Jul 11, 2011

Zombie

Donn Beach set a limit of two per customer for this potent drink, made with three kinds of rum, citrus, and spice. the bold character of a pot-distilled English-style rum shine through. This recipe first appeared in SAVEUR Issue #140, along with Jeff Berry's story Endless Summer.

Credit: Todd Coleman

MAKES 1 COCKTAIL

INGREDIENTS

2 oz. Spanish-style ron añejo, such as Flor De Caña 7-year
1 1/2 oz. gold Jamaican rum, such as Appleton
1 oz. 151-proof Demerara rum, such as Lemon Hart
3/4 oz. fresh lime juice
1/2 oz. falernum
3/4 cup crushed ice
2 tsp. fresh white grapefruit juice
1 tsp. cinnamon syrup, such as Trader Tiki or Sonoma Syrup Co.
1 tsp. grenadine
1/8 tsp. Pernod or other anise liqueur
1 dash Angostura bitters
1 sprig mint, to garnish

INSTRUCTIONS

Combine all ingredients, except mint, in a blender and blend on high for 5 seconds; pour into a chimney glass or highball glass, add more ice to fill, and garnish with mint.