The Zombie Cocktail is a bold and exotic drink that delivers an intense flavor experience for fans of tropical delights. With a blend of multiple rums and a longer ingredient list than most cocktails, it boasts a sweet, citrusy, and spicy character that instantly whisks you away to a tropical paradise. What sets this drink apart is how the different types of rum work in harmony, resulting in a complex yet balanced profile.
Story
The Zombie cocktail was created by Donn Beach (born Ernest Raymond Beaumont Gantt) in the 1930s at the legendary Don the Beachcomber bar in Hollywood. It quickly gained popularity, especially in tiki bars where vibrant drinks and décor reigned supreme. The name “Zombie” supposedly came from a guest who claimed to feel like a zombie for the rest of the day after drinking one. The cocktail fits perfectly with Donn’s philosophy: “If you can’t get to paradise, I’ll bring it to you.”
Ingredients
1 ½ oz (45 ml) white rum
1 ½ oz (45 ml) golden rum
1 oz (30 ml) overproof rum (e.g. 151)
⅔ oz (20 ml) freshly squeezed lime juice
⅔ oz (20 ml) grapefruit juice
½ oz (15 ml) cinnamon syrup
½ oz (15 ml) falernum syrup
⅓ oz (10 ml) grenadine
2 dashes Angostura bitters
1–2 drops absinthe (optional)
How to Make a Zombie Cocktail
Add all ingredients to a blender with roughly 5–7 oz (150–200 g) of ice and blend on high for 5 seconds. Alternatively, you can shake it vigorously in a shaker, but be sure to shake hard and long. Since the Zombie is a very strong cocktail, using a generous amount of ice helps mellow the alcohol content slightly. Once mixed, strain into your serving glass. Thorough blending is essential to achieve the cocktail’s signature balance and texture.
Serving and Garnish
The Zombie cocktail is traditionally served in a tiki mug or glass, or sometimes a Collins glass. Garnish with mint leaves or an orange slice. You can also add a maraschino cherry or even a small paper parasol for a true tropical touch.
Calorie Content
A single serving of a Zombie cocktail contains approximately 250–300 calories, depending primarily on the sugar content of the rums and syrups used.