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.”

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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.