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.”
Music That Stays On for Extra Days
Paul McGee, Lost Lake | Chicago
Ingredients
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
Directions
- Add all ingredients in a shaker tin with one cup of crushed ice
- Using a spindle blender, buzz for three seconds.
- Pour into a ceramic mug and top with crushed ice.
- 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.