I settled on this recipe for the classic Zombie to use as a jumping off point, and then started swapping ingredients with abandon, using stuff I like, had on hand, and thought would work well. So here I present the Viking Oar-Shearer, in all its 12 ingredient glory.
Shake and strain over crushed ice, garnish with mint sprig
- 1 ½ oz Rhum Clement VSOP
- 1 oz Ron Zacapa 23
- 1 oz Brennivín (or aquavit)
- 1 oz lime
- ½ oz pineapple juice
- ½ velvet falernum
- ½ oz green chartreuse
- ½ oz cherry heering
- ¼ oz orgeat
- ½ tsp allspice dram
- ½ tsp absinthe
- 3 dashes fee's whiskey barrel bitters
Preferably, the mint will be freshly picked from the lush plant in your new herb garden. It will make the drink better, trust me.
I used Brennivín I brought back from my recent trip to Iceland, but any aquavit will do. I imagine a gin would work nicely as well, but the name will be less apropos.
HT to Rick at kaiser penguin for his photo tips; I think this is easily my best drink pic yet.