Rum · Advanced

Pin-Up Zombie

Name: Pin-Up Zombie
Yield: 1 cocktail
Ingredients: 1 oz Bacardí Añejo Cuatro rum; 1 oz Pusser's gunpowder proof rum; 2 teaspoons Santa Teresa 1796 rum; ½ oz Quaglia Liquore cherry liqueur; 2 teaspoons Quaglia Liquore pine liqueur; 2 teaspoons falernum; 1 oz Passion Fruit Syrup; ¾ oz fresh pink grapefruit juice; ½ oz fresh lime juice

Three rums, cherry and pine liqueurs, falernum. The Zombie, restyled.

GlassZombie mug or tiki mug

Garnish1/2 passion fruit husk, 3 pineapple leaves, passion fruit, coconut sugar, rum, absinthe, and a dusting of cinnamon

13ozMug holds 13 oz of liquidCeramic or copper, for hot drinks and mules.

Build

Bacardí Añejo Cuatro rum	1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml
Pusser's gunpowder proof rum	1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml
Santa Teresa 1796 rum	2 teaspoons10 ml
Quaglia Liquore cherry liqueur	½ oz15 ml¾ oz20 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml
Quaglia Liquore pine liqueur	2 teaspoons10 ml
falernum	2 teaspoons10 ml
Passion Fruit Syrup	1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml
fresh pink grapefruit juice	¾ oz20 ml1 ⅛ oz35 ml1 ½ oz45 ml1 ⅞ oz55 ml2 ¼ oz65 ml
fresh lime juice	½ oz15 ml¾ oz20 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml

Already built on your 1 oz30 ml pour.

Rescaled to your 1 ½ oz45 ml pour. Written around 1 oz30 ml.

Rescaled to your 2 oz60 ml pour. Written around 1 oz30 ml.

Rescaled to your 2 ½ oz75 ml pour. Written around 1 oz30 ml.

Rescaled to your 3 oz90 ml pour. Written around 1 oz30 ml.

Tools

Uses an open flameA step here involves a lit match or a torch near citrus oil or alcohol, both of which catch. Work away from anything that can burn, keep the bottle well back from the flame, never flame anything over a glass you are holding, and never add alcohol to something already alight. Expect a brief flare — that is the point of the technique — and give it room.

Missing something? Find ingredients and bar tools in the Stock Up tab. Some links may earn us a commission.

Preparations

Passion Fruit Syrup5 minutessee method

Place 1 ½ cups passion fruit puree and 1 ½ cups Demerara Syrup in a mason jar, seal it, and shake until combined. Use immediately or store in the refrigerator.

Demerara Syrup20 minutessee method

Place 1 cup water in a saucepan and bring it to a boil. Add ½ cup demerara sugar and 1 ½ cups sugar and stir until they have dissolved. Remove the pan from heat and let the syrup cool completely before using or storing.

Method

Add everything to a shaker, fill it two-thirds with ice, and shake hard until cold.
Fill the mug with crushed ice and strain the cocktail over it.
Add more crushed ice and put the passion fruit husk and pineapple leaves on top.
Add a spoonful of passion fruit and a generous pinch of coconut sugar to the cocktail.
Combine 2 teaspoons each of rum and absinthe, pour the mixture into the passion fruit husk, and light it with a long match. Sprinkle cinnamon over the flames and, cautiously, enjoy the cocktail.

Related drinks

Zombiethe one this riffs on

Mixology by Whiphttps://mixologybywhip.com/recipes/pin-up-zombie

MOpen in Mixology by WhipCheck it against what's behind your bar, save it, time the build→