:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/w9BLEjzSE_0Ee9zG35E5/ff10d2fbf16da9cfd4617217240cc0.jpg "The Original Zombie")
The Original Zombie
Jeff “Beachbum” Berry has spent years uncovering the recipes for original tiki drinks from the ‘30s and ’40s. The Zombie—featured in Berry’s book Beachbum Berry’s Sippin’ Safari—is a Don the Beachcomber signature cocktail that has been poorly reinterpreted over the years, most often as a bad drink resembling a tropical Long Island iced tea. This recipe dates to about 1934. Berry found it in the 1937 notebook of Beachcomber waiter Dick Santiago, who had marked the recipe “old.”
Ingredients
- 3⁄4 Cup crushed ice
- 11⁄2 ounce aged jamaican rum such as appleton estate v x or extra
- 11⁄2 ounce gold puerto rican rum
- 1 ounce 151 proof lemon hart demerara rum
- 3⁄4 ounce freshly squeezed Lime juice
- 2 teaspoon white grapefruit juice
- 1 teaspoon cinnamon syrup
- 1 teaspoon grenadine
- 1⁄2 ounce falernum
- 0.13 teaspoon pernod
- 1 dash aromatic bitters such as angostura
- ice cubes
- 1 mint sprig for garnish
Latest flyers
Directions
Place all ingredients except ice cubes and mint sprig in a blender. Blend on high until frothy but not slushy, no more than 5 seconds.
Pour into a tall, narrow glass and add ice cubes to fill the glass. Garnish with a mint sprig.
Share the recipe with others
Reels
NewThe latest recipes
The latest recipes
Reels
NewFavorite recipes
Top categories
TASTElistThe Original Zombie
Jeff “Beachbum” Berry has spent years uncovering the recipes for original tiki drinks from the ‘30s and ’40s. The Zombie—featured in Berry’s book Beachbum Berry’s Sippin’ Safari—is a Don the Beachcomber signature cocktail that has been poorly reinterpreted over the years, most often as a bad drink resembling a tropical Long Island iced tea. This recipe dates to about 1934. Berry found it in the 1937 notebook of Beachcomber waiter Dick Santiago, who had marked the recipe “old.”
Place all ingredients except ice cubes and mint sprig in a blender. Blend on high until frothy but not slushy, no more than 5 seconds.
Pour into a tall, narrow glass and add ice cubes to fill the glass. Garnish with a mint sprig.
How did you make this recipe?