• Serves

    makes 8-10 cocktails

  • Cook

    15 minutes


By Julian Cox

Published on November 23, 2016

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:

  • 12 cup granulated sugar
  • 2 sticks cinnamon

For the punch:

  • 1 14 cups fresh lime juice
  • 34 cup fresh grapefruit juice
  • 1 cup grenadine, such as Rose's
  • 34 cup cinnamon-infused syrup
  • 12 cup falernum
  • 12 oz. absinthe
  • 12 oz. Angostura bitters
  • 1 23 cups overproof Jamaican rum
  • 2 14 cups aged Jamaican rum
  • 12 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


Step 1

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.

Step 2

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.

Step 3

Immediately before serving, add a liberal amount of crushed ice. Buzz mixture with cocktail blender and pour into prepared vessel, preferably a zombie skull.

Step 4

Garnish with cinnamon sticks, pineapple crescents, pineapple leaves, grapefruit peel, and orchids.

Step 5

Fill empty lime hull with 151-proof rum. Ignite before serving.

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