Barrel-Aged Zombie
2016-07-09
Ingredients
- 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 oak barrel 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.
The Zombie, created by Donn Beach in 1934, packs a punch and will, in all likelihood, make a zombie out of you. The single-serving Zombie is delicious. We’ve found that aging it in a barrel (or in a traditional Spanish wineskin) adds to the flavor while mellowing and taming the cocktail’s harsher edges. Packed with flavor already, spending time in a barrel enhances the deep rich notes of the cocktail and adds more hints of vanilla and spice. Be certain to check out our other barrel-aged concoctions, as well. Cheers!
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