Zombie
by Jen
Ever wondered what happens if you mix loads of rum with several different fruit juices and drink the results? Answer: the fruit masks how much alcohol you’re consuming, and you find yourself in a stupor. The Zombie contains 3.5 times as much alcohol as you normally find in a fairly strong cocktail. The restaurateur who invented the drink limited customers to two drinks apiece. You have been warned.
Zombie
- 1 jigger white rum
- 1 jigger dark rum
- 1 jigger golden rum
- 1 jigger apricot brandy
- 1 jigger pineapple juice
- 1 jigger papaya juice
- 3/4 ounce 151-proof rum
- Dash of grenadine
Mix everything except the 151-proof rum in a shaker with ice. Pour the mixture into a tall glass (preferably one of the Tiki dudes pictured here, or some novelty shaped glass – it’s just that kind of drink), then top it off with the higher proof rum. You can light it on fire if you want. Or garnish it with a pieces of fruit speared on a cocktail umbrella.
Say Cheese!
With a sweet, fruity drink, I often recommend savory flavors (check out my pairings with the Singapore Sling and Honalulu Cooler). But there’s another way to go, and it’s particularly well-suited to the Zombie: cheese! Try these recipes:
- Black Bean & Cheese Enchiladas
- Roasted garlic white cheese pizza
- Chips or veggies with buttermilk goat cheese with peppercorn dip
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Posted in Brandy, Pineapple Juice, Rum on April 9, 2009
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