Zombie Punch Recipe!

Ingredients

• For Cinnamon Syrup:
• 1/3 cup sugar
• 1/3 cup water
• 1 cinnamon stick, crushed
•  
• For Each Drink:
• 1 teaspoon cinnamon syrup
• 2 teaspoons grapefruit juice
• 1 1/2 ounces Jamaican rum (Appleton V/X)
• 1 1/2 ounces gold Puerto Rican rum (Bacardi 8)
• 1 ounce 151-proof Demerara rum (Lemon Hart)
• 3/4 ounce fresh lime juice
• 1/2 ounce Falernum (Fee Brothers is a recommended brand, or make your own)
• 1 dash Angostura bitters
• 6 drops Herbsaint or Pernod
• 1 teaspoon grenadine
• 3/4 cup crushed ice

Procedures

1. To make cinnamon syrup, combine sugar, water, and crushed cinnamon stick over medium heat. Stir over medium heat until dissolved and mixture comes to a boil. Reduce heat, cover, and simmer for 2 minutes. Remove from heat and let cool, keeping pan covered, for at least two hours. Strain into a bottle.
   
   
2. For the cocktail, combine 1 teaspoon of cinnamon syrup with grapefruit juice, Jamaican rum, Puerto Rican rum, Demerera Rum, lime juice, falernum, Angostura, Herbsaint or Pernod, in a grenadine in a blender, then add the ice. Blend at high for a maximum of 5 seconds. Pour into a tall chimney glass and add ice cubes until full. Garnish with fresh mint.
   
   Source: http://www.seriouseats.com/recipes/2009/10/zombie-punch-halloween-drinks-cocktails-tiki-recipe.html?ref=thumb