Mai-Kai cocktail review: A near-perfect Zombie, the classic deadly cocktail

Updated Oct. 27, 2022
See below: Our Zombie review | Ancestor recipes | Tribute recipes
Related: More Zombie recipes, facts, history | Mai-Kai cocktail guide
* Beachbum Berry, Ed Hamilton join forces on Zombie rum blend

NEW: The Mai-Kai’s deadly Zombie resurrected for Halloween, along with mysterious legend
The iconic cocktail is available for the first time since the historic restaurant closed after an October 2020 storm, and for the first time in takeout quarts and gallons.
>>> FULL COVERAGE OF THE MAI-KAI’S PICK-UP COCKTAILS
VIDEO: How to pour a Mai-Kai Zombie at home
HISTORY: 5 greatest moments in Zombie lore

Few realize that the Zombie – not the Mai Tai – is the drink that kicked off the tropical drink craze. Created in the 1930s by the Dr. Frankenstein of tropical mixology, Donn Beach (aka Don the Beachcomber), the Zombie remains his masterpiece.

Beach’s mad scientist approach to combining multiple rums, juices, syrups and spices was groundbreaking and set a standard that remains an influential touchstone for today’s bartenders in both the Tiki and craft cocktail worlds. But if it weren’t for cocktail sleuth, historian and author Jeff “Beachbum” Berry, we might not have ever discovered that legacy.

Berry rescued the Zombie (and many other Tiki classics) from bad bartending and half-assed attempts to re-create the originals. But his first attempt at the Zombie in his seminal 1998 book, Grog Log, was not a whole lot better than the imitators. By 2002, however, he had begun to unearth some great Zombie recipes, three of which are published in his second recipe book, Intoxica. One of these, later dubbed the “mid-century version” and purported to be a Don the Beachcomber recipe published in 1950, is shown below.

But Berry was just scratching the surface of Zombie lore. His 2007 masterpiece, Sippin’ Safari, yielded the motherlode. An entire chapter, “A Zombie Jamboree: The Curse of the Undead Drink,” provides the definitive research on the elusive cocktail. There’s more background on the 1950 Zombie, plus a much different 1956 version attributed to the Don the Beachcomber restaurant in Waikiki.

The pièce de résistance, however, is Berry’s discovery of a 1934 recipe for “Zombie Punch” in the notebook of 1930s Don the Beachcomber bartender Dick Santiago. The find was considered the Holy Grail of lost tropical drinks, but one frustrating puzzle remained to be solved: the cryptic ingredient listed as “Don’s Mix.” This combination of grapefruit juice and cinnamon syrup has now become a common ingredient, but the 2007 revelation was a landmark in the Tiki drink world. Berry and Cocktail Kingdom later released a 10th anniversary edition of Sippin’ Safari, which includes additional recipes, both old and unpublished, plus new ones from the Tiki revival.
* BeachbumBerry.com: More on Berry’s search for the original Zombie | Books and Total Tiki online + app

In 2010, Beachbum Berry Remixed continued the tradition of digging deeper into the history of the drink that started it all. In addition to the discoveries in Intoxica and Sippin’ Safari, Berry presented several new recipes, including a simplified version of the complex creation. You can also find Berry’s Zombie recipes in his Total Tiki app for iPhone and iPad, a unique repository of more than 250 exotic drink recipes from yesterday and today. Launched in 2022, Total Tiki Online is subscription service accessible via all platforms that takes the app to the next level with exciting new information management features.

If you desire a more tactile way to enjoy Berry’s handiwork, pick up a set (or a case) of his signature Zombie Glasses from Cocktail Kingdom, which include the original 1934 and 1950 recipes on the side along with distinctive artwork and packaging. They’re also available at the author’s New Orleans bar and restaurant, Beachbum Berry’s Latitude 29, along with the Bum’s own twist on the vintage recipe.

In addition to his acclaimed books, app and barware, Berry had a profound influence on today’s Tiki and cocktail scenes over the past decade or two by way of his entertaining and boozy symposiums around the world. His first-ever Zombie seminar took place at The Mai-Kai in April 2011 during the Miami Rum Fest. He resurrected that talk at The Hukilau in April 2012, again at The Mai-Kai, with a few additional surprises. [Full coverage]

Of course, The Mai-Kai’s Zombie is a descendant of Don the Beachcomber’s classics. There’s a reason it’s the top-rated cocktail in this guide, and the only one with a perfect rating of 5 out of 5 stars. Perhaps its the complex, undefinable flavors. The Zombie stands atop the tropical cocktail mountain as a true original with its intense flavors and high potency.

