After a brief hiatus from the tiki series, I'm back with the promised zombie. There is so much rum in this, I can't imagine having more than two. One is probably enough. You have been warned. This is an amalgam of a couple different recipes I liked. Since there's so much ice in this, the float will give you a pop of flavor when you get to the bottom of the drink, where it's most watered down. Also, feel free to swap the fruit juices for others you may like. 1 1/2 ounce white rum 1 1/2 ounce gold rum 1 ounce demerara (or black strap) rum 3/4 ounce grapefruit juice 3/4 ounce fresh lime juice 3/4 ounce pineapple juice 1/2 ounce falernum 1 dash Angostura bitters 1/2 teaspoon absinth, Pernod, Herbsaint 1 teaspoon grenadine 1/2 ounce 151-proof rum for float Put all the components except the 151 rum in a mixing glass. Add ice and stir until chilled through an well mixed. Pour into a tiki mug or collins glass packed three-quarters with crushed ice. Add more crushed ice. Top with the 151 rum float by pouring it carefully over the top of the cocktail. Add a straw, and garnish with a fancy tiki stirrer, a cherry, some mint, and an umbrella. You can even light the 151 on fire, if you're feeling frisky. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BIN0TFCgsos) See photo (https://www.instagram.com/p/BIN0Q0Yg3wc) See photo (https://www.instagram.com/p/BIN0NyRg_X8) Falernum (https://www.instagram.com/p/BH7iwebA7Fh) Falernum Ingredients (https://www.instagram.com/p/BH7itf5gUSI) Fun take by Dave Wondrich (http://www.esquire.com/food-drink/drinks/recipes/a3763/zombie-drink-recipe/) Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/