Fill a tall tiki mug or Collins glass with crushed ice and set it in the freezer to chill while you build the drink.
Serves 1
Ingredients
- 1 1/2 ounces aged Jamaican rum
- 1 1/2 ounces gold Puerto Rican rum
- 1 ounce overproof demerara rum (151)
- 3/4 ounce fresh lime juice
- 1/2 ounce white grapefruit juice
- 1/2 ounce cinnamon syrup (equal parts sugar and water simmered with 2 cinnamon sticks)
- 1/2 ounce falernum
- 1 teaspoon grenadine
- 6 drops absinthe or Pernod
- 1 dash Angostura bitters
- Crushed ice
- Mint sprig, pineapple wedge and a cherry, for garnish
Instructions
- Fill a tall tiki mug or Collins glass with crushed ice and set it in the freezer to chill while you build the drink.
- Add the three rums, lime juice, grapefruit juice, cinnamon syrup, falernum, grenadine, absinthe and bitters to a cocktail shaker.
- Add 1 cup of crushed ice to the shaker and shake hard for about 8 seconds; you want the drink cold and slightly diluted but still potent.
- Pour the entire contents, ice and all, into the chilled mug and top with more crushed ice to form a dome.
- Garnish with a fresh mint sprig, a pineapple wedge and a cherry. For a Halloween party, add a sparkler or a lime shell floated with a sugar cube soaked in overproof rum and carefully lit.
- Serve with a straw and a warning: the original Don the Beachcomber recipe famously limited guests to two per visit.
- The Zombie was created in 1934 by Donn Beach at his Hollywood bar, reportedly to cure a hungover customer, and became the drink that launched the tiki craze across the United States. Its recipe was kept secret for decades in coded notebooks until cocktail historian Jeff Berry cracked it in 2005. With its eerie name and potent three-rum kick, it has become the unofficial cocktail of grown-up Halloween parties. Please drink responsibly.
Nutrition (estimated, per serving)
- Calories: 340 kcal
- Protein: 0g
- Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Sugar: 19g
- Sodium: 10mg
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