Crusty Zombie
Ingredients:
75ml Crusty Juggler Rum
15ml Golden Falernum
40ml pineapple juice
25ml Lime juice
25ml Cinnamon syrup
10ml Grenadine
6 dashes Peychaud bitters
25ml Morveren Absinthe
Method:
Build all the ingredients (except the absinthe) in a shaker
Add crushed ice and shake
Pour everything (ice n’ all) into a 700ml skull glass
Top with extra crushed ice
Invert once of the discarded lime halves and place on top of the ice.
Fill the lime cup with Absinthe and set on fire
Dust cinnamon powder over the flames
Garnish with pineapple fronds