We are creatures of habit (creature is such the perfect word to describe this next drink). Let’s face it… there’s nothing better for “getting the feel-good” going than the Zombie, long a staple of Tiki Bars and drunken sailers everywhere. Most establishments set a “2 Zombie maximum,” because it’s either THAT strong, or… let’s face it… it’s a great marketing tool. Either way, here are two ways to make everyone’s favorite movie monster drink. As always, drink responsibly… which means, be careful not to spill a drop!
ZOMBIE (THE ORIGINAL) – Don’s recipe
3/4 ounce fresh lime juice
1/2 ounce Don’s mix*
1/2 ounce falernum
1 1/2 ounces gold Puerto Rican rum
1 1/2 ounces aged Jamaican rum (such as Appleton V/X or Extra)
1 ounce 151-proof Lemon Hart Demerara rum (Whew! high-octane stuff)
Dash Angostura bitters
6 drops (1/8 teaspoon) Pernod
Teaspoon grenadine
6 ounces (3/4 cup) crushed ice
How to make: Put everything in a blender and blend at high speed no more than 5 seconds. Pour into a chimney glass. Add ice cubes to fill. Garnish with a mint sprig.
*DON’S MIX: 2 parts white grapefruit juice to 1 part cinnamon-infused sugar syrup.
Recipe by DON THE BEACHCOMBER, circa 1934.
ZOMBIE (SIMPLIFIED)
3/4 ounce fresh lime juice
1 ounce white grapefruit juice
1/2 ounce cinnamon-infused sugar syrup
1/2 ounce 151-proof amber rum (Cruzan, El Dorado, Bacardi)
1 ounce dark Jamaican rum
How to make: Shake with ice cubes. Pour unstrained into a tall glass or Zombie mug. Add ice to fill. Garnish with a mint sprig.