Barrel-Aged 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 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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