Name: House Punch
Total time: PLACEHOLDER
Ingredients: 16 ounces aged rum; 6 ounces pineapple juice; 6 ounces lime juice (6 limes); 4 ounces orgeat syrup; 3 ounces recipe; 1 teaspoon old-fashioned aromatic bitters; Ground nutmeg

Why This Recipe Works

One of the original tiki drinks, the zombie was invented in Hollywood in the 1930s by Donn Beach at his birthplace restaurant of tiki culture, Don the Beachcomber's. In a clever bit of marketing, Donn imposed a two-per-person limit on ordering the drink, “for your own safety.” Nowadays this “lethal libation” is firmly part of the classic tiki drink canon and is a mainstay at most modern tiki bars. Traditionally it's a potent mix of different rums, citrus and other juices, and sweetener. But like many tiki drinks, the recipe has been interpreted badly over the years and has often ended up being a kitchen-sink amalgamation of whatever the barkeep has on hand. Possibly this has led to the more imaginative tales about its madness-inducing properties. While we can't claim ours to be mind-altering, the smooth aged rum, combined with just two juices, nutty orgeat, and warmly spiced syrup, ensured that this drink does go down easy.

Before You Begin

We prefer to use our homemade Orgeat Syrup here; however, store-bought orgeat will work. Freshly grated nutmeg will be the more aromatic and flavorful choice, but preground nutmeg will also work. Fresh pineapple wedges make a nice additional garnish, if you like.

Instructions

Combine rum, pineapple juice, lime juice, orgeat syrup, Spiced Syrup, and bitters in serving pitcher or large container. Cover and refrigerate until well chilled, at least 2 hours or up to 3 days.

Stir punch to recombine. Serve in chilled old-fashioned glasses or tiki cups half-filled with ice or containing 1 large ice cube, sprinkling individual portions with nutmeg.