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Zombie recipe 1/2 oz Bacardi® 151 rum 1 oz pineapple juice 1 oz orange juice 1/2 oz apricot brandy 1 tsp sugar 2 oz light rum 1 oz dark rum 1 oz lime juice Blend all ingredients with ice except Bacardi 151 proof rum. Pour into a collins glass. Float Bacardi 151 proof rum on top. Garnish with a fruit slice, sprig of mint and a cherry. 24% (48 proof) Serve in: Collins Glass | Zombie #2 recipe 1 oz light rum 1/2 oz creme de almond 1 1/2 oz sweet and sour mix 1/2 oz triple sec 1 1/2 oz orange juice 1/2 oz 151 proof rum Shake all ingredients (except 151 proof rum) with ice and strain into a collins glass over ice cubes. Float the 151 proof rum on top, add a cherry (if desired), and serve. 19% (38 proof) Serve in: Collins Glass |
Zombie #3 recipe 1 1/4 oz lemon juice 2 dashes grenadine syrup 3/4 oz orange juice 3/4 oz Heering® cherry liqueur 3/4 oz white rum 2 oz dark rum 3/4 oz 151 proof rum Shake over ice in a shaker, and strain into a large highball glass over crushed ice. 28% (56 proof) Serve in: Highball Glass | Zombie #4 recipe 1 1/2 oz gold rum 3 tsp lime juice 1 tbsp Jamaican dark rum 1 tbsp white rum 1 tbsp pineapple juice 1 tbsp papaya juice 1 1/2 tsp sugar syrup 1 tsp 151 proof rum 1 pineapple stick 1 pinch powdered sugar Shake all ingredients (except the high-proof rum) over ice, the pineapple stick and the sugar. Strain and add ice. Garnish with pineapple and a cherry. Float the high-proof rum on top and sprinkle a little sugar over it. 25% (50 proof) Serve in: Collins Glass |
Zombie #5 recipe 1 oz light rum 1/2 oz creme de noyaux 1/2 oz triple sec 1 1/2 oz sweet and sour mix 1 1/2 oz orange juice 1/2 oz 151 proof rum Strain ingredients into collins glass filled with ice. Top with 151 Proof Rum. 19% (38 proof) Serve in: Collins Glass | |
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