It’s a Zombie, made pink and given the Tucano’s treatment

At Surry Hills bar, Tucano’s, co-owner and bartender Steve Davis has been taking rum and tiki drinks and making them approachable, like this take on the Zombie he worked on with Tom Bulmer.

“Tucano’s is all about taking the “classic” form of tiki drinking and updating those drinks to be less heavy, more sessionable and approachable,” he says. “We don’t often put a classic twist on the menu but in this case we wanted to tackle the behemoth that is the Zombie, and make it as “cute” as possible. The idea of replicating the complex interplay of rum funkiness and mixed citrus in a clear drink somehow happened at the same time. We have these great mini hiball glasses with flower prints on the side, so that was a great counterpoint to the usual tiki mug presentation. In keeping with tradition of topping with cut citrus and a halved passion fruit, we made a foam incorporating those elements. Lastly, we added a toasted passion fruit marshmallow to really tie the classic drink into this new approachable format.”

Tucano’s Zombie Stomp

20ml Lula white rum
10ml redmill cut cane
10ml velvet falernum
5ml Ambra Limoncello
5ml suze
5ml wray & nephew overproof
2ml becherovka
1ml massenez passion fruit
4ml luxardo
6ml citric acid 10:1
2ml Malic acid 10:1
5ml acid phosphate
3ml sugar syrup
30mlsoda

Multiply for desired batch qty, force carb, serve in cute hiball glass.

Foam:
100ml pineapple juice
400ml grapefruit juice
100ml passion fruit puree seedless
100ml sugar syrup
30ml rhubi mistelle
10ml wonderfoam
75ml saline 10:1

Marshmallow:
Add passion puree to any standard marshmallow recipe. Set in flat tray and cut down to disciplined cubes.