RECIPE

Zombie

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?

FLAVOR PROFILE
Sweet
STRENGTH

INGREDIENTS

  • 1.5 oz Rum
  • 1.5 oz Rum
  • 1 oz Rum
  • .25 oz Absinthe
  • .5 oz Falernum
  • .5 oz Donn's Mix
  • 0.5 oz Lime Juice
  • 1 tsp Grenadine
  • 1 dash Bitters
  • 1 sprig fresh mint

INSTRUCTIONS

Step one

In a shaker tin add all ingredients except for 0.5 oz of the 151-rum and shake.

Step two

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.

Step three

Garnish with a bouquet of fresh mint.

Contributed by Supercall

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