Zombie Fishbowl

Matthew Kelly / Supercall

The original Zombie is notorious for its mind-numbing effects on a single drinker, but this swollen version from Sink|Swim in Chicago has enough diabolical oomph to lay waste to a whole group of imbibers. Boozy and bright—and garnished with a cinnamon stick, lime and umbrella made into a little floating island—the drink instantly starts a mini-luau.

While the recipe stays fairly true to the classic Zombie, bar manager Sean McNeilly alters the drink slightly by calling for one very specific ingredient: Brovo Lucky Falernum. Created by Sink|Swim’s beverage director, Danny Shapiro, the almond syrup adds a spicy kick to the traditional formula. “It’s a little less sweet, a little more spicy than your typical falernum,” McNeilly says. “But you could also go classic or tailor it with another falernum.” You could even make your own.

Zombie Fishbowl



  • 3 oz Mixed rums
  • 3 oz jamaican rum
  • 1 oz overproof rum
  • 1 oz falernum
  • 3 oz lime juice
  • 4 oz Fresh Pineapple Juice
  • 2 oz Grenadine
  • 20 drops Absinthe
  • 4 dashes bitters
  • Cinnamon stick, cocktail umbrella and lime core


Step one

Add all ingredients save for the garnish to a fishbowl and stir.

Step two

Add crushed ice until punch reaches three-fourths of the bowl, and stir briefly.

Step three

Thread the cocktail umbrella through the cinnamon stick and pierce the lime core to create a floating island.

Step four

Float island on top of the drink, add straws and serve.

Contributed by Sean McNeilly