Post #599804 by TorchGuy on Fri, Jul 29, 2011 8:25 AM

Was mixed up last night by Erik at the Zig Zag Cafe, Seattle. I trust Erik with tiki stuff - though they don't have any of those types on the menu, he has made me classic polynesian stuff (and made it right) without looking up recipes. I was wanting something with the rum-falernum-lime combo, and I asked him to put something together that was really deep and complex. At first, he said it was a take-off on the Zombie format, but it came out differently. And it has loads of depth and complexity, with the sweet-spicy-tart falernum flavor coming up but not overpowering. It does require one oddball ingredient: a hibiscus syrup or liqueur, which Zig Zag makes themselves. I'm told other similar products are available or can be made at home, and that adds another little layer to this. Here it is:

1 1/2oz. light rum (he used Cruzan)
3/4oz. amber rum (he used Appleton Special)
3/4oz. falernum (Zig Zag makes their own falernum, too)
1/2oz. Green Chartreuse
1/2oz. fresh lime juice
1/4oz. hibiscus liqueur/syrup
Shake with ice, add a few dashes Angostura, serve in a Zombie glass with loads of crushed ice and big lemon twist.

It comes out a lovely red-pink, and smells flowery. Erik had no name in mind, so I called it a Zombie's Dream. If anyone else tries this, feel free to suggest a name. I call it worthy of inclusion on a menu somewhere.