Cocktailing

It's A Zombie!

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After a brief hiatus from the tiki series, I'm back with the promised

zombie. There is so much rum in this, I can't imagine having more than two.
One is probably enough. You have been warned. This is an amalgam of a
couple different recipes I liked.

Since there's so much ice in this, the float will give you a pop of flavor

when you get to the bottom of the drink, where it's most watered down.

Also, feel free to swap the fruit juices for others you may like.

  • 1 1/2 ounce white rum
  • 1 1/2 ounce gold rum
  • 1 ounce demerara (or black strap) rum
  • 3/4 ounce grapefruit juice
  • 3/4 ounce fresh lime juice
  • 3/4 ounce pineapple juice
  • 1/2 ounce falernum
  • 1 dash Angostura bitters
  • 1/2 teaspoon absinth, Pernod, Herbsaint
  • 1 teaspoon grenadine
  • 1/2 ounce 151-proof rum for float

    • Put all the components except the 151 rum in a mixing glass. Add ice and

    stir until chilled through an well mixed. Pour into a tiki mug or collins
    glass packed three-quarters with crushed ice. Add more crushed ice. Top
    with the 151 rum float by pouring it carefully over the top of the
    cocktail.

    Add a straw, and garnish with a fancy tiki stirrer, a cherry, some mint,

    and an umbrella. You can even light the 151 on fire, if you're feeling
    frisky.

    Photos by Lisa Denkinger

    See photo

    See photo

    See photo

    Falernum

    Falernum Ingredients

    Fun take by Dave Wondrich

    Rate Cocktailing on iTunes

    Off to Osaka Kevin MacLeod (incompetech.com)

    Licensed under Creative Commons: By Attribution 3.0 License
    http://creativecommons.org/licenses/by/3.0/

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    CocktailingBy Troy Denkinger
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