The recipe
- 1½ ozJamaican dark rum45 ml
- 1½ ozGold Puerto Rican rum45 ml
- 1 ozDemerara rum30 ml
- ¾ ozLime juice20 ml
- ½ ozFalernum15 ml
- ½ ozDonn’s Mix15 ml
- 1 tspGrenadine
- 1 dashAngostura bitters
- 6 dropsPernod
How to make it
- 1Put everything in a blender with about 170 g (6 oz) of cracked ice.
- 2Pulse for a few seconds.
- 3Pour into a tall glass.
Garnish: Mint leaves.
The ratio
4 : 2¼ : 1 : ¾ : ¾
In parts, a Zombie is 4 rum, 2¼ rum, 1 lime, ¾ falernum and ¾ Donn’s Mix. Plus a touch of grenadine and pastis. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
More Tiki & Punches
- Banana Daiquiri — Rum, banana liqueur, lime and a piece of ripe banana, blended with crushed ice until smooth: a fruity frozen Daiquiri.
- Blue Hawaii — Pineapple, sweet-and-sour, blue curaçao, vodka and rum over ice: bright blue, fruity and very Waikiki.
- Chartreuse Swizzle — Green Chartreuse stretched with pineapple, lime and falernum over crushed ice. Herbal, tropical and strong.
- Don’s Special Daiquiri — Two rums blended with passion fruit, honey and lime over crushed ice. Fruity and tropical, with a funky Jamaican backbone.
- Fog Cutter — Rum, brandy and gin with orange, lemon and orgeat, poured tall over ice and finished with a float of sherry. Trader Vic: “Fog Cutter, hell. After two of these, you won’t even see the stuff.”
- Hot Buttered Rum — Dark rum and a spoonful of spiced butter and brown sugar, melted into hot water: rich and warming.