This week I am doing a version of the Zombie cocktail that I did last week. I will not take any credit for creating this cocktail. I have done one minor change however as a whole concept it is nearly the perfect interpretation of the Zombie cocktail and I feel it would be foolish not to share my opinion. The cocktail created by Martin Cate of smugglers cove is covered in the cocktail book Smugglers Cove which I would highly recommend. Not only does it contain cocktail recipes, but it also has nice stories of tiki culture, rum and syrups. I think that if you are getting an interest in tiki, either through my posts or somewhere else, the book is definitely a must-have. There are of course other cocktail books relating to tiki that would be worth picking up.

Relating to the cocktail, it is a simpler more balanced version of the zombie cocktail that I posted last week and did not really like. I felt the balance was completely off and only tasted like a mixture of rum diluted with some other things. This version feels like a rich balanced version of a daiquiri as well. In some ways that might also be because of the glass for this cocktail which is the same type that a daiquiri is served in. This cocktail really is one I would recommend those interested in tiki.

My Recipe:

• 1.5 oz (4.5 cl) Aged Rum
• 1 oz (3 cl) Overproof Rum
• 0.5 oz (1.5 cl) Velvet Falernum
• 0.5 oz (1.5 cl) Cinnamon Syrup
• 0.5 oz (1.5 cl) Grapefruit Juice
• 0.5 oz (1.5 cl) Lime Juice
• 0.5 barspoons Absinthe
• 1 dash of Angostura Bitters

Add the ingredients to a shaker with ice. Shake to chill and dilute and strain into a chilled coupe glass. Garnish with a lime wheel.