Recipe: Zombie Punch

Published: November 28, 2007 in the NY Times

Adapted from Jeff Berry Mr. Berry believes that this recipe, found in a waiter’s notebook, is the original Zombie introduced at Don the Beachcomber’s in 1934.

3/4 ounce lime juice

1/2 ounce white grapefruit juice

1/4 ounce cinnamon syrup (see note)

1/2 ounce falernum (see note)

1 1/2 ounces dark Jamaican rum, such as Appleton Estate V/X

1 1/2 ounces gold rum, such as Cruzan 5-year-old

1 ounce 151-proof Lemon Hart Demerara rum

Dash Angostura bitters

6 drops ( 1/8 teaspoon) Herbsaint or Pernod

1 teaspoon grenadine

3/4 cup crushed ice.

Put everything into a blender. Blend at high speed for 5 seconds. Pour into a highball glass and add ice cubes to fill. Decorate with sliced fruit or berries and a mint sprig.

Yield: One drink.

Note: Cinnamon syrup from Sonoma Syrup Company is sold at Dean & DeLuca, Whole Foods and other retailers. To make it, boil 1/2 cup water with 1/2 cup sugar and 2 cinnamon sticks pounded in a mortar or with the back of a knife; stir until sugar dissolves, remove from heat, let sit for 2 hours, then strain. Excess can be kept refrigerated for a month. Names of retailers selling falernum, a syrup tasting of lime juice, almonds and ginger, are available from Fee Brothers at (800) 961-FEES.