Zombie (eng)

INGREDIENTS
45 ml Jamaican dark rum
45 ml Gold Puerto Rican rum
30 ml Demerara Rum
20 ml Fresh lime juice
15 ml Falernum
15 ml Donn’s Mix*
1 tsp Grenadine syrup
1 dash Angostura bitters
6 drops Pernod

METHOD
Add all ingredients into an electric blender with 170 grams of cracked ice. With pulse bottom blend for a few seconds. Serve in a tall tumbler glass.

Note:
*Donn’s Mix: 2 parts of fresh yellow grapefruit and 1 part of cinnamon syrup

GARNISH
Garnish with mint leaves.

INGREDIENTS
45 ml Jamaican dark rum
45 ml Gold Puerto Rican rum
30 ml Demerara Rum
20 ml Fresh lime juice
15 ml Falernum
15 ml Donn’s Mix*
1 tsp Grenadine syrup
1 dash Angostura bitters
6 drops Pernod

METHOD
Add all ingredients into an electric blender with 170 grams of cracked ice. With pulse bottom blend for a few seconds. Serve in a tall tumbler glass.

Note:
*Donn’s Mix: 2 parts of fresh yellow grapefruit and 1 part of cinnamon syrup

GARNISH
Garnish with mint leaves.