Say “Zombie,” and you probably think of horror movies or Halloween costumes.
But it’s also the name of a legendary tiki cocktail, first created in 1934 by Donn Beach, founder of the iconic Don the Beachcomber restaurant in California and pioneer of tiki culture.
The original Zombie is famous for both its complexity and its strength. Traditionally, it blends three different rums, lime juice, grenadine, and even a touch of absinthe.
The result is a powerful burst of tropical flavors —but not the easiest cocktail to whip up at home.
For a simpler alternative, here’s a Zombie made with Barbancourt rum, the pride of Haiti. This version keeps the festive spirit and layered flavours of the original while being far easier to prepare.
And thanks to its spooky name, the Zombie has also become a popular cocktail to serve at Halloween parties, making it a drink that bridges both summer tiki vibes and autumn celebrations.
Why Choose Barbancourt Rum?
Rum is the backbone of any Zombie. Instead of blending three types, this recipe highlights Barbancourt 4-year rum, aged in oak barrels.
Its woody and spicy notes bring depth to the cocktail, perfectly balancing the sweetness of pineapple juice and the brightness of fresh lime.
By using a single rum, the recipe becomes more approachable without losing character—an excellent way to enjoy this world-renowned Haitian spirit at home.
How to Make Crushed Ice at Home
A Zombie is best enjoyed over crushed ice, and you don’t need fancy equipment to make it:
- Place ice cubes in a clean, sturdy kitchen towel.
- Fold the towel tightly and crush the ice with a rolling pin or mallet.
- Check the texture and repeat until you get fine crushed ice.
- Store in a freezer bag if you’re not using it right away.
Ready to prepare this cocktail? Follow the recipe and let yourself be transported by the tropical flavors of the Zombi, whether for Halloween or to extend the summer in your glass.
Zombi cocktail
A simplified version of the legendary tiki cocktail
Ingredients
- 60 ml (2 oz) Barbancourt 4-Year-Old Rum (or another spiced rum)
- 30 ml (1 oz) pineapple juice
- 15 ml (0.5 oz) lime juice
- 15 ml (0.5 oz) grenadine
- 7.5 ml (0.25 oz) simple syrup
- Ice
- Garnish: fresh pineapple, fresh mint, cherries, and a tiki umbrella
Instructions
- Fill a shaker with ice cubes and pour in all the ingredients.
- Shake vigorously for a few seconds.
- Pour into a glass filled with crushed ice (see the article for instructions on how to make crushed ice).
- Garnish with fresh pineapple chunks, a sprig of mint, cherries, and a tiki umbrella.
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Marie-Noël Ouimet is a writer and content creator specializing in gastronomy, wine, and travel. She is the founder of the digital magazine Urbaine City, where for over 10 years she has been highlighting the pleasures of the table and the destinations that bring them to life. She also holds the WSET Level 3 certification in wines and spirits.