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Zombie Cocktail

A classic tiki drink, the Zombie Cocktail is a heavy hitter, featuring three types of rum and plenty of Caribbean flavors.
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Prep Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 1 serving(s)
Calories: 1187
Ingredients Method

Ingredients
  

  • 3 (3") cinnamon sticks, crushed
  • 1 c. (200 g) granulated sugar
  • 1 c. water
  • 6 oz. crushed ice, plus more
  • 1 1/2 oz. white overproof rum (such as J. Wray & Nephew)
  • 1 1/2 oz. white rum (such as Bacardi)
  • 3/4 oz. fresh lime juice
  • 1/2 oz. Velvet Falernum
  • 3/4 oz. grapefruit juice
  • 2 dashes of Angostura bitters
  • 1 oz. aged rum (such as Zacapa)
  • Grapefruit wedge, lime wedge, and a maraschino cherry, for garnish

Method
 

  1. Cinnamon Syrup: Fill a small pot with cinnamon, sugar, and water. Bring to a boil and cook, stirring frequently, until sugar is dissolved. Reduce heat to low and bring to a simmer. Cook, stirring occasionally, for 2 minutes, then remove from heat. Let sit for 2 hours.
  2. Cinnamon Syrup: Strain cinnamon mixture into a clean glass jar or bottle.
  3. Cocktail: Fill a tall glass with crushed ice and freeze until ready to use.
  4. Cocktail: In a cocktail shaker, combine overproof rum, white rum, lime juice, Velvet Falernum, grapefruit juice, bitters, and 3/4 oz. cinnamon syrup. Fill shaker with ice, cover, and vigorously shake until outside of shaker is very frosty, about 20 seconds.
  5. Cocktail: Add more crushed ice to prepared glass, if needed, to fill. Strain cocktail into glass.
  6. Cocktail: Pour aged rum into a jigger. Slowly pour over cocktail.
  7. Cocktail: Skewer grapefruit wedge, lime wedge, and cherry and garnish glass.