have two major problems in my life. The first is that I want to taste all of the cocktails. The second is that thanks to my WASP-y upbringing I am in capable of not finishing a drink… or maybe that’s my Scots-Irish genetics. Either way these two fatal flaws in my other wise perfect personality often lead me to the same fork in the road: an unquenched sense of curiosity or over indulgence. Enter my love for low ABV cocktails.
I’ll save my love letter for low ABV cocktails for another day, mostly because this one doesn’t quite make sense in that category. Three ounces of booze might be a normal amount for a cocktail, but a Zombie is traditionally comprised of at least three ounces of rum so even cutting back this is still a stiff drink. In this version I’ve cut the rum bak to an ounce each, dropped the absinthe and the grenadine and substituted the Donn’s mix for Pamplemousse liquor and ground cinnamon. The velvet Falernum helps create that classic tiki flavor. And Voilà you have an easy, slightly less fatal riff on a Zombie.
1 oz. KōHana Kea Hawaiian Agricole light rum
1 oz. KōHana Kila Hawaiian Agricole dark rum
3/4 oz. lime juice
1/2 oz. Pamplemousse liquor
1/2 oz. velvet Falernum
2-3 dashes Angostura Bitters
Pinch of cinnamon
Combine all ingredients in a shaker with ice and shake until very cold. Strain into a cocktail glass filled with ice.