Louisiana Recipe: Death in the South Pacific Cocktail

This cocktail, invented by Seattle-area bartender Evan Martin, is splendid for sipping in summer—despite its dour name. It is so good, in fact, it was named the “official cocktail” of the 2010 Tales of the Cocktail festival in New Orleans. Make plans to attend this yearly event and meet top mixologists, enjoy demonstrations and tastings, and learn all about the art of making drinks.

Ingredients:
0.75 oz. Appleton Estate Extra 12-Year-Old Rum
0.75 oz. Rhum Clement VSOP
0.5 oz. Grand Marnier
0.33 oz. Trader Tiki's Orgeat Syrup
0.33 oz. Fee's Falernum
3 dashes Absinthe
0.5 oz. fresh lime juice
0.5 oz. fresh lemon juice
0.5 oz. Fee’s Grenadine
0.5 oz. Cruzan Blackstrap Rum

Method of preparation:
Add all ingredients except for the grenadine and Cruzan Blackstrap to a Zombie shell glass and fill with crushed ice. Swizzle the drink well to mix. Frost the glass, then pour in the grenadine. Overfill the glass with crushed ice and then pour in Cruzan Blackstrap.

Garnish: Take a bamboo skewer and put a brandied cherry through at the very top followed by 1 pineapple leaf (insert through the middle). Cut off skin from 1 large orange slice and then cut the strips in half. Insert the ends through the skewer having them hang on opposite sides of each other. Then insert the straw through the loop in the bamboo skewer. It should look like a guy hanging off of the drink.

Recipe courtesy of Louisiana Culinary Trails.