Zombie

Steps

1. 1

   Pour a tiny splash of absinthe into your serving glass, swirl it around to coat the inside, and dump the excess. This leaves a faint herbal aroma that makes the drink pop.

   !Using too much absinthe will overpower the rum

2. 2

   Add the light rum, Jamaican rum, Demerara rum, lime juice, falernum, grenadine, and Angostura bitters to your shaker. You're building the whole drink in the tin before the ice goes in.

   !Forgetting a rum throws off the layered flavor profile

3. 3

   Fill the shaker to the top with crushed ice. Shake it hard for about 10 seconds until the outside of the shaker is completely frosted over and too cold to hold.

   ~10s

   !Shaking too gently won't dilute the thick rums and syrups enough

4. 4

   Double strain the mixture into your absinthe-rinsed glass by pouring through the Hawthorne strainer and a fine mesh strainer. This keeps the small ice shards and pulp out of the final drink.

   !Skipping the fine strainer leaves gritty ice shards in the drink

5. 5

   Top the glass with more crushed ice, packing it slightly above the rim. Stick your mint sprig and lime wheel into the ice so they sit up where you can smell them.

   !Letting the ice sit too low before garnishing makes the drink look flat