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Zombie

Classic/vintage · Frozen (blended) · Fruity (e.g. Pornstar Martini)

4.8 148 ratings

Favorite

Ingredients

1 oz Light gold rum 1-3yo
2/3 oz OP high ester aged pot still rum
1/2 oz Aged Jamaican rum
1/2 oz Falernum liqueur
1 1/2 oz Pineapple juice
2/3 oz Lime juice
1/3 oz Pink grapefruit juice
1/6 oz Grenadine syrup
1/12 oz Cinnamon syrup
1/12 oz Passion fruit syrup
4 dash Absinthe
1 dash Aromatic bitters
3 drop Saline solution 4:1
Xanthan gum (E415)

How to make

Serve in a zombie or collins glass

Prepare

  1. 1 Select and pre-chill a ZOMBIE OR COLLINS GLASS.
  2. 2 Prepare garnish of mint sprigs.

Method

  1. 3 DRY BLEND (without ice) first 13 ingredients on a slow setting and then gradually add Xanthan while continuing to blend.
  2. 4 Add 7oz scoop of crushed ice and BLEND some more.
  3. 5 POUR into chilled glass.

Garnish

  1. 6 Garnish with mint sprigs bouquet.

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Flavour profile

17.8% alc./vol. · 1.8 standard drinks

History

A potent blend of funky rum and subtle cinnamon is tempered by rich fruit and sweetened clove. Establishing the definitive Zombie recipe is complex, owing to Ernest Raymond Beaumont-Gantt, also known as Don The Beachcomber. He continuously altered his recipe for this potent, rum-heavy fruit punch over a span of twenty years. Interpretation of his Original 1930s recipe: BLEND all ingredients with crushed ice and pour into a chilled Collins glass. - 45ml (1½oz) Aged blended Jamaican rum - 45ml (1½oz) Gold Puerto Rican-style light rum - 30ml (1oz) 151-proof Demerara rum - 22.5ml (¾ml) Lime juice (freshly squeezed) - 15ml (½oz) Falernum liqueur - 10ml (⅓oz) Grapefruit juice (freshly squeezed) - 5ml (spoon) Cinnamon syrup - 5ml (spoon) Grenadine syrup - 1 dash Angostura bitters - 3 dash Absinthe Over time, Don The Beachcomber incorporated ingredients like passion fruit syrup, pineapple juice, maraschino liqueur, and brown sugar syrup. Tiki historian Jeff "Beachbum" Berry notes that the preparation method also evolved, shifting from blending to shaking. Interpretation of his 1950s recipe: SHAKE first all ingredients with ice and strain into glass filled with crushed ice. - 30ml (1oz) Light white Puerto Rican-style rum - 30ml (1oz) Gold Puerto Rican-style light rum - 30ml (1oz) 151-proof Demerara rum - 30ml (1oz) Passion fruit syrup - 30ml (1oz) Pineapple juice - 30ml (1oz) Lemon juice - 30ml (1oz) Lime juice - 5ml (spoon) Brown sugar syrup (2:1) - 1 dash Angostura bitters The presented recipe draws heavily from the original version published by Jeff Berry in his book Sippin' Safari. This version was sourced by Jeff from the 1937 notebook of Don Beach's waiter, Dick Santiago. However, pineapple juice, which the Beachcomber introduced later, has been included, and the rum quantity has been reduced while still maintaining formidable proportions.

Adapted from a recipe created in 1934 by Don Beach at Don the Beachcomber's in Hollywood, California.

Created by Don Beach (Ernest Raymond Beaumont-Gantt)