History & Heritage
“Ernest Raymond Beaumont Gantt (Donn Beach) created the 1934 Zombie at Don the Beachcomber in Hollywood to help a hungover customer get through a business meeting. The customer later complained the potent drink had turned him into a "zombie" for his entire trip. Beach guarded the recipe so closely that it remained a mystery for decades until historian Jeff "Beachbum" Berry pieced it together from a former bartender's notebook.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
1.5 oz
1.5 oz
1 oz
0.8 oz
2 parts grapefruit juice, 1 part cinnamon syrup
0.5 oz
0.5 oz
1 tsp
1 dash
6 drops
Method
Technique transforms ingredients into something extraordinary.
Combine all ingredients in a blender with 6 ounces of crushed ice
Blend at high speed for no more than 5 seconds (flash blend)
Pour contents into a tall glass or tiki mug
Add more crushed ice to fill the glass
Garnish with a large sprig of fresh mint
Glassware
Served over crushed ice in a tall collins glass or tiki mug
Garnish
Large fresh sprig, slapped to release oils
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
out of 10
Sour
out of 10
Bitter
out of 10
Strong
out of 10
Master's Tips
Professional insights to elevate your craft
Use a high-quality blender to achieve the perfect flash blend
Don't over-blend—5 seconds maximum to avoid watery consistency
The Pernod is crucial—don't omit the subtle anise note
Use fresh-squeezed juices for authentic flavor
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Don the Beachcomber's Planter's Punch
Donn Beach's 1937 masterpiece that transformed the rustic Jamaican punch into a complex tiki classic with three distinct rums, falernum, grenadine, and Angostura bitters.
Mai Tai Swizzle
The complex, grapefruit-driven, and historically significant forerunner to the more famous Trader Vic's Mai Tai, created by the father of tiki culture, Donn Beach.
Corn 'n' Oil
Barbadian classic—blackstrap rum with falernum and a dash of bitters over ice.