After a brief hiatus from the tiki series, I'm back with the promised zombie. There is so much rum in this, I can't imagine having more than two. One is probably enough. You have been warned. This is an amalgam of a couple different recipes I liked.

Since there's so much ice in this, the float will give you a pop of flavor when you get to the bottom of the drink, where it's most watered down.

Also, feel free to swap the fruit juices for others you may like.

• 1 1/2 ounce white rum
• 1 1/2 ounce gold rum
• 1 ounce demerara (or black strap) rum
• 3/4 ounce grapefruit juice
• 3/4 ounce fresh lime juice
• 3/4 ounce pineapple juice
• 1/2 ounce falernum
• 1 dash Angostura bitters
• 1/2 teaspoon absinth, Pernod, Herbsaint
• 1 teaspoon grenadine
• 1/2 ounce 151-proof rum for float

Put all the components except the 151 rum in a mixing glass. Add ice and stir until chilled through an well mixed. Pour into a tiki mug or collins glass packed three-quarters with crushed ice. Add more crushed ice. Top with the 151 rum float by pouring it carefully over the top of the cocktail.

Add a straw, and garnish with a fancy tiki stirrer, a cherry, some mint, and an umbrella. You can even light the 151 on fire, if you're feeling frisky.

Photos by Lisa Denkinger

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Falernum

Falernum Ingredients

Fun take by Dave Wondrich

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Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/