Ingredients
- 1 1/2 oz
- Gold rum1 1/2 oz
- 1 oz
- Pernod1 tsp
- 1 tsp
- 1 tsp
- 1 drop
Instructions
Blend at high speed for no more than 5 seconds. Pour into a glass, add ice cubes to fill, then add the garnish. *Donn’s mix: Bring 3 crushed cinnamon sticks, 1 cup of sugar and 1 cup of water to a boil, stirring until the sugar is dissolved. Simmer for 2 minutes, then remove from the heat and let sit for at least 2 hours before straining into a clean glass bottle. Then add 1 part of the syrup and 2 parts of fresh grapefruit juice together.
Zombie: Frequently Asked Questions
- How do you make a Zombie?
- Blend at high speed for no more than 5 seconds. Pour into a glass, add ice cubes to fill, then add the garnish. *Donn’s mix: Bring 3 crushed cinnamon sticks, 1 cup of sugar and 1 cup of water to a boil, stirring until the sugar is dissolved. Simmer for 2 minutes, then remove from the heat and let sit for at least 2 hours before straining into a clean glass bottle. Then add 1 part of the syrup and 2 parts of fresh grapefruit juice together.
- What is in a Zombie?
- A Zombie is made with: 1 1/2 oz Rum, 1 1/2 oz Gold rum, 1 oz 151 proof rum, 1 tsp Pernod, 1 tsp Grenadine, 1 tsp Lime Juice, 1 drop Angostura Bitters.
- What glass is best for a Zombie?
- A Zombie is traditionally served in a Hurricane glass.
- Is a Zombie alcoholic?
- Yes, the Zombie is an alcoholic cocktail.
- What type of drink is a Zombie?
- The Zombie is a Cocktail cocktail.
Expert Tips
Glassware Tip
The curvy Hurricane glass was designed for tropical drinks. Its large size accommodates plenty of ice to keep your drink cold in warm weather.
Fresh Citrus Tip
Always squeeze fresh citrus juice rather than using bottled. Roll the fruit on the counter before cutting to release more juice, and strain out seeds and pulp for a smoother drink.
Bitters Tip
Bitters are like salt in cooking - a few dashes balance and enhance other flavors. Experiment with different bitters varieties to create unique flavor profiles.
Rum production began in the Caribbean in the 17th century, making it one of the oldest commercial spirits in the Americas.
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