- 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.