Zombie

• Gold rum45 ml
• Dark rum45 ml
• Overproof rum, floated on top22.5 ml
• Lime juice, freshly squeezed22.5 ml
• Pineapple juice, freshly pressed45 ml
• Falernum15 ml
• Grenadinerecipe ›15 ml
• Cinnamon syrup, or Don's Mix15 ml
• Aromatic bitters (Angostura)e.g. Angostura2 dashes
• Absinthe, for aroma (optional)6 drops
• Mint, to garnish (optional)1 sprig
• Cocktail cherry, to garnish (optional)1 whole
• Orange, to garnish (optional)1 slice

Method

1. Fill a tall tiki or Collins glass with crushed ice so it chills while you prepare the drink.
2. Pour the gold rum, dark rum and lime juice into a shaker.
3. Add the pineapple juice, falernum, grenadine and cinnamon syrup (or Don's Mix).
4. Add the Angostura bitters and, if you like, the absinthe for a light anise note.
5. Fill the shaker with crushed ice, close it and shake hard for 15–20 seconds, until ice cold.
6. Pour everything, unstrained, into the chilled glass over fresh crushed ice.
7. Float the overproof rum on top by pouring it slowly over the back of a bar spoon.
8. Garnish with a sprig of mint, a cocktail cherry and an orange slice.