the brunching dead

3/4 oz Gold Puerto Rican Rum (Don Q Añejo)
3/4 oz Aged Jamaican Rum (Smith & Cross)
1/2 oz 151 Proof Demerara Rum (Lemon Hart)
3/4 oz Lime Juice
1/2 oz Grapefruit Juice
1/4 oz Cinnamon Syrup
1/2 oz Falernum (Velvet)
1/4 oz Grenadine
2 dash Angostura Bitters
12 drop Herbsaint or Absinthe (Herbsaint)
2 oz Cream
1 Egg White

Shake once without and once with ice, strain into a chilled 12-14 oz Tiki mug containing 2 oz soda water, add soda to bring to top (an additional 2 oz or less), and garnish with an orange twist and freshly grated cinnamon.

Since the bar at Nahita's speakeasy two Saturdays ago kept me there long enough to miss the train, it was rather late by the time I arrived home by foot. After a rather late dinner, I decided to go to bed without a nightcap. When I awoke on Sunday, I wanted to make up the gap in my once-a-day posting with a brunch drink. Since it was still in the midst of the Tiki the Snow Away event on Instagram I decided to give the 1934 Zombie the New Orleans-style Fizz treatment. Considering that I have had other rum-based drinks turned into Ramos-like numbers such as the 'Ti Punch Fizz, I figured that this would be a win. I ended up halving the rum content to make it a recuperative instead of a disabler. On my Instagram post, I wrote, "A great hair of the dog hangover cure, but warning: Limit 2 per customer!" Since Henry Ramos preferred that his guests only be served one alcoholic drink at brunch, making it half strength and serving two would fit both the Don the Beachcomber and Henry Ramos' lore.
For a name, I dubbed this one the Brunching Dead. I recalled years ago when I worked at Russell House Tavern how the Saturday and Sunday morning brunch guests would be swarming behind the locked door before we opened; I used to refer to them as the brunch zombies especially given how they probably felt before they had caffeine, booze, and food put into them, so the name stuck. Once built, the drink offered up an orange and cinnamon bouquet to the nose. Next, a creamy, carbonated sip presented citrus and caramel notes, and the swallow sent forth funky rum, clove, anise, and cinnamon flavors.