Despite its seeming cacophony of flavors, the Zombie (when made correctly) achieves perfect balance. The combination of spices are exotic and unique. The sweet juices and syrups are counteracted by intense anise and sour notes. And the coup de grâce is the blend of three rums in perfect harmony.

The Mai-Kai’s Zombie is certainly derivative of Donn Beach’s 1934 original, yet it’s a lot more approachable and less intimidating. The traditional mint and hints of anise are present, but the overall flavor is less intense, and there’s a great underlying sweetness similar to the 1950 Zombie. It manages to combine the best elements of the two most popular variations into one deadly and delicious drink.

Much of the credit has to go to master mixologist Mariano Licudine, who worked at Don the Beachcomber (in Los Angeles and Chicago) from 1939 until coming to The Mai-Kai when it opened in 1956. He was tasked by owners Bob and Jack Thornton with taking the classic recipes they enjoyed at their hometown Don the Beachcomber in Chicago and adapting them to the tourist-heavy crowd at their grand new Polynesian palace in Fort Lauderdale. According to second generation owner Dave Levy, his stepfather Bob Thornton worked closely with Licudine to perfect the recipes in order to give them a distinct Mai-Kai flair.
* Related: Discover a fruitful and delicious tropical drink family tree

By all accounts, their mission was a smashing success. More than 60 years later, The Mai-Kai is a historic landmark and its Zombie is a cocktail institution. Licudine’s recipes are still being followed religiously more than three decades after he retired.

Some of Licudine’s secrets lie dormant, only to be resurrected years later. This became evident in late 2016, when several secret mixes known as “#4” and “#7” were reintroduced by Levy, the managing owner. They had been put on the shelf years earlier when crucial ingredients became unavailable, Levy said. The return of these spices add big, bold flavors to cocktails such as the Zombie.

It’s possible that these mixes may even be a direct link back to Don the Beachcomber. In his new book, Mai-Kai: History and Mystery of the Iconic Tiki Restaurant (2016, Schiffer), Tim “Swanky” Glazner writes about the influence of Donn Beach on The Mai-Kai, along with the calculated way in which the Thornton brothers hired away key staff from the Chicago outpost of the Beachcomber chain. This included Licudine as well as manager Bob Van Dorpe, who had access to all the secret syrups and mixes.

We originally thought the Zombie contained #7 and posted an updated recipe in December 2016. But we later learned that it actually contains #4. Below you’ll find recipes featuring both. It’s likely the use of #7 was temporary. Both flavors are subtle and add just a hint of spice, and you’ll find both recipes equally delicious. Either way, it’s possible that The Mai-Kai’s Zombie is now even closer to Beach’s original than we know, thanks to the wisdom of owners old and new keeping an emphasis on tradition and respect for the classics alive.

The official menu description

ZOMBIE

Powerful, but the smoothest Zombie you’ll ever drink. Savor slowly this potent potion or you’ll cast your lot with the poor souls for whom this drink was named.

Okole Maluna Society review and rating

Size: Medium

Potency: Strong

Flavor profile: Strong rums accented by a cavalcade of flavors, most notably lime, passion fruit and anise. The rich sweetness is countered by hints of grapefruit and mint, all in perfect harmony.

Review: The most perfect example of a classic Tiki cocktail on The Mai-Kai menu.

Rating: 5 out of 5 stars (see how it ranks)

Ancestry: A slight variation of the Don the Beachcomber originals, the Zombie has been on The Mai-Kai’s menu since 1956. Our theory is the drink combines the best elements of Donn Beach’s 1934 and 1950 Zombies (see recipes below).

Bilge: The drink that Donn Beach famously restricted to two per customer has not lost any of its allure. You can find a variation of the original at most of today’s top Tiki bars, from the Tiki-Ti in Los Angeles to Latitude 29 in New Orleans to Smuggler’s Cove in San Francisco. In 2013, writer David J. Montgomery (aka Professor Cocktail) released the ultimate Zombie recipe book, Professor Cocktail’s Zombie Horde: Recipes for the World’s Most Lethal Drink. Featuring 86 recipes from 1934 to 2013, the book chronicles the famous drink’s rise, fall and re-animation during the craft cocktail renaissance. [See review]

Agree or disagree? Share your reviews and comments below!

