Zombie (California)

The Zombie is a classic "Tiki" drink by legendary bartender and restaurateur Donn Beach, of Don the Beachcomber. It's one of many popular cocktails that were created and served at the fun-loving Hollywood bar, which opened in 1933 and was responsible for kicking off the Tiki craze. The Zombie is a behemoth of a drink that features three different rums - Jamaican, Puerto Rican and 151-proof - along with fresh lime juice, falernum, grenadine, a few drops of anise-flavoured liqueur and Donn's mix, which is essentially a cinnamon simple syrup mixed with fresh grapefruit juice. It's emblematic of many cocktails served at Beach's bar: strong and complex with lots of ingredients and multiple rums. But the Zombie fits perfectly with his philosophy: “If you can't get to paradise, I'll bring it to you."

The Zombie is regularly tweaked by bartenders and authors, so published recipes can vary. Even Beach changed his recipes over the years, and another Tiki legend, Trader Vic, also served a version on his restaurant menus. But this recipe comes from Tiki historian, bar owner and author Jeff "Beachbum" Berry and stays true to the 1930s original. Just note that, supposedly, Beach limited his customers to two Zombies because of their strength. Any more, he said, could make you "like the walking dead."

1½ oz Jamaican gold or dark rum
1½ oz Puerto Rican gold rum
1 oz 151-proof demerara rum
1/8 tsp. Herbsaint or Pernod
¾ oz lime juice, freshly squeezed
½ oz falernum
½ oz Donn's mix
1 tsp. grenadine
1 dash Angostura bitters

Garnish:
mint sprig

Put all the ingredients together with 6 oz of crushed ice into a blender and whizz for about five seconds.

Pour into a Collins glass filled with ice cubes and garnish with a mint sprig.

Makes 1 cocktail.

Cook's Notes: Donn's mix is made with 2 parts grapefruit juice to 1 part cinnamon sugar syrup.