The Zombie is a strong cocktail made of fruit juices and rum, so named for its perceived effects on the drinker. It first appeared in the late 1930s, invented by Donn Beach (formerly Ernest Raymond Beaumont-Gannt) of Hollywood's Don the Beachcomber restaurant. He concocted it one afternoon in the late 1930s for a friend who had dropped by his restaurant before flying to San Francisco. The friend left after having consumed three of them. He returned several days later to say that he had been turned into a zombie for his entire trip. Its smooth, fruity taste works to conceal its extremely high alcohol content. For many years the Don the Beachcomber restaurants limited their customers to 2 zombies apiece. Flaming cocktails contain a small amount of flammable high-proof alcohol which is ignited prior to consumption. ... Caribbean rum, circa 1941 Rum is a distilled beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. ... // Events and trends The 1930s were spent struggling for a solution to the global depression. ... Donn Beach (born Ernest Raymond Beaumont Gantt February 22, 1907 - June 7, 1989) is the acknowledged founding father of tiki restaurants, bars, and nightclubs. ... Donn Beach (born Ernest Raymond Beaumont Gantt February 22, 1907 - June 7, 1989) is the acknowledged founding father of tiki restaurants, bars, and nightclubs. ... In general usage, alcohol (from Arabic al-khwl الكحول, or al-ghawl الغول) refers almost always to ethanol, also known as grain alcohol, and often to any beverage that contains ethanol (see alcoholic beverage). ...

There are countless variations on the Zombie; every bar, chain restaurant, and individual seems to have their own take on it. The following is only one of many possible zombies but is not as potent as the original recipe:

Zombie #1

Ingredients:

• 1 oz light rum
• 1 oz golden rum
• 1 oz dark rum
• 1 oz apricot brandy
• 1 oz pineapple juice
• 1 oz papaya juice
• Dash of Grenadine or other syrup
• 1/2 oz 151-proof rum

Shake all ingredients except the 151-proof rum in a shaker with ice. Strain into a collins or hurricane glass filled with ice cubes. Float the 151-proof rum on top. Garnish with pineapple and cherry. Caribbean rum, circa 1941 Rum is a distilled beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. ... Binomial name Prunus armeniaca The Apricot is a fruit bearing tree of the species Prunus armeniaca, in the same subgenus Prunus subgen. ... Brandy pot stills at the Van Ryn Brandy Cellar near Stellenbosch, South Africa For the singer and actress, see Brandy Norwood. ... Binomial name Ananas comosus (L.) Merr. ... Juice is the liquid naturally contained in plants. ... Binomial name Carica papaya L. The papaya, also known as mamao, tree melon, or pawpaw (not to be confused with the true pawpaw), is the fruit of the tree Carica papaya. ... Juice is the liquid naturally contained in plants. ... Grenadine is a red syrup made from pomegranate juice concentrate and sugar. ... Caribbean rum, circa 1941 Rum is a distilled beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. ... The Collins glass is a tallish cylindrical glass which has a capacity of around 12 ounces. ... Species Several, including: Prunus apetala Prunus avium Prunus campanulata Prunus canescens Prunus cerasus Prunus concinna Prunus conradinae Prunus dielsiana Prunus emarginata Prunus fruticosa Prunus incisa Prunus litigiosa Prunus mahaleb Prunus maximowiczii Prunus nipponica Prunus pensylvanica Prunus pilosiuscula Prunus rufa Prunus sargentii Prunus serrula Prunus serrulata Prunus speciosa Prunus subhirtella Prunus...

Zombie #2

Here is another recipe that is probably close to what the original version was. Don the Beachcomber originally used 5 or 6 kinds of Caribbean rum that are no longer easily available in the United States, so generic rums have been specified.

The following ingredients are supposedly for 1 drink but, with sufficent ice in 2 or 3 glasses, can actually make 2 or 3 very potent drinks.

Ingredients:

• 4 ounces or 8 tablespoons or 1/2 cup water
• 3/4 ounce or 1-1/2 tablespoons fresh Lime juice
• 1 ounce or 2 tablespoons fresh grapefruit juice
• 1/2 ounce or 1 tablespoon sugar syrup
• 1 ounce or 2 tablespoons dark rum
• 1 ounce or 2 tablespoons golden rum
• 1 ounce or 2 tablespoons white rum
• 1 ounce or 2 tablespoons 151-proof rum
• 1-1/4 ounces or 2-1/2 tablespoons spiced golden rum
• 3/4 ounce or 1-1/2 tablespoons Cherry Heering
• 1/2 ounce or 1 tablespoon Falernum syrup
• 2 dashes or scant 1/2 teaspoon Pernod or other anisette-flavored pastis
• 3 dashes or scant 3/4 teaspoon Grenadine

Shake with 4 ice cubes, then pour into 1, 2, or 3 highball glasses that have been filled with crushed ice. Water (from the Old English word wæter; c. ... Binomial name Citrus X aurantifolia {{{author}}} Limes cut in half Lime (Citrus X aurantifolia) is a citrus tree originating from the Malay Achipelago. ... Juice is the liquid naturally contained in plants. ... Binomial name Citrus × paradisi Macfad. ... A sugar is a carbohydrate which is sweet to taste. ... Caribbean rum, circa 1941 Rum is a distilled beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. ... Peter Heering is a Danish manufacturer of liqueurs. ... Falernum is a syrup used in Tropical and Carribbean drinks. ... Pernod Ricard is a French company producing alcoholic beverages. ... Anisette is an anise-flavored liqueur from France. ... Pastis is an anise-flavored liqueur and aperitif from France, typically containing 40-45% alcohol by volume, although there exist alcohol-free varieties. ... Grenadine is a red syrup made from pomegranate juice concentrate and sugar. ...