Reviving the Zombie

In our July/August 2026 issue, Wayne Curtis writes about how modern tiki bars lean into escapism through transportive themes while elevating tropical cocktails with fresh juices, homemade ingredients, and imagination. Today’s bartenders can “tweak their drinks in ways that Donn Beach could only dream of,” says Jeff “Beachbum” Berry. “They have access to ingredients from Southeast Asia and Latin America that Donn and Trader Vic would have killed for.” One such drink revived by this new age of tropical cocktails is the notoriously potent Zombie. Here are a few of our favorite Zombie riffs, from agave-forward takes to one with a Jäger boost.

Baby Zombie

This slightly less boozy version of the Zombie cocktail is made with applejack, passion fruit, and two kinds of rum. 

El Muerto Andante

A Zombie variation for those who love agave spirits.

Muertito Vivo

Shannon Mustipher tweaks the classic formula by incorporating the complex flavor of Jäger.

Oaxacan Dead

The Zombie gets an earthy update thanks to tequila and mezcal.

Yellowbelly’s Zombie

Passion fruit purée and a pomegranate and cherry grenadine amp up the flavors.