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"The only real defining factors of a Zombie are that it is rum-based, tropical and lethally strong without tasting it at all. Our new green Zombie embraces all of these characteristics admirably.."
How to make ...
TT Green Zombie
We love a Zombie at TT. This is a drink so vague and nebulous in its preparation and recipe that it’s pretty much up to the server what their Zombie contains. The only real defining factors of a Zombie are that it is rum-based, tropical and lethally strong without tasting it at all. Our new green Zombie embraces all of these characteristics admirably.
Method
In a Boston glass or shaker, using a jigger to measure, combine the rum, falernum, lime juice and sugar syrup.
Add cubed ice to the shaker, seal and shake vigorously for 12-15 seconds.
Strain into a hurricane glass.
Fill the glass with cubed ice, and pour the Midori over top.
Hollow out a squeezed lime half and balance atop the drink like a little bowl.
Fill lime half with overproof rum and set alight using a match and sprinkle cinnamon/icing sugar over the flame.
Extinguish and pour the remaining overproof rum into the drink.
Stir and garnish with a cocktail umbrella.
Serve and enjoy!
Equipment
Shaker
Jigger/Measure
Hawthorne Strainer
Elbow Press
Cubed Ice
Matches
History
What sets this Zombie apart from others is its relatively sparse use of juice and ‘mixers’ and its vibrant green colour, achieved using Midori, a fragrant Japanese melon liqueur with a distinct verdant hue.
Our straightforward but punchy Zombie combines clean white rum, sweet aromatic Velvet Falernum, fresh lime juice, a little sugar syrup, the essential Midori and of course a healthy splash of overproof rum to provide not only an extra kick to the drink but also its signature theatrics. The high alcohol content of the overproof means it can be set aflame and a sprinkling of cinnamon or icing sugar gives us a mini indoor fireworks display.
Allergens
Ingredients
50ml White Rum
25ml Velvet Falernum
20ml Sugar Syrup
25ml Lime Juice
20ml Midori (on top)
15ml Overproof Rum (for garnish)
Squeezed Lime half for garnish
Cinnamon/Icing Sugar for garnish
Umbrella for garnish
Times:
Prep: 2 Minutes
Make: 30 Seconds
Total: 2 Minutes and 30 Seconds
Calories:
172 calories
Servings:
Serves 1
Method
In a Boston glass or shaker, using a jigger to measure, combine the rum, falernum, lime juice and sugar syrup.
Add cubed ice to the shaker, seal and shake vigorously for 12-15 seconds.
Strain into a hurricane glass.
Fill the glass with cubed ice, and pour the Midori over top.
Hollow out a squeezed lime half and balance atop the drink like a little bowl.
Fill lime half with overproof rum and set alight using a match and sprinkle cinnamon/icing sugar over the flame.
Extinguish and pour the remaining overproof rum into the drink.
Stir and garnish with a cocktail umbrella.
Serve and enjoy!
Equipment
Shaker
Jigger/Measure
Hawthorne Strainer
Elbow Press
Cubed Ice
Matches
History
What sets this Zombie apart from others is its relatively sparse use of juice and ‘mixers’ and its vibrant green colour, achieved using Midori, a fragrant Japanese melon liqueur with a distinct verdant hue.
Our straightforward but punchy Zombie combines clean white rum, sweet aromatic Velvet Falernum, fresh lime juice, a little sugar syrup, the essential Midori and of course a healthy splash of overproof rum to provide not only an extra kick to the drink but also its signature theatrics. The high alcohol content of the overproof means it can be set aflame and a sprinkling of cinnamon or icing sugar gives us a mini indoor fireworks display.
Allergens
Recommended
This punchy twist on a tiki classic is one of the four drinks you’ll get to make on our Autumn/Winter seasonal cocktail masterclasses. It also makes for a brilliant centrepiece drink for any private event.
Use the navigation bar on the right to check out the rest of the drinks we teach on our seasonal cocktail masterclasses – we design our classes to cover as wide a range as possible whilst using as many seasonal ingredients as we can to maximise flavour and watch our carbon footprint simultaneously. You can also use the tick boxes to have a browse of every single Autumn cocktail on our list if you wanted to try your hand at home using ingredients you’ll most likely find lying around your house.
Video Transcription
Hi guys, Matilde here. I am at Mixology’s flagship venue TT Liquor in Shoreditch. Today we’re going to show you how to make one of our all time favourites from our cocktail making classes, The TT Zombie. Our current twist on this infamous Tiki cocktail uses white rum. But feel free to use white, dark, gold rum. This is a great opportunity to get experimental and throw as much rum at the drink as you like. We hope you love it as much as we do. And the ingredients are in the description below. But here’s Kay to show us how to make it.
All right guys, it’s Kay back here at TT Liquor. Today I’m going to be showing you our most recent version of a very famous drink called ‘The Zombie’. Now, this is a shaken drink. So as always, I’m going to start with the bottom half of my shaker.
First thing we need, very importantly, is some rum. And we want 50ml of our rum. Next thing going in here, which is going to give us some sweetness and some real kind of distinct Caribbean flavour is going to be some Velvet Falernum. And we want 25ml of our Falernum
All right, next thing going in here just to give us a little extra bit of sweetness is going to be some sugar syrup or some gomme, and we want 20ml of our gomme. There we go.
We want the juice of a whole lime, roughly about 25ml or a shot. Now I don’t need to measure my juice this time because I know I want the juice of a whole lime. So I’m just going to squeeze the juice from both of these halves straight into the shaker with the other ingredients – that’s one, and that’s the other.
And I’m going to hold on to my squeezed lime half here because I’m going to be using that for a special little garnish at the end.
I’m ready to fill this tin with cubed ice, there we go. Whack my tin on at a little angle, give it a smack to seal it. And I’ll give this a shake for about 10 to 15 seconds. Here we go.
Beautiful, alright. We’re going to be serving this cocktail in a hurricane glass, which is one of these big fun glasses. And I’m going to be serving it with dirty ice, which means I’m going to use the ice from the shaker. So I’m just going to pour the whole thing into there, there we go. And I’m just going to top that up with a little bit more ice to bring it right up to the rim. There we go, fantastic.
Now we’ve got two more ingredients to add to our Zombie, the first of which is our very important melon flavour. And that’s going to come in the form of some of this Melonade, French melon liqueur. And we want about 20ml of our Melonade. And I’ll just pour that over the top, give us this lovely little orange colour.
And now we’re ready for our final ingredient and we’re going to have a bit of fun with this one. So for this, I need that lime half that I squeezed and saved earlier on. And what we are going to do is just hollow this out. So I’m going to push my thumbs in where the fruit was and I’m going to sit that little bowl on top of my cocktail ready to fill with my final ingredient, which is going to be some of this Wray & Nephew, overproof rum.
So I’m going to fill up the lime half with the Wray & Nephew, there and we go. And I’m going to grab myself a match. So that’s burning away now, we’ve got kind of a faint blue flame on top of that. Now to make it a little bit more exciting, in my shaker here I’ve got some cinnamon. I’m just going to dust a little cinnamon over the flame, there we go. We’ll have some fun doing that, and then we’ll blow it out before all that Wray & Nephew burns away.
Pour the rest of it into our drink. And there we go. That is our Zombie, ready to drink.
