TDN Z O O O O M B I E!!!

TDN This thursday was Zombie time! the Zombie is one of my favorite tiki drinks and my favorite Zombie is the Zombie-punch from 1934 (Sippin Safari) But TDN is not about making already known cocktails, its about creating new, and out of every TDN some quality cocktails are made. But also in true TDN fashion some of the recipes are wild, it tends to become more and more imaginative the later it gets..That means all are not true Zombies, more “Zombie-like” maybe…in typical TDN style…

This was the description: Thursday Drink Night Some may praise it as the quintessential tiki drink, others may tout it as a horrific explosion of bad rum and candy-red syrup, but to know the Zombie truly is to have seen paradise. A wild mix of rums complimented by a perfect dose of citrus and more than a handful of complex and absolutely required drips and dashes.

Want to try a Zombie made with a float of gin? How about with a few dashes of creme de violette? Or maybe a few drops of orange flower water? Come up with the best new Zombie recipe and you’ll find yourself in the possession of a custom-designed, Zombie-themed mug forged by Cass McClure (aka Ocea Otica). Not only that, but your name will be emblazoned upon its visage.

A whole array of Zombies were made through the night in true TDN style, but this was the first TDN i was almost falling asleep in front of the computer during the late part of the night well zombied out. It was impossible to make them all but the recipes are on twitter. The winning Zombie voted for among 5 finalists at the Mixoloseum blog was posted today at the Kaiserpenguin and  Mixoloseum blogs. Congrats to the winner!

Here are my Zombies for the TDN  night:



1.5 oz white rum

1.5 oz white rhum agricole

Generous float JWray overproof

1 oz passionfruit juice

1 oz pineapple juice

0.5 oz fresh lemon juice

0.5 oz simple syrup

¼ oz vanilla syrup

Dash pimento dram.

A good and healthy float of Jwray overproof rum, and then generously float hibiscus grenadine. Shake and pour into a chimney glass almost filled with crushed ice, throw in a pineapple leaf for garnish.



1.5 oz tequila reposado

1 oz absinthe

1 oz pineapple juice

0.5 oz passionfruit liqueur

0.5 oz lime

0.5 oz agave syrup

Float JWray overproof rum.

Shake it all and pour into glass with crushed ice. Garnish with pineapple.



2 oz demerara rum

1 oz pineapple juice

1 oz honey-mix

1 tsp cream of coconut

0.5 oz fresh lime

A decent float of 151 demerara.

Serve in goblet with crushed ice. Sprinkle demerara sugar on top.

Blend with crushed ice at high speed for5 sek. Pour into goblet with more crushed ice. Garnish with sprinkled demerara sugar, limewedge and brandied cherry.


Sugarcane bar