Hot Zombie Recipe

Prepare syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture reaches a gentle simmer.

Add the 3 broken Ceylon cinnamon sticks to the pan. Reduce heat to low and simmer gently for 8–10 minutes to infuse. Do not boil vigorously — you want a clear syrup with warm cinnamon aroma.

Remove from heat and let the mixture steep for another 15–20 minutes (longer for stronger cinnamon). Taste and strain out the cinnamon sticks through a fine mesh sieve. Transfer syrup to a clean jar; refrigerate. Syrup will keep 2–3 weeks refrigerated.

Warm the glass

Preheat a heatproof mug or warmed tiki mug by filling it with hot water. Let sit 30 seconds, then discard the water and place the mug on a towel.

Combine spirits and mixers

In a mixing pitcher or heatproof mixing glass, add 2 oz dark rum, 1 oz gold rum, 0.5 oz overproof rum, 0.5 oz orange liqueur, 3 oz fresh pineapple juice, 0.75 oz fresh lime juice, 0.75 oz Ceylon cinnamon syrup, 0.25 oz demerara syrup (or simple syrup), and 2 dashes Angostura bitters.

Heat gently

Add about 2 oz hot water (not boiling — around 160–175°F / 70–80°C) to the mixture. Stir gently for 10–15 seconds to combine and warm the drink. If you prefer a hotter beverage, preheat the pineapple and lime briefly by pouring a small amount of the hot water into them while in the mixing vessel before adding the spirits, but avoid excessive heat that will evaporate alcohol.

Finish and garnish

Place one whole Ceylon cinnamon stick into the warmed mug. Strain the warmed cocktail into the mug. Garnish with a lime wheel and a pineapple wedge on the rim. Optionally ignite a few drops of overproof rum on top briefly for a dramatic flame, then extinguish before drinking.

Serve immediately while hot. Stir with the cinnamon stick as you sip to release more aroma. Consume responsibly — this is a strong cocktail.