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The Zombie (1934 Don the Beachcomber)
Recipe adapted from Paul McGee, Three Dots and a Dash, Chicago
Yield: 1 cocktail
1 cup sugar
1 cup water
8 Ceylon cinnamon sticks, roughly crumbled
1 (2-inch) piece vanilla bean, split and scraped
1½ ounces Flor de Caña 4 Year Gold Rum
1 ounce Lemon Hart 151 Rum
½ ounce Smith and Cross Rum
½ ounce Appleton 12 Year Rum
1 ounce lime juice
1 ounce grapefruit juice
½ ounce Cinnamon Syrup (recipe above)
½ ounce Falernum
½ ounce grenadine
1 dash Angostura Bitters
1 dash absinthe
3 cups crushed ice
Orchids, ½ lime, and bread crouton, to garnish
1. Make the syrup: Combine the sugar, water, cinnamon sticks and vanilla bean in a small saucepan and set over medium heat. Once the sugar has completely dissolved, remove from the heat, cool to room temperature and then refrigerate for 48 hours. Strain.
2. Make the drink: Pour all of the remaining ingredients into a cocktail shaker. Add 1 cup of crushed ice and, transferring to a drink mixer or a blender, blend for 5 seconds. Pour the unstrained mix into a 22-ounce glass and add 2 more cups of crushed ice. To garnish, hull out the center of a lime half. Soak a bread crouton in Absinthe. Place the soaked crouton into the hulled lime and set into the glass. Place orchids around it. Ignite the crouton.