Music That Stays On for Extra Days

Paul McGee, Lost Lake | Chicago

This low-ABV Zombie riff presents what Lost Lake’s Shelby Allison and Paul McGee call a “sessionable take on a notoriously non-sessionable tiki cocktail.”


Serving: 1

  • 3/4 ounce Suze
  • 3/4 ounce Campari
  • 3/4 ounce Jägermeister
  • 3/4 ounce cinnamon falernum (see Editor's Note)
  • 1 ounce grapefruit juice
  • 3/4 ounce lime juice
  • 1 dash absinthe, preferably Letherbee Barrel Aged Absinthe
  • 1 dash Angostura bitters

Garnish: mint bouquet, cinnamon stick, grapefruit peel, orchid

  1. Add all ingredients in a shaker tin with one cup of crushed ice
  2. Using a spindle blender, buzz for three seconds.
  3. Pour into a ceramic mug and top with crushed ice.
  4. Garnish with mint bouquet, cinnamon stick, grapefruit peel, orchid and other tropical accoutrements.
Editor's Note

Cinnamon Falernum:
To make the cinnamon falernum, combine equal parts cinnamon syrup (recipe below) and John D. Taylor's Velvet Falernum.

Cinnamon Syrup:
2 cups granulated sugar
2 cups water
20 cinnamon sticks (crushed)

Add crushed cinnamon sticks to a saucepan and toast over medium heat for three minutes. Add the sugar and water and stir until sugar is dissolved, approximately 10 minutes. Empty contents into a container and allow to cool at room temperature overnight. Strain into a sealable bottle or container. Will keep, refrigerated, for up to a month.