Yesterday we celebrated National Rum Day, so it only makes sense that we keep the fiesta going by sipping on one of the most famous cocktails in the world. The Zombie, known as the benchmark for the classic exotic cocktail, is the main reason for firing up the “tiki” craze in bars throughout the United States during the ‘30s. It’s no surprise that tiki bars are still hot today. After all, who could possibly resist an ice cold drink made with potent rum and fresh fruit? It’s the perfect way for any social drinker to feel as if they’re relaxing in a tropical paradise anytime of the year. While the Zombie has been revamped many times over, Martin Cate, owner of Smuggler’s Cove in San Francisco, prefers the vintage recipe that never fails to impress. And why is this cocktail called a Zombie? After ordering several glasses, which happens to feature three types of rum, you too will feel like one of the walking dead-and love it.
Classic Zombie Recipe
Ingredients
.75 oz. Lime juice
.5 oz. Grapefruit juice
.25 oz. Cinnamon syrup
.5 oz. Falernum
1.5 oz. Gold Puerto Rican rum
1 oz. Aged Jamaican rum
1 oz. Lemon Hart 151 Demerara Rum
1 tsp. Grenadine
Dash of Angostura Bitters
6 drops Pernod or Herbsaint
1 Mint sprig
Preparation
Blend all ingredients with 6 oz. crushed ice for 2-3 seconds. Pour contents into a zombie glass. Add ice to fill. Garnish with mint sprig.
