Monday, August 31, 2020

Zombo (Original Recipe)

Wait! Isn't that tequilla and whiskey in the photo? 

Why yes! Corralejo is my favorite tequila. And it just stands to reason that it would make an excellent Zombie with its caramel notes and rich body. This is my own tiki creation based on a simple zombie recipe. The spices mean a lot in this drink. Allspice and cinnamon are added in liquor form, as is anise in the form of Pernod. Luxardo maraschino makes an appearance, as does triple sec.

There isn't usually any pineapple juice in a Zombie, but that's the beauty of making your own cocktail. You can do what you want. And at the time I wanted tequila and a reason to use up a fresh pineapple. Yes I squeezed it by hand, but if you are blending, just throw the pineapple pieces into the mix and buzzzz!

Ok. Try to keep up. Here's what you need to make this.

  • 1 1/2 oz. tequila
  • 1 oz. light rum
  • 1/4 oz. 151-proof rum
  • 1 oz. lime juice
  • 1 oz. lemon juice
  • 1 oz. orange juice
  • 1 oz. pineapple juice
  • 1/4 oz. MurLarkey cinnamon whiskey
  • several dashes allspice dram
  • several dashes Pernod
  • pineapple spear and leaves
Combine all ingredient except pineapple spear and leaves in a shaker or blender. After shaking/blending, pour into a cool tiki mug and garnish with pineapple.

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