Rob's White Zombie, an interesting twist on the classic rum cocktail

The Cane Spirit Guide is a mixologist with a slight obsession for making variations on Don The Beachcomber's classic tiki cocktail, the Zombie. Unfortunately, the original secretive recipe went to the grave with Donn Beach, but that has not stopped a slew of top bartenders and noted mixologists the world over from presenting their own variations on the theme.

Adam Delgiudice of the Delano Resort's Florida Room
night club prepares the White Zombie cocktail.
Photo by Robert Burr.

In short, the original Zombie contained a lot of rum (7.5 ounces), complimented with a few select flavored liqueurs, secret syrups and fresh juice. Donn made it famous by limiting customers to only two Zombie drinks per day.

The Cane Spirit Guide has traveled the world challenging bartenders to make the pefect Zombie cocktail, noting the grand variations and interpretations of such. He delights in discussing and comparing these myriad versions made with a wide range of ingredients.

Recently, the Cane Spirit Guide concocted a new variation based on the original Zombie movie, now a cult classic, starring Bela Lugosi which debuted in 1932. The White Zombie movie introduced the concept of a human that was neither dead or alive, under the spell of a clever voodoo master, devoid of any emotion and willing to do his bidding without question.

Rob's White Zombie is based on rum cream, fortified with dark rum, spiced rum, Hatian rum and overproof rum. For a drink boasting nearly 9 ounces of rum, it tastes quite a bit like a milkshake, slightly remeniscent of Bailey's Irish Cream.

The White Zombie
4 oz Crisma Rum Cream
1.5 oz Cruzan Black Strap Rum
1.5 oz Barbancourt Réserve Spéciale (5 star) Rhum
1.5 oz Foursquare Spiced Rum
.25 oz Sunset Very Strong Rum (or similar overproof rum)

Preparation notes: Shake the life out of it in your standard ice filled shaker 'til your hands go as cold as the walking dead. Fill your favorite glass 3/4 full of crushed ice and pour this monster into it. Garnish with nutmeg and/or cinnamon for aroma. Yell "BEVARE" in your best Hungarian accent and a give a hearty, evil laugh as you serve the White Zombie.

The White Zombie has already spawned some notable variations, including one made with Demerara rums from Guyana by Tiare, noted Swedish mixologist and author of "A Mountain Of Crushed Ice" and another by the inimitable "Rum Dood" of Southern California.

If you're interested in the Cane Spirit Guide's further adventures in the world of Zombies, check out his Cane Spirit Guide blog.

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Robert Burr
National Rum Examiner
Gifted Rums Guide
Miami Rum Renaissance Festival
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