¾ oz. Plantation OFTD rum
1½ oz. Sfumato Rabarbaro amaro
¾ oz. Pineapple juice
½ oz. Lime juice
3 dashes Herbstura (equal parts Angostura bitters and Herbsaint)
3 dashes El Guapo Polynesian Kiss bitters
2 drops Saline solution
HuHu Ginger Brew
Atelier Vie Toulouse Rouge Absinthe
Add ingredients, except ginger brew and absinthe, to a shaker. Add ice and shake vigorously. Strain into a Zombie glass. Add ice and top with ginger brew. Top with 1 barspoon of absinthe. Garnish with Luxardo cherry and a lime wedge.
Will Lester, bartender at Palm & Pine in New Orleans, created this recipe.