Dead Red Zombie Recipe
Bacardi Carta Blanca rum, Wray & Nephew, Grand Marnier, citrus, pineapple, cranberry, zombie mix
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Ingredients
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Base Spirits
Fresh Citrus & Juice
Zombie Mix & Sweeteners
Garnish & Finish
Method
Prepare Glassware
Build the Cocktail
In a cocktail shaker filled halfway with cubed ice, combine Bacardi Carta Blanca (2 oz), Wray & Nephew (0.5 oz), and Grand Marnier (0.5 oz). Add fresh lime juice (0.5 oz), fresh lemon juice (0.25 oz), fresh orange juice (1 oz), pineapple juice (2 oz), and cranberry juice (1 oz).
Add the house zombie mix (1 oz). If you do not have a prepared zombie mix, add falernum (0.25 oz), grenadine (0.25 oz) and simple syrup (0.25 oz) plus 2 dashes Angostura bitters to the shaker instead.
Cap the shaker and shake vigorously for 10–12 seconds, until well chilled and slightly frothy.
Strain & Finish
Double-strain the shaken mixture over the prepared glass packed with crushed ice, allowing the drink to mound slightly above the rim (classic tiki presentation).
Float an additional 0.25–0.5 oz of Wray & Nephew over the top for aroma and a stronger 'zombie' kick, if desired. To float, gently pour the overproof rum over the back of a spoon so it sits on the surface.
Garnish with a mint sprig (slap the mint between your palms to release aroma), a pineapple wedge, a maraschino cherry, and optionally a dehydrated orange wheel.
Serving & Safety
Serve immediately with a straw. Warn guests that this is a strong cocktail due to multiple rums; recommend sipping slowly and drinking responsibly.