At Chicago tiki staple Three Dots and a Dash, beverage director Julian Cox prepares a riff on the traditional Zombie—first created by Don the Beachcomber circa 1934—using two types of rum, citrus juices, and an array of fall-forward flavors. Cox says, “Cinnamon, falernum, and pomegranate really pair well together and bring out the flavors of fall in this fun, festive cocktail!”
For the cinnamon-infused syrup:
- 1⁄2 cup granulated sugar
- 2 sticks cinnamon
For the punch:
- 1 1⁄4 cups fresh lime juice
- 3⁄4 cup fresh grapefruit juice
- 1 cup grenadine, such as Rose’s
- 3⁄4 cup cinnamon-infused syrup
- 1⁄2 cup falernum
- 1⁄2 oz. absinthe
- 1⁄2 oz. Angostura bitters
- 1 2⁄3 cups overproof Jamaican rum
- 2 1⁄4 cups aged Jamaican rum
- 1⁄2 oz. 151-proof rum, for garnish
- Cinnamon stick, for garnish
- Pineapple crescents and leaves, for garnish
- Grapefruit peel, for garnish
- Orchids, for garnish
- Lime hull with flesh and pith removed, for garnish
- Make the cinnamon-infused simple syrup: In a small pot, combine sugar, ½ cup water, and cinnamon sticks. Bring to a boil until sugar has dissolved. Let cool and strain before using.
- Combine overproof and aged Jamaican rums, lime and grapefruit juices, grenadine, and cinnamon syrups in a large punch bowl. Add falernum, absinthe, and Angostura bitters.
- Immediately before serving, add a liberal amount of crushed ice. Buzz mixture with cocktail blender and pour into prepared vessel, preferably a zombie skull.
- Garnish with cinnamon sticks, pineapple crescents, pineapple leaves, grapefruit peel, and orchids.
- Fill empty lime hull with 151-proof rum. Ignite before serving.