The Zombie Punch is one of those really fun drinks that have become a drink with a life of its own, with all sorts of variations, depending on the creator. It is also used as a common term for a heavily spiked drink in general, with the idea that the drinker will be so intoxicated that he or she will begin acting like a zombie.
It is associated with the tiki drink culture, as well, and was created in the 1930s. Around the time, many bartenders created their own version, as bartenders in tiki bars tended to get more fun and experimental with the tiki drinks than, say, those who adhered to classical cocktail standards.
- 1 ½ ounces of gold Puerto Rican rum
- 1 ½ ounces of Jamaican rum
- 1 ounce of 151-proof Demerara Rum
- ¾ ounce of fresh lime juice
- ½ ounce of Falernum
- 1 dash of Angostura bitters
- 6 drops of Herbsaint or Pernod
- 1 teaspoon of Grenadine
- ¾ cup of crushed ice
- Mint sprigs (optional)
- Additional ice
- Simply pour the ingredients and crushed ice into the blender.
- Blend on high speed for 5 seconds.
- Pour into a tall glass, and add as much additional ice as desired/till it fills the glass.
- Garnish with a sprig of mint (optional)
- Tall glass
The Zombie Punch, as stated before, has many variations, and this is an example of how to make the cocktail, rather than an entire bowl for a large group of people. Farlernum is a more rare Caribbean syrup, and as usual, the syrup is best if homemade, the same way that juices are best in a cocktail freshly squeezed. The additional Absinthe, of course, definitely sets the drink apart from most, and it can be a very strong drink, so it might not be for the faint of heart. Of course, if you can handle it, you might just end up enjoying it!