Smuggler’s Cove’s Zombie

Smuggler's Cove | San Francisco, CA

Zombie Cocktail Recipe

Adapted from Donn Beach’s Zombie, created in 1934, Martin Cate’s version of the classic tiki cocktail hews close to tradition. A potent mix of rum, citrus and sweetener, the original drink was shrouded in myth about its madness-inducing properties, including menu warnings about a two-per-person limit imposed “for your own safety.” Today, it’s no wonder that Cate advises to garnish “with a mint sprig and a healthy dose of trepidation.”

Ingredients

Serving: 1

  • 3/4 ounce lime juice
  • 1/4 ounce grapefruit juice
  • 1/4 ounce Smuggler's Cove cinnamon syrup (see Editor's Note)
  • 1 teaspoon Smuggler's Cove grenadine (see Editor's Note)
  • 1/2 ounce velvet falernum, preferably John D. Taylor's
  • 1 1/2 ounces blended aged rum
  • 1 1/2 ounces column still aged rum
  • 1 ounce black blended overproof rum
  • 2 dashes Herbstura (see Editor's Note)
  • 12 ounces crushed ice

Garnish: mint sprig

Directions
  1. Combine all ingredients in a drink mixer tin with 4 to 6 standard "agitator" ice cubes.
  2. Pulse for three to four seconds to aerate, dilute and chill the drink while leaving much of the ice intact.
  3. Pour into Zombie or highball glass allowing most of the contents into the glass before using a gated finish to ensure the entire drink fits in the serving glass.
  4. Garnish with a mint sprig.
Editor's Note

Smuggler's Cove Cinnamon Syrup:
2 cups water
3 (6 inch) cinnamon sticks, halved
4 cups granulated sugar

Put the water in a saucepan. Add the pieces of cinnamon stick to the water and bring to a boil. Add the sugar and stir until dissolved, about 1 minute. Remove from heat, then cover and let sit at room temperature for 12 hours. Strain through cheesecloth into a bowl, then funnel into a lidded bottle or other sealable container. Syrup will keep, refrigerated, for several weeks. Makes 4 cups.

Smuggler's Cove Grenadine:
2 cups POM Wonderful 100% pomegranate juice
2 cups granulated sugar

Add the pomegranate sauce to a nonreactive saucepan. Bring the juice to a boil over high heat. Add the sugar and stir until dissolved, about 1 minute. Remove from heat and let cool. Funnel into a lidded bottle or other sealable container. Syrup will keep, refrigerated, for several weeks. Makes 3 cups.

Herbstura:
Mix equal parts Herbsaint (an anise-flavored liqueur) and Angostura. Store in a dasher bottle and shake well to integrate.

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