Zombie

Name: Zombie
Total time: PT0D0H0M
Yield: 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. or homemade; 1 tsp. grenadine; 1 ⁄ 8 tsp. Pernod or other anise liqueur; 1 dash Angostura bitters; 1 sprig mint, to garnish

Serves
makes 1 cocktail

TODD COLEMAN

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

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. or homemade
1 tsp. grenadine
¹⁄₈ tsp. Pernod or other anise liqueur
1 dash Angostura bitters
1 sprig mint, to garnish

Instructions

Step 1

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.

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.