Happy Halloween everybody, here´s a drink to wake the living dead! – or at least to make YOU become like a zombie if you make too many…
It´s a variety of the classic 1934 Don the Beachcomber’s Zombie with a blend of aged and overproof rums, plus rhum agricole and then cinnamon, grapefruit and lime..
I`ve had the zombie on here before but it´s a damn good drink! and if it wasn`t for one man namely “Jeff Beachbum Berry” we wouldn´t have this recioe today…he dug down the rabbithole of lost ingredients and recipes and un-earhted the original 1934 Zombie Punch.
And that you can read all about in his book Sippin`Safari.
But this time to make something different i have omitted the pernod and grenadine in this recipe and added grapefruit juice and then switched gold Puerto Rican rum for aged agricole.
Same same but different..but not less strong…
Wrath of the Zombie
0.75 oz fresh lime
0.5 oz Don´s Mix ( either use Trader Tiki aka BG Reynold´s excellent Don`s Mix or make your own by mixing 2 parts Grapefruit Juice with 1 part Cinnamon Syrup.
0.5 oz Falernum ( Get BG Reynold`s or make your own)
1.5 oz Jamaican rum ( I used – Blackwell rum, and 0.5 oz Smith and Cross)
1.5 oz aged rhum agricole ( i used Clément VSOP)
1 oz demerara rum ( 0.5 oz El Dorado 12 yo, 0.5 oz Lemon Hart 151)
Dash Angostura bitters
Top with grapefruit juice
Blend everything with 6 oz crushed ice, blend at high speed for 5 sek. Pour into a zombie glass (chimney glass) and add more crushed ice to fill if needed.
Top up with grapefruit juice and garnish with pineapple leaf and slice and cherry.
This is a strong rum drink…
Boooo!!!
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Thanks Tony!
Killer garnish for a lovely drink!!
Jillian, it´s also much much easier than dealing with a pumpkin!
Next year I am definitely carving a pineapple!
Ashwin – Thanks for your kind comment! i agree, there is no place like Nola:-)
Hi Tiare,
I wanted to tell you that I think your blog is wonderful and I love reading it for over a year now. I just moved to NOLA for school and this place is the best. Your cocktails are excellent, the information is readable and interesting, and your rum choices are superb. The garnishes and presentations are excellent too. Thanks for a great website!
Ashwin
Thanks Dagreb! i had great fun with that pineapple…
Arriano – i think you`re on to something yummy there..
Jack – like it says in the post – 0.5 oz El Dorado 12 yo + 0.5 oz Lemon Hart 151 – but i`m sure it`d taste great with ED 15 yo as well.
I agree, and the drink I’m having tonight. One question: for the 1 oz demerara, did you add 1/2 oz of Lemon Hart 151 to 1/2 oz of El Dorado? Or only 1/4 oz of Lemon Hart? I want to taste the flavor you made. Sorry to nick-pick.
Your recipe got me to thinking – how to alter a cocktail for Halloween. What do you think of making a syrup with traditional pumpkin pie spices and combining that with grapefruit juice as a variation on Don’s Mix? Hmmmm…..
Killer. Garnish.