Zombie Awareness Month: Day 3 - Zombie Cocktail + Shots

Zombie Cocktail + Shots

A nice fun one for you all now. I intend to make one of these myself one day and more then likely ruin it and it'll taste like crap. But here's how we make zombie cocktails and shots!

Zombie Cocktail

A history into the Zombie Cocktail

Legend has it that Donn Beach originally concocted the Zombie to help a hung-over customer get through a business meeting.^[2] He returned several days later to complain that he had been turned into a zombie for his entire trip. Its smooth, fruity taste works to conceal its extremely high alcoholic content. Don the Beachcomber restaurants limit their customers to two Zombies apiece.^[3]

The Zombie was originally served heated, as outlined by CIE "Catering Industry Employee" who is more commonly known today as the I.B.A. HOT ZOMBIE "Juice of 1 lime, unsweetened pineapple juice, bitters, 1 ounce heavily bodied rum, 2 ounces of Gold Label rum, 1 ounce of White Label rum, 1 ounce of apricot-flavored brandy, 1 ounce of papaya juice"^[4]

According to the original recipe, the Zombie cocktail included three different kinds of rum, lime juice, falernum, Angostura bitters, Pernod, grenadine, and “Don’s Mix,” a combination of cinnamon syrup and grapefruit juice.^[5]

Beach was very cautious with the recipes of his original cocktails. His instructions for his bartenders contained coded references to ingredients, the contents of which were only known to him. Beach's original recipes for the Zombie and other Tiki drink have been published in Sippin' Safari by Jeff "Beachbum" Berry. Berry researched the origins of many Tiki cocktails, interviewing bartenders from Don the Beachcomber's and other original Tiki places and digging up other original sources. Mostly notably, Sippin' Safari details Beach's development of the Zombie with three different recipes dating from 1934 to 1956.

Due to the popularity of the cocktail during the Tiki craze and the fact that Beach both kept his recipe secret and occasionally altered it, today there are many variations of the Zombie made at many restaurants and bars, some showing few similarities to the original cocktail.

How it can be made

Prep Time: 3 minutes

Total Time: 3 minutes

Yield: 1 Cocktail

Ingredients:

• 1 ounce light rum
• 1 ounce dark rum
• 1 ounce 151-proof dark rum (optional)
• 1 ounce orange curacao liqueur
• 1/2 ounce lemon juice
• 1/2 ounce lime juice
• 1 1/2 ounces orange juice
• 1 1/2 ounces passion fruit puree (or syrup)
• 1/4 ounce grenadine
• 2 dashes Angostura bitters

Preparation:

1. Pour the ingredients into a cocktail shaker with ice.
2. Shake well.
3. Strain into a highball glass with crushed ice.
4. Optionally, float the high-proof rum on top of the 

1/2 oz Bacardi® 151 rum

1 oz pineapple juice

1 oz orange juice

1/2 oz apricot brandy

1 tsp sugar

2 oz light rum

1 oz dark rum

1 oz lime juice

Blend all ingredients with ice except Bacardi 151 proof rum. Pour into a collins glass. Float Bacardi 151 proof rum on top. Garnish with a fruit slice, sprig of mint and a cherry.

Zombie Shot

Ingredients

1 part Irish Cream

1 part Peach Schnapps

1 dash Blue Curacao

1 dash Grenadine

Glass

Shot

Instructions

1. Pour the Peach Schnapps into the glass.
2. Gently layer the Irish Cream on top.
3. Drip the Blue Curacao and Grenadine into the shot.
4. The finished product should look like a zombie's bloody brain after you have just slain it.

Enjoy all!

Much love

Jigsaw

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