haitian zombie

1 1/2 oz Barbancourt 8 Year Rum
1 1/2 oz Pierre Ferrand Ambre Cognac (Camus VS)
1 1/2 oz Nutmeg-spiced Coconut Cream (*)
1/4 oz Luxardo Maraschino Liqueur
3 dash Angostura Bitters

Shake with ice and strain into a coconut shell or Tiki mug (coconut mug). Fill with crushed ice and garnish with nutmeg.
(*) Coco Lopez and grated nutmeg briefly heated in a microwave and allowed to sit for a few minutes. Book offers the bar's larger scale recipe.

Two Fridays ago, I went out and purchased a bottle of Barbancourt 5 Star Rum for there were a bunch of recipes that called for it. The first to try out was Joseph Swifka's Haitian Zombie that he served at Hollywood's La Descarga in 2009. David Mongomery's The Zombie Horde described how Swifka based his recipe off of Charles H. Baker Jr.'s Zombie Cap Haitien from Jigger, Beaker, & Glass with some modifications including more spice and less Maraschino and not off of the classic 1934 Zombie or its derivatives.
The Haitian Zombie began with a nutmeg aroma that led into a creamy coconut sip. Next, rum, brandy, nutty Maraschino, and nutmeg spice came together on the swallow. Overall, the drink's feel reminded me of a differently flavored Trinidad Punch given the rum, coconut, and spice.