Zombie Drink In Edible Glassware Recipes

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:

• 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.

ICE ZOMBIE RECIPE BY TASTY

Steps:

• Carefully scoop the solid layer from the can of chilled coconut milk into a medium bowl. Blend with an electric hand mixer until fluffy.
• Add the powdered sugar and continue mixing until fully incorporated, scraping down the bowl as needed. While mixer is still running, add in a splash of coconut milk from the can, and mix until cream is silky and just falls from a spoon. Set aside.
• On a small plate, mix together the blue and white sugars. Pour 1 ounce pineapple juice into a small bowl.
• Dip the rim of a highball glass into the pineapple juice, then in the sugar mixture. Fill glass with ice.
• In a cocktail shaker filled with ice, combine the rum, blue curaçao, and remaining 1 ounce pineapple juice. Shake vigorously for 20 seconds.
• Strain into the sugared highball glass and top with 2 tablespoons of the coconut whipped cream.
• Enjoy!