Zombie cocktail recipe
Rum cocktail, blended and served long over ice. An IBA official cocktail (Contemporary Classics).
Ingredients
- 1½ oz (45 ml) Jamaican dark rum
- 1½ oz (45 ml) Gold Puerto Rican rum
- 1 oz (30 ml) Demerara Rum
- ⅔ oz (20 ml) Fresh lime juice
- ½ oz (15 ml) Falernum
- ½ oz (15 ml) Donn’s Mix*
- 1 tsp Grenadine syrup
- 1 dash Angostura bitters
- 6 drops Pernod
Method
- Pulse-blend everything with about 170 g of cracked ice for a few seconds.
- Serve in a tall tumbler.
Glass: Highball glass · Garnish: Mint leaves.
Variations and notes: *Donn’s Mix: 2 parts of fresh yellow grapefruit and 1 part of cinnamon syrup
Strength, calories and size
Estimates for one serving: a strong drink for a cocktail. They depend on your brands, how you measure, and how long you shake or stir. How we work this out.
About the Zombie
The zombie is a tiki cocktail made of fruit juices, liqueurs, and various rums. It first appeared in late 1934, invented by Donn Beach at his Hollywood Don the Beachcomber restaurant. It was popularized on the East coast soon afterwards at the 1939 New York World's Fair.
From Wikipedia, "Zombie (cocktail)", licensed CC BY-SA 4.0.
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More contemporary classics · Scale for a party · What can I make with what I have?
Source: IBA official recipe for the Zombie. Instructions on this page are written in our own words. Amounts are the IBA's, shown in ounces at 30 ml per ounce.
Recipes: IBA Official Cocktails, rewritten in our own words. Strength and calories are estimates (how we work them out). Drink responsibly.