1 oz Apricot Liqueur
1/2 oz Simple Syrup
1/2 oz Lemon Juice
1/2 oz Lime Juice
1 dash Pernod
3 dash Bittermens Tiki Bitters
Shake with ice and pour into a pint glass. Top with Barritts Ginger Beer, garnish with an orange slice and a brandied cherry, and add a straw.
(*) Rum blend contains 2 parts Old Monk, 1 part Neisson Rhum Agricole Blanc, 2 part Coconut Rum
Two Tuesdays ago, I sat at the bar at Trina's Starlite Lounge for dinner. For a first drink, I asked bartender Emma Hollander for the Bath Salts. Emma described how it was their Zombie riff that paid tribute to the Zombie-inducing street drug that has been in the news lately. With the apricot liqueur in the mix, it reminded me of the first Zombie I had at a Halloween party in college, and that ingredient appears in the 1941 recipe from W.C. Whitfield's Here's How. However, the pastis in the drink still kept part of it reminiscent of the classic 1934 Zombie.