Cocktail Recipe

Smuggler's Cove Zombie

A potent mixture of multiple rums, various citrus juices, and a medley of sweeteners, this drink from Martin Case of Smuggler’s Cove will have you feeling like a zombie if you don’t pace yourself or share with others.

Yield:

1 Cocktail

Active Time:

5 Minutes

Total Time:

5 Minutes

About the Recipe

Martin Case at Smuggler’s Cove has become one of the biggest names in the Tiki World. His book “Smuggler’s Cove” is a favorite of many tiki enthusiasts. Rumors are that this drink comes with a two-per-person limit due to its potency. This drinks uses multiple homemade syrups and mixtures that are easy to make and so worth the little extra effort.

Tips

My only tip is to beware of how potent this mixture can be, it will definitely creep up on you. Also, homemade grenadine will always be a hundred times better than the artificial stuff.

Smuggler’s Cove Zombie

(Makes: 1 Cocktail)

Share:

Ingredients

Cinnamon Syrup

  • 2 cups water
  • 3 (6 inch) cinnamon sticks, halved
  • 4 cups granulated sugar

Homemade Grenadine

  • 2 cups POM Wonderful 100% pomegranate juice
  • 2 cups granulated sugar

Herbstura

  • 1 part Herbsaint
  • 1 part Angostura Bitters

For the Cocktail

  • 3/4 ounce lime juice
  • 1/4 ounce grapefruit juice
  • 1/4 ounce Smuggler’s Cove cinnamon syrup (see Editor’s Note)
  • 1 teaspoon Smuggler’s Cove grenadine (see Editor’s Note)
  • 1/2 ounce velvet falernum, preferably John D. Taylor’s
  • 1 1/2 ounces blended aged rum
  • 1 1/2 ounces column still aged rum
  • 1 ounce black blended overproof rum
  • 2 dashes Herbstura (see Editor’s Note)
  • 12 ounces crushed ice

Directions

To Make The Cinnamon Syrup

1

Put water in a saucepan along with the pieces of cinnamon and bring to a boil.

2

Add the sugar and stir until dissolved, about 1 minute.

3

Remove from heat, then cover and let sit at room temperature for 12 hours. Strain through cheesecloth into a bowl, then funnel into a lidded bottle or other sealable container.

To Make the Grenadine

1

Add the pomegranate sauce to a nonreactive saucepan. Bring the juice to a boil over high heat.

2

Add the sugar and stir until dissolved, about 1 minute.

3

Remove from heat and let cool. Funnel into a lidded bottle or other sealable container.

4

Syrup will keep, refrigerated, for several weeks. Makes 3 cups.

To Make the Herbstura

1

Mix equal parts Herbsaint and Angostura. Store in dasher bottle and shake well to mix ingredients.

To Make the Zombie

1

Combine all ingredients in a drink mixer tin with 4 to 6 large ice cubes.

2

Pulse for three to four seconds to aerate, dilute and chill the drink while leaving much of the ice intact.

3

Pour into Zombie or highball glass allowing most of the contents into the glass before using a gated finish to ensure the entire drink fits into the serving glass.

4

Garnish with a mint sprig.

Did you try this recipe?

Please let me know what you think!

Leave a comment below or share a photo on instagram with the hashtag #thehungryhapa.