Sunday, June 24, 2012

Zombie Punch Recipe!


  • For Cinnamon Syrup:
  • 1/3 cup sugar
  • 1/3 cup water
  • 1 cinnamon stick, crushed
  • For Each Drink:
  • 1 teaspoon cinnamon syrup
  • 2 teaspoons grapefruit juice
  • 1 1/2 ounces Jamaican rum (Appleton V/X)
  • 1 1/2 ounces gold Puerto Rican rum (Bacardi 8)
  • 1 ounce 151-proof Demerara rum (Lemon Hart)
  • 3/4 ounce fresh lime juice
  • 1/2 ounce Falernum (Fee Brothers is a recommended brand, or make your own)
  • 1 dash Angostura bitters
  • 6 drops Herbsaint or Pernod
  • 1 teaspoon grenadine
  • 3/4 cup crushed ice


  1. To make cinnamon syrup, combine sugar, water, and crushed cinnamon stick over medium heat. Stir over medium heat until dissolved and mixture comes to a boil. Reduce heat, cover, and simmer for 2 minutes. Remove from heat and let cool, keeping pan covered, for at least two hours. Strain into a bottle.

  2. For the cocktail, combine 1 teaspoon of cinnamon syrup with grapefruit juice, Jamaican rum, Puerto Rican rum, Demerera Rum, lime juice, falernum, Angostura, Herbsaint or Pernod, in a grenadine in a blender, then add the ice. Blend at high for a maximum of 5 seconds. Pour into a tall chimney glass and add ice cubes until full. Garnish with fresh mint.


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