Back Bar | The Undead Gentleman

This version of the Zombie is slightly more subdued: It uses only two types of rum and is shaken and served up, rather than over crushed ice.

Recipe adapted from Martin Cate, Smuggler?s Cove, San Francisco

The Undead Gentleman
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Make this The Undead Gentleman cocktail from Martin Cate at Smuggler’s Cove in San Francisco.
Servings
1
cocktail
Ingredients
  • Absinthe blanc
  • Ice
  • ½ ounce fresh lime juice
  • ½ ounce fresh grapefruit juice
  • ½ ounce falernum
  • ½ ounce cinnamon syrup
  • 1 ounce Lemon Hart 151 Demerara Rum
  • 1 ½ ounces aged Jamaican rum
  • Dash Angostura bitters
  • Lime twist
  • Grapefruit twist
Directions
  1. Rinse a cocktail glass with a few drops of absinthe blanc, then chill the glass. In a cocktail shaker, add the ice, lime juice, grapefruit juice, falernum, cinnamon syrup, Demerara, Jamaican rum and bitters. Cover, shake well, then fine-strain; use a cocktail strainer to cover the shaker, then pour the cocktail through a tea strainer and into the chilled, absinthe-rinsed cocktail glass. Twist the lime and grapefruit twists together and drop into the cocktail before serving.
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