Enter The Zombie

Because one kind of rum is rarely enough


There's a time for restraint. And then there's a time for four kinds of rum, served in a flurry of fruit and fire. If that's the kind of day it's been, well, saddle up. It's Tiki time.

More hardcore than the Mai Tai, the Zombie's legend begins in the 1930s, when Don the Beachcomber first mixed the brutal concoction at his restaurant in Hollywood (limit: Two per customer). It picked up speed at the 1939 World's Fair, and has since steamrolled many a tropical drink drunk with its improv-friendly combo of rums, juices, and brandies. If you're looking for something strong but don't quite want to channel the undead, give these other high-octane tiki classics a shot.
The Fog Cutter

1 1/2 oz Light rum
1/2 oz Dry gin
1/2 oz Brandy
1 1/2 oz Orange juice
2 tsp Lemon juice
1 1/2 tsp Orgeat syrup
1 tsp Sherry

In a shaker half-filled with ice, combine all ingredients but the sherry. Strain into a collins glass filled 3/4 with ice. Top with sherry. Garnish with the fruit of your choice.

Navy Grog

1/2 oz Light rum
1/2 oz Amber rum
1/2 oz Dark rum
1/2 oz Grand Marnier
1 oz Grapefruit juice
1 oz Orange juice
1 oz Pineapple juice

Combine all ingredients in a shaker half-filled with ice. Strain into a collins glass over ice. Garnish with the fruit of your choice.

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