With Cruzan Black Strap, Denizen Aged White Rum and Wray & Nephew Overproof Rum at the base, this Zombie variation lives up to its ultra boozy heritage. “The Hustle was my brother's nickname when he played basketball growing up (we are big basketball fans at Fancy Nancy), says Kristin Walker, the creator of The Legendary Hustle and co-owner of Fancy Nancy where the drink is made. “The drink is deceivingly strong (it has 3.5 ounces of alcohol). It sneaks up on you. Which was part of my brother's [basketball] game strategy.” In lieu of absinthe, the drink has a toasted fennel syrup, which adds the anise flavors of the original drink and a unique savoriness that is all its own. With pineapple juice in place of grapefruit juice, the cocktail becomes brighter, more tart and more thirst quenching. While its bold, tropical fruit flavors might distract you from the cocktail’s potency, the strict two-drink limit in place at Fancy Nancy is there to remind you just how dangerous this drink really is.
The Legendary Hustle
All The Rums
1 oz Cruzan BlackStrap Rum
1 oz El Dorado Aged White Rum
0.75 oz Wray & Nephew Overproof Rum
0.75 oz Falernum
0.25 oz Fresh lime juice
0.5 oz Lime Cordial
0.5 oz Toasted Fennel Syrup
0.5 oz Pineapple Juice
2 dashes Angostura Bitters
2 dashes Peychaud's Bitters
3-4 oz Seltzer Water
- Add all ingredients—sans garnishes—to a shaker tin with cubed ice. Shake.
- Using a Hawthorne strainer, strain the cocktail into a highball glass over cubed ice. Garnish with a pineapple wedge.
10 Limes (peeled and juiced)
1 Cup sugar
1 oz Vodka
- Add the sugar to a medium mixing bowl.
- Zest limes into the bowl of sugar. Cover the peels with the sugar, cover with Saran wrap and reserve. The lime peels should sit in the sugar for at least 24 hours.
- After 24 hours, juice the limes that peeled earlier.
- Add the lime juice to the peels and sugar, and mix until the sugar has completely dissolved.
- Add the vodka and mix again.
- Strain through a fine sieve and discard the peels.
- The lime cordial will keep for up to a month if refrigerated.
Toasted Fennel Syrup
1 Cup sugar
1 Cup Water
1/4 Cup Fennel Seeds
- In a cast iron pan, toast the fennel seeds until they are aromatic.
- Add the sugar, water and toasted fennel seeds to a saucepan.
- Cook over medium heat until the sugar completely dissolves. Do not allow the syrup to boil.
- Remove from the stove and allow to cool to room temperature before refrigerating.
- Before bottling, strain off the fennel seeds through a fine sieve.