Hollow Kingdom Zombie

Chantal Tseng | Washington, D.C.

Taking third place in our Zombie blind tasting, this recipe is bold and spice-forward, with a thoughtful, theatrical and aromatic garnish: An inverted lime shell is filled with overproof Demerara rum, topped with a few drops of absinthe and Angostura bitters, and then ignited, dusted with nutmeg and poured over the drink. Chantal Tseng was the only bartender in the tasting to opt for a measure of rhum agricole—a half-ounce, which she paired with overproof Jamaican and Demerara rums. Though the absinthe—a full quarter-ounce, compared to the drops and dashes of most other recipes—tilted the drink away from the archetype, it still stuck in the judges’ minds after tasting (and re-tasting) the lineup.

Ingredients

Serving: 1

  • 1 lime shell
  • 1 lime shell
  • 1 ounce overproof Jamaican rum, preferably Smith & Cross
  • 1 ounce overproof Jamaican rum, preferably Smith & Cross
  • 3/4 ounce falernum, preferably Maggie’s Farm Falernum Liqueur
  • 3/4 ounce falernum, preferably Maggie’s Farm Falernum Liqueur
  • 3/4 ounce fresh lime juice
  • 3/4 ounce fresh lime juice
  • 3/4 ounce fresh grapefruit juice
  • 3/4 ounce fresh grapefruit juice
  • 1/2 ounce rhum agricole, preferably Neisson Blanc
  • 1/2 ounce rhum agricole, preferably Neisson Blanc
  • 1/2 ounce overproof Demerara rum, preferably Hamilton 151-proof
  • 1/2 ounce overproof Demerara rum, preferably Hamilton 151-proof
  • 1/2 ounce honey grenadine (see Editor’s Note)
  • 1/2 ounce honey grenadine (see Editor’s Note)
  • 1/4 ounce absinthe, preferably La Muse Verte, Pernod or Kübler
  • 1/4 ounce absinthe, preferably La Muse Verte, Pernod or Kübler
  • 1 dash Angostura bitters
  • 1 dash Angostura bitters

Garnish: straw, bunch of fresh mint leaves, Luxardo or marasca cherry (optional), lime shell, 1/2 ounce Hamilton 151-proof Demerara rum, a few drops of absinthe, 1 dash Angostura bitters, nutmeg

Directions
  1. Add all ingredients to a shaker and shake with cracked ice for a quick and hard 5 seconds.
  2. Double-strain into a chilled large Collins glass, ceramic mug or Hurricane glass.
  3. Fill with crushed ice and stir quickly with a long metal spoon, then insert a straw.
  4. Re-top with crushed ice.
  5. To garnish, tuck a bunch of fresh mint leaves into the edge of the glass, then fan them out. Spear an optional Luxardo or marasca cherry into the mint.
  6. Place an inverted lime shell on top and fill with about 1/2 ounce Hamilton 151-proof Demerara rum, a few drops of absinthe and an extra dash of Angostura bitters.
  7. Light the shell on fire and grate nutmeg over the top.
  8. After blowing out the fire, dump the contents of the lime over the drink and sip from the straw.
Editor's Note

Honey Grenadine
1 part pomegranate juice
1 part honey

Combine ingredients in a saucepan over medium-low heat and stir until fully integrated. Let cool, then bottle. Will keep, refrigerated, for up to 2 weeks.

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