Dispatching Zombies for Halloween

They might not seem like much one at a time.

But in a group, all riled up and hungry?

Man, you 

watch 

your

ass.

~ Morgan to Rick Grimes

The Walking Dead

Halloween candles from Chicago's P.O.S.H.

Last Thursday, I bought candy — bags of candy — for tonight’s trick or treaters. We won’t get very many visitors, I know (there just aren’t that many young kids in our neighborhood), so I expected to have leftovers. What I didn’t expect was that the boys would devour nearly half the stash before Halloween. Yeah, ok, I may’ve helped.

Treats the neighborhood kids won’t be getting tonight, though, are our zombies. Seriously, now; it’s Halloween. What else are we gonna drink? After the recipe, check out Blair Reynolds of the Oregon Bartenders' Guild crank out a slightly tweaked version.

First, though, from Beachbum Berry’s Tiki+ app, here’s Don the Beachcomber’s midcentury version of this potent tiki classic. And a parting word of warning. As Morgan says above, these might not seem like much one at a time, but a bunch of them? Watch your ass.

Don the Beachcomber’s 1950 Zombie

1 oz lime juice
1 oz lemon juice
1 oz unsweetened pineapple juice
1 oz passion fruit syrup
1 oz gold Puerto Rican rum
1 oz white Puerto Rican rum
1 oz 151 Demerara rum
1 teaspoon brown sugar syrup
dash Angostura bitters
sprig of mint

Shake well with lots of crushed ice, pour into a tall glass. Garnish with mint sprig.