Zombie Cocktail

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zombie cocktail variation

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.

How To Make The Zombie Cocktail

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 number two

Zombie Cocktail

The Zombie cocktail is a very popular tiki drink that has been around almost 80 years. While many bars put a limit on how many you can order, if you make them at home you can drink to your heart's content.
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Course: Cocktails, Drinks
Cuisine: American, Tiki
Keyword: Strong Cocktails, Tiki Cocktails, Zombie
Prep Time: 2 minutes
Total Time: 2 minutes
Servings: 1 drink
Calories: 400kcal
Cost: $2

Equipment

  • Cocktail Shaker

Ingredients

  • 45 ml White Rum. 1.5 ounces. I used Angostura Reserva 3 year.
  • 45 ml Anejo Rum. 1.5 ounces. I used Havana Club Anejo Especial
  • 30 ml Dark Rum. 1 ounce. I used Havana Club 7 Years Aged Rum.
  • 30 ml Lime Juice 1 ounce, freshly squeezed
  • 22.5 ml Calvados 3/4 ounce
  • 22.5 ml Mango Nectar 3/4 ounce
  • 22.5 ml Pineapple Juice 3/4 ounce
  • 15 ml Simple Syrup 1/2 ounce

Instructions

  • 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.

Nutrition

Calories: 400kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Sodium: 12mg | Sugar: 17g | Vitamin A: 156IU | Vitamin C: 15mg | Iron: 1mg
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The Zombie Cocktail

zombie number two
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