ANCESTOR RECIPES

Zombie Punch (1934)
(From Beachbum Berry’s Sippin’ Safari and Remixed)

* 3/4 ounce fresh lime juice
* 1/2 ounce Don’s Mix (see below)
* 1/2 ounce falernum (Fee Brothers and Latitude 29 Formula recommended)
* 1 1/2 ounces gold Puerto Rican rum
* 1 1/2 ounces aged Jamaican rum
* 1 ounce 151-proof Demerara rum
* Dash Angostura bitters
* 6 drops (1/8 teaspoon) Pernod
* 1 teaspoon real pomegranate grenadine
* 6 ounces (3/4 cup) crushed ice.

Put everything into a blender, saving ice for last. Blend at high speed for no more than 5 seconds. Pour into a chimney glass and add ice cubes to fill. Garnish with a mint sprig.

“At first glance, the recipe appears to be an unwieldy ratio of ingredients that don’t seem like they should work,” writes Martin Cate in Smuggler’s Cove: Exotic Cocktails, Rum and the Cult of Tiki, the comprehensive 2016 book (co-written with Martin’s wife, Rebecca) that expertly delves into the history of Tiki cocktails. “It is a testament to Donn’s deft skills as a mixologist and his understanding of the interplay of ingredients that seemingly impossible recipes form complex and engaging masterpieces.” Cate serves the 1934 Zombie pretty much note for note at Smuggler’s Cove.

Don the Beachcomber’s very own menu touts the Zombie as “the result of a long and expensive process of evolution” that involved 3 1/2 cases of assorted rums finding their way down the drain “so that you may now enjoy this potent ‘mender of broken dreams’.” Donn Beach reportedly created each cocktail to fit a specific mood or time of day. According to a book by his widow, Phoebe Beach, the Zombie was designed for afternoon sipping. Good luck with your evening after a few of these in the afternoon!

Notes and tips for home mixologists

* As noted above, Don’s Mix is the secret coded ingredient that Berry revealed as 2 parts grapefruit juice to 1 part cinnamon-infused sugar syrup. Both Don’s Mix (now branded as “Paradise Blend”) and cinnamon syrup are available from B.G. Reynolds, or you can make your own. Recipes abound in Berry’s books and online.

* Recommended gold Puerto Rican rums include Bacardi 8, Don Q Añejo, and Ron Barrilito. Appleton produces several fine aged Jamaican rums, which are featured extensively at The Mai-Kai.

* Lemon Hart 151, a rich and smoky Demerara rum from Guyana, has been notoriously hard to find over the years. It made a triumphant return to The Mai-Kai in 2012, but distribution problems led to its disappearance from the U.S. market in late 2014. It returned in 2016 and was re-instituted by The Mai-Kai in September. During the two-year gap, Hamilton rums from Guyana hit the market in both 86- and 151-proof expressions, the latter a fine substitute for Lemon Hart 151.
* See the full story on Hamilton and Lemon Hart at The Mai-Kai

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Zombie (1950)
(From Beachbum Berry’s Intoxica and Sippin’ Safari)

* 1 ounce fresh lime juice
* 1 ounce fresh lemon juice
* 1 ounce unsweetened pineapple juice
* 1 ounce passion fruit syrup
* 1 ounce white Puerto Rican rum
* 1 ounce gold Puerto Rican rum (see above)
* 1 ounce 151-proof Demerara rum
* 1 teaspoon brown sugar
* 1 dash Angostura bitters

Dissolve sugar in lemon and/or lime juice. Shake everything well with crushed ice and pour into a tall glass. Garnish with a mint sprig.

Attributed to Don the Beachcomber by Louis Spievak in his 1950 book, Barbecue Chef. This is considered to be a streamlined version for the benefit of lay bartenders. Though still far from simple with nine ingredients, they’re all in easy-to-remember measurements. “This was more than a great drink, this was social engineering of the highest order,” Beachbum Berry wrote in Sippin’ Safari.

