Zombie Cocktail Recipe
The famous zombie cocktail recipe is infused with rum and fruits and is known to be one of the most powerful cocktails you can make.
The mystery of the zombie cocktail began in the early days of the Tiki scene. This was a time when the two leaders of these new tropical-themed bars were in fierce competition.
It’s no secret that In 1934. Don the Beachcomber and Victor Bergeron (of Trader Vic fame) preserved their recipes so carefully that they even coded their stockpile of secret codes.
This secrecy might have been great for business at the time, but it posed a problem for modern dwellers who wanted to recreate famous recipes. Imagine trying to select each fruit and pouring a minute amount of rum into a cocktail that can have 9 or more ingredients!
This leaves us with many recipes for the same drink. In each case, it’s complicated and it’s best to have a well-stocked bar if you want to put up with any of them.
Two of the most popular recipes are below. Whichever you choose, it would be a great relaxing happy hour drink, a tropical summer drink, or a haunted Halloween party cocktail.
1-The first recipe comes from Dale Digrove’s The Craft of the Cocktail
The ingredients:
– light liqueur
– dark wine
– Orange Curacao Liqueur
– Lemon juice
– 1/2 bottle of lime
– Orange juice
– 1 1/2 ounces passion fruit puree (or syrup)
– grenadine
– 2 dashes
– Angostura Bitters
– 1/2 ounce 151 dark brown rum (optional)
– Garnish: a sprig of mint and seasonal fruits
How to prepare:
– Pour ingredients into a cocktail shaker with ice.
– Shake well.
– Strain into a large glass with ice.
– Optionally, float heavy duty rum over the final syrup.
– Garnish with mint and fruit.
2- The second and notes to have been modified from Beachbum Berry’s Grog Log
Pour the following into a cocktail shaker:
– 1 ounce dark gray and 1 1/2 ounce each anejo and light rum
– 3/4 ounce each of apple juice, papaya nectar, and pineapple juice
– 1 ounce fresh lemon juice and half an ounce simple syrup
– Shake the syrup and top with a float of 1/2 ounce 151 proof rum. Garnish with maraschino cherries, pineapple spear and mint sprig.
