The Origins of the Zombie Cocktail
The Zombie cocktail is a potent tropical drink that packs a serious punch.
It emerged from the vibrant Tiki culture of the 1930s and quickly became a symbol of exotic escapism.
• White rum
• Gold rum
• Dark rum
• 151-proof rum
• Lime juice
• Pineapple juice
• Passion fruit syrup
• Grenadine
• Angostura bitters
• Falernum (optional)
To make a Zombie, you’ll need to combine the rums, juices, and syrups in a shaker with ice.
Shake vigorously and strain into a tall glass filled with crushed ice.
Float the 151-proof rum on top and garnish with a mint sprig and fruit slice.
Don the Beachcomber’s Creation
Donn Beach, the legendary bartender behind Don the Beachcomber restaurant in Hollywood, invented the Zombie in 1934.
He crafted this complex cocktail for a hung-over customer who needed a pick-me-up before an important business meeting.
The drink was so strong that Beach limited customers to two per visit.
The original recipe was a closely guarded secret.
Beach used coded bottles and multiple mixing stations to keep his bartenders from learning the exact formula.
This air of mystery only added to the Zombie’s allure.
Tiki Culture and the Rise of Tropical Drinks
The Zombie became a cornerstone of Tiki culture.
This mid-20th century phenomenon celebrated Polynesian-inspired aesthetics and tropical escapism.
Tiki bars popped up across America, serving elaborate rum-based cocktails in ceramic mugs shaped like tikis, volcanoes, or skulls.
These establishments offered patrons a temporary escape to a tropical paradise.
The Zombie, with its potent blend of rums and fruit juices, perfectly embodied this spirit of exotic indulgence.
Its popularity helped fuel the Tiki craze, inspiring countless variations and knockoffs in bars worldwide.