The long, mysterious saga of the famous Zombie (b. 1934) has been recounted elsewhere with a thoroughness that still amazes me.

Therefore I shall make no attempt to summarize here. (Besides, I already did that at Chicagoist years ago.)

Instead I just want to lay down my own recipe for it, which I’ve adapted (faithfully, I think) from Jeff “Beachbum” Berry’s reconstruction of the original.

My recipe is for two drinks—the Zombie should not be imbibed alone!

ZOMBIE (serves two)

1.5 oz. fresh squeezed lime juice
1 oz. unsweetened grapefruit juice
.5 oz cinnamon syrup (I like Monin or BG Reynolds)
1 oz. falernum (I prefer Velvet Falernum)
3 oz. dark rum (Plantation Original Dark or Myers’s Original Dark)
3 oz. gold rum (Banks 7 Golden Age Rum or Plantation 3 Stars–even though the latter is clear)
2 oz. Lemon Hart Rum 151 rum (accept no substitutes!)
2 dashes Angostura bitters
.25 oz. Herbsaint Liqueur
1 tablespoon grenadine (or, even better, BG Reynolds Red Fassionola syrup)

Combine in a blender with about 2 cups of crushed ice and blend for five seconds. Divide between two very large tiki mugs and fill completely with additional crushed ice. Serve with straws (and lots of carbs).