I love tiki drinks and The Zombie is definitely one of my favourites. There are several different recipes for this drink but they all have two things in common. They all require 1- a good amount of different ingredients required 2- a generous amount of rum(s). Just be prepared to get hold of both, it will be worth it trust me!
The original drink was crafted by tiki legend Don the Beachcomber in 1934. Here is his original recipe, scroll further for a second take on this drink.

Don The Beachcomber's Zombie Recipe

INGREDIENTS:

- 1 oz / 30 ml 151-proof demerara (Guyana) rum
- 1.5 oz / 45 ml dark Jamaican rum
- 1.5 oz / 45 ml gold Cuban style rum
- 0.75 oz / 22 ml lime juice
- 0.5 oz / 15 ml Falernum
- 0.5 oz / 15 ml Don’s mix (2 parts grapefruit juice, 1 part cinnamon syrup)
- 1 tsp grenadine
- 1 dash absinthe
- 1 dash aromatic bitters
- 1 mint sprig 

METHOD:

Shake with 6 oz of crushed ice. Whack mint on the rim of the Mug/Glass. Pour unstrained into Zombie Mug/Glass. Top with more crushed ice. Garnish with Mint Sprig. To garnish the drink in the photo above I hollowed half a lime, filled it with overproof room, set it on fire and sprinkled some cinnamon on top. Because fire makes tiki drinks cooler than just a regular mint sprig, right? The aromas of the burnt cinnamon and of the overproof rum lit on fire are just incredible too.
Ted Haigh's Zombie Recipe

INGREDIENTS:

- 1 oz / 30 ml lemon juice
- 1 oz / 30 ml lime juice
- 1 oz / 30 ml light rum
- 1 oz / 30 ml gold rum
- 1 oz / 30 ml over proof rum
- 1 oz / 30 ml pineapple juice
- 0.75 oz / 22 ml passion fruit syrup
- 0.25 oz / 7.5 ml orgeat
- 1 generous dash of Angostura bitters

METHOD:

Same amount of ice as Don's recipe and similar mixing procedure: just mix everything and serve unstrained in a tiki mug. I used a flower for garnish in the drink above which usually works for well tikis.

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