The Zombie Cocktail - 1934 Don The Beachcomber Recipe
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Recipe adapted from Paul McGee, Three Dots and a Dash, Chicago
The Zombie (1934 Don the Beachcomber)
This 1930s Don the Beachcomber classic packs a boozy punch with four rums, citrus, cinnamon syrup and clove-scented Falernum. Make it tonight!
servings
1
cocktail
Ingredients
- Cinnamon Syrup
- 1 cup sugar
- 1 cup water
- 8 Ceylon cinnamon sticks, roughly crumbled
- 1 (2-inch) piece vanilla bean, split and scraped
- The Zombie
- 1½ ounces Flor de Caña 4 Year Gold Rum
- 1 ounce Lemon Hart 151 Rum
- ½ ounce Smith and Cross Rum
- ½ ounce Appleton 12 Year Rum
- 1 ounce lime juice
- 1 ounce grapefruit juice
- ½ ounce Cinnamon Syrup (recipe above)
- ½ ounce Falernum
- ½ ounce grenadine
- 1 dash Angostura Bitters
- 1 dash absinthe
- 3 cups crushed ice
- Orchids, ½ lime, and bread crouton, to garnish
Directions
- Make the syrup: Combine the sugar, water, cinnamon sticks and vanilla bean in a small saucepan and set over medium heat. Once the sugar has completely dissolved, remove from the heat, cool to room temperature and then refrigerate for 48 hours. Strain.
- Make the drink: Pour all of the remaining ingredients into a cocktail shaker. Add 1 cup of crushed ice and, transferring to a drink mixer or a blender, blend for 5 seconds. Pour the unstrained mix into a 22-ounce glass and add 2 more cups of crushed ice. To garnish, hull out the center of a lime half. Soak a bread crouton in Absinthe. Place the soaked crouton into the hulled lime and set into the glass. Place orchids around it. Ignite the crouton.