Zombie Punch

Justin Taylor’s Zombie Punch serves a crowd! Dan Toulgoet photo

This tiki punch recipe serves a crowd—so find some friends to help you out!

• 6 oz añejo rum
• 6 oz dark Jamaican rum
• 4 oz high-proof rum (such as Lamb’s Navy 151)
• 3 oz freshly squeezed lime juice
• 1.5 oz freshly squeezed pink grapefruit juice
• 3 oz falernum
• 1 oz pomegranate juice
• 2 tsp Pernod
• 10 oz filtered water

• 5 sprigs mint
• 3 cinnamon sticks, snapped in half
• 6 wheels grapefruit

Combine all the cocktail ingredients except those for the garnish in a large container such as a mason jar and mix well. Keep chilled until ready to serve. (You can make the punch base a day ahead to this point.)

Pour the punch into a large bowl, add ample amounts of ice, then garnish with the mint, cinnamon sticks and grapefruit. Ladle into cocktail glasses, tiki mugs or punch cups and enjoy. Serves 6 to 8.

—by Justin Taylor

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