The Origins of the Iconic Zombie Cocktail
The Zombie cocktail is a true classic in the world of Tiki drinks, with a rich history that dates back to the early days of the Tiki craze. It was first created in 1934 by Donn Beach, the founder of the world’s first Tiki bar, Don the Beachcomber, in Hollywood, California.
The Tonga Room’s Legendary Zombie
While the original Zombie recipe remains a closely guarded secret, the Tonga Room at the Fairmont Hotel in San Francisco has its own legendary version of this iconic cocktail. The Tonga Room Zombie was created circa 1945, and it’s a stripped-down variation of Donn Beach’s original recipe, featuring a harmonious blend of three rums, lime, pineapple, and passion fruit, with the addition of lemon and Angostura Bitters.
The Tonga Room Zombie Recipe
This legendary cocktail is a true delight for the senses, with its peppery floral and minty aromas, and a perfect balance of flavors that includes lime, pineapple, and the rum’s caramel notes on the sip, leading to the rest of the rum flavors and passion fruit on the swallow. Here’s the recipe for the Tonga Room Zombie:
- 1 oz Lime Juice
- 1 oz Passion Fruit Syrup
- 1/2 oz Pineapple Juice
- 1 oz Light Puerto Rican Rum (Caliche)
- 1/2 oz Amber 151 Proof Rum (Don Q)
- 1/2 oz Dark Jamaican Rum (Coruba)
Shake all the ingredients with crushed ice and pour into a tall glass. Garnish with a cherry speared to a lime slice and a pineapple chunk, as well as mint, nasturtiums, or a spent half lime shell.
The Enduring Appeal of Tiki Cocktails
The Zombie cocktail is a significant part of the Tiki culture, and its popularity has endured over the years. The Tonga Room’s version of this iconic drink is a testament to the enduring appeal of Tiki cocktails and the unique experience they offer to patrons at the historic Tonga Room in San Francisco.
