Wednesday, September 14, 2016

zombie apocalypse

1/2 oz Denizen White Rum
1/2 oz Flor de Caña 7 Year Rum (Havana Club 7 Year)
1/2 oz Lemon Hart 151 Proof Rum
1/2 oz Joven Mezcal (Montelobos)
1/2 oz Pierre Ferrand 1840 Cognac (Camus VS)
1/2 oz Marie Brizard Apricot Liqueur
1/2 oz Velvet Falernum
1/2 oz Orgeat
1 oz Lime Juice
2 dash Angostura Bitters

Shake with ice, strain into a Collins glass, and fill with crushed ice. Float 1/2 oz grenadine so it cascades down like blood.

After returning home from my night on the town, I was in the mood for a nightcap. On my computer's hard drive, I uncovered a "recipes to make" file that included a Zombie variation, the Zombie Apocalypse, from a 2013 Grub Street article. The drink was concocted by Jerry Slater of H. Harper Station in Atlanta, and I was later able to locate the recipe in the Zombie Horde book. To add the classic's three rum base, the Zombie Apocalypse included mezcal and brandy in the mix, and similar to the Shipwrecked in Paradise, it contained apricot brandy as well.
The garnishes I added to the Zombie Apocalypse donated mint and floral notes over the recipe's smoky and fruity ones. Next, a lime and fruitiness on the sip led into rum, brandy, smoke, apricot, and earthy orgeat on the swallow.

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