How to drink a Zombie
Travis Lowry
Issue date: 10/26/04 Section: Features
The Zombie is a strong cocktail made of fruit juices and rum, so named for its perceived effects on the drinker. It first appeared in the late '30s, invented by Donn Beach of Hollywood's Don the Beachcomber restaurant.
He concocted it one afternoon for a friend who had dropped by his restaurant before flying to San Francisco. The friend left after having consumed three of them. He returned several days later to say that he had been turned into a zombie for his entire trip. Its smooth, fruity taste works to conceal its extremely high alcohol content.
The Zombie is recommended to those who enjoy Mai Tais and Pina Coladas or those who are having a zombie movie marathon.
The following is only one of many possible recipes, but few versions of zombies are as potent as Beach's original recipe, which included six different types of rum that are not easily available anymore.
Ingredients:
1 oz light rum
1 oz golden rum
1 oz dark rum
1 oz apricot brandy
1 oz pineapple juice
1 oz papaya juice
Dash of Grenadine or other syrup
1/2 oz 151-proof rum
1 teaspoon of powdered sugar
Shake all ingredients except the 151-proof rum in a shaker with ice. Strain into a chilled collins or hurricane glass filled with ice cubes. Float the 151-proof rum on top. Garnish with pineapple and cherry and sprinkle powdered sugar on top. Cancel any early morning appointments.
He concocted it one afternoon for a friend who had dropped by his restaurant before flying to San Francisco. The friend left after having consumed three of them. He returned several days later to say that he had been turned into a zombie for his entire trip. Its smooth, fruity taste works to conceal its extremely high alcohol content.
The Zombie is recommended to those who enjoy Mai Tais and Pina Coladas or those who are having a zombie movie marathon.
The following is only one of many possible recipes, but few versions of zombies are as potent as Beach's original recipe, which included six different types of rum that are not easily available anymore.
Ingredients:
1 oz light rum
1 oz golden rum
1 oz dark rum
1 oz apricot brandy
1 oz pineapple juice
1 oz papaya juice
Dash of Grenadine or other syrup
1/2 oz 151-proof rum
1 teaspoon of powdered sugar
Shake all ingredients except the 151-proof rum in a shaker with ice. Strain into a chilled collins or hurricane glass filled with ice cubes. Float the 151-proof rum on top. Garnish with pineapple and cherry and sprinkle powdered sugar on top. Cancel any early morning appointments.
