There doesn't seem to be much consensus on what exactly goes into a Zombie. It's a tiki drink, for sure, and as such you'll expect to find several different kinds of rum, some citrus, and maybe a tiki syrup like falernum or orgeat. For a drink that is almost as iconic to tiki culture as the Mai Tai, it's interesting that there are so many different ways to make it. Most recipies include a float of 151 proof rum, but we've muddied the waters with our recipe by omitting it. Our theory is that it's typically included in the drink to satisfy the name, with the extra-strong rum being corpse-reviving tonic, but we find it tastes better without.
Our recipe still uses three kinds of rum: white, amber, and blackstrap, and contains falernum, which is an almond and ginger syrup that is similar to orgeat. We've used pineapple and lime juice for additional sweetness and tartness.
We're attempting to fight off the winter blues by holding Tiki Week in February, so grab a Hawaiian shirt and khaki shorts, crank up the furnace, and imagine you're on a desert island somewhere while you enjoy a cocktail and try to ignore the snowstorm outside.
What you need
- 1 oz. blackstrap rum
- 1 oz. amber rum
- 1 oz. white rum
- 0.75 oz. lime juice
- 0.5 oz. pineapple juice
- 0.5 oz. velvet falernum
- 1 dash Angostura bitters
- garnish as desired (see below)
How its made
Shake all ingredients with ice in a cocktail shaker. Strain into a collins glass (or tiki mug if you have one) filled with crushed ice. Garnish with a mint sprig at the very least, but if you have cherries, pineapple slices, or paper umbrellas feel free to add those as well. Drink with a straw.