Berry suspects that Donn Beach crafted this drink specifically for the readers of Spievak’s book, “killing two exotic birds with one stone,” he wrote in Remixed. “This version would also have thrown Donn’s professional competitors off the scent.” Six years later, the 1956 Zombie surfaced in a magazine that also purported to have a true recipe, direct from Donn Beach himself. It’s another fine Zombie recipe, but we’re leaving it out of this discussion since we’re fairly sure it came after Mariano Licudine’s tenure and would not have influenced The Mai-Kai’s Zombie. For further reading, The Tempered Spirits blog has an informative comparison of all three vintage Zombie recipes from Don the Beachcomber.

Notes and tips for home mixologists

* Beachbum Berry suggests (and we agree) that Virgin Islands rum (such as Cruzan) or Nicaragua’s Flor De Caña are much more flavorful and smoother mixing rums than the Puerto Rican variety. This applies to both white and gold.

* There are many passion fruit syrup options on the market but their quality varies. A mass-produced syrup, such as Real Syrups or Finest Call, is fine in most instances and is extremely economical. But for high-end cocktails such as the Zombie, consider a hand-crafted version. Three we recommend are B.G. Reynolds, Small Hand Foods, and Aunty Lilikoi.

* While the updated recipe in Beachbum Berry Remixed replaces the brown sugar with demerara sugar syrup, we prefer the sweetness of dark brown sugar in this cocktail.

Tribute to The Mai-Kai Zombie
By The Atomic Grog (version 4.0, updated October 2018

* 1 1/2 ounces fresh lime juice
* 1/2 ounce fresh grapefruit juice
* 1 teaspoon Mariano’s Spices #4 (see below)
* 1/2 ounce passion fruit syrup
* 1/2 ounce rich honey mix
(2:1 honey to water, mixed and chilled)
* 1 ounce white Puerto Rican or Virgin Islands rum
* 1 ounce dark Jamaican rum (see below)
* 3/4 ounce 151-proof Demerara rum
* 1 dash Angostura bitters
* 4 drops Pernod
* Mint for garnish

Pulse blend with 1 cup crushed ice for 5-7 seconds. Add a healthy amount of mint (2-3 sprigs or more) into a Zombie glass, then pour in the drink without straining. Top with more crushed ice and mint.

Spicy and dry, the added spices from secret mix #4 and Pernod combining to offset the sweetness of the passion fruit syrup and making for a more authentic yet unique Zombie.

October 2018 update: We recently confirmed that the Zombie contains not #7, as we had previously thought, but another secret mix that had been sidelined for years due to the unavailability of key ingredients. While we don’t know exactly what spices make up this mysterious syrup, we have a close approximation: Ginger syrup. It works well both in this drink and one other that we’ll reveal soon. It’s fairly simple to cook up your own syrup using fresh ginger, sugar and water. Or pick up a quality bottled brand, such as Real Syrups

Its use here is minimal, but it adds to the complexity and richness. Tiki cocktail historians may recall that Don the Beachcomber referred to cinnamon syrup as “Don’s Spices #4,” so it’s possible that Mariano’s Spices #4 are just a little different. Ginger was also a coded syrup used by Donn Beach, as Berry reveals in Sippin’ Safari. We had earlier confirmed that cinnamon syrup is not used in any Mai-Kai cocktails, resulting in many tribute recipes in this guide being revamped.

In addition to swapping #4 for a larger dose of #7, the only other change in this update is bringing Pernod back as the bold jolt of anise that’s always found in the Zombie. Version 3.0 relies on #7 to impart that flavor.

Donn Beach’s groundbreaking combination of dark Jamaican rum with 151-proof Demerara rum is on full display in the Zombie. The Mai-Kai has used both Lemon Hart and Hamilton 151 from Guyana, and both are fine options. As for the dark Jamaican rum, the loss of the distinctive Kohala Bay in 2016 has led to many substitute blends over the years. The Mai-Kai makes its own house blend, which comes very close to that rich and funky (but not too funky) rum formerly made by Wray & Nephew. Check out our 2021 online chat about Kohala Bay, including a deep dive into the history and some new blend suggestions. Click here for our comprehensive guide to Kohala Bay and its predecessor (Dagger), plus a full list of replacement blends.

Note that the amount of mint can vary depending on which bartender makes the drink. I prefer a heavy mint presence, as shown above. Be sure to browse the previous ingredient notes below.

