Post #729815 by AdOrAdam on Fri, Oct 17, 2014 2:55 PM

I likewise find the 1934 Zombie a 'tough drink' - it's got spicy ingredients & lots of rum to balance. I have had some success cutting the rum down to 1-1-2/3rds & going light on the pernod.

There is a thread compiling all the published Zombie recipes & also Doctor Cocktail's Zombie Horde is excellent for new Zombie versions to make.

I've made the ones that appealed most (from both sources) the Aku Aku & Beachberry Simplified Zombies being my faves. Both need pepping up to meet the strength of the original.

Swankys tip to switch the 151 for an 80 are noted as something to try out.

I've made a few cocktails with Bacardi 151 in recently, they worked out fine (I thought they'd be terrible because, you know, it's 'Bacardi'! :o) so the 'switcheroo' to a Spanish 151 for the kick & a 80 proof demerara for flavour seems something else to try out.

*On 2014-10-16 07:36, Swanky wrote:
*And it is important to dilute a drink a bit. The melting ice is part of the equation... A bit of melting and dilution brings out the flavors properly and they knew that.

One thing in the directions for this drink that may need to be tweaked is the mix time. And by that I mean blender/mixer. These days I use the milkshake type mixer exclusively. You almost can't go wrong with it.

When I have made the 1934 Zombie 'right' the dilution has been key - I've been working my way round to buying a milkshake mixer for a while now too!