Uploaded October 2023 | Updated September 2026, 59 minutes ago
Let’s make the Ultimate Zombie. At least according to the folks at Punch, who did a taste test of 8 different rum Zombies from bartenders around the country. I’ll be making the winning entry from Anton Kinloch, of Fuchsia Tiki and soon to open cocktail bar The Lone Wolf in Kingston NY.
Recipe:
- 1 1/2 ounces Puerto Rican rum, preferably Havana Club Añejo Clásico
- 1 1/2 ounces Jamaican rum, preferably Hampden Estate 8-year
- 1 ounce overproof Demerara rum, preferably Hamilton 151
- 3/4 ounce lime juice
- 1/2 ounce falernum, preferably Maggie’s Farm Falernum Liqueur
- 1/2 ounce Don’s Mix (see below)
- 1 tablespoon grenadine (see below)
- 2 dashes absinthe
- 2 dashes Angostura bitters
Directions
1. Combine all ingredients in a cocktail shaker with ice and shake until chilled.
2. Strain into a glass over crushed ice.
**Don’s Mix**
Combine 2 parts cinnamon bark syrup (see below) with 1 part grapefruit juice.
**Cinnamon Bark Syrup**
17 grams Vietnamese cinnamon bark
450 milliliters filtered water
450 grams cane sugar
In a pan, toast the cinnamon bark over medium heat until aromatic. Add the water and sugar to the pan and bring to a boil. Remove from heat, let cool, then strain out the solids through a cheesecloth or Superbag. Keeps, refrigerated, for up to 2 weeks.
**Grenadine**
250 milliliters pomegranate juice, preferably POM
250 grams cane sugar
1.88 grams malic acid
1.25 grams citric acid
0.15 grams Terra Spice orange extract
Combine all ingredients in a blender, and process until sugar is fully dissolved. Keeps, refrigerated, for up to 2 weeks.
#rum #zombie #drinks #cocktail #halloween #cocktails
Let’s make the Ultimate Zombie. At least according to the folks at Punch, who did a taste test of 8 different rum Zombies from bartenders around the country. I’ll be making the winning entry from Anton Kinloch, of Fuchsia Tiki and soon to open cocktail bar The Lone Wolf in Kingston NY.
Recipe:
- 1 1/2 ounces Puerto Rican rum, preferably Havana Club Añejo Clásico
- 1 1/2 ounces Jamaican rum, preferably Hampden Estate 8-year
- 1 ounce overproof Demerara rum, preferably Hamilton 151
- 3/4 ounce lime juice
- 1/2 ounce falernum, preferably Maggie’s Farm Falernum Liqueur
- 1/2 ounce Don’s Mix (see below)
- 1 tablespoon grenadine (see below)
- 2 dashes absinthe
- 2 dashes Angostura bitters
Directions
1. Combine all ingredients in a cocktail shaker with ice and shake until chilled.
2. Strain into a glass over crushed ice.
**Don’s Mix**
Combine 2 parts cinnamon bark syrup (see below) with 1 part grapefruit juice.
**Cinnamon Bark Syrup**
17 grams Vietnamese cinnamon bark
450 milliliters filtered water
450 grams cane sugar
In a pan, toast the cinnamon bark over medium heat until aromatic. Add the water and sugar to the pan and bring to a boil. Remove from heat, let cool, then strain out the solids through a cheesecloth or Superbag. Keeps, refrigerated, for up to 2 weeks.
**Grenadine**
250 milliliters pomegranate juice, preferably POM
250 grams cane sugar
1.88 grams malic acid
1.25 grams citric acid
0.15 grams Terra Spice orange extract
Combine all ingredients in a blender, and process until sugar is fully dissolved. Keeps, refrigerated, for up to 2 weeks.
#rum #zombie #drinks #cocktail #halloween #cocktails
