Zombie

Ingredients

4.5 cl Amber jamaican rum
3 cl Demerara rum
1.5 cl Falernum
4.5 cl Jamaican rum
6 Drops Pernod Anise
1 Dash Angostura Bitters
1.5 cl Donn’s Mix
1 Teaspoon Grenadine syrup
2 cl Lime juice
Mint leaves - for garnish

oz ml cl

Glass: Highball

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Instructions

Combine the ingredients into a blender and blend 15-30 seconds. Strain the drink into the chilled Highball glass. Garnish with the Mint leaves.

Notes

Zombie is an official IBA cocktail.

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.

Zombie origin story

Created by: Donn Beach
Country: United States

0 people have tried this recipe

Nutrition Facts

	Calories	Total Fat	Sodium	Carbs	Sugars	Protein
Amber jamaican rum	?	?	?	?	?	?
Demerara rum	?	?	?	?	?	?
Falernum	?	?	?	?	?	?
Jamaican rum	?	?	?	?	?	?
Pernod Anise	?	?	?	?	?	?
Angostura Bitters	?	?	?	?	?	?
Donn’s Mix	?	?	?	?	?	?
Grenadine syrup	?	?	?	?	?	?
Lime juice	5	0.0	0.4	1.7	0.3	0.1
Total	5	0.0	0.4	1.7	0.3	0.1

About the ingredients

Lime juice: Lime juice is a common ingredient in many cocktails, as it adds a tangy, citrus flavor. It is often used in combination with other ingredients such as sugar, alcohol, and other fruit juices to create a balanced, flavorful drink. Some popular cocktails that use lime juice include Margaritas, Daiquiris, Gimlets, and Mojitos. Lime juice can also be used as a garnish for drinks like the Margarita, and is also used in many non-alcoholic drinks like limeades and iced teas. It's a versatile ingredient that is used in many drinks and can add a refreshing taste to any cocktail.
Anise liqueur: Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries. It is colorless, and because it contains sugar, is sweeter than dry anise flavoured spirits (e.g. absinthe). The most traditional style of anisette is that produced by means of distilling aniseed, and is differentiated from those produced by simple maceration by the inclusion of the word distilled on the label. And while Pastis is a similar-tasting liqueur that is prepared in similar fashion and sometimes confused with anisette, it employs a combination of both aniseed and licorice root extracts. Sambuca is essentially an anisette of Italian origin that requires a high minimum (350g/l) sugar content. The liqueur is often mixed with water or poured over ice cubes because of its strong flavour.
Angostura Bitters: Angostura bitters is a concentrated bitters (herbal alcoholic preparation) based on gentian, herbs, and spices, by House of Angostura in Trinidad and Tobago. It is typically used for flavouring beverages or, less often, food. The bitters were first produced in the town of Angostura (now Ciudad Bolívar, Venezuela), hence the name, but do not contain angostura bark. The bottle is recognisable by its distinctive oversized label. Angostura is Spanish for 'narrowing', the town of Angostura having been at the first narrowing of the Orinoco River.
Grenadine syrup: Grenadine is a commonly used nonalcoholic bar syrup characterized by its deep red color. It is a popular cocktail ingredient renowned for its flavor as well as ability to give a reddish or pink tint to mixed drinks and is traditionally made from pomegranate.
Rum: Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels. Rum is produced in nearly every sugar-producing region of the world, such as the Philippines, where Tanduay is the largest producer of rum globally
Falernum: Falernum is either an 11% ABV syrup liqueur or a nonalcoholic syrup from the Caribbean. It is best known for its use in tropical drinks. It contains flavors of ginger, lime, and almond, and frequently cloves or allspice. It may be thought of as a spicier version of orgeat syrup. The form can be alcoholic (syrup liqueur) or nonalcoholic (syrup). Versions with alcohol are generally lower in proof (≅15 ABV), adding rum and emphasizing the clove, ginger, or allspice flavoring aspects for use in mixing cocktails, typically tropical or tiki drinks. It is also enjoyed on the rocks. Depending on sugar content, the consistency is often thick and is therefore sometimes referred to as "velvet falernum" because of the feeling it leaves on one's tongue. Brands vary and the color can be white to light amber, and it may be clear or translucent.