Authentic Zombie Recipe
Los Angeles, United States of America
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We strongly advise you to read the cooking tips before jumping to the recipe though
Tips
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method
Even though the original recipe calls for the use of a blender to make the cocktail, using a shaker to mix the ingredients is fine as well. -
variations
Variations on the basic recipe include adding extra ingredients or substituting the original ones with different ones. Absinthe and Herbsaint are often used in place of Pernod, while triple sec or apricot brandy can also be found as ingredients in some zombie recipes. Papaya, pineapple, and orange juice are also commonly used for making this cocktail. -
how to make cinnamon syrup
Mix one cup of sugar and one cup water with three crushed cinnamon sticks in a saucepan. Bring to a boil, then lower the heat and simmer for a few minutes. Cover the syrup and wait until it cools to room temperature, then strain it into a closed container. If stored in the refrigerator, the syrup will keep for up to a month. -
don's mix
Mix one cup of sugar and one cup water with three crushed cinnamon sticks in a saucepan. Bring to a boil, then lower the heat and simmer for a few minutes. Cover the syrup and wait until it cools to room temperature, then strain it into a closed container. If stored in the refrigerator, the syrup will keep for up to a month. -
flaming zombie
A popular way of serving this cocktail is to serve it lit on fire. You can make a flaming zombie cocktail one of two ways. One way is that once you're done making the cocktail, you place a lime hull on top of the drink, so it float, fill it with 151 proof rum, and then light the rum on fire. The other way is to float the 151 proof rum on top of finished cocktail and light it on fire. Before drinking ... Read more -
drinkware
Originally, the zombie was served in a Collins glass, but today a Hurricane glass, a tiki mug, or a zombie glass, either a glass one or a porcelain one, is more commonly used. -
garnish
The traditional garnish is one mint sprig which should be smacked with the palm of a hand to release its aromas. Alternatively, additional garnishes can be added as well, either instead of the mint or together with mint, such as pineapple wedges, cherries, and orange slices.
Zombie
PREP 5min
READY IN 5min
This original, 1934 recipe is adapted from www.beachbumberry.com.
Ingredients
3/4 oz (20 ml) (2 cl) fresh lime juice
1/2 oz (15 ml) (1,5 cl) falernum
1 1/2 oz (45 ml) (4,5 cl) gold Puerto Rican rum
1 1/2 oz (45 ml) (4,5 cl) gold or dark Jamaican rum
1 oz (30 ml) (3 cl) 151-proof Lemon Hart Demerara rum
1 tsp grenadine
6 drops Pernod
a dash of Angostura bitters
1/2 oz Don’s mix (15 ml) (1,5 cl) (2 parts grapefruit juice to 1 part cinnamon sugar syrup)
GARNISH
mint sprig
Preparation
Put all the ingredients together with 6 ounces of crushed ice into a blender and whizz for about five seconds.
Pour into a Collins glass filled with ice cubes and garnish with a mint sprig.
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