Zombie Cocktail Drink Recipe for Halloween
There’s probably no other cocktail that is quintessentially a ticky drink other than the Zombie.
This is the Zombie from 1956, so the most recent incarnations of the Zombie recipe from Don the Beachcomber. It’s listed in Sippin’ Safari by Jeff Berry. This recipe starts out with lime juice. We’re going to take and squeeze some fresh lime juice here. This needs ¾ ounce so that should just be two of these wedges. And notice that I’m squeezing this into a separate glass which I’ll then measure rather than squeezing straight into the blender because you always want to make sure you’re measuring your juices, perfect ¾ ounce.
Now, we want to take and add ½ ounce of grapefruit juice and 1 ½ ounces of pineapple juice, a ¼ ounce of falernum. I’m using the Fee Brothers Falernum here. Falernum is kind of a spicy syrup with a little bit of lime juice and flavorings and other things like that, but you want to make sure you get falernum and don’t try just a simple grenadine. You’ll see some cocktail books that will say you use grenadine instead, and they’re completely different. Add that in. Then, we have 1 ¼ ounce of Bacardi Gold rum or gold rum. I’m using Bacardi, one ounce of dark rum. I’m going to be using Goslings Black Seal Rum, and then 1 ounce of 151 proof Demerara rum. Now, Demerara rum has a bit more of a spicy flavor to it. Now, on this Lemon Hart bottle here, this is one of the more common bottles of Demerara rum you’re going to find. There is both a regular strength and 151 proof strength, and the look exactly the same except for this little tiny red triangle up in the upper corner. That’s the way you quickly recognize where you got the Lemon Hart regular strength or the Lemon Hart heavy strength.
And then, we use the Maraschino Liquer. We’re going to add ¾ of an ounce. Maraschino Liquer is a sweet cherry flavored liquer and it should not be confused with Maraschino syrup like you’re going to have in Maraschino cherries. And then, we have ¼ teaspoon of grenadine. Now, grenadine as you know is made from pomegranates. A lot of the commercial grenadine you’re going to see out there is actually made not of pomegranates at all but just red sugar syrup with some citric acids. You want to make sure you got a good grenadine or make it yourself.
We’re now going to add two dashes or 1/8 teaspoon of Pernod carefully. Pernod can take over a drink pretty quickly, and then two dashes of Angostura Bitters. You see, this cocktail has lots of ingredients and take some time doing it, and that’s everything. We put the lid on. Now notice I haven’t put any ice in it yet. I just put the lid on and put the ingredients in, give it a blend just to mix it up. That mixes the ingredients.
Now, we add the ice and we’re going to do what’s called the flash blend. We’re not trying to make a slushy here. We’re just simply trying to break up the ice so it cools the drink down really good. Put it on our glass, garnish it with a mint sprig and a couple of long straws, and there we have the Zombie cocktail.
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