We're well-aware that Halloween has come and gone, but that doesn't mean that we're over our obsession with zombies. Well, zombie cocktails that is. Who doesn't love a good tiki drink, after all? And the best man to craft them, of course, is Justin Pike over at the Tasting Kitchen.
He concocted this hybrid version of a zombie using two classic recipes: the original 1930's tiki drink invented by Donn the Beachcomber, and a morphed version from the 1950's that added Maraschino and pineapple juice. Now, normally we're not a fan of so many ingredients in one cup. But the integrated, balanced flavors in this "1940's" rendition really work. Here's how it's made:
1940’s Zombie
1 ½ oz El Dorado, 3yr
1 oz Diplomatico Exclusiva Reserve
1/2oz Lemon Hart 151
3/4 oz. Lemon
3/4 oz. Lime
1/4 oz. Falernum
1/4 oz Grenadine
1/2 oz. Passion
1/2 oz. Maraschino
1/8 oz. Absinthe
1 tsp Spiced simple
1/4oz. Pineapple
Dash Angostura bitters
Swizzle in water glass, and serve over crushed ice in the most rediculous tiki glass you can find. Pike garnishes the drink with pineapple leaves and a Luxardo cherry.
