Ice Zombie Recipe By Tasty Recipes

ZOMBIE

Steps:

• Combine 2 1/2 ounces pineapple juice, 1 1/2 ounces orange juice, 1 ounce each white rum, gold rum and lemon juice, 1/2 ounce each lime juice and Velvet Falernum and 1/4 ounce grenadine in a shaker with ice; shake well. Strain into a tall glass filled with crushed ice. Garnish with a mint sprig.

ZOMBIE COCKTAIL

Steps:

• Gather the ingredients.
• In a cocktail shaker , pour the light and dark rums, pineapple and citrus juices, passion fruit syrup, simple syrup, and bitters. Add the high-proof rum now, or reserve it for a float. Fill the shaker with ice.
• Shake well .
• Strain into a tall glass filled with fresh ice.
• Optionally, float the high-proof rum on top of the drink by slowly pouring it over the back of a bar spoon.
• Garnish with a sprig of fresh mint.

THE VAMPIRE COCKTAIL RECIPE BY TASTY

Steps:

• In a medium glass bowl, combine the cinnamon whiskey and red cinnamon candies. Set aside for 30-60 minutes. Strain the cinnamon candy solids from the whiskey and discard.
• In a small bowl, combine the corn syrup and red gel food coloring and mix well.
• Scoop about ½-1 teaspoon of the red corn syrup onto the edge of a spoon. Carefully work the spoon around the rim of a glass, allowing some of the syrup to drip down the outside of the glass.
• Carefully sprinkle the red sanding sugar over the corn syrup for a sparkling effect.
• Add 1 cup (150 g) of ice to a cocktail shaker. Pour in 3 tbsp of the infused whiskey and the orange juice and shake to combine.
• Add the remaining cup of ice to the glass. Strain the cocktail over the ice and top with the ginger ale.
• Enjoy!

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!