This is the final version of the Zombie that Donn Beach tinkered with. There is one version in-between the 1934 version and this one. I’ll get to that one in a couple of weeks, once I source one of the ingredients and return from a road trip.
Ingredients
- ¾ oz fresh lime juice
- ½ oz grapefruit juice
- 1½ oz unsweetened pineapple juice
- ¼ oz falernum or Falernum #9
- 1¼ oz gold puerto rican rum
- 1 oz dark jamaican rum
- 1 oz 151-proof demerara rum
- ¾ oz maraschino liqueur
- ¼ tsp grenadine
- 2 dashes Angostura bitters
- 6 drops Pernod (or absinthe)
- 4 oz crushed ice
Steps
Put everything into a blender, saving ice for last. Blend at high speed for no more than 5 seconds. Pour into a chimney glass. Add ice cubes to fill. Garnish with a mint sprig.
Tasting Notes
This version of the Zombie was smoother and a bit sweeter. It is much nicer cold so, you may want to add some ice to your glass after you pour it.
The alcohol content hasn’t changed so, I would be careful how much you imbibe. Three of the original version gave me quite the buzz and I don’t think this version would be any different. This is absolutely one of the more potent Tiki cocktails I have made.
The changes from the 1934 version are replacing the Donn’s Mix with grapefruit juice and adding Maraschino liqueur for sweetness. There is also 2 oz. less ice, although I would probably keep that the same.
Source
This recipe was served at Don the Beachcomber’s in Waikiki.
Jeff Berry. Beachbum Berryʼs Sippin’ Safari.