Zombie
INGREDIENTS
- 1 oz light Puerto Rican rum
- 1 oz gold (añejo) rum
- 1 oz dark Jamaican rum
- ½ oz apricot brandy
- 1 oz crème de banane
- 1 oz pineapple juice
- 1 oz fresh lemon juice
- 1 oz fresh lime juice
- ¼ oz grenadine
- 1 tbsp brown sugar
- ½ oz 151-proof Demerara rum
- Garnish: Pineapple wedge
- Garnish: Lime wheel
- Garnish: Fresh mint sprig
- Garnish: Green orchid
- Garnish: Maraschino cherry
INSTRUCTIONS
Shake all liquid ingredients but the 151 vigorously with ice. Strain into an ice-filled 16-oz chilled zombie glass (or large chilled wine- glass). Float the 151 rum on top. Garnish with a skewer of fresh fruit and edible flowers.
VIDEO HOW-TO
NOTES
Don the Beachcomber's mind-altering concoction has always posed a challenge for creative mixologists and has been subject to variation since its conception in 1934. Not surprisingly, given the euphoric reaction of a country just coming out of Prohibition, the Beachcomber's Zombie combined three types of rum-light, gold, and dark-with a blend of fresh fruit juices. The classic finishing touch of a float of 151-proof rum on top made it a high-octane concoc- tion indeed. A deceptively smooth glass of velvet dynamite, it well deserves Don's house rule of "only two per customer."
