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There is a lot to this episode… a lot! You will learn a few things today. First, how to make cinnamon simple syrup, grenadine, and Don’s mix. All are needed for what comes next, the Zombie. After that, Jules introduces us to the Zombie’s mezcal loving sister, La Zamba. Brad then regails us with the interesting history behind the Zombie. Finally, Jules gives us a few tips about drinking absinthe - why not?
Cinnamon simple syrup
1 cup h2o
1 cup sugar
3 cinnamon sticks broken/crushed
Add all ingredients to sauce pan and bring to boil while stirring
Upon boil, reduce and simmer for 3 minutes
Remove from heat and let cool to room temperature
Pour mixture through strainer into airtight container and refrigerate
Don's Mix
2 parts grapefruit juice to 1 part cinnamon simple syrup
Grenadine
2 cup 100% pomegranate juice
1 cup sugar
1 tablespoon of lemon juice
Combine in saucepan over medium heat. Stir until sugar dissolved and edges begin to bubble, but do not boil.
Remove from heat and let cool to room temperature
Pour mixture into airtight container and refridgerate
Don's mix = 2 parts Grapefruit Juice to 1 part cinnamon infused simple syrup
Don's original Zombie recipe
Chill collins glass and fill halfway with ice when ready to use
In blender add:
Blend for 5 seconds. Pour into tall glass, top off with ice if needed, and garnish with mint sprig.
La Zamba
Rinse your glass with absinthe and place in the freezer to chill
In your cocktail shaker, add:
1.5 oz aged rum, appleton rum
¾ oz Mezcal
½ oz falernum
½ oz cinnamon syrup
½ oz grapefruit juice
½ oz lime juice
1 tsp grenadine
Add ice and shake
Double strain into chilled coupe glass
Garnish with a small sprig of mint that’s on a little clothespin! (you can find them on amazon!)
The Art of Drinking
IG: @theartofdrinkingpodcast
Jules
IG: @join_jules
TikTok: @join_jules
Website: joinjules.com
Brad
IG: @favorite_uncle_brad
This is a Redd Rock Music Podcast
IG: @reddrockmusic
www.reddrockmusic.com
Learn more about your ad choices. Visit megaphone.fm/adchoices
By Redd Rock Music, LLC5
6060 ratings
There is a lot to this episode… a lot! You will learn a few things today. First, how to make cinnamon simple syrup, grenadine, and Don’s mix. All are needed for what comes next, the Zombie. After that, Jules introduces us to the Zombie’s mezcal loving sister, La Zamba. Brad then regails us with the interesting history behind the Zombie. Finally, Jules gives us a few tips about drinking absinthe - why not?
Cinnamon simple syrup
1 cup h2o
1 cup sugar
3 cinnamon sticks broken/crushed
Add all ingredients to sauce pan and bring to boil while stirring
Upon boil, reduce and simmer for 3 minutes
Remove from heat and let cool to room temperature
Pour mixture through strainer into airtight container and refrigerate
Don's Mix
2 parts grapefruit juice to 1 part cinnamon simple syrup
Grenadine
2 cup 100% pomegranate juice
1 cup sugar
1 tablespoon of lemon juice
Combine in saucepan over medium heat. Stir until sugar dissolved and edges begin to bubble, but do not boil.
Remove from heat and let cool to room temperature
Pour mixture into airtight container and refridgerate
Don's mix = 2 parts Grapefruit Juice to 1 part cinnamon infused simple syrup
Don's original Zombie recipe
Chill collins glass and fill halfway with ice when ready to use
In blender add:
Blend for 5 seconds. Pour into tall glass, top off with ice if needed, and garnish with mint sprig.
La Zamba
Rinse your glass with absinthe and place in the freezer to chill
In your cocktail shaker, add:
1.5 oz aged rum, appleton rum
¾ oz Mezcal
½ oz falernum
½ oz cinnamon syrup
½ oz grapefruit juice
½ oz lime juice
1 tsp grenadine
Add ice and shake
Double strain into chilled coupe glass
Garnish with a small sprig of mint that’s on a little clothespin! (you can find them on amazon!)
The Art of Drinking
IG: @theartofdrinkingpodcast
Jules
IG: @join_jules
TikTok: @join_jules
Website: joinjules.com
Brad
IG: @favorite_uncle_brad
This is a Redd Rock Music Podcast
IG: @reddrockmusic
www.reddrockmusic.com
Learn more about your ad choices. Visit megaphone.fm/adchoices

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