Zombie
Also known as: Зомби, Zombie
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Hurricane glass
- Ice: Crushed ice
- Garnish: Mint sprig, or a lime wedge and a cherry
- ABV: 24%
Ingredients
- Gold rum — 1½ oz (45 ml)
- Dark Jamaican rum — 1½ oz (45 ml)
- Overproof rum — 1 oz (30 ml)
- Fresh lime juice — ¾ oz (22.5 ml)
- Falernum — ½ oz (15 ml)
- Grapefruit juice — ½ oz (15 ml)
- Cinnamon syrup — ¼ oz (7.5 ml)
- Grenadine — ¼ oz (5 ml)
- Absinthe — 6 drops
- Angostura bitters — 1 dash
How to make it
- Shake everything with a scoop of crushed ice for about 5 seconds.
- Pour into the glass and top with more crushed ice.
- Garnish with mint, or a lime wedge and a cherry. Two per guest, at most.
Zombie is a tropical cocktail with a rich flavor, perfect for parties.
The story
The Zombie cocktail was created in the 1930s by Donn Beach, founder of the tiki bar Don the Beachcomber in Hollywood. It gained popularity due to its potent mix of rums and tropical flavors, appealing to the post-Prohibition American palate. The drink's reputation as a 'hangover cure' contributed to its lasting presence in cocktail culture, especially during the tiki craze of the 1950s and 60s.
How it tastes
The Zombie is a fruity and sweet cocktail with strong rum undertones, complemented by herbal notes from Pernod and a hint of bitterness. It is typically served as a refreshing drink during summer or tropical-themed gatherings, often enjoyed in a festive atmosphere.
Getting it right
The key to a successful Zombie is balancing the sweetness of the grenadine and the herbal notes of Pernod with the strong rums. Blending the ingredients quickly prevents over-mixing, which can dilute the flavors and affect the texture. Proper ice management is also crucial for maintaining the drink's chill.
Variations
- Zombie Punch — A larger batch version of the Zombie, typically served in a punch bowl, often including additional fruit juices and garnishes.
- Scorpion — Similar to the Zombie but includes brandy and orange juice, offering a different flavor profile while maintaining the tiki spirit.
Substitutions
- 151 proof rum — Use a high-proof rum like overproof rum or a combination of regular rum and a splash of absinthe for a similar kick.
- Pernod — Anise liqueurs like Ricard or Ouzo can be used as alternatives for a similar herbal flavor.
Questions
- What is the alcohol content of a Zombie?
- The Zombie cocktail has a high alcohol by volume (ABV) of around 29%, primarily due to the combination of multiple rums, including 151 proof rum.
- Can I make a non-alcoholic version of a Zombie?
- Yes, you can create a non-alcoholic Zombie by replacing the rums with a mix of tropical fruit juices like pineapple, orange, and lime, along with grenadine for sweetness.
- Is the Zombie cocktail suitable for sharing?
- While traditionally served as an individual drink, the Zombie can be made in larger batches, like in a punch bowl, making it suitable for sharing at parties.
This text was drafted by a language model from the catalogue’s data and is machine-translated outside English.
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