Post #690734 by Limbo Lizard on Tue, Aug 20, 2013 8:49 AM

Here's the recipe from the 1947 Bartender's Guide, by Trader Vic. (In the 1972 edition, it had changed to a weaker, juicier recipe.)

ZOMBIE (1947 TVBG)
1 oz. Jamaica rum
2 oz. Puerto Rican rum
1/2 oz. 151-proof Demerara rum
1 oz. orange curacao
1 oz. lemon juice
1 oz. orange juice
1/2 oz. grenadine
1 dash Pernod or Herbsaint
Mix in mixing glass with large piece of ice; stir well and pour over cracked ice in 14-oz. chimney glass. Serve with straws.

This recipe is from the 1952 edition of Ted Saucier's Bottoms Up:

ZOMBIE
Courtesy, Fairmont Hotel, San Francisco
1 oz. white rum
1/2 oz. dark rum
1/2 oz. 151-proof rum
1 oz. Passion Fruit
1/2 oz. pineapple juice
1 oz. lime juice
Blend in electric mixer. Serve in 14-oz. highball glass, to which has been added shaved ice. Decorate with slice fresh lemon, slice fresh lime, maraschino cherry.