- October 25, 2019
- "Book" Club
How To Make A Classic Zombie Cocktail
“Beware; for I am fearless, and therefore powerful.”
― Mary Shelley, Frankenstein
Frankenstein and The Zombie Cocktail:
The quote above is the perfect warning for this cocktail, and it does need a warning. We’re going a little out of order this week for the fall decade series of the Bon Appeteach “Book Club” in order to pay homage to the upcoming Halloween holiday and to one of the best tiki cocktails of all time, The Zombie.
The book, Frankenstein, was written in 1818 and the original cocktail was created by Donn the Beachcomber back in 1934. This was also the time period where zombies and the “living dead” were first referenced in pop culture in both written books and movies.
The Zombie Cocktail is a true tiki classic. It’s strong, a bit funky in flavor, and if you drink to many….well, you may feel like the living dead too. Full recipe is below (please drink responsibly).
How To Make A Zombie Cocktail:
This recipe was inspired by my favorite Tiki “bible”, Smugglers Cove and with rum pairings by Greg from “How To Drink”.
- 3/4 oz Lime Juice
- 1/4 oz. Grapefruit Juice
- 1/4 oz Cinnamon Syrup
- 1 Bar Spoon, Grenadine
- 1/2 oz Velvet Falernum
- 1 1/2 oz Plantation Grande Reserve
- 1 1/2 oz. Havana Club 7
- 1 oz. Smith & Cross
- Dash of Angostura & Absinthe
Shaken, Not Stirred:
A good rule of thumb; any drink that contains fruit juice is typically shaken. Add all the ingredients into a cocktail shaker, add plenty of crushed ice, and shake till the cocktail is chilled and slightly diluted from the agitated ice.
The cocktail and the crushed ice should be poured into the glass. I love a good tiki mug, especially the one pictured. This Zombie glass was from Trader Sam’s Grog Grotto in the Polynesian Hotel in Disney World.
Yes, Disney world has an awesome tiki bar that will blow your mind. No zombie mug? That’s ok! Serve this beautiful drink up in a highball glass instead with some mint sprigs for garnish.
Food Pairing:
This week’s food pairing needed to be tiki inspired as well! I’m absolutely diggin’ these Easy Baked Cashew and Coconut Shrimp. They take about 10 minutes to make and 10 to bake!
They pair nicely as an appetizer with The Zombie Cocktail, or would make a delicious main dish served over coconut cauliflower rice (or regular rice if not low carb).
Wishing you a safe and spooky Halloween! Cheers boy and ghouls!
Bon Appeteach,
-L
How To Make A Zombie Cocktail
Ingredients
- 3/4 oz Lime Juice
- 1/4 oz. Grapefruit Juice
- 1/4 oz Keto or Regular Cinnamon Simple Syrup
- 1 Bar Spoon Grenadine
- 1/2 oz Velvet Falernum
- 1 1/2 oz Plantation Grande Reserve
- 1 1/2 oz. Havana Club 7
- 1 oz. Smith & Cross
- Dash of Angostura & Absinthe
Instructions
- Add all the ingredients into a cocktail shaker, add plenty of crushed ice, and shake till the cocktail is chilled and slightly diluted from the agitated ice. The cocktail and the crushed ice should be poured into the glass. I used a zombie mug for this cocktail, however, you can also serve it up in a classic highball glass as well. Garnish with mint.