Jamaican Zombie

Zombie Village | San Francisco

This powerhouse Zombie iteration from the aptly named Zombie Village in San Francisco situates the original blueprint firmly within Jamaica. Three Jamaican rums, including one that’s been infused with searing Scotch bonnet chili peppers—a staple in the island’s culinary tradition—combine with mango syrup, grapefruit and Doc’s Spice Syrup #2 to create the amped-up cornerstone classic.

Ingredients

Serving: 1

  • 1 1/2 ounces aged Jamaican rum, preferably Mezan XO Jamaican Rum
  • 1 ounce Jamaican black rum, preferably Hamilton Jamaica Black
  • 1/4 ounce scotch bonnet chili-infused rum, preferably Doctor Bird Jamaican Rum (see Editor’s Note)
  • 1 ounce grapefruit juice
  • 1/2 ounce lime juice
  • 1/2 ounce mango syrup (see Editor’s Note)
  • 1/4 ounce Doc's Spice Syrup #2

Garnish: pineapple leaf, dehydrated lime wheel and a speared pineapple ball dusted with Tajin seasoning

Directions
  1. Combine all ingredients in a mixing tin and shake with crushed ice.
  2. Blend with a Hamilton Beach spindle blender for 2 to 4 seconds.
  3. Pour into Zombie glass.
  4. Garnish with a pineapple leaf, dehydrated lime wheel and a speared pineapple ball dusted with Tajin seasoning.
Editor's Note

Chili-Infused Jamaican Rum:
1/3 of a Scotch bonnet pepper
1/3 of a dried ghost pepper
1 whole ancho chili
1 750 mL bottle of Jamaican rum.

Combine all ingredients in a sealable container and let sit for 24 hours then strain and re-bottle.

Mango Syrup:
1 cup mango purée
1 cup water
3 cups granulated sugar

Combine all ingredients in a food processor until the sugar is dissolved and the syrup has a consistent texture.

Doc's Spices #2:
100 grams cinnamon
25 grams whole allspice
35 grams cardamon in a pan.
2 quarts water
12 cups demerara sugar
10 grams clove
20 grams star anise
12 grams szechuan peppercorn
10 bay leaves
25 grams sliced ginger
25 grams dried orange peel
25 grams licorice root
3 teaspoons ground Scotch bonnet

Toast the first three ingredients in a pan until fragrant. Heat the water to a simmer, add the demerara sugar and stir until dissolve. Add the toasted spices plus the remaining ingredients. Simmer for 20 minutes, let cool and strain.

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