- Source:
- Minimalist Tiki
- Origin:
- Zac Overman
- Tags:
White Zombie
I made this for the first time using Bombay Sapphire gin, Plantation 3 Star rum, and Capel Pisco. I know, I know. I'm sorry. Capel Chilean instead of Peruvian, but the Moai bottle was cool. The ingredients are like a cross between a Zombie and a Fogcutter. With 4 oz of liquor plus small amounts of absinthe and falernum, I'm kind of glad this didn't call for the 151 demerara rum found in most Zombie recipes or some "white" equivalent like an unaged overproof jamaican rum.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Lime Juice | 3⁄4 Fl. Oz. | |
| Simple Syrup 2:1 | 1⁄4 Fl. Oz. | |
| Passion Fruit Purée | 1⁄4 Fl. Oz. | |
| Cinnamon Syrup | 83⁄500 Fl. Oz. | Combine Grapefruit Juice and Cinnamon Syrup in 2:1 ratio as Don's Mix and use 0.5 Fl. Oz. |
| Grapefruit Juice | 1⁄3 Fl. Oz. | |
| Absinthe | 1 tsp | |
| Maraschino Liqueur | 1 tsp | |
| Falernum | 3⁄4 Fl. Oz. | |
| Pisco | 1 1⁄2 Fl. Oz. | |
| Lightly Aged / Filtered Rum | 1 1⁄2 Fl. Oz. | |
| London Dry Gin | 1 Fl. Oz. |
Directions
- Add all ingredients to shaker
- Shake with crushed ice or several large ice cubes
- Open pour into glass and fill with crushed ice