September’s almost over!

Another month is coming to an end–and we Inkpunks are coming to the end of another great year of blogging. That kind of stuff makes me want to check my to-do list and make sure I’ve made enough check marks. It also makes me want to check in with our readers. What have you seen on the blog this year that you loved? Is there anything you’d like to see more of? Do we need more guest bloggers? What about more cocktail recipes?

We’d love to hear what you think. And in the meantime, here’s a classic cocktail to get you in the October spirit.

The Zombie

1 oz pineapple juice

1 oz orange juice

1 tsp sugar

2 oz white rum

1 oz dark rum (make it Kraken & I’ll come over!)

1/2 oz apricot brandy

1 oz lime juice

Blend everything with ice and then float on top:

1/2 oz Bacardi 151

Garnish with an orange slice, a cherry, a sprig of mint, and a squirt of fake blood.


I’ll be raising one to my fellow Inkpunks and all of you!


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  1. Jeffrey Petersen
    28/09/2012 at 9:10 am Permalink

    I could do with more zombie pictures of the Inkpunks.

  2. Andrew Penn Romine
    28/09/2012 at 10:51 am Permalink

    Ooo. That could be fun 🙂

  3. Lance Schonberg
    28/09/2012 at 9:12 am Permalink

    Ah, haven’t had a zombie in years.

  4. Andrew Penn Romine
    28/09/2012 at 11:07 am Permalink

    Cheers! Thanks to everyone who reads our blog and participates in the conversation here!

    All of the Inkpunks have an “official” custom cocktail except me! I haven’t quite settled on one of my very own yet. In the meantime, here’s one of my faves: the Sazerac.

    The Sazerac

    * 2oz Rye Whiskey
    * 3 dashes Peychaud’s Bitters
    * 1/4 oz. Absinthe (or Herbsaint)
    * 1 sugar cube (or 1 tsp simple syrup)

    In an old-fashioned glass, muddle the sugar cube and bitters until the sugar is dissolved. (Be patient, this can take a while but is worth it! If you lack patience, use simple syrup instead.) Add the rye.

    While you’re muddling, pack another old-fashioned glass with ice to get the glass nice and chilled. Then, remove the ice, and splash the Absinthe in, coating the sides with it! You’re supposed to discard any Absinthe that pools at the bottom, but I don’t — I like a little anise kick.

    Pour the Rye/Sugar/bitters mix into this glass. Cut a swathe of lemon peel and rub it along the rim of the glass before dropping it in. Serve. Enjoy.

    Bonus: Use cognac instead of rye, or use half rye and half cognac. The name of the drink comes from a cognac company called Sazerac de Forge et Fils, and cognac was the original ingredient in this cocktail. When the French wine industry was devasted by the phylloxera outbreak, New Orleanians switched to using rye.

    The Sazerac Rye produced today is a product of the Buffalo Trace distillery.

    Bonus Bonus: The Sazerac is a good contender for the world’s first cocktail as-we-know-it.


  5. Wendy Wagner
    28/09/2012 at 11:10 am Permalink

    Thank goodness you included the tip for the impatient ones, like me!

  6. Andrew Penn Romine
    28/09/2012 at 11:20 am Permalink

    Truthfully, if I have simple syrup on hand, I’m usually impatient too. 😛

  7. galen dara
    06/10/2012 at 8:24 pm Permalink

    drunk zombie wendy is the BEST <3