The Zombie is the benchmark for the classic exotic cocktail, and the drink that lit the fuse of the mid-century Polynesian craze in America when it debuted in 1934. This complex and powerful drink is a medley of bold flavors that takes the drinker on a trip to the islands. You just can’t call you bar a tiki bar without serving up a great Zombie. At Smuggler’s Cove in San Francisco, where they take pride in offering 75 historic exotic libations, owner Martin Cate serves this drink made right with all fresh squeezed fruit juices, the correct & historically accurate rums, and housemade ingredients. Martin Cate gives a cocktail seminar each year at the West Coast’s largest gathering of tiki enthusiasts, Tiki Oasis in San Diego, CA. He’ll be back this year with another interactive & informative seminar for hundreds of guests at this premier tiki event August 18-21.
Classic Zombie 1934 by Don the Beachcomber
.75 oz fresh lime juice
.5 oz fresh grapefruit juice (white or pink)
.25 oz cinnamon syrup
.5 oz falernum
1.5 oz gold Puerto Rican rum
1.5 oz aged Jamaican rum
1 oz Lemon Hart 151 Demerara rum
1 tsp grenadine
Dash angostura bitters
6 drops pernod or herbsaint
Pulse blend all ingredients with 6 oz crushed ice for 2-3 seconds, and pour contents into zombie glass and add ice to fill. Garnish with mint sprig.