What's Hot
MOST READ
What's Going On

Calendar

Search thousands of events in our database.

Restaurants

Search hundreds of restaurants in our database.

Nightlife

Search hundreds of clubs in our database.

Orlando Daily Deals powered by ReferLocal

OW on Twitter
OW on Facebook
Print Email

DINING

The Zombie

The Remix: Blackstrap Zombie

Photo: , License: N/A


October calls for a spooky drink, so I’ve come up with a Zombie that’s suitable for grown-up Halloween parties. The original Zombie, like many Tiki drinks, calls for a dizzying array of ingredients – and deals an equally dizzying punch to the cerebellum. The remixed drink offered here is much simplified, doesn’t require a blender, and has a complex autumnal aroma. The molasses in the dark rum and the coconut meld into a caramelly flavor cut by the acidity of the juice, the sweet cinnamon turns smoky, and the bitters add a fresh herbal top note. It’s vital that you squeeze the juice on the spot – bottled juices, even those not from concentrate, make for a shockingly different cocktail.

Classic Zombie

• 1 1/2 ounces dark Jamaican rum

• 1 1/2 ounces gold Puerto Rican rum

• 1 ounce 151-proof Demerara rum

• 3/4 ounce lime juice

• 1/2 ounce falernum

• 2 teaspoons grapefruit juice

• 1 teaspoon cinnamon syrup *

• 1 teaspoon grenadine

• 6 drops Herbsaint or Pernod

• dash Angostura bitters

• 6 ounces crushed ice

Put everything into the blender, ice last, and blend for five seconds. Pour into a tall glass and garnish with fruit, mint sprig and umbrella.

Remixed Zombie

• 1 ounce fresh-squeezed pink or ruby red grapefruit juice

• 3/4 ounce fresh lime juice

• 1 ounce black rum (like Cruzan Black Strap)

• 1/2 ounce 151 rum

• 1/2 ounce cinnamon syrup *

• 1/8 teaspoon coconut essence **

• dash citrus bitters (about three drops)

Measure each ingredient into a shaker with ice, shake

until frothy, then strain into a tall glass over ice. Garnish ideas: candied grapefruit peel, sugar skull, glass eyeball.

* To make cinnamon syrup, boil together 1/2 cup sugar and 1/2 cup water with two broken-up cinnamon sticks. After syrup boils and sugar is dissolved, set aside for two hours to let cinnamon infuse, then pour through a strainer.

** Coconut essence is available at most Asian markets or in the baking aisle of some supermarkets; substitute coconut extract if necessary.

We welcome user discussion on our site, under the following guidelines:

To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.

Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
comments powered by Disqus