13 February, 2016
Zombie
My recipe for the Zombie is based on the original Don the Beachcomber’s Zombie recipe from 1934 as discovered by Jeff “Beachbum” Berry, but replaces the grenadine with freshly pressed pomegranate juice and simple syrup to add an extra dimension to the Zombie.
| 1 ½ oz | 45 ml** | Myer’s Original Dark Jamaican Rum, 40% ABV |
| 1 ½ oz | 45 ml** | Ron Varadero Oro 5 Años, 40% ABV or Ron Palma Mulata de Cuba Añejo Reserva 5, 38% ABV |
| 1 oz | 30 ml | Lemon Hart 151 Proof Demerara Rum, 75.5% ABV |
| ½ oz | 15 ml | John D. Taylor’s Velvet Falernum Liqueur, 11% ABV |
| ¾ oz | 22 ½ ml | Fresh lime juice |
| ¾ oz | 22 ½ ml | Fresh pomegranate juice |
| ½ oz | 15 ml | Simple syrup |
| 6 drops / 1/8 tsp | 0.5 ml | Absinthe Libertine 55, 55% ABV |
| 1 dash | Angostura Bitters | |
| 2 tsp | 10 ml | Fresh grapefruit juice* |
| 1 tsp | 5 ml | Cinnamon syrup* |
| 6 oz / ¾ cup |
180 g | Ice cubes |
Place all ingredients but the overproof rum in a blender, adding the ice last, and blend at medium speed for no more than 5 seconds. Pour into a Tiki mug or, to better experience the beautiful vibrant colour of the cocktail, a tall glass (at least 15 oz/450 ml). Add ice cubes to fill. Layer the overproof rum over the ice at the top of the drink. Garnish with a wedge of fresh pineapple sandwiched between 2 maraschino cherries. If available, additionally garnish with a half of a passionfruit, whose aroma will significantly add to the Zombie experience. Enjoy.
* Don’s Mix.
** The amount of rum can be reduced to 30 ml (1 oz) without a serious loss of enjoyment, if you wish to minimize the impact of the Zombie.