Zombie

Ingredients

• 0.5 cup granulated sugar
• 0.5 cup water
• 2 each cinnamon sticks – broken
• 1 ounce white grapefruit juice
• 0.75 ounce lime juice
• 0.5 ounce falernum liqueur
• 0.25 ounce grenadine
• 6 drops absinthe
• 1 dash angostura bitters
• 1 ounce jamaican rum
• 1 ounce puerto rican gold rum
• 1 ounce demerara 151 rum
• 1.5 cups crushed ice
• mint sprig – for garnish

Instructions

1. Make cinnamon syrup: Combine the granulated sugar and water in a small saucepan over medium heat, stirring until dissolved. Add the broken cinnamon sticks and simmer gently for 5 minutes. Remove from heat, cover, and steep 10 minutes, then strain and cool completely.
2. Prep the glass and garnish: Lightly chill a tall tiki mug or Collins glass. Gently slap the mint sprig between your palms to release aroma and set aside.
3. Build the drink: In a blender, add the lime juice, white grapefruit juice, 0.5 ounce of the cinnamon syrup you just made, falernum liqueur, grenadine, absinthe, Angostura bitters, Jamaican rum, Puerto Rican gold rum, Demerara 151 rum, and the crushed ice. Flash-blend until smooth but still pebbly, 8–10 seconds.
4. Serve: Pour unstrained into the chilled glass. Garnish with the mint sprig and serve immediately with a straw.