Recipe card Makes 1 drink.
Zombie
Ingredients
Method
Recipe card
Makes 1 drink.
Pernod is a type of Absinthe that can be traced all the way back to the 1790s.
It’s made by mixing wormwood, fennel, melissa, and anise in a neutral spirit (usually wine) in a copper alembic where the mixture is distilled to produce a transparent liquor.
For Pernod, we recommend:
Falernum is a syrup from Caribbean that can either be a liqueur or a nonalcoholic syrup.
It contains flavours of ginger, lime, almond, and cloves or allspice and is widely thought of as a spicier version of orgeat syrup.
For Falernum, we recommend:
Golden Rum (aka Amber Rum) are medium-bodied, aged Rum that get’s its dark colour from aging in wooden barrels.
Golden Rums tend to have more flavour and are stronger tasking than their lighter counterparts.
For Golden Rum, we recommend:
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Angostura bitters is a concentrated bitters (aka a herbal alcoholic preparation) based on gentian (a kind of clear liqueur), herbs, and spices.
It’s produced by the House of Angostura in Trinidad and Tobago and is called Angostura as it was created in the town of Angostura in Venezuela.
Typically, Angostura Bitters are used for flavouring beverages and also produce orange bitters to add to the alcoholic flavouring collection.
For Angostura Bitters, we recommend:
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Dark Rum is one of the official grades of rum, that typically comes in brown, black, or red colours.
Dark Rums are typically made using caramalised sugar or molasses, aged longer than other rums in charred barrels, and usually have much stronger flavours than light or golden rums.
For Dark Rum, we recommend:
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Grenadine is a non-alcoholic bar syrup that’s traditionally use to give a cocktail a red or pink tint and is made from pomegranate.
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