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.
Prep Time: 3 minutes
Total Time: 3 minutes
Yield: 1 Cocktail or Punchbowl
- 1 teaspoon cinnamon syrup
- 2 teaspoon grapefruit juice
- 1 1/2 ounces Jamaican rum (e.g. Appleton Estate)
- 1 1/2 ounces gold Puerto Rican rum (e.g. Bacardi 8 or Ron Castillo)
- 1 ounce 151-proof Demerara rum (e.g. Lemon Hart)
- 3/4 ounce fresh lime juice
- 1/2 ounce Falernum
- Dash Angostura bitters
- 6 drops Herbsaint or Pernod
- 1 tsp grenadine
- 3/4 cup crushed ice
- Mint sprigs for garnish
- 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
- Mix all ingredients in a chilled punch bowl.
- Stir well.
- Add a large cake of ice.
- Let stand for several hours in a cool place or in the refrigerator.
- Garnish with a few thin pineapple slices.
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