Zombie

4 ounces pineapple juice
2 teaspoons brown sugar
Juice of 2 large limes
2 ounces lemon juice
2 ounces light Bacardi rum
2 ounces dark Bacardi rum
2 ounces heavy Haitian rum
2 ounces Jamaican rum
2 ounces Puerto Rican rum
2 teaspoons grenadine

Stir thoroughly with cracked ice in a large pitcher. Divide into four Zombie glasses. Add enough ice to almost fill each glass. Float 1 ounce 151 proof Demarara rum on top and decorate with sprigs of mint, sliced pineapple and both red and green cherries.