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Zombie
DifficultyBeginner
Mix up a Zombie cocktail, the iconic tiki drink packed with a blend of rums, tropical juices, spices, and a splash of fire. This intense and flavorful cocktail was created in the 1930s and remains a showstopper in any tiki lineup.
½ozcinnamon syrup (or simple syrup with cinnamon infusion)
¼ozfalernum (spiced Caribbean syrup)
1dashAngostura bitters
1dashabsinthe or pastis (very small)
Crushed ice
Garnish: Mint sprig, lime wheel, optional flamed lime shell or orchid flower
1
Add all ingredients except the overproof rum into a cocktail shaker filled with crushed ice.
Shake well for about 10–15 seconds until lightly frothy and chilled.
Pour (don’t strain) into a tiki mug or large highball glass filled with crushed ice.
Gently float the overproof rum on top by pouring it over the back of a spoon.
Garnish with a mint sprig, lime wheel, or go all-out with a flamed lime shell (add a splash of overproof rum and carefully light for dramatic effect).
Pairing Suggestions
2
Sticky pork ribs
Pineapple fried rice
Spicy coconut shrimp
Grilled skewers (yakitori or satay)
Banana fritters or spiced rum cake
This drink's depth, strength, and tropical edge make it ideal with bold, sweet-savory dishes and rich spices.
Tips & Notes
3
Respect the rum: This is a strong drink — traditionally limited to two per person.
Falernum adds clove, ginger, and lime flavor — don’t skip it if you want that tiki authenticity.
Cinnamon syrup can be homemade by simmering equal parts sugar and water with cinnamon sticks.
Absinthe is used sparingly — it adds subtle depth and aroma, not dominance.
The rum float gives aroma and firepower. Don't stir it in unless you want extra strength right away.
For a theatrical presentation, light the rum-soaked lime shell just before serving — with caution.
Side Info
4
Created by Don the Beachcomber in the 1930s, the Zombie was designed to help customers shake off a hangover — ironically, its strength often did the opposite. The original recipe was famously secretive, with elaborate blends of rums and syrups. Today, it remains a hallmark of the tiki world.
½ozcinnamon syrup (or simple syrup with cinnamon infusion)
¼ozfalernum (spiced Caribbean syrup)
1dashAngostura bitters
1dashabsinthe or pastis (very small)
Crushed ice
Garnish: Mint sprig, lime wheel, optional flamed lime shell or orchid flower
Directions
1
Add all ingredients except the overproof rum into a cocktail shaker filled with crushed ice.
Shake well for about 10–15 seconds until lightly frothy and chilled.
Pour (don’t strain) into a tiki mug or large highball glass filled with crushed ice.
Gently float the overproof rum on top by pouring it over the back of a spoon.
Garnish with a mint sprig, lime wheel, or go all-out with a flamed lime shell (add a splash of overproof rum and carefully light for dramatic effect).
Pairing Suggestions
2
Sticky pork ribs
Pineapple fried rice
Spicy coconut shrimp
Grilled skewers (yakitori or satay)
Banana fritters or spiced rum cake
This drink's depth, strength, and tropical edge make it ideal with bold, sweet-savory dishes and rich spices.
Tips & Notes
3
Respect the rum: This is a strong drink — traditionally limited to two per person.
Falernum adds clove, ginger, and lime flavor — don’t skip it if you want that tiki authenticity.
Cinnamon syrup can be homemade by simmering equal parts sugar and water with cinnamon sticks.
Absinthe is used sparingly — it adds subtle depth and aroma, not dominance.
The rum float gives aroma and firepower. Don't stir it in unless you want extra strength right away.
For a theatrical presentation, light the rum-soaked lime shell just before serving — with caution.
Side Info
4
Created by Don the Beachcomber in the 1930s, the Zombie was designed to help customers shake off a hangover — ironically, its strength often did the opposite. The original recipe was famously secretive, with elaborate blends of rums and syrups. Today, it remains a hallmark of the tiki world.
