WANT 10% OFF YOUR FIRST ORDER? SUBSCRIBE TO OUR NEWSLETTER WANT 10% OFF YOUR FIRST ORDER? SUBSCRIBE TO OUR NEWSLETTER

Barrel Aged Zombie

In the quiet and secluded island of Barbados, there lived a group of rum makers who were known for their unique and flavorful blends. Among them was a young and ambitious rum maker named Peter, who was always looking for new ways to create a drink that would stand out from the rest. 

One day, Peter was experimenting with a new blend of rum when he stumbled upon an old, aging barrel that had been forgotten in the corner of the distillery. Intrigued, he decided to taste the rum that had been aging in the barrel for years and was amazed by the rich and complex flavors. 

Inspired by the barrel-aged rum, Peter decided to create a new cocktail that would reflect the unique taste of the aged rum. He mixed the aged rum with a blend of other rums, apricot brandy, lime, pineapple juice, grenadine, and a dash of bitters. He then added a generous splash of the aged rum to the cocktail, giving it a bold and robust flavor. 

The resulting cocktail was unlike anything Peter had ever tasted before. It was a potent and flavorful drink that had a deep and complex flavor profile. He named it the “Barrel-Aged Zombie” and it quickly became the talk of the island. 

People from all over the world came to taste the Barrel-Aged Zombie, and the demand for the drink grew rapidly. Peter’s unique blend of aged rum and other flavors had created a drink that was not only delicious but also had a story to tell. 

Today, the Barrel-Aged Zombie is still one of the most popular drinks in Barbados, and its story has become a legend in the world of rum. Peter’s innovative and adventurous spirit has inspired many rum makers to experiment with new flavors and create their own unique blends, but the Barrel-Aged Zombie will always remain a classic and unforgettable drink. 

Barrel Aged Zombie

Aging Time

4-6 Weeks

Ingredients

  • 250 ml dark rum
  • 250 ml gold rum
  • 130 ml 151-proof Demerara rum
  • 100 ml apricot brandy
  • 90ml grenadine
  • 90ml cinnamon syrup
  • 60ml lactart
  • 20ml Angostura bitters
  • 10ml absinthe

Instructions:

  1. First, prepare your oak barrel by soaking it in water for five days to allow the wood to expand and seal any leaks.
  2. Combine the dark rum, gold rum, 151, , in a pitcher/vessel.
  3. Allow the cocktail to age in the barrel for 4-6 weeks, tasting it periodically until it reaches your desired level of oakiness.
  4. Once the cocktail has aged to your liking, transfer it back to a decanter or bottle.
  5. Strain it into a mixing glass filled with ice and one ounce of lime and half and ounce of pinapple and shake vigorously.
  6. Strain the cocktail into a chilled coupe glass and garnish with a  mint sprig.

RELATED Recipes