About
The Zombie was created in the 1930s by tiki pioneer Don the Beachcomber who crafted it as a potent, rum-heavy drink to revive his weary customers. Known for its tropical flavors and layered complexity, it became an iconic staple of the tiki cocktail scene. Originally limited to two per customer, it’s still a legend for packing a punch with a vibrant blend of fruit juices, spices, and rums. It’s been a while since I clarified something, so why not do another tiki drink? Cheers y’all!(this is a batched recipe - 4x original)Cheers y’all!
Ingredients
- 6 oz · 180 mlJamaican pot still rum
- 6 oz · 180 mlPuerto Rican rum
- 4 oz · 120 ml151-proof demerara rum
- 2 oz · 60 mlfalernum
- 4 oz · 120 mlfresh grapefruit juice
- 3 oz · 90 mlfresh lime juice
- 2 oz · 60 mlcinnamon syrup
- 1 oz · 30 mlgrenadine
- ⅔ oz · 20 mlabsinthe
- 8 dashesAngostura bitters
- 10 oz · 300 mlwhole milk, to clarify
- Serves 4–6 (or 1 on Election Day)
Method
- 1
Combine all ingredients except milk.
- 2
Stir and pour over milk.
- 3
Let sit for one hour (or longer) until milk curdles.
- 4
Slowly pour mixture into funnel with coffee filter or paper towel.
- 5
First drops will be cloudy, so swap out container when drops are clear.
- 6
Pass through cloudy portion until all is clear.
- 7
Store in sealed bottle.
- 8
To serve, pour over clear ice.
- 9
Garnish with mint bouquet after slapping to express oils.
anatomyofadrink.com/cocktails/clarified-zombie