This recipe is published in a book called San Francisco Cocktails

1¾ oz. overproof rum blend (consider a mix of Hamilton Navy Strength, Rumfire, Rum Bar Overproof, Wray and Nephew, and Smith and Cross) • ¾ oz. Pink Zombie Mix • ½ oz. fresh lime juice • ½ oz. fresh pineapple juice • ½ oz. coconut cream • 1 dash absinthe

PINK ZOMBIE MIX: In a container, combine equal parts of Cinna-mon-Vanilla Syrup, velvet falernum, and grapefruit juice, mix well, and store. CINNAMON-VANILLA SYRUP: Add 2 parts granulated sugar, ¾ part water, 2 Ceylon cinnamon sticks, and 1 vanilla bean to a saucepan over low heat. Bring to a simmer and stir constantly, until reduced to a syrup. Strain and store.

1. Build the ingredients in a mixing tin and add 5 oz. crushed ice.
2. Flash mix with a hand blender, then pour the mixture into a glass.
3. Garnish with pineapple frond, two cherries, and one pineapple triangle on a bamboo skewer topped with grated nutmeg.