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Zombie Cocktail is a legendary tiki drink that packs a punch with its bold blend of rums and tropical flavors, making it the ultimate Tiki Party Drink. Born in the 1930s by tiki pioneer Donn Beach, this potent cocktail combines fruit juices, spices, and multiple rums for a complex, refreshing sip. Perfect for themed parties or a tropical escape at home, this iconic drink is sure to impress.

Why You’ll Love Zombie Cocktail

I’m captivated by the Zombie Cocktail because it delivers a vibrant Tiki Party Drink bursting with tropical fruit and spice notes, evoking a beachside getaway. Its rich history as a tiki classic adds charm, while the customizable ingredients let you tailor it to your taste. With a stunning presentation, this cocktail is a showstopper for gatherings, making every sip a memorable adventure.

Ingredients for Zombie Cocktail

Here’s what you’ll need for Zombie Cocktail (makes 1 serving):

1 ½ oz Jamaican rum
1 ½ oz Puerto Rican gold rum
1 oz 151-proof demerara rum
¾ oz freshly squeezed lime juice
½ oz Donn’s Mix (1 part cinnamon syrup to 2 parts fresh grapefruit juice; see below)
½ oz falernum
1 tsp grenadine
4 dashes Pernod
1 dash Angostura bitters
6 oz crushed ice
Mint sprig, for garnish
Optional garnishes: cherry, orange slice, or pineapple slice

Donn’s Mix: Combine 1 cup sugar, 1 cup water, and 3 crushed cinnamon sticks in a saucepan. Simmer for 2 minutes, steep for 2 hours, then strain. Mix 1 part cinnamon syrup with 2 parts fresh grapefruit juice.

Equipment:

High-powered blender
Tall glass or tiki mug (12–16 oz)
Measuring jigger
Cocktail straw or spoon
Ice crusher (optional)

Ingredient Tips:

Rums: Jamaican rum adds funk, Puerto Rican gold rum brings smoothness, and 151-proof demerara rum boosts potency; substitute with dark or spiced rum if needed.
Falernum: A sweet, spiced syrup with almond and clove notes; look for it in liquor stores or make homemade.
Lime Juice: Freshly squeezed for bright acidity; avoid bottled for best flavor.
Grenadine: Use real pomegranate-based grenadine for authentic taste; avoid artificial versions.
Ice: Crush finely for a frosty, blended texture; use a blender if no ice crusher is available.

Directions for Zombie Cocktail

Let’s mix this iconic Zombie Cocktail!

Prepare Donn’s Mix

I simmer 1 cup sugar, 1 cup water, and 3 crushed cinnamon sticks for 2 minutes, then let it steep for 2 hours before straining.
I mix 1 part cinnamon syrup with 2 parts fresh grapefruit juice to make Donn’s Mix.

Blend the Cocktail

In a high-powered blender, I combine 1 ½ oz Jamaican rum, 1 ½ oz Puerto Rican gold rum, 1 oz 151-proof demerara rum, ¾ oz lime juice, ½ oz Donn’s Mix, ½ oz falernum, 1 tsp grenadine, 4 dashes Pernod, 1 dash Angostura bitters, and 6 oz crushed ice.
I blend on high for 5 seconds until frothy but not fully smooth.

Serve and Garnish

I pour the Zombie Cocktail into a tall glass or tiki mug, adding more crushed ice to fill if needed.
I garnish with a mint sprig and optional cherry, orange slice, or pineapple slice for a tropical flair. I serve immediately with a straw.

Nutrition

Prep Time: 5 minutes (plus 2 hours for Donn’s Mix)
Total Time: 5 minutes (excluding Donn’s Mix prep)
Yield: 1 cocktail
Calories: ~300 kcal per serving
Macros per Serving: 30g carbs, 0g protein, 0g fat, 0g fiber

Variations for Zombie Cocktail

Try these twists on Zombie Cocktail:

Fruity Swap: Use pineapple juice instead of Donn’s Mix for a sweeter Tiki Party Drink.
Spiced Rum: Replace demerara rum with spiced rum for a warmer Tiki Party Drink.
Passion Fruit: Swap grenadine for passion fruit syrup for a vibrant twist.
Non-Alcoholic: Use non-alcoholic rum alternatives and extra juice for a mocktail version.
Bitters Boost: Add orange or tiki bitters for deeper complexity.

Serving Ideas:

Pair with Layla Cooks’ Tropical Sherbet Swirl Mocktail for a tiki-themed party spread.
Serve with Hawaiian sliders or coconut shrimp to complement the Tiki Party Drink.
Offer at a luau with a DIY garnish station for guests to customize.

Storage

I serve Zombie Cocktail immediately for the best flavor and frosty texture. To prep ahead, I mix the non-alcoholic ingredients (juices, Donn’s Mix, falernum, grenadine, Pernod, bitters) and store in an airtight container in the fridge for up to 24 hours. I add rum, ice, and blend just before serving to maintain freshness.

Serving Tips

Chilled Glass: Chill the glass or tiki mug in the freezer for 10 minutes to keep the drink cold.
Garnish: Use a mint sprig, cherry, or fruit slices for a vibrant, tropical look.
Presentation: Serve in a tiki mug or tall glass to highlight the drink’s heritage.
Serve Fresh: Enjoy right after blending to preserve the frothy texture.
Responsible Sipping: Warn guests of the drink’s potency, as it’s traditionally strong.

FAQs About Zombie Cocktail

Here are answers to some common questions about this recipe:

What is the origin of the Zombie Cocktail?
The Zombie Cocktail was created in 1934 by Donn Beach at his Hollywood bar, Don the Beachcomber, launching the tiki bar movement with its potent, tropical blend.

Why is it called a “Zombie”?
The Zombie Cocktail earned its name from its strength, said to leave drinkers feeling “zombified” due to its high rum content and bold flavors.

What is falernum?
Falernum is a sweet, Caribbean syrup flavored with almonds, ginger, cloves, and lime, adding spice and depth to the Zombie Cocktail.

Can I make a non-alcoholic version?
Yes, create a mocktail version of the Zombie Cocktail by using non-alcoholic rum substitutes and adjusting juices and syrups to taste.

What type of glass is best for serving?
A tall glass or tiki mug (12–16 oz) is ideal for the Zombie Cocktail, showcasing its vibrant layers and garnishes.

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Conclusion

The Zombie Cocktail is a timeless tiki classic that offers a complex blend of flavors and a rich history. Whether you’re hosting a themed party or simply exploring classic cocktails, the Zombie provides a unique and memorable experience. Remember to enjoy responsibly, as its potency is part of its legendary status.