Non-Morto

Gina Chersevani Buffalo & Bergen | Washington, D.C.

Translating from Italian as “Not Dead,” this Zombie variation gets a bittersweet kick from Campari in place of the usual grenadine. Absinthe provides a drying hint in lieu of Angostura bitters, which are muted by the Campari.

Ingredients

Serving: 1

  • 1 1/2 ounces Jamaican rum
  • 1 1/2 ounces Jamaican rum
  • 1 1/2 ounces Puerto Rican rum
  • 1 1/2 ounces Puerto Rican rum
  • 1 ounce overproof rum, preferably Bacardi 151
  • 1 ounce overproof rum, preferably Bacardi 151
  • 1/2 ounce grapefruit juice
  • 1/2 ounce grapefruit juice
  • 1/2 ounce cinnamon syrup (see Editor’s Note)
  • 1/2 ounce cinnamon syrup (see Editor’s Note)
  • 1/2 ounce velvet falernum
  • 1/2 ounce velvet falernum
  • 3/4 ounce lime juice
  • 3/4 ounce lime juice
  • 1/4 ounce Campari
  • 1/4 ounce Campari
  • 1 dash absinthe
  • 1 dash absinthe
  • 1/2 ounce prosecco
  • 1/2 ounce prosecco

Garnish: mint sprig

Directions
  1. Combine all ingredients, except the prosecco, in a mixing tin and shake with ice.
  2. Strain into a tiki glass over ice.
  3. Top with prosecco.
  4. Garnish with a mint sprig.
Editor's Note

Cinnamon Syrup:
1 cup sugar
1 cup water
3 cinnamon sticks

Simmer sugar and water, stirring until the sugar dissolves. Add cinnamon sticks and simmer an additional 10 minutes. Remove from heat. When cool, strain and bottle.

Tagged: Campari, rum, Zombie

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