This modern cocktail by drinks vet Martin Cate takes the Zombie, a fairly complex drink, cuts down the number of ingredients and puts it in a coupe.
- Absinthe, to rinse
- 1 1/2 ounces blended aged rum (such as Appleton Estate Reserve or The Real McCoy five-year-old)
- 1 ounce black blended overproof rum (such as Hamilton 151)
- 1/2 ounce grapefruit juice (white or pink), freshly squeezed
- 1/2 ounce lime juice, freshly squeezed
- 1/2 ounce John D. Taylor’s Velvet falernum
- 1/2 ounce SC cinnamon syrup*
- 1 dash Angostura bitters
- Garnish: lime twist
- Garnish: grapefruit twist
Rinse a chilled cocktail coupe with absinthe blanc.
Add remaining ingredients into a shaker with cracked or cubed ice and shake until well-chilled.
Double-strain into the prepared glass.
Garnish with intertwined lime and grapefruit twists.
*SC cinnamon syrup: Put 2 cups of water in a saucepan. Add 3 halved 6-inch pieces of cinnamon stick to the water, and bring to a boil over high heat. Add 4 cups of granulated sugar and stir with a whisk (or an immersion blender) until dissolved for about 1 minute. The liquid should become clear such that you can see the bottom of the pot. Immediately remove from the heat. Cover and let sit at room temperature for 12 hours. Strain through cheesecloth into a bowl, and then use a funnel to pour into a lidded bottle or other sealable container. The syrup will keep, refrigerated, for several weeks. Makes 4 cups (32 ounces).