Zombie
The notorious tiki creation by Donn Beach, originally so potent that his bar limited guests to two. A complex blend of multiple rums, citrus, and exotic syrups.
Ingredients
- 1.5 oz Gold rum
- 1.5 oz Dark Jamaican rum
- 1 oz Overproof rum (151)
- 0.8 oz Fresh lime juice
- 0.5 oz Fresh grapefruit juice
- 0.5 oz Cinnamon syrup
- 0.5 oz Falernum
- 1 tsp Grenadine
- 2 dashes Angostura bitters
- 1 dash Absinthe
- mint sprig (garnish) garnish
- lime wheel (garnish) garnish
- maraschino cherry (garnish) garnish
Pairs With
Pair with Caribbean jerk chicken or spiced seafood ceviche to complement the Zombie's tropical fruit notes and high alcohol content. The drink's citrus and rum complexity also works beautifully with grilled pineapple glazed ham.
Instructions
Add gold rum, dark Jamaican rum, lime juice, grapefruit juice, cinnamon syrup, falernum, grenadine, bitters, and absinthe to a shaker
Fill with ice and shake vigorously for 12-15 seconds
Strain into a hurricane glass or tiki mug filled with crushed ice
Carefully float the overproof rum on top by pouring it over the back of a bar spoon
Garnish with a mint sprig, lime wheel, and cherry
Optionally ignite the overproof float briefly for presentation, then extinguish before drinking
Tips
The overproof rum float is meant to be stirred in before drinking; sipping it undiluted off the top will overpower everything Falernum is an essential Caribbean spiced syrup with notes of lime, almond, clove, and ginger -- John D. Taylor's Velvet Falernum is widely available Donn Beach's original bar had a strict two-Zombie limit per customer for good reason; this cocktail contains nearly 4 oz of rum