In earlier post I describe my attempt to create Don the Beachcomber’s Original Zombie, but could not source the Lemon Hart 151 Proof Demerara Rum. In the meantime, I have managed to obtain a bottle. And yes, it makes a big difference compared to the El Dorado Superior Overproof Demerara Rum 151. Firstly, it has a much more characteristic rum aroma and taste. Secondly, its dark colour adds to the drink experience. So it is a must for the Zombie and have adjusted my recipe accordingly.
| 1 ½ oz | 45 ml** | Myer’s Original Dark Jamaican Rum, 40% ABV |
| 1 ½ oz | 45 ml** | Ron Palma Mulata de Cuba Añejo Reserva 5, 38% ABV |
| 1 oz | 30 ml | Lemon Hart 151 Proof Demerara Rum, 75.5% ABV |
| ½ oz | 15 ml | John D. Taylor’s Velvet Falernum Liqueur, 11% ABV |
| ¾ oz | 22 ½ ml | Fresh lime juice |
| 1 tsp | 5 ml | Grenadine |
| 6 drops / 1/8 tsp | 0.5 ml | Absinthe Libertine 55, 55% ABV |
| 1 dash | Angostura Bitters | |
| 2 tsp | 10 ml | Fresh grapefruit juice* |
| 1 tsp | 5 ml | Cinnamon syrup* |
| 6 oz / ¾ cup |
180 g | Ice cubes |
Place all but the overproof rum in a blender, adding the ice last, and blend at medium speed for no more than 5 seconds. Pour into a tall glass. Add ice cubes to fill. Layer the overproof rum over the ice at the top of the drink. Garnish with a wedge of fresh pineapple sandwiched between 2 maraschino cherries. Serve.
* Don’s Mix.
** The amount of rum can be reduced to 30 ml (1 oz) without a serious loss of enjoyment, if you wish to minimize the impact of the Zombie.