
Ingredients
- 3/4 ozFresh Lime JuiceFresh squeezedSubstitute: Key lime
- 1 ozFresh Grapefruit JuiceFresh squeezedSubstitute: Pink grapefruit
- 1 dashAngostura Aromatic BittersTraditional spiceSubstitute: Essential
- 1/2 ozFalernumSpiced liqueurSubstitute: Velvet Falernum
- 6 dropsAbsintheAromatic bitter componentSubstitute: Herbsaint acceptable
- 1 1/2 ozJamaican Dark RumFull-bodied Jamaican rumSubstitute: Appleton Estate Reserve
- 1 1/2 ozPuerto Rican Gold RumLight gold rumSubstitute: Don Q Gold
- 1 ozDemerara Rum (151 proof)High-proof DemeraraSubstitute: Lemon Hart 151
- 1/2 ozCinnamon SyrupCinnamon-infused simple syrupSubstitute: Rich simple + cinnamon stick
- 1/2 ozGrenadineReal pomegranate grenadineSubstitute: Homemade preferred
Instructions
- Add 1 1/2 oz Jamaican dark rum, 1 1/2 oz Puerto Rican gold rum, 1 oz Demerara 151 rum to shaker
- Add 3/4 oz fresh lime juice, 1 oz fresh grapefruit juice, 1/2 oz cinnamon syrup, 1/2 oz grenadine, and 1/2 oz falernum
- Add 1 dash Angostura bitters and 6 drops absinthe
- Fill with ice and shake vigorously
- Strain into tiki mug filled with crushed ice
- Garnish elaborately with mint sprigs, pineapple wedge, and cherry on long pick
Technique Notes
Fill the mug with crushed ice before straining. With this much rum the ice is doing structural work, and there is no recovering an under-iced Zombie.
Why the Zombie Works
Tiki-era density is the point: three rums, three sweeteners in grenadine, cinnamon syrup and falernum, and two acids in lime and grapefruit. Absinthe drops and Angostura supply the aromatic complexity that stops the whole thing reading as juice, and the result is layered rather than busy.