The Zombie, a creation of the famed bartender and restaurateur Donn Beach, stands as a timeless classic. Originating from the ambiance of Don the Beachcomber, a bustling Hollywood bar established in 1933, this iconic drink played a pivotal role in pioneering the renowned Tiki-style of drinks.
Made with great detail, the Zombie boasts a combination of three distinct rums—Jamaican, Puerto Rican, and 151-proof—accentuated by fresh lime juice, falernum, grenadine, a hint of absinthe, and Don’s mix, a tantalizing blend of cinnamon-infused simple syrup and freshly squeezed grapefruit juice.
Symbolizing the essence of Beach’s bar, this cocktail exemplifies strength and complexity, characterized by its multitude of ingredients and varied rum profiles.
Zombie Cocktail Ingredients
- 30 ml (1 oz) Light rum
- 30 ml (1 oz) Dark rum
- 30 ml (1 oz) Apricot Brandy
- 15 ml (0.5 oz) Lime Juice
- 15 ml (0.5 oz) Pineapple Juice
- 15 ml (0.5 oz) Passion Fruit Juice
- 1/2 teaspoon Grenadine
- 1 dash Angostura Bitters
- 120 ml (4 oz) Chilled Club Soda
- Crushed ice
- Pineapple slice, mint sprig, and maraschino cherry for garnish
Zombie Cocktail Recipe
Gather Your Tiki Tools
- Tiki mug or a large, decorative glass
- Cocktail shaker
- Jigger or measuring tools
- Bar spoon
- Ice cube tray
- Ice Your Glass: Fill a Tiki mug or large glass with crushed ice for chilling.
- Combine Rums & Brandy: In a cocktail shaker, mix 30ml each of light and dark rum, and 30ml of apricot brandy.
- Add Citrus & Juices: Include 15ml lime juice, 15ml pineapple juice, and 15ml passion fruit juice.
- Sweeten & Spice: Stir in 1/2 teaspoon grenadine and a dash of Angostura bitters.
- Shake: Secure the shaker lid and shake vigorously to mix and chill.
- Strain: Discard the ice from the mug/glass and strain the cocktail mixture into it.
- Top with Soda: Gently pour 120ml club soda into the cocktail for fizz.
- Garnish: Decorate with a pineapple slice, a mint sprig, and a cherry.
Embrace the Tiki Spirit
Mixologists and writers frequently experiment with the Zombie, resulting in published recipes that may differ. Over time, even Donn Beach modified his concoctions, while Trader Vic, another luminary in Tiki-style libations, featured his own rendition on restaurant menus.
This particular recipe hails from Tiki aficionado, bar proprietor, and author Jeff “Beachbum” Berry, remaining faithful to the original from the 1930s. It’s worth noting that Beach purportedly restricted patrons to just two Zombies due to their potency, cautioning that indulging further could leave one feeling akin to the walking dead.
