1. Food

Zombie Punch Recipe

User Rating 1 Star Rating (2 Reviews)

By

 The Zombie Punch is a drink with many variations that have come and gone over time. It's a fun name to use for a heavily spiked drink and once you read the ingredients or get a taste you will certainly understand why it took on the name of the living dead.

The first recipe here is for the classic Zombie Punch, one that was recently unearthed by Jeff "Beachbum" Berry. The recipe comes from a private recipe collection of Don the Beachcomber, one of the founders of the tiki drink culture and a man known for guarding his recipes very well. Berry writes about the 1937 Zombie Punch recipe in his book Sippin' Safari, and Paul Clarke has more of the story at Time for a Drink: Zombie Punch.

During the time that the original Zombie Punch was lost there were many attempts to replicate the recipe and many of those transformed the drink from a single frozen cocktail into a boozy party punch. The second recipe below is one of those modern takes. Notice that many of the ingredients are the same, but it did take on a completely different feel. Some people like this recipe and I have worked on tweaks to improve it from the first few reviews it received, so it is better, though the old-school Zombie Punch is still better by far.

Learn more about choosing the rums...

Prep Time: 3minutes

Total Time: 3minutes

Yield: 1 Cocktail or Punchbowl

Ingredients:

Preparation:

  • Pour the ingredients and ice into a blender.
  • Blend on high speed for 5 seconds.
  • Pour into a tall glass, add ice cubes until full.
  • Garnish with a sprig of mint.

Zombie Punch #2 (modern party punch recipe):

  • 2 cups curaçao or triple sec
  • 750-ml bottles gold or light rum
  • 750-ml bottle dark rum
  • 2 oz Pernod
  • 2 cups lime juice
  • 2 cups orange juice
  • 1/2 cup grenadine
  • 1 cup lemon juice
  • 1 cup papaya or pineapple juice
  • 1 cup passion fruit juice
  • Pineapple slices for garnish
  • Large cake of ice
  1. Mix all ingredients in a chilled punch bowl.
  2. Stir well.
  3. Add a large cake of ice.
  4. Let stand for several hours in a cool place or in the refrigerator.
  5. Garnish with a few thin pineapple slices.

Would you like to receive cocktail tips and recipes every week? Sign up for the free cocktail newsletter and recipe of the week here and get the latest edition sent directly to your email.

User Reviews

Reviews for this section have been closed.

 1 out of 5
Not a real Zombie recipe, Member ScottDaddy

I can understand why the other reviewer didn't like the recipe that was listed. Here's a recipe for a Zombie punch using the original 1934 cocktail recipe and bumping it up to a 42 serving punch: 1 quart Lime juice cup Cinnamon Syrup 1 cups Grapefruit Juice 2 cups Falernum 2 quarts Jamaican gold rum 2 quarts Puerto Rican gold rum 1 quart Demerara 151 rum 3 tbsp. Angostura bitters 3 tbsp. Pernod 3 tbsp. Grenadine

7 out of 8 people found this helpful.

See all 2 reviews

©2014 About.com. All rights reserved.