Post #690824 by arriano on Tue, Aug 20, 2013 10:12 PM

Zombie
From Tiburon Tommie's Mai Tai, Tiburon, Calif., circa 1990
*½ oz Lemon Juice
*¼ oz Lime Juice
*4 oz Hawaiian Punch
*½ oz Orange Curaçao
*1 oz Light Rum
*1 oz Gold Rum
*1 oz Dark Rum

Blend ingredients with crushed ice for five seconds on high and pour into a large glass or tiki mug. Garnish with a mint sprig.

Zombie
From The Tahitian Room of the Waldorf Hotel, Vancouver, B.C., Canada, 1950s
*½ oz Light Puerto Rican Rum
*½ oz Gold Puerto Rican Rum
*½ oz Dark Jamaican Rum
*½ oz Demerara Rum
*½ oz Barbados Rum
*2 oz Pineapple Juice
*1 oz Lemon Juice
*½ oz Grenadine
*Orange Curacao (float)

Blend all ingredients, except Curacao, with crushed ice in a blender and pour into a tall glass. Float Curacao. Garnish with a mint sprig and pineapple wedge.

Zombie
From Skipper Kent's, San Francisco, Calif., circa 1950s
*2 oz Light Rum
*1 oz Dark Rum
*1 oz Orange Juice
*1 oz Lemon Juice
*½ oz Grenadine

Blend ingredients with ice. Pour into a frosted chimney glass. Garnish with a parasol and a straw. A later revision of this cocktail replaced the grenadine with two dashes of Hawaiian Punch.

Zombie
From the Mandarin House, San Diego, Calif.
*2 oz Dark Jamaican Rum
*1 oz Gold Puerto Rican Rum
*3 oz House Mix *

Pour ingredients into a cocktail shaker with crushed ice. Shake well and pour contents into a tiki mug. Garnish with pineapple wedge and cocktail cherry.

*House Mix: 1 part orange juice, 1 part pineapple juice, 1 part lemon juice, 1 part grenadine

Asian Zombie
From the Far Bar, Little Tokyo, Los Angeles, Calif., 2012
*1 oz Light Puerto Rican Rum
*1 oz Dark Jamaican Rum
*1 oz 151-proof Puerto Rican Rum
*½ oz Blue Curaçao
*2 oz Pineapple Juice
*¾ oz Lemon Juice
*¾ oz Simple Syrup

Shake ingredients with crushed ice in a cocktail shaker. Pour into a tall glass and garnish with a lemon slice and a cocktail cherry.

Atomic Zombie
From Atomicgrog.com, Ft. Lauderdale, Fla., 2011
*½ oz Lime Juice
*½ oz Lemon Juice
*½ oz Light Nicaraguan Rum
*½ oz Gold Guatemalan Rum
*¾ oz Dark Jamaican Rum
*¾ oz 151-proof Demerara Rum
*½ oz Elderflower Water
*⅛ oz Falernum
*¼ oz Demerara Sugar Syrup
*¼ oz Don’s Mix
*2 dashes Peychaud Bitters
*Absinthe
*Demerara Sugar
*Large Mint Sprig

Moisten rim of chilled glass with a lime wedge and dip in ground Demerara sugar. Coat inside of glass with absinthe. Place mint in shaker and gently muddle for 15 to 20 seconds, coating bottom and sides of shaker with oils from mint. Add rums and gently muddle for another 15 to 20 seconds. Add remaining ingredients to shaker. Add 1 cup of cubed ice and shake vigorously for 15 to 20 seconds. Strain drink into glass.

Zombie
From the Luau Room of the Hotel del Coronado, Coronado, Calif., circa 1950s.
*2 oz Passion Fruit Juice
*1 oz Lemon Juice
*2 dashes Orgeat Syrup
*1½ oz Boston Rum
*¾ oz Gold Puerto Rican Rum
*¾ oz Martinique Rum
*1 dash 151-proof Demerara Rum
*1 dash Pernod

Shake everything – except 151-proof Demerara Rum – with ice cubes. Pour into tall glass. Float Demerara 151-proof on top of drink. Garnish with ½ slice pineapple, orange slice, cocktail cherry, pineapple leaf and mint sprig.