Taking second place in our Zombie blind tasting, Chris Coy’s recipe stood out for its rich, velvety mouthfeel, an exceedingly difficult quality to achieve in a drink prepared via spindle blender, which can easily overdilute a drink and make it feel thin. To thank for that is a rich honey syrup that complements the requisite cinnamon syrup and falernum. “It’s so hard to get the texture right with this drink, and this one nailed it,” said Garret Richard, a judge on the tasting panel.
- 1 ounce lime juice
- 3/4 ounce overproof aged rum, preferably Plantation O.F.T.D.
- 3/4 ounce Jamaican rum, preferably Worthy Park 109
- 3/4 ounce overproof Demerara rum, preferably Hamilton 151
- 1/2 ounce grapefruit juice
- 1/2 ounce cinnamon syrup (see Editor’s Note)
- 1/4 ounce honey syrup (see Editor’s Note)
- 1/4 ounce falernum, preferably John D. Taylor’s Velvet Falernum Liqueur
- 1 bar spoon grenadine (see Editor’s Note)
- 3 dashes Angostura bitters
- 3 drops absinthe, preferably La Fée Parisienne Absinthe Supérieure
- 1 cup crushed ice
Garnish: mint, dehydrated lime, freshly grated nutmeg
- Combine the ingredients in a large shaker tin, then flash-blend using a spindle mixer for about 2 seconds.
- Strain into a glass over fresh pellet or crushed ice.
- Garnish with mint, dehydrated lime and nutmeg.
2 cups water
8 cinnamon sticks
2 cups sugar
Combine the water and cinnamon sticks in a saucepan and bring to a boil. Whisk in the sugar until dissolved. Remove from heat and let the cinnamon sticks steep until cool. Once cool, strain out cinnamon sticks. Keeps, refrigerated, for up to 2 weeks.
2 parts honey
1 part water
Heat the honey until it is runny. Remove from heat, then combine with water.
2 cups pomegranate juice, preferably POM
2 cups sugar
2 ounces pomegranate molasses
1/2 teaspoon orange blossom water
Heat the pomegranate juice until it reaches a low boil. Whisk in the sugar and the pomegranate molasses until dissolved. Remove from heat, allow to cool and add orange blossom water. Keeps, refrigerated, for up to 2 weeks.