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Zombie
Rum
Ingredients
- 45 ml Jamaican dark rum
- 45 ml Gold Puerto Rican rum
- 30 ml Demerara Rum
- 20 ml Fresh lime juice
- 15 ml Falernum
- 15 ml Donn's Mix
- 1 teaspoon Grenadine syrup
- 1 dash Angostura bitters
- 6 drops Pernod
Method
Add all ingredients into an electric blender with 170 grams of cracked ice. With pulse bottom blend for a few seconds. Serve in a tall tumbler glass. Note: Donn's Mix: 2 parts of fresh yellow grapefruit and 1 part of cinnamon syrup
Garnish
Garnish with mint leaves.
Notes
Because of the high proof rum, this cocktail could be lit if desired.
Served: On the rocks: poured over ice