Author: Oriol Elias
- ¾oz Pineapple Juice
- ½oz Lime Juice
- ¾oz Coconut Water
- 1oz Coco Real
- 1 barspoon Lemon/Cinnamon Syrup*
- 1 oz Aged Demerara Rum (El Dorado 8)
- 1 oz Gold Puerto Rican Rum (Don Q Gold)
- 1oz Overproof Rum (Plantation Original Dark Overproof)
- 1 dash Herbstura**
- Add all the ingredients in a blender with crushed ice.
- Blend for 10 seconds.
- Serve unstrained in a tall glass.
- Dust with grated nutmeg.
- Garnish with a pineapple leave.
*Lemon/Cinnamon syrup: Make a simple syrup 1:1 water to white sugar, adding 2 cinnamon sticks and the peel of 1 lemon.
**Herbstura: Mix equal parts of Herbsaint or Pernod with Angostura Bitters.
Recipe by Rum, Tiki Drinks & More... at https://www.threeofstrong.com/zombie-colada/
3.3.2998