Zombie Fishbowl

Matthew Kelly / Supercall

The original Zombie is notorious for its mind-numbing effects on a single drinker, but this swollen version from Sink|Swim in Chicago has enough diabolical oomph to lay waste to a whole group of imbibers. Boozy and bright—and garnished with a cinnamon stick, lime and umbrella made into a little floating island—the drink instantly starts a mini-luau.

While the recipe stays fairly true to the classic Zombie, bar manager Sean McNeilly alters the drink slightly by calling for one very specific ingredient: Brovo Lucky Falernum. Created by Sink|Swim’s beverage director, Danny Shapiro, the almond syrup adds a spicy kick to the traditional formula. “It’s a little less sweet, a little more spicy than your typical falernum,” McNeilly says. “But you could also go classic or tailor it with another falernum.” You could even make your own.

Zombie Fishbowl

FLAVOR PROFILE
Sweet
STRENGTH

INGREDIENTS

  • 3 oz Mixed rums
  • 3 oz jamaican rum
  • 1 oz overproof rum
  • 1 oz falernum
  • 3 oz lime juice
  • 4 oz Fresh Pineapple Juice
  • 2 oz Grenadine
  • 20 drops Absinthe
  • 4 dashes bitters
  • Cinnamon stick, cocktail umbrella and lime core

INSTRUCTIONS

Step one

Add all ingredients save for the garnish to a fishbowl and stir.

Step two

Add crushed ice until punch reaches three-fourths of the bowl, and stir briefly.

Step three

Thread the cocktail umbrella through the cinnamon stick and pierce the lime core to create a floating island.

Step four

Float island on top of the drink, add straws and serve.

Contributed by Sean McNeilly