She Strengthens

Unleash the Tropical Flavors of the 1930s with the Authentic Zombie Cocktail

In the realm of tiki cocktails, few drinks have captured the imagination of enthusiasts like the Zombie. This classic concoction, crafted by the legendary Don the Beachcomber, has been poorly reinterpreted over the years, often resulting in a subpar drink that’s more Long Island iced tea than tropical paradise. Fortunately, Jeff “Beachbum” Berry has spent years unearthing the original recipes of these iconic drinks, and his book, Beachbum Berry’s Sippin’ Safari, features the authentic Zombie recipe from the 1930s.

A Taste of History

Dating back to around 1934, this recipe was discovered in the 1937 notebook of Beachcomber waiter Dick Santiago, who marked it as “old.” Berry’s dedication to preserving the authenticity of these vintage cocktails has allowed us to experience the Zombie in its true form.

Gather Your Ingredients

To recreate this tropical masterpiece, you’ll need a few essential ingredients. For the cinnamon syrup, you can opt for a high-quality commercial variety or infuse your own. Similarly, you may want to try your hand at making your own grenadine. Falernum, a clove- and lime-infused liqueur, can be found at most liquor stores, with John D. Taylor’s Velvet Falernum being a popular brand. If you can’t find falernum, don’t worry – we’ve got a great substitute recipe for you to try.

Crafting the Perfect Zombie

With your ingredients at the ready, it’s time to bring this cocktail to life. Combine all the ingredients except ice cubes and mint sprig in a blender and blend on high until frothy but not slushy – no more than 5 seconds. Pour the mixture into a tall, narrow glass and add ice cubes to fill. Finish with a mint sprig garnish, and you’ll be transported to a tropical paradise.

The Recipe

Yield: 1 drink
Difficulty: Easy
Total Time: Under 5 minutes
Active Time: Under 5 minutes

Ingredients:

• 3/4 cup crushed ice
• 1 1/2 ounces aged Jamaican rum (Appleton Estate V/X or Extra)
• 1 1/2 ounces gold Puerto Rican rum
• 1 ounce 151-proof Lemon Hart Demerara rum
• 3/4 ounce freshly squeezed lime juice
• 2 teaspoons white grapefruit juice
• 1 teaspoon Cinnamon Syrup
• 1 teaspoon Grenadine
• 1/2 ounce falernum
• 1/8 teaspoon Pernod
• 1 dash aromatic bitters (angostura)
• Ice cubes
• 1 mint sprig, for garnish