zombie julep

1 oz Appleton Rum (Appleton Reserve)
1 oz Plantation 5 Year Barbados Rum
1/4 oz Demerara 151 Proof Rum (Lemon Hart 151)
1/2 oz Falernum (Velvet)
1/4 oz Maraschino (Luxardo)
1/4 oz Grenadine
10 leaf Mint

Muddle mint in the syrup and liqueurs in a Julep cup (or double old fashioned glass), add rest, stir, and remove mint leaves. Add crushed ice, stir, and garnish with a mint sprig.
Since my mint patch has come back for yet another season, I decided two Tuesdays ago to finally make the Zombie Julep that I had spotted in Imbibe Magazine. The article cited Travis Brown at Raleigh's Fox Liquor Bar as the creator, and it described how he merged (or was inspired by) two classics, the Zombie and the Mint Julep. Once prepared, the Zombie Julep shared a mint nose over rum notes. Next, caramel, light cherry, and berry flavors on the sip transitioned into rich rum, nutty, mint, and clove elements on the swallow.