Zombie Cocktail

• For Donn's Mix:
• 1 cup sugar
• 1 cup water
• 2 cinnamon sticks
• Freshly squeezed grapefruit juice
• For the cocktail:
• 3 ounces white rum (preferably Jamaican)
• 3 ounces gold rum (preferably Puerto Rican)
• 2 ounces dark rum (preferably 151-proof Demerara)
• 1/4 teaspoon Pernod
• 1 ounce Velvet Falernum
• 4 ounces Donn's Mix (see above)
• 2 teaspoons grenadine
• A few dashes Angostura bitters
• 3 cups ice
• 2 sprigs fresh mint, for garnish

1. In a small saucepan, make a simple syrup by heating the sugar, water, and cinnamon sticks. Bring the mixture to a boil and stir until the sugar is dissolved. Let it simmer for 1 to 3 minutes, and then remove it from the heat. Let the syrup infuse for up to 2 hours, and then strain it into a separate container.
2. To finish the mix, add one part of the syrup to two parts fresh squeezed grapefruit juice.
3. Add all of the ingredients-except for the mint-to a blender, reserving the ice for last.
4. Blend on high speed for 5 to 7 seconds, or until the crushed ice is a consistent size. Pour into two glasses and garnish with fresh mint sprigs.

sugar, water, cinnamon sticks, freshly squeezed grapefruit juice, white rum, gold rum, dark rum, pernod, velvet falernum, s mix, grenadine, bitters, mint

Taken from food52.com/recipes/37735-zombie-cocktail (may not work)