Zombie

A behemoth of a cocktail that features three different rums—Jamaican, Puerto Rican, and 151-proof Demerara—along with fresh lime juice, falernum, grenadine, a few drops of absinthe and Don's mix, a cinnamon-flavored simple syrup mixed with fresh grapefruit juice.

• 1 1/2 ounces Jamaican rum (Smith & Cross)

• 1 1/2 ounces Puerto Rican gold rum (Don Q Reserva 7 Year)

• 1 ounce 151-proof demerara rum (Hamilton 151 Demerara)

• 3/4 ounce lime juice, freshly squeezed

• 1/2 ounce Don’s mix (recipe below)

• 1/2 ounce falernum

• 1 teaspoon grenadine

• 4 dashes Pernod

• 1 dash Angostura bitters

• Blend at high speed for no more than 5 seconds.

• Pour the contents into a tall glass or Tiki mug and add additional pebble ice to fill, if necessary.

• Garnish with a mint sprig.

Don's Mix Recipe

• 3 cinnamon sticks

• 1 cup sugar

• 1 cup water

• 2 cups white grapefruit juice

• Directions

• Crush the cinnamon sticks.

• Add cinnamon pieces, water, and sugar to a saucepan over high heat.

• Bring to a boil, stirring until the sugar is completely dissolved.

• Lower the heat, cover the pan, and let simmer for two minutes.

• Remove from heat, keep covered, and let cool for at least two hours.

• Strain the cinnamon-infused syrup into a jar (it should keep for about one month in the refrigerator).

• As needed, combine one part cinnamon syrup with two parts white grapefruit juice.