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Zombie cocktail in highball glass Matthew Wyne

Recipe: Donn Beach via Jeff Berry

Photo: Matthew Wyne



1 1/2 oz gold rum

1 1/2 oz aged Jamaican rum

1 oz St. George Spiced Pear Liqueur

1 oz overproof Demerara rum

3/4 oz fresh lime juice

6 drops St. George Absinthe Verte

1 teaspoon grenadine

1 dash Angostura bitters

Add all ingredients to a blender with 6 oz of crushed ice. Blend for five seconds, then pour into a tall glass and garnish with mint.

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