Zombie Punch Recipe

• 1/3 cup sugar
• 1/3 cup water
• 1 cinnamon stick, crushed
• 1 teaspoon cinnamon syrup
• 2 teaspoons grapefruit juice
• 1 1/2 ounces Jamaican rum (Appleton V/X)
• 1 1/2 ounces gold Puerto Rican rum (Bacardi 8)
• 1 ounce 151-proof Demerara rum (Lemon Hart)
• 3/4 ounce fresh lime juice
• 1/2 ounce Falernum (Fee Brothers is a recommended brand, or
• )
• 1 dash Angostura bitters
• 6 drops Herbsaint or Pernod
• 1 teaspoon grenadine
• 3/4 cup crushed ice

1. To make cinnamon syrup, combine sugar, water, and crushed cinnamon stick over medium heat. Stir over medium heat until dissolved and mixture comes to a boil. Reduce heat, cover, and simmer for 2 minutes. Remove from heat and let cool, keeping pan covered, for at least two hours. Strain into a bottle.
2. For the cocktail, combine 1 teaspoon of cinnamon syrup with grapefruit juice, Jamaican rum, Puerto Rican rum, Demerera Rum, lime juice, falernum, Angostura, Herbsaint or Pernod, in a grenadine in a blender, then add the ice. Blend at high for a maximum of 5 seconds. Pour into a tall chimney glass and add ice cubes until full. Garnish with fresh mint.

sugar, water, cinnamon, cinnamon syrup, grapefruit juice, rum, gold puerto, rum, lime juice, falernum, bitters, grenadine, crushed ice

Taken from www.seriouseats.com/recipes/2009/10/zombie-punch-halloween-drinks-cocktails-tiki-recipe.html (may not work)