Classic

Rum • Sweet
Zombie

Explore drinks similar to this

The Zombie — or Skull Puncher, as it’s also known — is the handiwork of Ernest Raymond Beaumont Gantt, better known as tiki guru Don the Beachcomber, who is said to have whipped one up for the benefit of a Hollywood bar patron in serious need of some hair of the dog back in the 1930s. The guest reportedly returned later complaining that the potable was so potent, it had turned him into a zombie. And make no mistake, the Zombie is a monster—containing not one, not two, but THREE different types of rum of varying potency, falernum liqueur and a touch of absinthe for good measure. It’s not a cocktail one typically unwinds with at home after a long day of the office (unless you’re a true tikinaught). The Zombie is intended for recreational use on a very limited basis. More than two or three in one sitting is not recommended, unless you…no…oh no…you’re one of them aren’t you?

The Essentials

Rum
Absinthe
Falernum
Bar Spoon
The Details

Ingredients

1.5 oz Jamaican Rum (Appleton Estate Signature Blend, or V/X)
1.5 oz Puerto Rican Gold Rum
1 oz 151-Proof Rum (preferably demerara rum)
.25 oz Absinthe (Herbsaint or Pernod Absinthe Superieure)
0.5 oz Lime Juice
1 Dash Angostura Bitters
1 sprig fresh mint (for garnish)

Method

  • In a shaker tin add all ingredients except for 0.5 oz of the 151-rum and shake.
  • Strain into a 14 oz glass (or a tiki mug) and add crushed ice (fill to the top). Float the remaining 0.5 oz of the 151 rum on top.
  • Garnish with a bouquet of fresh mint.
Expert
Strength:
Rum Sweet Easy
Rum Swizzle

When ice first arrived in the Caribbean in the mid-19th century, smart, thirsty locals created something called "switchel," a refreshing mix of molasses, water and crushed ice, which they mixed into the drink using a tool called a swizzle stick. The Rum Swizzle is simply a boozed up version of switchel, which swaps out molasses for dark rum and for...