Tiki Cocktail
When it comes to tiki cocktails, the Zombie’s both legendary and a little bit terrifying. It’s so strong that the guy who invented it—Don the Beachcomber—limited his customers to just two per night. Yes, you read that right. But before you start mixing one up, let’s dive into the fascinating history of this infamous drink and, of course, the recipe to make your own (just don’t say I didn’t warn you).
The Birth of the Zombie
The Zombie cocktail was concocted in the 1930s by Donn Beach (aka Don the Beachcomber), the same tiki pioneer we have to thank for the whole tropical cocktail craze. Legend has it that Donn created the Zombie for a customer who needed something to cure his hangover before an important business meeting. What Donn whipped up was so potent that the guy returned a few days later, claiming he felt like the walking dead—hence, the Zombie was born. There are no reports as to how the business meeting went.
This cocktail quickly became a staple at Don the Beachcomber’s bar in Hollywood, where it gained a reputation for being deliciously deceptive. With its fruity flavors masking the hefty dose of rum, the Zombie could sneak up on you faster than you can say “Aloha.” And just to add to the mystique, Donn kept the exact recipe a closely guarded secret. (But fear not, we have cracked the code.)
A Drink with (Too Much) Power
Now, why the two-drink limit? Well, the Zombie wasn’t your average cocktail. It packed a serious punch—thanks to a combination of three different rums, lime juice, falernum, Angostura bitters, Pernod, grenadine, and a mix of various fruit juices. Donn’s original recipe was so strong that it was often said to be “off-limits” to lightweights. One Zombie too many, and you might find yourself in a state closer to the undead than the living.
But fear not, brave imbiber! If you want to try your hand at making a Zombie, I’ve got a version of the recipe that captures the spirit of the original while being manageable enough to enjoy without requiring an exorcism.
The Zombie Cocktail Recipe
Ingredients:
- 1 1/2 ounces Jamaican rum
- 1 1/2 ounces Puerto Rican gold rum
- 1 ounce 151-proof demerara rum
- 3/4 ounce lime juice, (always use freshly squeezed)
- 1/2 ounce Don’s mix (see recipe below)
- 1/2 ounce falernum
- 1 teaspoon grenadine
- 4 dashes Pernod
- 1 dash Angostura bitters
- Garnish: mint sprig
Instructions:
- Mix: Combine all the rums, lime juice, falernum, Pernod, grenadine, bitters, and fruit juices in a cocktail shaker.
- Shake: with ice well until chilled.
- Serve: Strain into a tall glass with crushed ice.
- Garnish: Top with a mint sprig and a slice of tropical fruit.
Don’s Mix
This is basically a fruity cinnamon simple syrup & so easy to make.
Bring 3 cinnamon sticks, 1 cup sugar & 1 cup water to a boil & stir until the sugar is completely dissolved. Simmer for two minutes, then remove from the heat and leave sit for until cool before straining into a bottle.
To finish the mix, add 1 part of the syrup to 2 parts fresh grapefruit juice. Cover. Keeps refrigerated for up to 2 weeks.
The Legacy of the Zombie
The Zombie’s legacy extends far beyond the confines of tiki bars. It’s a drink that represents the heyday of the tiki craze—a time when Americans were eager to escape into a tropical fantasy, complete with exotic cocktails and island decor.
So next time you’re feeling adventurous, mix up a Zombie and toast to Donn Beach—the man who created a cocktail so powerful, it could raise the dead. But remember, one or two is all you need. Cheers!
The Rumosphere 