Zombie Recipes

ZOMBIE

Steps:

• Add the Jamaica rum, Puerto Rican gold rum, demerara rum, Herbsaint or Pernod, lime juice, Donn's mix, falernum, grenadine and bitters into a blender, then add 6 ounces of crushed ice.
• Blend at high speed for no more than 5 seconds.
• Pour the contents into a tall glass or Tiki mug and add additional crushed ice to fill, if necessary.
• Garnish with a mint sprig. *Donn's mix: Bring 3 crushed cinnamon sticks, 1 cup sugar and 1 cup water to a boil, stirring until the sugar is dissolved. Simmer for 2 minutes, then remove from the heat and let sit for at least 2 hours before straining into a clean glass bottle. To finish the mix, add 1 part of the syrup to 2 parts fresh grapefruit juice. Cover and keep refrigerated for up to 2 weeks.

ZOMBIE

Steps:

• Combine 2 1/2 ounces pineapple juice, 1 1/2 ounces orange juice, 1 ounce each white rum, gold rum and lemon juice, 1/2 ounce each lime juice and Velvet Falernum and 1/4 ounce grenadine in a shaker with ice; shake well. Strain into a tall glass filled with crushed ice. Garnish with a mint sprig.

ZOMBIE

Steps:

• Combine all ingredients except the pineapple stick, cherry, rum, and sugar in a cocktail shaker. Shake very thoroughly and strain into a highball glass. Garnish with pineapple stick and cherry. Carefully float the rum on top, and lightly sprinkle with a little sugar.

CHEESE ZOMBIES

Steps:

• Line two baking sheets with parchment paper. Set aside.
• In a large bowl, combine water, yeast, and 1 teaspoon sugar. Stir to dissolve and set aside until foamy, 5-10 minutes.
• Add milk, softened butter, salt, remaining 1/3 cup sugar, egg, and 2 cups of the flour. Mix until well combined, and then add remaining flour, 1/2 cup at a time, until dough just starts to clear the sides of the bowl (you may not need it all.)
• Transfer to a lightly floured surface and knead until a soft, elastic dough forms.
• Transfer dough to a lightly oiled bowl, cover, and let rise in a warm place for about 15 minutes.
• Turn the dough out into a rectangle and divide into 16 equal pieces. Shape pieces into rounds, then flatten slightly. Tuck a cube of cheese into the center of each round and pinch the dough around the cheese, tightly together at the bottom, working to shape each one into a round, tight ball.
• Place rolls, pinched-side down on the prepared baking sheets, spacing them about 2 inches apart. Cover with plastic wrap and let rise again in a warm place for about 30 minutes.
• Preheat oven to 375° F.
• Brush the tops of the rolls with melted butter. Bake for 15 minutes, switching baking sheets halfway through baking time. Brush the tops with remaining butter and bake for 5 more minutes or until golden brown.
• Remove from the oven and cool slightly before serving, but still hot enough that you get that awesome gooey cheese when you break them open!
• NOTE: Do not substitute the Velveeta for real cheddar cheese. It won't melt properly and will make them greasy. For helpful tips refer to the full article and be sure to watch the video for visual help.

ZOMBIE COCKTAIL

Steps:

• Pour the rums and fruit juices into a cocktail shaker filled with ice and shake hard until the outside of the shaker feels really cold.
• Strain the mixture into a tall glass or hurricane glass filled with ice, then slowly pour in the grenadine to colour the drink.
• Skewer the orange wedge and cherries on a cocktail stick. Garnish the drink with mint sprigs and the skewered fruit.

ZOMBIE COCKTAIL

Steps:

• Fill a tall cocktail glass with ice cubes. Pour in cherry brandy, dark rum, golden rum, and white rum. Add lime juice, pineapple juice, and papaya juice. Stir in sugar and a dash of grenadine to dissolve. Drizzle 151-proof rum over the top.

ZOMBIE COCKTAIL

Steps:

• Gather the ingredients.
• In a cocktail shaker , pour the light and dark rums, pineapple and citrus juices, passion fruit syrup, simple syrup, and bitters. Add the high-proof rum now, or reserve it for a float. Fill the shaker with ice.
• Shake well .
• Strain into a tall glass filled with fresh ice.
• Optionally, float the high-proof rum on top of the drink by slowly pouring it over the back of a bar spoon.
• Garnish with a sprig of fresh mint.