Zombie Recipe

Prepare glass

Chill a large Collins glass or tiki mug by filling it with ice and setting it aside while you build the cocktail. Alternatively, place the glass in the freezer for a few minutes.

Build and shake

In a cocktail shaker, add the Appleton Estate 8yr rum (1 oz), Bacardi Reserva Ocho (0.5 oz), 151 overproof rum (0.5 oz), fresh lime juice (0.5 oz), fresh lemon juice (0.5 oz), fresh orange juice (1 oz), pineapple juice (1 oz), falernum (0.75 oz), simple syrup (0.25 oz), cinnamon syrup (0.25 oz), and 2 dashes of Angostura bitters. Add a generous scoop of ice to the shaker (approximately 4-6 large cubes). Secure the lid and shake vigorously for 10–15 seconds until well chilled and slightly diluted.

Strain and serve

Discard the ice from the chilled glass. Fill the glass about two-thirds full with fresh crushed ice. Double-strain the shaken contents into the glass over the crushed ice to remove any small ice shards and pulp. Gently pack the crushed ice on top if needed to create a domed surface.

Float 151 (optional but traditional)

Carefully float an additional 1/4–1/2 oz of 151 overproof rum on top by pouring it slowly over the back of a bar spoon so it rests on the ice surface. Note: floating increases the drink's flammability—do not light unless trained and in a safe controlled environment.

Garnish

Garnish the cocktail with a sprig of fresh mint (slap it lightly between your palms first to release aroma), a sprinkle of grated cinnamon across the top to taste, and an optional dehydrated orange wheel on the rim.

Serve

Serve immediately with a straw and a small stirrer. Advise guests about the strong nature of the cocktail; recommend sipping slowly.