Food & Wine Zombie

Food & Wine Zombie

Food & Wine Zombie

  • rum
  • punch
  • food_wine
  • Level:
  • Prep:
As the story goes, Ernest Beaumont-Gantt created this potent drink in the 1930s and named it for its mind-altering effect after a friend consumed three of them. This lower-proof version is made with Velvet Falernum, an almond-and-lime-flavored liqueur that's a key ingredient in many tiki drinks.

format_list_bulletedIngredients

  • 1 1/2 oz Amber rum
  • 1/2 oz Dark rum
  • 1/2 oz 151-proof rum
  • 3/4 oz Fresh pineapple juice
  • 3/4 oz Fresh lime juice
  • 1/2 oz Velvet falernum
  • 1/2 oz Brown sugar simple syrup (brown sugar dissolved in equal part simmering water and cooled)
  • Mint sprig, for garnish

Tools

  • Shaker
  • Bar spoon

How to Mix

  1. Fill a cocktail shaker with ice
  2. Add all of the liquids and stir well
  3. Strain into an ice filled tiki mug
  4. Garnish with the mint
CONTRIBUTED BY NICK FAUCHALD PHOTO © LUCY SCHAEFFER

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