Passion fruit goes perfectly with rum and it’s sweet tropical flavour is ideal for making a range of summery drinks and fresh fruity cocktails.


On the nose: Fresh, sweet notes of passion fruit and mango with warm ginger spice and zesty notes of citrusy orange.

On the palate: Juicy and sweet, plenty of fresh passionfruit, mango and citrus fruit with brown sugar, ginger, dessert spices and a hint of warming sweet sherry.

On the finish: Candied fruit and molasses with plenty of juicy fruit and a spicy warming finish.

Perfect serve: Serve over plenty of ice with premium lemonade and half a passion fruit to bring out the fresh fruit flavours.


Pornstar Daiquiri



  • 3 part Dead Man’s Fingers Passion Fruit Rum
  • 3 part passion fruit puree
  • 1 part simple syrup
  • 1 part prosecco
  • Squeeze of lime juice
  • Fresh passion fruit to garnish
  • Ice



  1. Fill a cocktail shaker with ice
  2. Add all the ingredients except the prosecco
  3. Shake well for 30 seconds
  4. Strain into a martini glass
  5. Top up with prosecco
  6. Float half a passion fruit on top as a garnish


Passion Fruit Cooler



  • 2 parts Dead Man’s Fingers Passion Fruit rum
  • 2 ½ parts mango juice
  • ½ part passion fruit puree
  • 2 parts ginger ale
  • 1 part ice
  • Lime, passion fruit and mango slices to garnish



  1. In a blender, add the ice, mango juice and rum
  2. Blend until smooth and pour into a large jug
  3. Add the passion fruit puree and ginger ale and stir to combine
  4. Refrigerate until ready to serve
  5. Serve in martini glasses with fruit slices to garnish


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