——————

Tribute to The Mai-Kai Zombie
By The Atomic Grog (version 3.0, updated December 2016)

* 1 1/2 ounces fresh lime juice
* 1/2 ounce fresh grapefruit juice
* 1/2 ounce Mariano’s Mix #7 (see below)
* 1/2 ounce passion fruit syrup
* 1/2 ounce rich honey mix
(2:1 honey to water, mixed and chilled)
* 1 ounce white Puerto Rican or Virgin Islands rum
* 1 ounce dark Jamaican rum (see below)
* 3/4 ounce 151-proof Demerara rum
* 1 dash Angostura bitters
* Mint for garnish

Pulse blend with 1 cup crushed ice for 5-7 seconds. Add a healthy amount of mint (2-3 sprigs or more) into a Zombie glass, then pour in the drink without straining. Top with more crushed ice and mint.

This version of the Zombie is sweeter and more potent, with a more complex anise flavor as the result of the newly discovered mix #7. We’ve tweaked quite a few other ingredients to match this rich and spicy version.

December 2016 update: The Zombie was believed to be one of several cocktails using a secret mix that had been sidelined for years due to the unavailability of key ingredients. While we later learned that #4 was the key spice (see recipe above), we created a fine version using the other secret mix that’s featured in other classic drinks such as the Black Magic and Mutiny.

To make Mariano’s Mix #7, combine 1/4 teaspoon of Herbsaint (or Pernod) with 1 tablespoon of falernum. Simply scale up to 1/2 teaspoon of anise liqueur for every ounce of falernum. Bottle and keep at room temperature to let the flavors mingle. I recommend Herbsaint over Pernod since it provides the appropriate floral quality that mimics The Mai-Kai’s mix. A sweet, non-alcoholic falernum, such as Fee Brothers or Beachbum Berry’s Latitude 29 Formula, is also highly recommended to achieve the correct flavor. I’ve confirmed recently that The Mai-Kai uses the Fee Brothers brand.

In addition to #7, there were other changes made to the previous tribute recipe to match the amped-up flavors. Lime juice was increased and lemon juice was eliminated. Passion fruit syrup was reduced and Pernod was dropped since #7 provides both sweet and anise flavors. Gold rum was replaced with white rum, and the 151 rum was increased from 1/2 to 3/4 ounce. The extra flavor turns this already outstanding cocktail up another notch.

For additional info on the juices and rums, see the mixing notes below.

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Tribute to The Mai-Kai Zombie, v.2.5
By The Atomic Grog (October 2016)

* 1 ounce fresh lime juice
* 1/2 ounce fresh lemon juice
* 1/2 ounce fresh grapefruit juice
* 3/4 ounce passion fruit syrup
* 1/2 ounce rich honey mix
(2:1 honey to water, mixed and chilled)
* 1 ounce gold Puerto Rican or Virgin Islands rum
* 1 ounce dark Jamaican rum (see below)
* 1/2 ounce 151-proof Demerara rum
* 1 dash Angostura bitters
* 4 drops Pernod
* Mint for garnish

Pulse blend with 1 cup crushed ice for 5 seconds. Add a healthy amount of mint (2-3 sprigs or more) into a Zombie glass, then pour in the drink without straining. Top with more crushed ice and mint.

October 2016 update: We’ve known for a while that cinnamon syrup is not featured in cocktails at The Mai-Kai, despite hints of a similar distinctive spice in many drinks. This tweak to the Zombie was fairly simple. Don’s Mix (grapefruit juice and cinnamon syrup) was dropped, replaced by straight grapefruit juice. While slightly less spicy, the drink keeps its balance due to the extra grapefruit. Note that The Mai-Kai uses fresh citrus from Florida groves, so the grapefruit juice changes seasonally. The white and red varieties are both pulpy and sour, but the red has a bit more sweetness. The lime juice, also sourced from fresh Florida citrus, is very rich and distinctive. We’ve been able to duplicate the flavor by combining bottled Key lime juice with fresh-squeezed Persian limes.

Notes and tips for home mixologists

* As stated above, this is an attempt at re-creating the flavor profile of The Mai-Kai’s Zombie by combining key ingredients from Don the Beachcomber’s 1934 and 1950 versions. The one addition is the rich honey mix, which is a common ingredient in Mai-Kai cocktails, adding a subtle yet distinct layer of sweetness.

