paul mcgee's zombie

1 1/2 oz Flor de Caña Gold Rum (Don Q Añejo)
1 oz Lemon Hart 151 Rum (Plantation OFTD)
1/2 oz Smith & Cross Rum
1/2 oz Appleton Estate 12 Year Rum (Appleton Signature)
1 oz Lime Juice
1 oz Grapefruit Juice
1/2 oz Cinnamon Syrup
1/2 oz Grenadine
1/2 oz Falernum (Velvet)
1 dash Angostura Bitters
1 dash Absinthe (12 drop St. George)

Blend with 1 cup of ice (whip shake), pour into a 22 oz glass (Tiki mug), fill with crushed ice, and garnish with orchids (pea blossoms) and a lime shell with a flaming crouton soaked in absinthe (1/4 oz El Dorado 151).

While researching the 1934 Zombie, I came across a 2013 TastingTable article that provided Paul McGee's riff on the drink that he served at Chicago's Three Dots & A Dash. I always wondered why there was only a teaspoon of grenadine in the classic, and Paul tripled that value as well as doubling the Don's Mix (grapefruit juice and cinnamon syrup) to make for a more fruity mix.
McGee's Zombie filled the nose with caramel, berry, and clove aromas. Next, grapefruit and lime mingled with caramel on the sip, and the swallow donated rum, pomegranate, cinnamon, anise, and other spice flavors on the swallow. Indeed, this Zombie variation was much more fruit forward than the Don the Beachcomber one assuming a real pomegranate grenadine is in play.