Zombie Colada
Author: Oriol Elias
Ingredients
  • 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**
Instructions
  1. Add all the ingredients in a blender with crushed ice.
  2. Blend for 10 seconds.
  3. Serve unstrained in a tall glass.
  4. Dust with grated nutmeg.
  5. Garnish with a pineapple leave.
Notes
*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 http://www.threeofstrong.com/zombie-colada/