* When Lemon Hart 151 Demerara rum once again became unavailable at The Mai-Kai in fall of 2014, Gosling’s Black Seal 151 from Bermuda was used in its place. Just months later, however, Hamilton 151 from Guyana, was quickly adopted in the Zombie and other signature Mai-Kai cocktails. Compared head-to-head, the Lemon Hart version seemed to be smoother and more mellow, while the Zombie with Hamilton 151 packed a little more kick and was rougher around the edges. The differences are subtle. If you enjoy just a little extra heat, you’ll find Hamilton right up your alley. If you don’t have access to either, Gosling’s will do in a pinch. Note that before Lemon Hart returned in 2012, The Mai-Kai used Bacardi 151, which we don’t recommend. However, it did a decent job in the first tribute recipe below. [Full story on Hamilton and Lemon Hart]

* The dark Jamaican rum used until recently in the Zombie is the elusive Kohala Bay, originally known as Dagger. This distinctive, high-proof blend was also featured an many other highly-rated Mai-Kai cocktails. [More on Kohala Bay]. Unfortunately, it became unavailable in mid-2016 and its prospects for a return are unclear. You can sub Coruba or another quality dark Jamaican rum. To come closer to the distinctive Kohala Bay flavor, try equal parts Smith & Cross Jamaican rum and El Dorado 12-year-old Demerara rum if they’re available in your area. The Mai-Kai currently uses Appleton Estate Reserve Blend, a smooth yet funky and flavorful rum from Jamaica’s Wray & Nephew distillery. Though some other cocktails may miss Kohala Bay, the Zombie is no worse for wear.
* More Mai-Kai cocktails featuring Appleton rums

* Tip: Use an eye-dropper to dispense the Pernod in the exact amount. Too much will overwhelm the drink.

We find The Mai-Kai’s Zombie to be less rum-forward and much smoother than the traditional versions. But don’t let it fool you. It’s still very potent and worthy of the cocktail’s ominous legacy. And true to its back-story, there still may be a few more secrets waiting to be uncovered.

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Tribute to The Mai-Kai’s Zombie, v.2.0
By The Atomic Grog (December 2014)

* 1 ounce fresh lime juice
* 1/2 ounce fresh lemon juice
* 3/4 ounce passion fruit syrup
* 1/2 ounce rich honey mix
(2:1 honey to water, mixed and chilled)
* 1/4 ounce Don’s Mix (see above)
* 1 ounce gold Puerto Rican or Virgin Islands rum
* 1 ounce dark Jamaican rum (see below)
* 1/2 ounce 151-proof Demerara rum
* 1 dash Angostura bitters
* 4 drops Pernod
* Mint for garnish

Pulse blend with 1 cup crushed ice for 5-7 seconds. Add 2-3 sprigs of mint to a Zombie glass, then pour in the drink without straining. Top with more crushed ice and mint.

This recipe originally featured brown sugar but neglected to include passion fruit syrup, an obvious ingredient that we somehow missed. It’s a key element in the 1950 Zombie, so it makes sense in this mash-up. And it’s clearly detectable in the Zombie served at The Mai-Kai. I make a homemade rich passion fruit syrup using organic sugar and frozen passion fruit pulp, and it seems to come close to the flavor profile of the house-made syrup used at The Mai-Kai. The lemon juice and Don’s Mix were reduced, and I replaced the white rum with a gold rum. Also, the Pernod was increased from 1 drop to 4.

——————

Tribute to The Mai-Kai’s Zombie, v.1
By The Atomic Grog (November 2011)

* 1 ounce fresh lime juice
* 3/4 ounce fresh lemon juice
* 1 teaspoon brown sugar
* 1/2 ounce rich honey mix
(2 parts honey to 1 part water, mixed and chilled)
* 3/4 ounce Don’s Mix (see above)
* 1 ounce white Puerto Rican or Virgin Islands rum
* 1 ounce dark Jamaican rum (see below)
* 1/2 ounce 151-proof rum
* 1 dash Angostura bitters
* 1 drop Pernod

Dissolve sugar in lemon and/or lime juice. Pulse blend everything with 1 cup crushed ice. Strain into a Zombie glass half full of crushed ice and add several sprigs of mint. Top with more ice and garnish with another mint sprig.

Special mahalo to mixologist Lucky the Painproof Man for serving this version of the Zombie tribute recipe in May 2014 at the Tiki Lounge in Pittsburgh. [See photo and menu]

Okole maluna!

Postscript: The Zombie on social media

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