Zombie (cocktail)

The Zombie is a potent cocktail made of multiple rums, fruit juices, and liqueurs. It is known for its high alcohol content and sweet, fruity flavor profile, which often masks its strength.

History and Origin: The Zombie was reportedly invented in 1934 by Donn Beach (born Ernest Raymond Beaumont Gantt), the owner of Don the Beachcomber, a popular Polynesian-themed restaurant in Hollywood. He allegedly created it to help a hungover customer get through a business meeting. The customer returned several days later, complaining of feeling like a zombie after consuming the drink. Thus, the name was born.

Ingredients and Preparation: While the exact recipe varies, most Zombie cocktails include a blend of several different rums (light, dark, and gold are common), apricot brandy, lime juice, pineapple juice, papaya juice, grenadine, and bitters. Some recipes also include other liqueurs like falernum or Pernod. The combination of different rums and strong fruit juices creates a complex flavor profile. Careful measurement of ingredients is crucial due to the drink's high alcohol content.

Characteristics: The Zombie is characterized by its layered flavor, combining sweetness from the fruit juices and liqueurs with the underlying strength of the various rums. The drink is usually served in a tall glass filled with ice and garnished with tropical fruit, such as pineapple wedges, cherries, and mint sprigs. Due to its high alcohol content, it is often limited to a maximum of two servings per person in many establishments.

Cultural Significance: The Zombie cocktail became a staple of Tiki culture and contributed to the exotic and escapist themes associated with the Polynesian-themed bars and restaurants that gained popularity in the mid-20th century. The drink continues to be a popular choice for those seeking a strong and flavorful cocktail, though its potency should always be respected.