Zombie

The Zombie is a Strong Rum Punch.

Who was the Zombie Created by?

The Zombie was created by Don the Beachcomber.

Original Recipe

There are two main contenders for the original recipe. One comes from a 1950s barbeque manual by a friend of Don the Beachcomber which claimed to have received the recipe from Don himself. The other recipe is from a book by Don's late wife.

Contender #1

"Barbecue Chef" by Louis Spievak, reproduced in "Beachbum Berry's Intoxica!" by Jeff Berry

• 1 ounce unsweetened pineapple juice
• 1 ounce fresh lemon juice
• 1 ounce fresh lime juice
• 1 ounce passion fruit syrup
• teaspoon brown sugar
• dash Angostura bitters
• 1 ounce gold Puerto Rican rum
• 1 ounce 151 Demerra rum
• 1 ounce white Puerto Rican rum

Dissolve sugar in lemon juice. Shake everything well with crushed ice and pour into a Collins glass. Garnish with a mint sprig.

Contender #2

"Hawaii, Tropical Rum Drinks and Cuisine by Don the Beachcomber" by Phoebe Beach.

• 3/4 oz Lime Juice
• 1/2 oz Grapefruit Juice
• 1/2 oz Fallernum
• 1/2 oz Simple Syrup
• 1-1/4 oz Light Puerto Rican Rum
• 1 oz Lemon Hart Demerara Rum
• 1 oz Meyers's Dark
• 1 oz Appleton Estate Rum
• 1 oz Ron Zacapo Rum (or MT. Gay?)
• 2 dashes Pernod
• 2 dashes Angostura bitters
• 1 Dash Absinthe, Pernod
• 3 dashes Grenadine
• 3/4 Marashino Liquor

Pour all ingredients into a blender with a handful of cracked ice. pour into 14 OZ glass with a few ice cubes. Garnish with spear of pineapple, orange, cherry and sprig of mint. serve with straw.

Other Zombie Recipes

"The Official Mixer's Manual" by Patrick Gavin Duffy, 1934

• 3/4 oz. Pineapple Juice
• 3/4 oz. Papaya Juice
• Juice of one lime
• 3/4 oz. Powdered Sugar
• 1/3 oz. Apple Brandy
• 1 oz. Rum, 90 Proof
• 2oz. Tropical Gold Seal Rum, 86 Proof
• 1 oz. White Label Rum

Ice generously and shake. Garnish with a slice of pinapple, a green and a red cherry. THEN FLOAT ON TOP RUM OF 151 PROOF. Top off with fine powdered sugar

"LIFE Magazine", 4th September 1944

• 2 oz orange juice
• 1 oz lemon juice
• 1 oz orange-lime juice (?)
• 1 dash Peychaud's bitters
• 1/2 oz 100 proof Jamaica Rum
• 2 oz Puerto Rican Rum
• 1 oz 151 proof Jamaica rum
• 1/2 oz Jamaica rum 90 proof
• dash of orange curacao
• dash of grenadine
• 1/2 oz Rhum Sarthe

Shake and strain into glass over ice and add a float of Herbsaint.

"Vintage Spirits and Forgotten Cocktails", by Ted Haigh

Shake in iced cocktail shaker & strain:

• 1 oz Pineapple Juice (3 cl, 1/4 gills)
• 1 oz Fresh Lime Juice (3 cl, 1/4 gills)
• 1 oz Fresh Lemon Juice (3 cl, 1/4 gills)
• 1 oz Passionfruit Syrup (3 cl, 1/4 gills)
• 1 Teaspoon Brown Sugar
• 1 Dash Bitters
• 1 oz Light Rum (3 cl, 1/4 gills)
• 1 oz Dark Rum (3 cl, 1/4 gills)
• 1 oz 151 Rum (3 cl, 1/4 gills)

Dissolve the brown sugar in the lemon juice. Combine it with everything else in a cocktail shaker with crushed ice. Shake well, and pour into a collins glass. Garnish with a mint sprig.

"Grog Log", by Beachbum Berry

• 1 oz lime juice
• 3/4 oz unsweetened pineapple juice
• 3/4 oz papaya nectar
• 1/2 oz applejack
• Tablespoon powdered sugar
• 1 oz dark Jamaican rum
• 2 oz Barbados rum
• 1 oz light Puerto Rican rum
• 1/2 oz 151 rum

Shake it all, except the 151, with cube ice. Pour in to tall Collins/chimney glass. Float the 151. Garnish: mint sprig, pineapple cube bewtween red and green cherries. A pinch of powdered sugar over the top.

Zombie Quotes

”The object is to get as many different rums as possible into one drink, like students in a telephone box."

- Michael Jackson (Beerhunter)