The Zombie is a powerful, multi-layered tiki cocktail that originated in the 1930s. Created by Donn Beach (aka Don the Beachcomber), the Zombie is known for its high alcohol content and complex blend of rum, fruit juices, and exotic syrups. It’s a rich, tropical cocktail perfect for summer parties or tiki-themed gatherings.
1 ½ozLight Rum (Recommended: Bacardi Silver, Plantation 3 Stars)
1 ½ozDark Rum (Recommended: Myers’s Dark, Gosling’s Black Seal)
1ozOverproof Rum (Recommended: Lemon Hart 151, Plantation O.F.T.D.)
½ozFalernum (a sweet, spicy Caribbean syrup)
½ozGrenadine
¾ozFresh Lime Juice (freshly squeezed)
1ozPineapple Juice (unsweetened)
1ozPassion Fruit Puree
1dash Angostura Bitters
½ozSimple Syrup
Ice Cubes
Fresh Mint Sprig
Pineapple Leaf
Lime Wheel
Maraschino Cherry
Cinnamon Stick (optional, for flaming garnish)
Equipment
1
Cocktail shaker
Tiki glass or tall glass
Bar spoon
Ice crusher or blender
Instructions
2
Prepare the Glass:
Fill a tiki glass or tall glass with crushed ice and set aside.
Combine Ingredients:
In a cocktail shaker, add light rum, dark rum, overproof rum, falernum, grenadine, lime juice, pineapple juice, passion fruit puree, simple syrup, and bitters.
Shake Vigorously:
Fill the shaker with ice and shake vigorously for 20-30 seconds until well-chilled.
Strain and Serve:
Strain the cocktail into the prepared glass over fresh crushed ice.
Garnish and Presentation:
Garnish with a sprig of mint, a pineapple leaf, a lime wheel, and a maraschino cherry.
Optional Flaming Garnish: Soak a cinnamon stick in overproof rum, light it on fire, and place it on top of the drink for a dramatic effect. Be cautious and have a fire extinguisher nearby.
Serving and Presentation
3
The Zombie is traditionally served in a tall tiki glass, adorned with vibrant garnishes and, optionally, a flaming element for that signature tiki flair.
Serve with a thick straw for easy sipping.
Pairing Suggestions
4
Appetizers: Coconut shrimp, pork sliders with pineapple slaw, or jerk chicken skewers.
Main Course: Grilled mahi-mahi, spicy ribs, or Caribbean-style rice and beans.
Dessert: Pineapple upside-down cake, banana fritters, or passion fruit sorbet.
Tips and Variations
5
Stronger Zombie: Increase the overproof rum to 1.5 oz for an even more potent kick.
Fruity Zombie: Add 0.5 oz orange juice or mango puree for a sweeter, fruitier profile.
Spicy Zombie: Muddle a slice of jalapeño or add a dash of hot sauce for a spicy twist.
Non-Alcoholic Zombie: Replace the rums with a blend of pineapple juice, orange juice, and soda water, and skip the flaming garnish.
Cocktail Trivia
6
The Zombie was created by Donn Beach in the 1930s to help a hungover customer get through a business meeting. The customer reportedly returned days later, claiming he felt like a zombie—thus the cocktail’s name.
Due to its high alcohol content, some bars enforce a strict two-Zombie limit per customer.
Ingredients
Ingredients
1 ½ozLight Rum (Recommended: Bacardi Silver, Plantation 3 Stars)
1 ½ozDark Rum (Recommended: Myers’s Dark, Gosling’s Black Seal)
1ozOverproof Rum (Recommended: Lemon Hart 151, Plantation O.F.T.D.)
½ozFalernum (a sweet, spicy Caribbean syrup)
½ozGrenadine
¾ozFresh Lime Juice (freshly squeezed)
1ozPineapple Juice (unsweetened)
1ozPassion Fruit Puree
1dash Angostura Bitters
½ozSimple Syrup
Ice Cubes
Fresh Mint Sprig
Pineapple Leaf
Lime Wheel
Maraschino Cherry
Cinnamon Stick (optional, for flaming garnish)
Directions
Equipment
1
Cocktail shaker
Tiki glass or tall glass
Bar spoon
Ice crusher or blender
Instructions
2
Prepare the Glass:
Fill a tiki glass or tall glass with crushed ice and set aside.
Combine Ingredients:
In a cocktail shaker, add light rum, dark rum, overproof rum, falernum, grenadine, lime juice, pineapple juice, passion fruit puree, simple syrup, and bitters.
Shake Vigorously:
Fill the shaker with ice and shake vigorously for 20-30 seconds until well-chilled.
Strain and Serve:
Strain the cocktail into the prepared glass over fresh crushed ice.
Garnish and Presentation:
Garnish with a sprig of mint, a pineapple leaf, a lime wheel, and a maraschino cherry.
Optional Flaming Garnish: Soak a cinnamon stick in overproof rum, light it on fire, and place it on top of the drink for a dramatic effect. Be cautious and have a fire extinguisher nearby.
Serving and Presentation
3
The Zombie is traditionally served in a tall tiki glass, adorned with vibrant garnishes and, optionally, a flaming element for that signature tiki flair.
Serve with a thick straw for easy sipping.
Pairing Suggestions
4
Appetizers: Coconut shrimp, pork sliders with pineapple slaw, or jerk chicken skewers.
Main Course: Grilled mahi-mahi, spicy ribs, or Caribbean-style rice and beans.
Dessert: Pineapple upside-down cake, banana fritters, or passion fruit sorbet.
Tips and Variations
5
Stronger Zombie: Increase the overproof rum to 1.5 oz for an even more potent kick.
Fruity Zombie: Add 0.5 oz orange juice or mango puree for a sweeter, fruitier profile.
Spicy Zombie: Muddle a slice of jalapeño or add a dash of hot sauce for a spicy twist.
Non-Alcoholic Zombie: Replace the rums with a blend of pineapple juice, orange juice, and soda water, and skip the flaming garnish.
Cocktail Trivia
6
The Zombie was created by Donn Beach in the 1930s to help a hungover customer get through a business meeting. The customer reportedly returned days later, claiming he felt like a zombie—thus the cocktail’s name.
Due to its high alcohol content, some bars enforce a strict two-Zombie limit per customer.
