Rum · Highball
Zombie
Layered rum, lime and grapefruit with cinnamon and anise accents.
THE STORY BEHIND THE GLASS
A story still to uncover
We haven’t verified a history note for this cocktail yet. Its recipe and flavor profile are available below; we’ll keep the origin story open rather than fill in the gaps.
ITS FLAVOR AT A GLANCE
Relative 0–100 estimates, not measurements. Dryness runs sweet → dry; spirit-forwardness describes flavor, not ABV.
FAMILIAR, WITH A DIFFERENCE
How does it compare?
Mai Tai
Rum · Double rocksCompared with Zombie, Mai Tai is less herbal.
Nutty almond, fresh lime and layered aged rum. Tropical, not syrupy.
Explore Mai TaiBiggest differences
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MAKE IT YOURSELF
The recipe
One serving · milliliters · suggested house specification
- 45 ml dark Jamaican rum
- 45 ml gold Puerto Rican rum
- 30 ml Demerara rum
- 20 ml lime juice
- 15 ml falernum
- 10 ml grapefruit juice
- 5 ml cinnamon syrup
- 5 ml grenadine
- 1 dash Angostura bitters
- 6 drops anise liqueur
Briefly pulse all ingredients with 170 g crushed ice in a blender. Pour into a large highball and garnish with mint.
Glass Highball
Garnish Mint sprig
Recipe notes & reference
Donn’s Mix expanded into grapefruit and cinnamon syrup at 2:1; teaspoon standardized to 5 ml. Demerara rum proof varies; no flame garnish.
Simple syrup is 1:1 sugar to water by weight; rich syrup is 2:1. Check ingredient labels for allergens. Flavor scores are AI-assisted estimates.
IBA · recipe reference ↗KEEP EXPLORING