Cocktail Cabin
Zombie
Three rums, tropical fruit and a reputation much stronger than it tastes.
Batch (12 drinks) - measured in Millilitres (UK)
SinglePitcher (6)Batch (12)
Back to the recipe
Only this sheet prints - the size above is what it is set to.
Ingredients
- 540 ml Dark rum - A Jamaican one, molasses-heavy and funky
- 540 ml White rum - Stands in for the gold rum of the original; a demerara rum is even better
- 240 ml Lime juice
- 120 ml Grapefruit juice - Half of Don's Mix - the other half is the cinnamon syrup below
- 60 ml Simple syrup
- 12 pinches Cinnamon - Stirred into the syrup to stand in for the cinnamon syrup of the original
- 180 ml Falernum - Almond, clove and lime - the tiki spice cupboard in a bottle
- 60 ml Grenadine
- 12 dashes Angostura bitters
- 36 drops Absinthe - The original uses Pernod - three drops is plenty
- 12 sprigs Mint sprig (optional)
Batch (12 drinks) - about 1.74 l of measured ingredients, before ice and dilution.
Timings and per-glass steps are written for one drink and are not scaled. A full jug takes longer to chill, so stir or shake until it is properly cold rather than by the clock, and pour over fresh ice one glass at a time.
Quick version
- Shake the rums, juices, syrups and spice with crushed ice.
- Pour unstrained into a tall glass and top with mint.
Method
- Stir the pinch of cinnamon into the simple syrup so it dissolves.
- Add the rums, lime juice, grapefruit juice, sweetened syrup, falernum, grenadine and bitters to a shaker.
- Fill the shaker with crushed ice and shake briefly - five or six seconds, no more.
- Pour the whole thing, unstrained, into a tall glass and add more crushed ice to fill.
- Float three drops of absinthe on top and finish with a sprig of mint.