1 oz. Santo Mezquila
1 oz. Trinity Rum Blend
2 parts 151 Rum
1 part Zaya Rum
1 part Beach Bar Rum
1 oz. Velvet Falernum
1 oz. Fresh Lime Juice
0.5 oz. Pineapple Juice
0.5 oz. Cinnamon Syrup
0.5 oz. Hibiscus Tea (double strength)
1 splash of Absinthe

Add ingredients to shaker with ice, shake and strain over crushed ice.

Serve in a zombie glass or tall tiki mug

Garnish with: citrus peel, mint bunch, lime wheel, and dried hibiscus flower