It sounds like a typical tiki drink, but the Zombie first became popular at the 1939 World’s Fair, in New York City, where it was served at the Hurricane Bar. Don the Beachcomber, a Los Angeles restaurateur, is credited with its creation, but since there are several dozen different recipes, it hardly matters. What most recipes have in common is a small amount of some peculiar (and probably undetectable) ingredient. In this case, it’s falernum. You can make your own, or look for John D. Taylor’s Velvet Falernum Liqueur. Lemon Hart makes a good 151-proof Demerara rum.
Put into a mixing glass with several ice cubes 1 teaspoon falernum, 1 ounce each of lime juice, orange or pineapple juice, and orange curaçao, 1 ounce of dark Jamaica rum, and 2 ounces of Puerto Rico gold rum. Stir well and pour over cracked ice in a 14-ounce Collins glass. Add a float of 1/2 ounce of 151-proof Demerara rum and garnish with a slice of orange, a finger of pineapple, a cherry, and a spray of mint.
1950s Recipes + Menus
Zombie
August 1954
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- gourmet's favorite cocktails: 1941-2009,
- rum,
- summer,
- spirits,
- beverages
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