Zombies have intrigued Americans for years, since the release of the classic 1968 Night of the Living Dead. Many zombie flicks followed including the AMC drama The Walking Dead, which captivated 11 million fans to tune in to the show’s season 3 premiere in late October. The Walking Dead paints a picture of a world in which people live on the edge fearing the dead and the living.
With the show nearly midway through its third season, there’s no better time to gather your friends for a The Walking Dead zombie viewing party equipped with the essentials: zombie cocktails.
Here are a few of my favorite drinks, all classic cocktails simply zombified.
Recipes: zombie cocktails
This zombie cocktail comes from the traditional Bloody Mary. Yet “Spook-a-Marys” are creepy good. Intensify the spooky effects with bright flavors and ripe-creamy avocados.
Ingredients (serves 4):
- 3 tablespoons fine or coarse kosher salt
- 2 teaspoons grated lime rind
- 1/2 cup lime juice, divided
- 2 cups peeled, cubed cucumber
- 1 ripe avocado, halved, pitted, peeled and sliced
- 1 cup raw cubed tomatillos
- 1 cup halved seedless green grapes
- 1/2 cup fresh cilantro leaves
- 1 whole seeded fresh Serrano pepper
- 1 teaspoon celery salt (or chile salt)
- 6 dashes green hot sauce or Sriracha sauce
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1-1/3 cups unsweetened coconut water
- vodka, optional
Optional garnishes: Avocado slices, grape tomatoes, pickled beets and pickled
On a small flat plate, stir together 3 tablespoons of salt and the lime rind. Set aside. Pour 1/4 cup of the lime juice into a shallow bowl and set aside.
In a blender, combine cucumber, avocado, tomatillos, grapes, cilantro, Serrano pepper, the remaining 1/4 cup lime juice, celery salt, 1/2 teaspoon kosher salt, the hot sauce and black pepper. Swirl until smooth and slightly thick consistency.
Transfer to a 2-quart pitcher. Stir in coconut water, and add vodka to taste, if desired.
To serve, dip glass rim in reserved lime juice, then into salt and lime rind mixture.
Add ice and fill your glass with Spook-a-Mary. Thread avocado, grape tomatoes and pickled onions onto a toothpick or skewer for garnish, if desired.
Recipe adapted from Avocados from Mexico/Ina Pinkney, Ina’s Restaurant, Chicago.
THE ZOMBIE MIX
Reposado and Sangrita
Ingredients (serves 2):
- 1 1/2 oz. tequila (Reposado)
- 2 cups fresh orange juice
- 1/2 cup fresh lime juice
- 1/2 cup pomegranate juice (or cranberry juice)
- 1/4 teaspoon garlic powder
- Pinch of chile ancho
- Pinch of chipotle
- Pinch of chile de arbol
- Fresh lime, thinly sliced
Using a Boston cocktail shaker or similar, combine all ingredients and shake well. Strain into martini glasses. Serve the Reposado in a separate glass and garnish with sliced lime or lemon.
CLASSIC ZOMBIE COCKTAIL
The original Zombie Cocktail was created back in 1934 and it is basically a mix of rums, liqueurs, and fruit juices. Once you try you will understand why is it called a “zombie cocktail.” But to give you a quick idea, this bold, dead-lifter, tiki-themed mix has enough blasting flavors to bring even a zombie to life. Oh, one more thing, when toasting don’t say “Cheers!” say “Brains!”
Ingredients (serves 1):
- 2 parts Bacardi Superior Rum, or Havana Club
- 1 1/3 parts Bacardi Gold Rum
- 1 part Triple Sec
- 2 parts sweet and sour mix
- 2 parts fresh orange juice (pomegranate, cranberry, and/or grapefruit juice)
- 1 part grenadine (Grand Marnier, Blue Curacao, Cointreau, or Drambuie)
In a Boston cocktail shaker, add all ingredients with ice and shake vigorously. Pour into a tall glass over ice. Garnish with fresh fruit or cherries.
For a spookier twist, replace grenadine with Grand Marnier or Blue Curacao.
Credits: , Tequila Don Julio (Reposado and Sangrita) and Magnetic Rag/ Wikimedia Commons (Zombie Cocktail).