Zombie (4 versions)

Ingredients

Donn’s Mix No. 2

• 2 part Grapefruit juice
• 1 part Cinnamon syrup

Don Beach's Zombie

• 1½ oz. / 45 ml Gold Puerto Rican rum
• 1½ oz. / 45 ml Gold or Dark Jamaican rum
• 1 oz. / 30 ml 151° Overproof Demerara Rum
• ½ oz. / 15 ml Falernum liqueur or syrup
• ½ oz. / 15 ml Donn’s Mix No. 2
• 6 drops Pernod or Absinthe
• ¾ oz. / 22 ml Lime juice
• 1 teaspoon / 5 ml Grenadine syrup
• A dash of Angostura bitters
• Garnish with a Mint sprig
• Blend with crushed ice
• Highball glass with ice

Gary Regan’s Zombie No. 1

• 2 oz. / 60 ml Anejo rum
• 1 oz. / 30 ml Light rum
• 1 oz. / 30 ml Dark rum
• ½ oz. / 15 ml Lime juice
• ¾ oz. / 22 ml Pineapple juice
• ¼ oz. / 7 ml Apricot brandy liqueur
• Angostura bitters to taste
• ¼ oz. / 7 ml Overproof rum (float, optional)
• Garnish with a couple Maraschino cherries and a Mint sprig
• Shake, highball glass with ice

Dale DeGroff's Zombie

• ½ oz. / 15 ml Lime juice
• ½ oz. / 15 ml Lemon juice
• 1½ oz. / 45 ml Orange juice
• 1½ oz. / 45 ml Passion fruit puree
• ¼ oz. / 7 ml Grenadine
• 1 oz. / 30 ml Orange curacao (or Apricot brandy)
• 1 oz. / 30 ml Dark rum
• 1 oz. / 30 ml Light rum
• 2 dashes of Angostura bitters
• A Float of overproof rum is optional
• Garnish with a Mint sprig and Seasonal fruit
• Shake, highball glass with ice

Roman Tabakov's Zombie

• 1 oz. / 30 ml Donn’s Mix No. 2
• 1 oz. / 30 ml Cachaca
• 1 oz. / 30 ml Anejo rum
• 1 oz. / 30 ml Another Aneho rum
• ¼ oz. / 7 ml Grenadine
• ¼ oz. / 7 ml Absitnthe infused with hibiscus
• 1 oz. / 30 ml Lime juice
• ¼ oz. / 7 ml Cherry Brandy Liqueur
• 2 dashes of Angostura bitters
• Fast Shake with ice cubes, top up with crushed ice after shaking
• Garnish with a Ming sprig and a Lime half

Absinthe infused with hibiscus

• 2 tablespoons of Dried Hibiscus leaves (Carcadet)
• 500 ml of Absinthe
• Infuse for 12 hours to 3 days, then strain