Whether it’s the sub-zero temperatures or the fading spirit of Christmas cheer, there’s something about January that has us all longing for sun, sea, sand – and cocktails.

You’ll be forgiven for dreaming of rum-on-the-rocks somewhere south of the equator as soon as the new year kicks in. This year, we’re taking matters into our own hands and reaching for the mocktail shaker. Say hello to the Jamaican Zombie, a booze-free treat that’ll transport you to the tropics from the very first sip.

Originally an ode to the island’s top tipple, the Zombie showcased the very best of Jamaican rum. For our easy twist on the original recipe, you’ll pair aromatic Caleño Dark & Spicy alcohol-free rum with sweet mango and tangy passion fruit. Add a splash of homemade scotch bonnet syrup (what can we say? This mocktail bites back) and head long-haul for the sip of a lifetime.

Jamaican Zombie

Serves: 1

Total time: 5 mins (plus overnight for syrup)

 

Scotch Bonnet Syrup

1 scotch bonnet

1 tsp allspice berries

1 cinnamon stick

100g sugar

100 ml water

 

Cocktail

50 ml Caleño Dark & Spicy

100 ml mango juice

100 ml passionfruit juice

Half a lime

Ice

 

Step 1 Combine your sugar and water in a saucepan and dissolve over low heat.

 

Step 2 Add your allspice berries, scotch bonnet and cinnamon stick, and heat for 10 minutes. Remove the syrup from the heat and leave to steep overnight.

 

Step 3 In a tall glass add ice, the juice of half a lime, fruit juices and Caleño Dark & Spicy. Give the drink a good mix and serve with a straw and mini-sparkler (because why not).

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