The Zombie cocktail is one of the most famous tiki cocktails around and like many popular cocktails it has a storied history. Said to be created by Donn the Beachcomber at this namesake bar in the 1940’s, the drink was reportedly so strong patrons were limited to 2 per night. Of course, much of that is probably just marketing.
There are many different variations of the zombie cocktail, so there’s no right or wrong way to make a good one. Well, as long as you aren’t just making a different cocktail and calling it a zombie. My version is a variation of Gary Regan’s Zombie No.2 where I substitute the Applejack for Calvados (basically the same thing), and the Papaya Nectar for Mango Nectar.
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How To Make The Zombie Cocktail
Ingredients
- 45 ml (1.5 ounces) White Rum. I used Angostura Reserva 3 year.
- 45 ml (1.5 ounces) Anejo Rum. I used Havana Club Anejo Especial
- 30 ml (1 ounce) Dark Rum. I used Havana Club 7 Years Aged Rum.
- 30 ml (1 ounce) Lime Juice, freshly squeezed
- 22.5 ml (3/4 ounce) Calvados
- 22.5 ml (3/4 ounce) Mango Nectar
- 22.5 ml (3/4 ounce) Pineapple Juice
- 15 ml (1/2 ounce) Simple Syrup
Add all the ingredients to a cocktail shaker filled with ice and shake hard. Pour into a highball glass ice and all and serve. You can garnish with a variety of things like fresh/dried citrus, flaming passion fruit, pineapple fronds, or leave it un-garnished.
Zombie Cocktail
Ingredients
Equipment
Method
- Add all the ingredients to a cocktail shaker filled with ice and shake hard. Pour into a highball glass ice and all and serve. You can garnish with a variety of things like fresh/dried citrus, flaming passion fruit, pineapple fronds, or leave it un-garnished.
