baked

the ultimate food high

Zombie Punch

Throwing a Halloween party? Helping a friend decorate and prep for one? No party is set without a fun drink to offer guests, so try this punch that’s been around for decades and will make your guests feel like they’ve been put under a spell. Zombie Punch dates back to the early 1900s, and due to its perfect mixture of alcohol and fruit juice, the drinker doesn’t even notice their intoxication until they’re already feeling “some type of way.” A word of caution: the mixture of alcohol is very strong, so limit yourself to one or two drinks!

#zombiepunch #threedotsandadash#tikirealness

A post shared by Ethan Bensdorf (@ebensdorf) on

There are multiple variations to this drink, so feel free to play with the juices and rums you choose to mix, and get creative! This was what I came up with after perusing multiple recipes.

Ingredients:

  • 1 Tbsp. light rum (Barton’s light rum)
  • 1 Tbsp. dark/gold rum (Admiral Nelson)
  • 1 Tbsp. white rum (Bacardi Superior)
  • 1-2 tsp. 151 proof rum (Bacardi 151)
  • A dash of absinthe (They sell it at Liquor City)
  • 1 tsp. agave syrup
  • 1 Tbsp. pineapple juice
  • 1 small/medium lime, juiced
  • 1 Tbsp. grapefruit juice from concentrate
  • 2 tsp. grenadine

Instructions:

Some versions of the recipe suggested blending ice and making it into a frozen drink; others called for crushed ice, and still others said just to shake it over cubes of ice, so take your pick. I prefer crushed ice, so I mixed all of the above in a shaker filled with three ice cubes, then poured it over about ¼ cup of ice. You can garnish with a cherry, wedge of pineapple, or even powdered sugar. I picked some of the cheapest rums I could find, so up the class of your drink with nicer bottles if you’d like.

This recipe makes for one BIG drink! Change amounts to fit your personal preferences and needs. Know that you probably won’t be doing much the day after drinking this.

Katrina-Bio

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About Baked Magazine

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

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This entry was posted on 10/31/2014 by in SIPS and tagged , , , , .
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