Zombie
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*
- 5 ml 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.
Garnish
Garnish with mint leaves.