Zombie cocktail

For ➊
1 measure* dark rum
1 measure* white rum
1 measure* old rum (optional)
½ measure* apricot brandy**
2 measures* pineapple juice
½ measure* lime juice
2 ts powdered sugar***
cocktail cherry & pineapple wedge

Add all the ingredients into a cocktail mixer with ice and shake, then pour into a hurricane glass. Spear the pineapple and cherry onto a cocktail stick and place on the edge of the glass.
Finally add a straw.

*1 measure would be 3 cl.
**Use orange curaçao instead.
***Use a (grenadine or cinnamon) syrup instead.

The Zombie, also known as skull-puncher, is a cocktail with an extremely high alcohol content (1 Zombie equals 3-4 average cocktails, hence the Zombie name). It is made of fruit juices, liqueurs, and various rums. The first recipe seemed to have had 3 different kinds of rum, lime juice, falernum, Angostura bitters, Pernod, grenadine, and a combination of cinnamon syrup and grapefruit juice. It was invented by Donn Beach of Hollywood's Don the Beachcomber restaurant in late 1934. It became popular at the 1939 New York World's Fair. It survived as a trendy cocktail at tiki Hawaiian style parties of the 40's and 50's.

Spritz (Italian light cocktail)

For ➊
3 parts  white wine, sparkling wine like prosecco or spumante preferred, cooled
2 parts  aperitivo like Aperol (or Campari for a more bitter taste), cooled
2 parts  selzer or soda water, cooled
a slice of orange (or lemon when using a strong aperitivo)
some ice

Pour the wine and the aperitivo in a tumbler or stemmed wine glass. Add sparkling water (from a syphon if available). Add some ice and a slice of orange.

Serve with small bites of Italian snacks.

When Austria reigned the North of Italy, they developed a habit of diluting the wine with water, called 'Spritzer'. Italians rethought the formula by adding a bitter aperitivo to (sparkling) white wine, and tipping it with a splash of sparkling water, hence the Austrian name 'Spritz' or 'injection'. The typical Venetian spritz has 3 equal parts of each ingredient, other recipes tend to use 40% of wine, and 30% each of water and aperitivo. When using a sparkling wine and a low alcoholic aperitivo like Aperol, you can omit the sparkling water or limit it to a splash, 6 cl wine, 4 cl Aperol, splash of soda, the classic recipe of Aperol since 1950.
Normally, a red/orange aperitivo is used, but it can be replaced by others, like Cynar, or even the  orange-based curaçao blue (resulting in a blue cocktail).