drinkin tyme zombie

Our weekly Drinkin’ Tyme office happy hour started like all great traditions: by happenstance. A little more than a year ago, Nigel Ewan—a member of the Jeni’s Art + Design team by day, and a cocktail aficionado pretty much all of the time—began mixing various drinks for Jeni’s creative team. He’d use whatever pantry liquor was lying around the office; remnants of photo shoots and the occasional office gathering.

When our CFO joked he knew a few parched accountants, Drinkin’ Tyme earned a small weekly stipend and official status. It’s blossomed into a regular Friday social hour at Jeni’s HQ, and, thanks to Nigel, a chance to learn a bit about cocktail culture and history. His entertaining calendar invites always include a bit of lore around or inspiration behind whatever classic he’s mixing this week—cocktails chosen to educate and expand our palates, Nigel says, adding: “If I had children, these would be the cocktails I would want them to know about.”


If there’s one thing we’ve learned from Drinkin’ Tyme, it’s the more the merrier. So we’ll be sharing our favorite Friday cocktail recipes from time-to-time so you can sip along with us. Up first: an ode to a classic tiki concoction.

Cocktail recipe

1934 Zombie

A little history from Nigel: In today’s installment of DRINKIN’ TYME, we are creating a tiki drink for your enjoyment: the Zombie, called by modern tiki authority Beachbum Berry “the world’s most famous faux-tropical drink” pre-dating the Mai Tai. A closely-guarded secret since its invention, the authentic Zombie recipe was presumed lost before being rediscovered about 10 years ago. Read the fascinating history behind this beverage here.

  • ¾ ounce fresh lime juice
  • ½ ounce falernum
  • 1 ½ ounces each gold Puerto Rican rum and gold or dark Jamaican rum
  • 1 ounce 151-proof Lemon Hart Demerara rum
  • 1 teaspoon grenadine
  • 6 drops Pernod
  • Dash of Angostura bitters
  • ½ ounce Don’s mix (2 parts grapefruit juice to 1 part cinnamon-infused sugar syrup)

Combine all ingredients in an electric blender with 6 ounces (3/4 cup) crushed ice. Blend at high speed for no more than 5 seconds. Pour into a tall glass. Add ice cubes to fill. Garnish with a mint sprig.