the jambi

1 1/2 oz Rhum Agricole (Uruapan Charanda Blanco)
1 oz Cognac (Camus VS)
1 oz Apricot Nectar
3/4 oz Lime Juice
3/4 oz Jambi Juice (equal parts (1/4 oz each) Ginger Syrup, Cinnamon Syrup, and Grenadine)
2 dash Maraschino Liqueur (1/8 oz Luxardo)
2 dash Angostura Bitters

Whip shake, pour into a Tiki mug, and fill with crushed ice. Garnish with a cherry (mint sprigs) and float Wray & Nephew Overproof White Rum (1/4 oz).

After having enjoyed the Honolulu Zombie a few nights ago, I returned to David Montgomery's Zombie Horde for another tropical libation two Mondays ago. There, I latched onto the Jambi concocted by Jack Fetterman at Manhattan's now defunct PKNY in 2013. The concept was Jack's Indonesian-inspired Zombie riff, and he named it after a province and city in Sumatra. The most curious element in the mix was the ginger syrup which I later realized appears in Zombie riffs like the Winchester and Zombie Slow Dance. Of course, the apricot element in Zombies has been around since 1941.
The Jambi met the nose with a rum funk and mint bouquet. Next, lime and apricot on the sip stumbled into grassy rum, Cognac richness, nutty Maraschino, and ginger flavors on the swallow with a cinnamon finish.