Donn Beach, the founding father of tiki bars and restaurants, set a limit of two per customer for this potent drink made with three kinds of rum, citrus, and spice. Get the recipe for The Zombie cocktail ». Todd Coleman
Donn Beach set a limit of two per customer for this potent drink, made with three kinds of rum, citrus, and spice. This recipe first appeared in SAVEUR Issue #140, along with Jeff Berry’s story Endless Summer.
Zombie
Donn Beach set a limit of two per customer for this potent tiki cocktail, made with three kinds of rum, citrus, and spice.
Yield: makes 1 cocktail
Ingredients
- 2 oz. Spanish-style ron añejo, such as Flor De Caña 7-year
- 1 1⁄2 oz. gold Jamaican rum, such as Appleton
- 1 oz. 151-proof Demerara rum, such as Lemon Hart
- 3⁄4 oz. fresh lime juice
- 1⁄2 oz. falernum
- 3⁄4 cup crushed ice
- 2 tsp. fresh white grapefruit juice
- 1 tsp. cinnamon syrup, such as Trader Tiki or Sonoma Syrup Co. or homemade
- 1 tsp. grenadine
- 1⁄8 tsp. Pernod or other anise liqueur
- 1 dash Angostura bitters
- 1 sprig mint, to garnish
Instructions
- Combine all ingredients, except mint, in a blender and blend on high for 5 seconds; pour into a chimney glass or highball glass, add more ice to fill, and garnish with mint.
