The traditional Zombie Cocktail became popular during the 1939 New York World’s Fair after being invented my Don the Beachcomber (founding father of the tiki restaurant) in the late 1930s. The traditional cocktail is made up of fruit juices, liquors and various rums and it is known for it’s “perceived effects upon the drinker.” Thank goodness for Wikipedia.
We looked into a number of variations of this traditional cocktail including some with passion fruit (which I am allergic to – Halloween is no fun with hives) and some with papaya juice. Considering we were making this in punch form, Andrew skipped the individual juices and purchased both orange pineapple juice and lemon limeade.
Whether you make this recipe or the traditional cocktail, beware – Wikipedia does not lie. It has a serious effect upon the drinker! After two cups I could not stop giggling. Which made for a seriously silly Halloween. The Zombie punch will now be a Halloween tradition.
Andy’s Zombie Punch
- half gallon orange pineapple juice
- 1/4 gallon lime and lemonade
- 3 cups dark rum
- 3 cups light rum
- 2 cups apricot brandy
- 1/4 cup grenadine
- 10 splashes bitters
- maraschino cherries as garnish
Very much like Judy B’s fish house punch and it is deadly as well.
The Zombie’s medicinal properties should not be overlooked. But for full effect, administer on a Friday or Saturday night.