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Zombie Punch Recipe

Zombie Punch Recipe
  • Category

    Rum

  • Cusine

    American

Ingredients

For Cinnamon Syrup:

1/3 cup sugar

1/3 cup water

1 cinnamon stick, crushed

 

For Each Drink:

1 teaspoon cinnamon syrup

2 teaspoons grapefruit juice

1 1/2 ounces Jamaican rum

1 1/2 ounces gold Puerto Rican rum

1 ounce 151-proof Demerara rum

3/4 ounce fresh lime juice

1/2 ounce Falernum

1 dash Angostura bitters

6 drops Herbsaint or Pernod

1 teaspoon grenadine

3/4 cup crushed ice

Directions

To make cinnamon syrup, combine sugar, water, and crushed cinnamon stick over medium heat. Stir over medium heat until dissolved and mixture comes to a boil. Reduce heat, cover, and simmer for 2 minutes. Remove from heat and let cool, keeping pan covered, for at least two hours. Strain into a bottle. For the cocktail, combine 1 teaspoon of cinnamon syrup with grapefruit juice, Jamaican rum, Puerto Rican rum, Demerera Rum, lime juice, falernum, Angostura, Herbsaint or Pernod, in a grenadine in a blender, then add the ice. Blend at high for a maximum of 5 seconds. Pour into a tall chimney glass and add ice cubes until full. Garnish with fresh mint.