Zombie
The original
1.5 oz
Produced and aged at the historic distilleries of Jamaica, these rums are highly regarded for their funky notes of tropical fruit. They are either comprised of a blend of pot and column-still rums (Appleton Estate) or a heavy 100% pot still rum (Smith & Cross, Hampden Estate, Worthy Park, and others).
1.5 oz
Produced by moderate aging (3-8 years) of molasses-based rums. Flavor profiles vary: some recipes call for a lighter Spanish-style rum (e.g., from Puerto Rico or Cuba), while others call for a richer rum from Barbados (Mount Gay, Doorly's) or Jamaica (Appleton Signature).
1 oz
A high proof (>57.5 ABV) dark/black rum, that may be specifically from one origin or a blend from many. The classic example is Lemon Hart 151, but more modern options include Hamilton 151 and Planteray OFTD (69%).
0.75 oz
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
0.5 oz
A juice used in some cocktails for its tart and acidic properties. Grapefruit juice can be pre-squeezed and kept fresh for many days like orange juice, unlike lemon and lime juice.
0.5 oz
An alcoholic falernum syrup liqueur with ABV between 11-35 ABV; we chose the most common 11%. Falernum is mainly used in tropical drinks but can also be drank by itself. It usually has flavors of almond, ginger, cloves, vanilla, allspice and lime.
0.25 oz
A concentrated syrup made from sugar water and cinnamon bark. You can make this yourself by adding a few cinnamon sticks to your simple syrup making process. We always use 1:1 syrup unless otherwise noted in the recipe itself.
1 tsp
A commonly used syrup made from pomegranate juice, characterized by a flavour that is both tart and sweet, and by a deep red colour. Coming from the French spelling of pomegranate, 'grenade.' To make it yourself (don't buy it premade) combine 100% pomegranate juice (like the Pom Wonderful brand) with equal parts sugar by mass. We always use 1:1 syrup unless otherwise noted in the recipe itself.
6 drop
A major producer of the French liqueur pastis, an anise-flavored liqueur. A successor of Absinthe, it was produced under that moniker until it was banned in france in the early 1900s. Henri Pernod, then focused its efforts on the lower-alcohol, wormwoodless, anise-flavored Pernod.
1 dash
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
1 sprig
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Either blend with 3/4 cup crushed ice for 5 seconds or add all ingredients to a cocktail shaker. Shake with a few ice cubes. Strain into a tiki mug over crushed ice. Garnish with a mint sprig. #blend #shake #ontherocks
Don the Beachcombers original recipe from 1934. Found in the 1937 notebook of Beachcomber's waiter Dick Santiago, who marked the recipe "old." No more than 2 Zombies in one sitting allowed.
Strong
Fresh