How to Make a Zombie with Billy the Bartender

Planning a viewing party for the Halloween debut of AMC’s “The Walking Dead”? Make it a really special occasion by offering your guests genuine Zombies. No, not the brain-eating kind, although after a run-in with one of these zombies your fellow party-goers will definitely be feeling its bite.

Yesterday, I spoke with veteran New Orleans bartender Billy “Billy the Bartender” Kruger about the history of this classic cocktail, and how to make one in your own home.

According to Billy, the drink was created in the late 1930s at the famous Don the Beachcomber restaurant. The story goes that the drink was named after the owner served several to one of his guests flying from Los Angeles to San Francisco. Upon the guest’s return he commented that he “felt like a zombie” the entire trip, and thus, this classic of Tiki Bar culture was born.

Essentially, Billy says, your basic Zombie is a combination of rum and fruit juices, although there are several variations suited to more exotic tastes.

Here’s Billy’s recipe for the classic Zombie, along with a few options:
1 oz white rum
1 oz dark rum
1 oz gold rum
1 oz apricot brandy
1 oz pineapple juice
1 oz guava nectar or papaya juice
1/2 oz lime juice
dash grenadine for color

Mix in a shaker, chill and strain over ice. Add 1/4 oz 151 Rum as a floater and garnish with pineapple spear and cherry. Some recipes add or substitute: triple sec, orange juice, orgeat syrup (almond syrup), cherry brandy and lemon juice.

Sounds great, doesn’t it? But what about the designated drivers, non-drinkers and younger folks? You don’t want to leave them out of the fun. Here’s Billy’s advice on creating a “virgin” Zombie (sounds like a B-movie, doesn’t it?)

“The only non-alcoholic option would be a fruit punch with grenadine and the garnish – recommend more gimmicks (umbrellas, ice cube eyeballs, etc.) to jazz up the virgin version for a party,” said Billy.

Want some more great drink ideas from Billy? Check him out on the At the Cook’s Table podcast with chef Tom Ramsey, and at his own blog, www.billykruger.blogspot.com.