13 March, 2016
Lunipela Zombie
Posted in : Absinthe, Angostura Bitters, Cinnamon Syrup, Falernum, Grapefruit Juice, Lime Juice, London Dry Gin, Navy Strength Gin, Old Tom Gin, Pomegranate Juice, Simple Syrup, Tiki on by : Nick Hancock
As a twist on the original Zombie, this one replaces the rums with gins, thus the use of lunipela in the name from the Hawaiian for juniper, referring to the gin, of course.
| 1 oz | 30 ml | Tanqueray No. Ten Gin, 47.3% ABV |
| 1 oz | 30 ml | Haymans Old Tom Gin, 40% ABV |
| 1 oz | 30 ml | Haymans Royal Dock of Deptford Gin, 57% ABV |
| ½ oz | 15 ml | John D. Taylor’s Velvet Falernum Liqueur, 11% ABV |
| ¾ oz | 22 ½ ml | Fresh lime juice |
| ¾ oz | 22 ½ ml | Fresh pomegranate juice |
| ½ oz | 15 ml | Simple syrup |
| 6 drops / 1/8 tsp | 0.5 ml | Absinthe Libertine 55, 55% ABV |
| 1 dash | Angostura Bitters | |
| 2 tsp | 10 ml | Fresh grapefruit juice* |
| 1 tsp | 5 ml | Cinnamon syrup* |
| 6 oz / ¾ cup |
180 g | Ice cubes |
Place all ingredients but the overproof gin in a blender, adding the ice last, and blend at medium speed for no more than 5 seconds. Pour into a Tiki mug or, to better experience the beautiful vibrant colour of the cocktail, a tall glass (at least 15 oz/450 ml). Add ice cubes to fill. Layer the overproof gin over the ice at the top of the drink. Garnish with a wedge of fresh pineapple sandwiched between 2 maraschino cherries. Enjoy.
* Don’s Mix.