Zombie Rum Citrus Slush
An icy Zombie packed with Jamaican, Puerto Rican, and Demerara rums, lime, grapefruit, cinnamon, and grenadine for a tiki-style party pour.
- Serves
- 8Serves(1910 ml)
- Total
- 1 hrTotal
- In the machine
- 45 minIn the machine
- Brix
- 14.52°Brix
- ABV
- 7%ABV
- kcal per serving
- ~240kcal per servingest.
- (15 ratings)
- 4.7(15 ratings)
Ingredients
Serves 8
- Hee Joy VSOP Rum Jamaica120 ml
- Bacardi Gold120 ml
- El Dorado Original Dark Superior Demerara80 ml
- Lime Juice50 ml
- Falernum Liqueur40 ml
- Grapefruit Juice30 ml
- Le Sirop de Monin Cinnamon10 ml
- Finest Call Grenadine SyrupStore-bought works10 ml
- Angostura Aromatic Bitters10 ml
- Pernod10 ml
- Simple Syrup 2:1280 ml
- Water1150 ml
Method
- 1
Measure the batch
Add the three rums, lime juice, falernum, grapefruit juice, cinnamon syrup, grenadine, bitters, Pernod, simple syrup, and water to a large pitcher or mixing container.
- 2
Mix until uniform
Stir well, making sure the syrups are fully dissolved and the citrus, spirits, and water are evenly combined.
- 3
Load and chill
Pour the mixture into the machine and run until it reaches a thick, icy, pourable texture.
- 4
Serve cold
Dispense into chilled glasses and serve right away while the texture is at its best.
Tips
- Chill the rums, juices, syrups, and water before mixing so the batch reaches serving texture faster.
- Measure the Pernod and bitters carefully; a little anise and spice go a long way in a Zombie.
- Stir the syrups thoroughly into the citrus and water before adding the rums for a smoother, more even batch.
- Serve in a tall chilled glass and add mint if you want a classic tiki finish.
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