Zombie Spritz

Matt Reysen, Dante | New York

Another standard-bearer in Dante’s aperitiki repertoire, the Zombie Spritz combines the bitter, bubbly, low-ABV spritz template with the Zombie’s famously layered build for a drink that feels firmly rooted to both.


Serving: 1

  • 1 1/2 ounces Lillet Rosé
  • 1/2 ounce Aperol
  • 1/4 ounce rum, preferably Santa Teresa 1796
  • 1 barspoon absinthe
  • 1 barspoon banana liqueur, preferably Giffard
  • 1 barspoon vodka, preferably Grey Goose
  • 1/2 ounce grapefruit juice
  • 1/4 ounce lime juice
  • 1/4 ounce cinnamon syrup (see Editor's Note)
  • 2 dashes Angostura bitters
  • 1 dash saline (1:4, salt:water)
  • 2 ounces cava rosé

Garnish: dehydrated grapefruit slice, fresh mint, cocktail umbrella (optional)

  1. Combine all ingredients, except the Cava rosé, in a mixing tin and shake with ice.
  2. Strain into a goblet or tiki mug over crushed ice.
  3. Top with cava rosé.
  4. Garnish with dehydrated grapefruit slice and fresh mint.
Editor's Note

Cinnamon Syrup:
250 grams sugar
200 milliliters water
5 cinnamon sticks  

Add all ingredients to a sauce pan and bring to a boil. Allow to cool and remove the cinnamon sticks. Strain into a sealable container. Will keep refrigerated for up to one month.

Tagged: aperitiki, dante, spritz, Tiki