How To Make The Zombie – Best Drink Recipes

The Zombie, (also known as skull-puncher), is a cocktail made of fruit juices, liqueurs, and various rums, so named for its perceived effects upon the drinker[citation needed]. It first appeared in the late 1930s, invented by Donn Beach (formerly Ernest Raymond Beaumont-Gannt) of Hollywood’s Don the Beachcomber restaurant. It was popularized soon afterwards at the 1939 New York World’s Fair.

Legend has it that Donn Beach originally concocted the Zombie to help a hung-over customer get through a business meeting.[2] He returned several days later to complain that he had been turned into a zombie for his entire trip. Its smooth, fruity taste works to conceal its extremely high alcoholic content. Don the Beachcomber restaurants limit their customers to two Zombies apiece.[3]

The Zombie was originally served heated, as outlined by CIE “Catering Industry Employee” who is more commonly known today as the I.B.A. HOT ZOMBIE “Juice of 1 lime, unsweetened pineapple juice, bitters, 1 ounce heavily bodied rum, 2 ounces of Gold Label rum, 1 ounce of White Label rum, 1 ounce of apricot-flavored brandy, 1 ounce of papaya juice”[4]

According to the original recipe, the Zombie cocktail included three different kinds of rum, lime juice, falernum, Angostura bitters, Pernod, grenadine, and “Don’s Mix,” a combination of cinnamon syrup and grapefruit juice.[5]

Beach was very cautious with the recipes of his original cocktails. His instructions for his bartenders contained coded references to ingredients, the contents of which were only known to him. Beach’s original recipes for the Zombie and other Tiki drink have been published in Sippin’ Safari by Jeff “Beachbum” Berry. Berry researched the origins of many Tiki cocktails, interviewing bartenders from Don the Beachcomber’s and other original Tiki places and digging up other original sources. Mostly notably, Sippin’ Safari details Beach’s development of the Zombie with three different recipes dating from 1934 to 1956.

Due to the popularity of the cocktail during the Tiki craze and the fact that Beach both kept his recipe secret and occasionally altered it, today there are many variations of the Zombie made at many restaurants and bars, some showing few similarities to the original cocktail.


kdj29 says:

ive been experimenting with an old rum drink called the corn oil. its simple but an aquired taste. break out the black strap!

Miquel Subirà says:

Only 5 seconds and I already hate you fucking clown

Ricardo Baker says:

glass to much tall. It didn’t match… But thank you anyway…

Boston Scribbler says:

I would have preferred you if you made the drink like you were tending bar with 2 hand free pour filling the drink to the top. Customers want a full drink

Bender Rodriguez says:

man ! That is one serious Gargle Blaster.

louis cipher says:

speak up man

Jeremy Nyberg says:

Best drink ever.

Lukas Jose says:

My favorite cocktail ever !!!

Steve the Bartender says:

Goods vids but think they’d be much better if the ingredients weren’t premeasured into shot glasses 🙁

OrngePeel says:

Drank a Zombie at La Mariana Sailing Club on Oahu recently. So potent and tasty!

Christopher C. Texanfan #1 says:

I have to try this one , where was this drink originated ?

H. Waters says:

This guy is hilarious. I love this guy!

Noursbear says:

making my first Zombie later on but I think that’s the only cocktail I will make today, am not likely to walk straight be capable of anything after that lol

RollerMihke says:

That’s no Zombie.

OG Bobby Johnson says:

What a dick

kdj29 says:

crazy. way different ingrediants than i use. there are so many zombie recipes out there, but i try to stick with the beachcomber/trader vics when it comes to the zombie. really strange that no falernum or annisette is used, and lemon and orange instead of grapefruit. I will definately try this one out. just found out i had no orange curaco left. off to high times wine cellar!!, …. you do use goslings black seal for the 151 no? i find it much better than bacardi for rum/tiki drinks. the best zombie i have ever tasted is at Tiki Ti in hollywood. second would be don the beachcomber in huntington harbor/sunset beach. don’s somehow has a pre made mix that is always consistent and there’s is really good, but when i make the supposed “original dons zombie”‘, it tastes nothing like what it does at dons. what ive found, is that you just have to take it upon yourself to tweak amounts and ingrediants until you find what you like best. unfortuneately, that can get very costly… thanks fo r the video, going to try this different recipe for sure.

RustyNails OC says:

I should not of had 7 of these. Never drinking these again.

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