The Tarman
The Return of the Living Dead, 1985
Rum, Lots of Rum. Potent.
When the craving for brains gets too intense, satiate that thirst with this cocktail. It’s a tiki treat that’s more fun than a barrel of . . . well, living dead. It’s concocted with a horde of flavors just like the iconic Zombie cocktail, originally crafted as a hangover cure . . . with three rums. Three. Anyway, we’ve added a little more toxic waste to ours for an even grosser hue. Served in a tin can cup reminiscent of the Tarman’s toxic drum, this drink is a surefire way to liven up any mortuary . . . I mean, party.
Movie Morsel: The Return of the Living Dead was the first zombie film to popularize the idea of zombies specifically craving human brains, a concept that has since become a staple in zombie lore and culture. Yum!
Ingredients
- 1 ounce [30 ml] blended Jamaican rum
- 1 ounce [30 ml] blended aged Demerararum
- 1/4 ounce [7 ml] overproof black blended rum
- 1/2 ounce [15 ml] Chartreuse Green Liqueur
- 1/2 ounce [15 ml] Falernum (we recommend John D. Taylor’s Velvet Falernum)
- 1/4 ounce [7 ml] cinnamon syrup (See Ingredients and Instructions)
- 1/4 ounce [7 ml] grenadine (See Ingredients and Instructions)
- 3/4 ounce [23 ml] lime juice
- 2 dashes of Angostura bitters
- A grapefruit wedge
- A mint sprig, for garnish
- A fancy straw
NOFS Grenadine- 2 cups [400 g] white sugar
- 1 cup [123 g] fresh or frozen raspberries
- 1 cup [144 g] fresh or frozen strawberries
- 1/2 cup [120 ml] 100% pomegranate juice (not from concentrate)
- 1/2 cup [120 ml] 100% black cherry juice (not from concentrate)
Cinnamon Syrup- 3 sticks cinnamon
- 1 cup [240 ml] water
- 1 cup [200 g] white sugar
INSTRUCTIONS
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To create a tin can cup, find a clean, empty tin can. File down any sharp edges along the rim, and wash thoroughly. Remember, safety first, especially when zombies are involved. (You can also buy ready-made tin can cups.)
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In a shaker filled with ice, pour all three of the rums, Chartreuse Green Liqueur, Falernum, cinnamon syrup, grenadine, lime juice, and Angostura bitters. It’s a lot, I know, but your taste buds are dead, so you’ll be fine.
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Shake vigorously until extra frosty, then strain the gruesome goo into your prepared tin can cup over crushed ice.
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Squeeze the guts out of a grapefruit wedge and toss the carcass into the cup. Mark the grave with a sprig of mint, and finish with a straw because you can never be too careful when drums of toxic waste are involved.
NOFS Grenadine
Yields approximately 3 cups [710 ml]
Grenadine, in its simplest form, is just pomegranate syrup (usually with a lot of fake additives). It’s often used to add candy sweetness and a bright red color to cocktails. Real pomegranate boiled down alone ain’t so pretty, so we’ve mixed up a more natural version that fits both requirements. It’s got a berry burst of flavor and adds a natural pinky-red hue to any cocktail that calls for it.
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Combine the granulated sugar, raspberries, strawberries, pomegranate juice, and black cherry juice in a saucepan.
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Cook the mixture over medium heat, stirring continuously until the sugar has completely dissolved. As the mixture heats, the raspberries will break down and release their juices, but the strawberries may need a little help from your muddler.
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Once the sugar is dissolved, reduce the heat and simmer the mixture for 3 to 5 minutes, allowing the flavors to meld and the mixture to thicken slightly.
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Remove the saucepan from the heat and let the syrup cool.
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Strain the mixture through a cheesecloth to remove any fruit solids and seeds. Press gently to extract as much liquid as possible.
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Let it cool to room temperature, then transfer to a clean bottle or jar for storage. It will keep for up to a month in the fridge.
Cinnamon Syrup
Yields approximately 2 cups [480 ml]
Cinnamon is often used as a garnish or ingredient in mulled cocktails, as it’s an olfactory champ. But you can infuse that signature cinnamony taste into cocktails without steeping them by making this sweet syrup in advance.
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Combine the cinnamon and water in a saucepan. Cook the mixture over medium heat until you’ve reached a gentle boil.
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Reduce the heat and simmer for about 5 minutes until the water has adopted a golden-brown color from the cinnamon.
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Add the granulated sugar and stir continuously until the sugar has completely dissolved.
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Continue to simmer the mixture for an additional 3 to 5 minutes, allowing the cinnamon flavor to infuse into the syrup. Be sure to keep the heat low enough to avoid boiling the mixture too vigorously.
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Remove the saucepan from the heat and let the syrup cool. The cinnamon sticks will continue to impart flavor as the syrup cools.
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Once cooled, remove the cinnamon sticks and strain the syrup into a clean bottle or jar for storage. It will keep for up to a month in the fridge.
Credit Line:
Reprinted with permission from Cocktails from the Crypt by Kimberley Elizabeth & Jonathan De Haan. Page Street Publishing Co. 2024. Photo credit: Reham Baligh
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