Zombie Cocktail

Looking for a cocktail that balances potency with vibrant tropical flavors? Dive into the world of the Zombie cocktail. This Tiki-style drink, invented by Donn Beach in the late 1930s, expertly combines multiple types of rum with fruit juices and syrups, resulting in a complex and enjoyable experience.

Crafting the Zombie cocktail at home offers a fun challenge with its unique blend. The mix of rums and fruit juices provides a refreshing yet intense flavor, embodying the spirit of a tropical paradise in a glass. Ready to impress your friends at the next gathering? Let’s explore the art of mixing this vintage classic.

Equipment

To make a Zombie Cocktail, you need specific equipment:

Shaker: Essential for mixing.
Jigger: For precise measurements.
Strainer: To separate ice from the liquid.
Tall tumbler glass: Traditionally used for serving.
Bar spoon: Helps in layering and stirring.
Crushed ice: Integral to the texture.

Ingredients

The Zombie Cocktail requires several specific ingredients:

1 oz light rum
1 oz Jamaican rum
1 oz 151-proof rum
1 oz lime juice
1 oz grapefruit juice
0.5 oz falernum
0.25 oz grenadine
2 dashes absinthe
0.5 oz cinnamon simple syrup (Don’s Mix)
Mint leaves for garnish

Zombie Punch Ingredients

Ingredients:

Light Rum: 1 cup (240 ml) – This will provide a smooth base for the punch.
Jamaican Rum: 1 cup (240 ml) – Adds a rich, full-bodied flavor to the punch.
151-Proof Rum: 1/2 cup (120 ml) – For a strong, bold kick; adjust to taste.
Lime Juice: 1 cup (240 ml) – Freshly squeezed, for a bright and tart citrus flavor.
Grapefruit Juice: 1 cup (240 ml) – Adds a slightly bitter, tangy note.
Falernum: 1/2 cup (120 ml) – A spiced syrup that adds depth and sweetness with notes of lime, ginger, and almond.
Grenadine: 1/4 cup (60 ml) – For sweetness and a rich red color.
Absinthe: 1 tablespoon (15 ml) – Adds a touch of anise flavor and complexity; use sparingly.
Cinnamon Simple Syrup (Don’s Mix): 1/2 cup (120 ml) – A mixture of cinnamon syrup and fresh grapefruit juice (if not pre-mixed, use 1 part cinnamon syrup to 2 parts grapefruit juice).
Mint Leaves: For garnish; adds a fresh, aromatic touch.

This recipe makes about 8-12 servings, depending on the size of your glasses. Adjust the quantities as needed for your party size.

Instructions

Making a Zombie Cocktail involves combining and shaking:

Add light rum, Jamaican rum, 151-proof rum, and fruit juices in a shaker.
Include falernum, grenadine, absinthe, and cinnamon syrup.
Fill the shaker with crushed ice.
Shake well until frosty.
Strain into a tall tumbler glass filled with crushed ice.
Garnish with fresh mint leaves.

Tasting Notes

A Zombie Cocktail offers a robust, multidimensional taste experience. The initial sip brings a complex blend of citrus and spice. The strong rum base follows, giving a richly intoxicating flavor. The absinthe adds an herbal undertone. The grenadine rounds it out with a touch of sweetness.

Similar Cocktails

Other cocktails akin to the Zombie include:

Mai Tai: Combines rum, lime juice, and orgeat syrup.
Painkiller: Uses dark rum, pineapple juice, orange juice, and coconut cream.
Navy Grog: Made with three types of rum, honey syrup, and citrus juices.
Scorpion: Blends rum, brandy, and tropical juices.

History

The Zombie Cocktail was invented in 1934 by Donn Beach at Don the Beachcomber in Hollywood. Its name reflects its potent effects, likened to feeling like a “zombie” after drinking. It gained popularity in tiki bars and became a symbol of exotic, tropical cocktails.