Zombie Punch Recipe

Name: Zombie Punch Recipe
Ingredients: 1/3 cup sugar; 1/3 cup water; 1 cinnamon stick, crushed; 1 teaspoon cinnamon syrup; 2 teaspoons grapefruit juice; 1 1/2 ounces Jamaican rum (Appleton V/X); 1 1/2 ounces gold Puerto Rican rum (Bacardi 8); 1 ounce 151-proof Demerara rum (Lemon Hart); 3/4 ounce fresh lime juice; 1/2 ounce Falernum (Fee Brothers is a recommended brand, or; 1 dash Angostura bitters; 6 drops Herbsaint or Pernod; 1 teaspoon grenadine; 3/4 cup crushed ice

15 ingredients

2 steps

Ingredients

1/3 cup sugar
1/3 cup water
1 cinnamon stick, crushed
1 teaspoon cinnamon syrup
2 teaspoons grapefruit juice
1 1/2 ounces Jamaican rum (Appleton V/X)
1 1/2 ounces gold Puerto Rican rum (Bacardi 8)
1 ounce 151-proof Demerara rum (Lemon Hart)
3/4 ounce fresh lime juice
1/2 ounce Falernum (Fee Brothers is a recommended brand, or
)
1 dash Angostura bitters
6 drops Herbsaint or Pernod
1 teaspoon grenadine
3/4 cup crushed ice

Directions

1

To make cinnamon syrup, combine sugar, water, and crushed cinnamon stick over medium heat. Stir over medium heat until dissolved and mixture comes to a boil. Reduce heat, cover, and simmer for 2 minutes. Remove from heat and let cool, keeping pan covered, for at least two hours. Strain into a bottle.
2

For the cocktail, combine 1 teaspoon of cinnamon syrup with grapefruit juice, Jamaican rum, Puerto Rican rum, Demerera Rum, lime juice, falernum, Angostura, Herbsaint or Pernod, in a grenadine in a blender, then add the ice. Blend at high for a maximum of 5 seconds. Pour into a tall chimney glass and add ice cubes until full. Garnish with fresh mint.