Garnish:
Mint sprigs bouquet & straw
How to make:
BLEND all ingredients with 6oz scoop of crushed ice.
| 1 fl oz | Overproof pot still rum |
| 1 1/2 fl oz | Gold rum (1-3 years old mellow light) |
| 2/3 fl oz | Overproof aged rum |
| 1/2 fl oz | Difford's Falernum liqueur |
| 1/24 fl oz | Anise liqueur |
| 1 fl oz | Pineapple juice (fresh pressed) |
| 2/3 fl oz | Lime juice (freshly squeezed) |
| 1/3 fl oz | Pink grapefruit juice (freshly squeezed) |
| 1/6 fl oz | Grenadine/pomegranate syrup (2:1) |
Read about cocktail measures and measuring.
Review:
Powerful funky rum and delicate cinnamon spice partially tamed by rich fruit and sweetened clove.
History:
Created by Don Beach in 1934 at Don the Beachcomber's in Hollywood, USA. This recipe is adapted from one published in Jeff Berry's Sippin' Safari which Jeff sourced from the 1937 notebook of Beachcomber's waiter Dick Santiago.
Nutrition:
One serving of Zombie contains 341 calories.
Alcohol content:
- 2.6 standard drinks
- 20.83% alc./vol. (41.66° proof)
- 36.7 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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