New Zombie Recipes – TDN

Red Headed Zombie

What the heck is Thursday Drink Night?

I love tiki drinks. And the Zombie is about as close as you can get to tiki perfection. So, as one might expect, we decided to improve upon a classic, or better said, create a ton of wacky new spin-offs that break nearly every rule of Zombie creation. During Thursday Drink Night, our enclave of bartenders, mixologists, cocktail freaks, and dabblers did their best to reanimate more than a few potions by mixing a host of rums, juices, and exotic syrups. The photos scattered throughout the wrap-up are some of the zany creations brewed during the evening.

Upcoming TDN: The Rinse

But first, next week’s theme. The Sazerac reigns king in my mind when I think of the cocktail rinse. A teaspoon or so of absinthe twirled around in the glass (preferably airborne) and dumped out into the sink (or your mouth) leaving a delicate sheen of anise delight to aromatize and flavor a healthy dose of rye and Peychaud. But by no means is the rinse limited to the Sazerac. What about a Manhattan with a film of maraschino, or a Mai Tai with a rinse of ginger liqueur? Or maybe a Demerara rum swizzle with a rinse of Fernet and Castries? Ok, now I’m excited. The evening begins at 7pm EST. The prize for the winning cocktail is a bottle of Peruvian bitters.

Join us in the Mixoloseum Chat Room.

The Winner

The poll posted on the Mixoloseum blog went back and forth between this, the Que Hora Es Zombie, and the BOOM Stick – a shot that is surprisingly smooth and making its rounds more than once this past Thursday. Though in the end, Craig’s drink, The Zombie Colonel, prevailed due, perhaps, to its massive quantity of ingredients.

The prize for the best cocktail is a hand-crafted Zombie mug sewn together with the fabric of space and time by Cass McClure (aka Ocea Otica). The mug and ornaments will feature the winner’s name and the winning recipe:


The Zombie Colonel

  • 1oz Coruba
  • 1oz Lemon Hart 80
  • 1oz Cruzan Gold
  • 1oz Martinique rum
  • 8 drops Herbsaint
  • 1 dash Fee’s Whiskey Barrel-aged bitters
  • 1T Brown Sugar dissolved in:
  • 1oz lemon juice
  • 1oz lime juice
  • 1oz orange juice
  • 1oz grapefruit juice
  • 1/2oz cinnamon syrup
  • 1/2oz falernum
  • 1/4oz vanilla syrup

Shake this witch’s brew with ice from seven different mountain tops (because it needs to be more complicated). Strain through gold-dust coffee filters and 70lbs of sheepskin into a goblet as big as your face. Garnish with 10 poisonous flowers.

Craig from Colonel Tiki’s Drinks and Indigo Firmaments

Featured Zombie Recipes


Que Hora Es Zombie

  • 1oz lime juice
  • 1oz pineapple juice
  • 1oz blood orange juice
  • 1oz Zaya (Trinidad)
  • 1oz Coruba
  • 1oz Lemon Hart 80
  • 1/2oz Agavero
  • 1/2oz Licor 43
  • 1/4oz pimento dram
  • 1/2oz orgeat
  • 1/2oz passionfruit syrup

Shake with 1000lbs of crushed ice and strain into the most belligerent tiki mug you have. Add crushed ice to fill, and stir with a scimitar.

Marleigh from Sloshed! and Dan

Zombie TDN

Red-Headed Zombie

  • 1oz Matusalem
  • 1oz Appleton V/X
  • 1oz Mount Gay XO
  • 1/2oz Lemon Hart 151
  • 1oz grapefruit juice
  • 1 1/2oz ginger liqueur
  • 1oz orgeat
  • 1/2oz cranberry juice
  • 1/2oz pineapple juice

Shake while dancing around like a grass-skirted witch doctor and strain into a pith helmet. Add ice to fill. Garnish with a pineapple spear.

Doug from The Pegu Blog


Guyana Zombie

  • 2oz demerara rum
  • 1oz pineapple juice
  • 1oz honey syrup
  • 1t coconut cream
  • 1/2oz lime juice
  • float 151 demerara rum

Shake and serve on crushed ice in the form of Jeff Berry’s head and garnish with demerara sugar.

Tiare from A Mountain of Crushed Ice

BOOM Stick

  • 1/2oz Lemon Hart 151
  • 1/4oz lime juice
  • 1/4oz vanilla syrup
  • cinnamon, for garnish

Shake and strain into a shot glass of epic frigidness +5, dust with a fresh grating of ceylon cinnamon, and do other nefarious acts that are likely only mentioned on the Mixoloseum blog.

Chris from An Exercise in Hospitality and Rick from Kaiser Penguin

8 Responses to “New Zombie Recipes – TDN”

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8 Comments to “ New Zombie Recipes – TDN”
  1. MarleighNo Gravatar says:

    What did you do to that poor copy of Sippin’ Safari? It looks like it fell in a vat of tea!

  2. RickNo Gravatar says:

    Oh, it’s been through one tiki-war after another. My cookbooks are tools, not pristine objects to keep clean. That’s even my signed copy!

  3. AKNo Gravatar says:

    With regards to rinses, I’d love to see some comparisons of recipes with the rinse, and with the rinse spirit incorporated; i.e., say, a Manhattan with a Luxardo rinse compared to a Manhattan with Luxardo stirred in.

  4. Shirow66No Gravatar says:

    I made my first ever Zombie last week, the 1934 recipe from Sippin’ Safari, and I was thoroughly disappointed.
    All that hype for a drink that tastes like pure rum with some bitters. I’m fairly certain you can strip almost all the ingredients
    except for maybe the lime and bitters or herbsaint and you won’t even taste the difference.
    The Zombie Colonel looks like a step in the right direction though.

  5. TiareNo Gravatar says:

    Just love how that book looks, mine are just like that too, stained with all kind of things which shows the book has been used for its purpose and a stained well used book also becomes like a “friend”.

    I`m excited about this weeks theme, brilliant.

    As always, lovely photos!


  6. […] The winning Zombie voted for among 5 finalists at the Mixoloseum blog was posted today at the Kaiserpenguin and  Mixoloseum blogs. Congrats to the […]

  7. ScomorokhNo Gravatar says:

    great post! Zombie cocktail is magnificent drink. My last version of Zombie include austrian spiced overproof rum Stroh. It is very strange drink.

  8. […] of my Zombie that I took. But they stink on (crushed) ice compared to those taken by BOTI member, Rick Stutz. So I’ll rip his off here as I discuss garnish on a Zombie. I have made the case that the […]

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Kaiser Penguin is a cocktail blog featuring original recipes, homemade ingredients, classic cocktails, and tiki drinks.

Why on Earth did you name your blog “Kaiser Penguin?”

It is a well-known fact that penguins are members of high society and enjoy fine cocktails. Our very own kaiser penguin would like me to mention that he also enjoys various treats from the sea.

Contact: rick@kaiserpenguin.com