Garnish:
Grapefruit zest twist (discarded) & lime wedge
How to make:
POUR absinthe into chilled glass and roll to coat the inside. SHAKE other ingredients with ice and fine strain into absinthe-rinsed glass.
| 1/24 fl oz | La Fée Absinthe Blanche |
| 1 1/2 fl oz | Caribbean blended rum aged 6-10 years |
| 1 fl oz | Jamaican-style overproof aged pot still rum |
| 1/2 fl oz | Difford's Falernum liqueur |
| 1/3 fl oz | Cinnamon sugar syrup |
| 1/2 fl oz | Pink grapefruit juice (freshly squeezed) |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1 dash | Angostura Aromatic Bitters |
Review:
This riff on Donn Beach's classic Zombie has a tad more gentlemanly refinement in its serve but doesn't hold back in flavour.
History:
Adapted from a recipe created by Martin Cate at his Smuggler's Cove in San Francisco, USA.
Nutrition:
310 calories
Alcohol content:
- 2.3 standard drinks
- 24.21% alc./vol. (48.42° proof)
- 31.9 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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