Support for LAist comes from
True LA stories, powered by you
Stay Connected

Share This


Virtual Happy Hour: 1940's Zombie Cocktail at the Tasting Kitchen

1940's Zombie (Photo courtesy of the Tasting Kitchen)
LAist relies on reader support, not paywalls.
Freely accessible local news is vital. Please power our reporters and help keep us independent with a donation today.

We're well-aware that Halloween has come and gone, but that doesn't mean that we're over our obsession with zombies. Well, zombie cocktails that is. Who doesn't love a good tiki drink, after all? And the best man to craft them, of course, is Justin Pike over at the Tasting Kitchen.

He concocted this hybrid version of a zombie using two classic recipes: the original 1930's tiki drink invented by Donn the Beachcomber, and a morphed version from the 1950's that added Maraschino and pineapple juice. Now, normally we're not a fan of so many ingredients in one cup. But the integrated, balanced flavors in this "1940's" rendition really work. Here's how it's made:

1940’s Zombie

1 ½ oz El Dorado, 3yr
1 oz Diplomatico Exclusiva Reserve
1/2oz Lemon Hart 151
3/4 oz. Lemon
3/4 oz. Lime
1/4 oz. Falernum
1/4 oz Grenadine
1/2 oz. Passion
1/2 oz. Maraschino
1/8 oz. Absinthe
1 tsp Spiced simple
1/4oz. Pineapple
Dash Angostura bitters

Swizzle in water glass, and serve over crushed ice in the most rediculous tiki glass you can find. Pike garnishes the drink with pineapple leaves and a Luxardo cherry.