Leathered Zombie



  • 750ml aged Rum
  • 750ml gold Rum
  • 500ml 151-proof Demerara Rum
  • 8½ oz. Falernum
  • 3 oz. Grenadine
  • 3 oz. Cinnamon Syrup*
  • 2 oz. Lactart
  • ⅔ oz. Angostura Bitters
  • ⅓ oz. Absinthe

  • Add all of the ingredients to your 3-liter wine skin and age from 1 week - indefinitely. To serve, tap 3-4 oz. into a large wine glass over a large ice cube. Swirl it to chill, and let it sit for about 60 seconds before enjoying.

  • *See our Cinnamon Syrup recipe/video.

We love Donn Beach’s classic Zombie on its own. Packed with flavor (and booze!) it is documented to have made a zombie out of more than one unsuspecting individual… But with all of those ingredients, it makes sense – to us, at least – to make a super-sized version and age it in a traditional Spanish wineskin (bota). It’s because of its power that this cocktail is perfect for aging. Either in the leather or within an oak barrel, allowing this cocktail to sit and rest helps to smooth out its harsh edges as well as take on the leathery notes offered up by the wineskin. (In addition, the portable wine-tote allows you to carry your cocktail with you everywhere!) No wineskin? No problem! Check out the single-serving-sized Zombie recipe, or watch us age it in an oak barrel to similar delicious effect. In addition, be sure to check out all of the cocktails we’ve aged in our wineskins, and learn the ins-and-outs of wineskin management on our Tools & Techniques video. Cheers!


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