zombie at park south

3/4 oz Don Q Añejo Rum (Flor de Caña Añejo Oro)
3/4 oz Appleton VX Rum (Plantation Xaymaca)
1/2 oz Plantation OFTD Rum
3/4 oz Grapefruit Juice
1/2 oz Lime Juice
1/2 oz Cinnamon Syrup
1/4 oz Passion Fruit Syrup
1/4 oz Grenadine
1 dash Angostura Bitters
1 dash Herbsaint (20 drop)

Whip shake with crushed ice, pour into a tall glass (Tiki mug), fill with crushed ice, and garnish lavishly with fruit (mint sprigs).
Two Thursdays ago, I was in the mood for a Tiki drink and I recalled that I had spotted a Zombie riff by Rafa Garcia Febles on Kindred Cocktails earlier in the week. That dink was created for Manhattan's the Roof at Park South's 2018 season, and it was Rafa's blending of the 1934 and the 1950 Zombie recipes. The Zombie at Park South conjured up mint aromas over caramel, passion fruit, and cinnamon notes. Next, the caramel continued on into the sip where it mingled with the grapefruit, and the swallow came through with complex rum, passion fruit, and cinnamon flavors and an anise-spice finish.