Tonight's Cocktail - Zombie

Larry Trask / Tuesday, Jan. 21 @ 1:13 p.m. / Cocktail

Zombie

SoCal legend Donn Beach invented -- or claimed to have invented -- many cocktails, most involving large portions of rum. Among his most cocktail creations is the venerable Zombie, We tried to find the original recipe from the 1930s, but there were so many websites claiming to have THE recipe, we gave up. Here's a guess:

  • INGREDIENTS
    • 6 ounces crushed ice, plus extra to fill glass
    • ¾ ounce fresh lime juice
    • ½ ounce fresh grapefruit juice
    • ¼ ounce cinnamon syrup
    • ½ ounce falernum
    • 1½ ounces Puerto Rican gold rum
    • 1½ ounces aged Jamaican rum
    • 1 ounce Lemon Hart 151 Demerara Rum
    • 1 teaspoon grenadine
    • Dash Angostura bitters
    • 6 drops Pernod or Herbsaint
    • Mint sprig

    DIRECTIONS

    In a blender jar, add crushed ice, the lime juice, grapefruit juice, cinnamon syrup, falernum, Puerto Rican rum, Jamaican rum, Demerara, grenadine, bitters and Pernod. Blend until slushy, about 2 to 3 seconds. Pour the contents into a zombie glass or pint glass and add more crushed ice to fill. Finish with the mint sprig.

    Now, one quick glance at that recipe and you know instantly that this is too complicated and involved. I mean, who keeps Herbsaint in their liquor cabinet?  No one.  Here's an easier recipe:

     

    1 oz light rum
    1/2 oz creme de almond
    1 1/2 oz sweet and sour mix
    1/2 oz triple sec
    1 1/2 oz orange juice
    1/2 oz 151 proof rum


    Shake all ingredients (except 151 proof rum) with ice and strain into a collins glass over ice cubes. Float the 151 proof rum on top, add a cherry (if desired), and serve.

     

     

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