The Zombie (originally also Zombie Punch) is a very strong cocktail made from rum and fruit juices, which was named after its effect on the consumer and is one of the most famous tiki drinks. The Zombie first appeared as Zombie Punch in the 1930s and goes back to Donn Beach (actually Ernest Raymond Beaumont-Gannt), an entrepreneur who owned, among other things, the Don the Beachcomber restaurant in Hollywood. He allegedly mixed it one afternoon in 1934 for a hungover friend who stopped by this restaurant before leaving for San Francisco. After killing three zombies, he left again. When he returned several days later, he said he had felt like an undead throughout the flight, hence the name zombie.
- 45 ml/ 1½ oz. Bermuda Black rum
- 30 ml/ 1 oz. Gold Jamaican rum
- 20 ml / ¾ oz. overproof rum
- 30 ml/ 1 oz. pineapple juice
- 20 ml / ¾ oz. lime juice, freshly sqeezed
- 15 ml/ ½ oz. Falernum
- 5 ml/ ⅙ oz. Grenadine syrup
- 1 dash Angostura bitters
- 6 drops Pernod
- Add all ingredients into an electric blender with crushed ice.
- Blend for a few seconds.
- Serve in a tall tumbler glass.
- Garnish with a pinapple slice and a mint sprig.
There are many Zombie recipes that essentially have in common that they contain at least three, but often five or six types of rum, including high-proof over 70% by volume. Further ingredients can be fruit liqueurs and various types of fruit juices. The smooth, fruity taste then causes the high alcohol content of the drink to be disguised.
- Bacardi Carta Oro rum | USA* | UK* | Germany*
- Bacard Carta Negra rum | USA | UK* | Germany*
- Falernum | USA | UK* | Germany*
- Pernod| USA |UK | Germany
- Grenadine syrup | USA* | UK* | Germany*
- Angostura bitters | USA* | UK* | Germany*
- Glasses | USA* | UK* | Germany*