Classic 1934 Zombie by Don the Beachcomber

As the title would suggest, this is the original Zombie recipe, developed by Don the Beachcomber in Southern California.

SKILL LEVEL Beginner

YIELD 1 cocktail

INGREDIENTS

• 6 ounces crushed ice, plus extra to fill glass
• ¾ ounce fresh lime juice
• ½ ounce fresh grapefruit juice
• ¼ ounce cinnamon syrup
• ½ ounce falernum
• 1½ ounces Puerto Rican gold rum
• 1½ ounces aged Jamaican rum
• 1 ounce Lemon Hart 151 Demerara Rum
• 1 teaspoon grenadine
• Dash Angostura bitters
• 6 drops Pernod or Herbsaint
• Mint sprig

DIRECTIONS

In a blender jar, add crushed ice, the lime juice, grapefruit juice, cinnamon syrup, falernum, Puerto Rican rum, Jamaican rum, Demerara, grenadine, bitters and Pernod. Blend until slushy, about 2 to 3 seconds. Pour the contents into a zombie glass or pint glass and add more crushed ice to fill. Finish with the mint sprig.

The Undead Gentleman

This version of the Zombie is slightly more subdued: It uses only two types of rum and is shaken and served up, rather than over crushed ice.

SKILL LEVEL Intermediate

YIELD 1 cocktail

INGREDIENTS

• Absinthe blanc
• Ice
• ½ ounce fresh lime juice
• ½ ounce fresh grapefruit juice
• ½ ounce falernum
• ½ ounce cinnamon syrup
• 1 ounce Lemon Hart 151 Demerara Rum
• 1 ½ ounces aged Jamaican rum
• Dash Angostura bitters
• Lime twist
• Grapefruit twist

DIRECTIONS

Rinse a cocktail glass with a few drops of absinthe blanc, then chill the glass. In a cocktail shaker, add the ice, lime juice, grapefruit juice, falernum, cinnamon syrup, Demerara, Jamaican rum and bitters. Cover, shake well, then fine-strain; use a cocktail strainer to cover the shaker, then pour the cocktail through a tea strainer and into the chilled, absinthe-rinsed cocktail glass. Twist the lime and grapefruit twists together and drop into the cocktail before serving.

The Zombie Apocalypse

Here is a cocktail that is not for the faint of head: Martin Cate fat-washes his rum with calves’ brains, then uses the sautéed brain pieces in a ghoulish, grenadine-soaked garnish.

SKILL LEVEL Advanced

YIELD 1 cocktail

INGREDIENTS

Brainwashed rum

• 1½ pounds fresh calf brains, sliced into 1-inch cubes
• 1 teaspoon fresh thyme leaves
• ½ teaspoon ground cloves
• ½ teaspoon ground cayenne pepper
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 4 tablespoons unsalted butter
• 3 ounces Lemon Hart 151 Demerara Rum

Cocktail

• 6 ounces crushed ice
• 1 ounce fresh lime juice
• ½ ounce cinnamon syrup
• ½ ounce falernum
• ½ ounce Curaçao
• 1½ ounces Rhum Barbancourt Five Star
• ½ ounce brainwashed rum
• 1 scant barspoon crème de violette
• Dash Elemakule Tiki Cocktail Bitters
• 1 teaspoon grenadine

DIRECTIONS

1. Make the brainwashed rum: In a small bowl, place the brains, thyme, cloves, cayenne, cinnamon and salt and toss to coat.

2. In a large skillet over medium-low heat, melt the butter. Add one piece of the brains and brown on all sides until cooked through, 3 to 5 minutes. Transfer the browned brain nugget to a paper-towel-lined plate. Once cool, cover with plastic and refrigerate until ready to use.

3. Transfer the drippings from the skillet to a glass jar. Add the Demerara, cover, and refrigerate for 6 to 8 hours. Transfer the container to the freezer and chill for 2 hours longer.

4. Remove the jar from the freezer and skim off the frozen fat from the surface. Strain the liquid through a coffee-filter-lined fine-mesh strainer and refrigerate until ready to use.

5. Make the cocktail: In a blender jar, add the ice, lime juice, cinnamon syrup, falernum, Curaçao, Rhum Barbancourt, ½ ounce brainwashed rum, crème de violette and the bitters and pulse until slushy, 2 to 3 seconds. Pour the contents into a zombie glass or pint glass and add enough ice to fill the glass to ½ inch from the top.

6. Remove the browned brain from the refrigerator and pierce with a small wood skewer. Lay the skewer across the top of the drink. Drizzle the grenadine over the brain and into the drink. Serve with trepidation.