Zombie (Aku Aku restaurant)

Name: Zombie (Aku Aku restaurant)
Prep time: 5 min
Yield: 1 serving
Cuisine: Tiki
Ingredients: 3/4 ounce fresh lime juice; 3/4 ounce white grapefruit juice; 3/4 ounce cinnamon syrup; 3/4 ounce aged pot still rum; 3/4 ounce aged column still rum; 3/4 ounce black blended overproof rum; 1 dash Angostura bitters; 1/8 teaspoon pernod; 1/8 teaspoon orange Curaçao; 1/8 teaspoon falernum; 1/8 teaspoon grenadine; 4 ounces crushed ice

Material Components

3/4 ounce fresh lime juice
3/4 ounce white grapefruit juice
3/4 ounce cinnamon syrup
3/4 ounce aged pot still rum
3/4 ounce aged column still rum
3/4 ounce black blended overproof rum
1 dash Angostura bitters
1/8 teaspoon pernod
1/8 teaspoon orange Curaçao
1/8 teaspoon falernum
1/8 teaspoon grenadine
4 ounces crushed ice

Vessel

Collins glass

Garnish

mint sprig

Preparation

Put everything in a blender.
Blend at high speed for no more than five seconds.
Pour into a Collins glass.
Add ice cubes to fill.
Garnish with a mint sprig.

Notes

While no less deadly than the original, this zombie has a smoother stride, making it more likely to catch you unawares.

I prefer this midcentury version of the iconic cocktail to the original (both recipes by Donn Beach, reflecting an evolution of his craft). This one was made with Smith & Cross, Bacardi 8, and Lemon Hart 151.