Today we leave for Alaska! This will be our first time on a cruise ship and we are excited to get away from our daily routine and enjoy a relaxing week on the water with Adam’s family. We have never traveled this far north before, and are looking forward to hiking through the woods, taking photographs of the glaciers (while they’re still here), and exploring the small towns of “the last frontier.” While we plan to post vacation photos and videos on Instagram, this cocktail will be the last recipe we share until we get back, so we decided to leave you with something mighty, something potent, something classic, and something tropically delicious. Make way for the zombie, and please proceed with caution…
There is a good reason why bartenders limit this cocktail to two per person. Invented in 1934 by Donn Beach, the zombie was created to help a hung-over customer get through an early-morning business meeting. He returned a few days later, grumbling that the drink had turned him into a zombie for the entire trip. Made with three kinds of rum, freshly squeezed lime and grapefruit juice, cinnamon simple syrup, and a splash of grenadine, this tropical drink is also flavored with velvet falernum, a caribbean liqueur with hints of cloves, ginger, and almond. With a dash of angostura bitters, and a kiss of pernod—a black-licorice flavored liqueur spiced with star anise—everything is blended for just five seconds with crushed ice then poured into a festive glass and garnished with a fresh sprig of mint—and a paper umbrella, of course. As charming as it looks, this extra smooth and fruity tiki drink is dangerously inconspicuous, so beware before the zombie creeps up on you!
Also, the nominations for the 2017 Saveur Blog Awards are now open! Click here to cast your vote and nominate Husbands That Cook for whichever category you feel inspired! You can vote as often as you like until July 19th. Thank you so much! xoxo Adam and Ryan
1 1/2 ounces (45ml) aged jamaican rum
1 1/2 ounces (45ml) gold puerto rican rum
1 ounce (30ml) lemon hart 151 demerara rum
3/4 ounce (22ml) freshly-squeezed lime juice
2 teaspoons freshly-squeezed grapefruit juice
1 teaspoon cinnamon simple syrup (see below)
1 teaspoon grenadine
1/2 ounce (15ml) velvet falernum
1/8 teaspoon pernod
1 dash angostura bitters
3/4 cup crushed ice, plus more for the glass
fresh mint sprigs, for garnish
In a blender, combine all the ingredients except the ice and mint. Then add the ice and blend for 5 seconds. Pour into a tall glass, and fill the glass with additional crushed ice. Garnish with a sprig of mint, and serve immediately. Cheers!
For the cinnamon syrup:
3 cinnamon sticks
1/2 cup (118ml) water
1/2 cup (99g) granulated sugar
To make the cinnamon syrup, break up the cinnamon sticks into a small saucepan. Add the water and sugar, and bring to a boil over medium heat, stirring to dissolve the sugar. When boiling, cover pan, lower heat to a bare simmer, and cook for 8 to 10 minutes. Pour through a fine-mesh strainer into a heatproof container, and cool completely. The syrup will stay fresh in a sealed container in the fridge for up to 2 weeks.