Zombie #4 Recipe

How to Make Zombie #4

Previous Post Next Post

If you're looking for the best Zombie #4 recipe, you can find it right here along with just about any other drink. From what's in a Zombie #4 to exactly how to mix and make the Zombie #4 drink, whether your a bartender, mixologist, or just having fun at your home, CrystalMixer has just about every drink and variation you need. This recipe version is made with these ingredients: gold rum, lime juice, Jamaican dark rum, white rum, pineapple juice, papaya juice, sugar syrup, 151 proof rum, pineapple, powdered sugar. With all of today's fancy technology, we simplify the bartenders guide. We have all the Cocktails you can possibly create. Check out the ingredients and instructions below to learn how to make your Zombie #4 drink, then finally enjoy this awesome mixed drink!


Zombie #4 Recipe Ingredients

1 1/2 oz gold rum
3 tsp lime juice
1 tbsp Jamaican dark rum
1 tbsp white rum
1 tbsp pineapple juice
1 tbsp papaya juice
1 1/2 tsp sugar syrup
1 tsp 151 proof rum
1 pineapple
1 pinch powdered sugar

Zombie #4 Drink Recipe Instructions

Shake all ingredients (except the high-proof rum) over ice, the pineapple stick and the sugar. Strain and add ice. Garnish with pineapple and a cherry. Float the high-proof rum on top and sprinkle a little sugar over it.

Please note that there are many ways and variations to make Zombie #4. The Zombie #4 recipe above is the most common way to make this drink, you can always improvise with your own twist and enjoy. You can also find many other variations of this drink on our website, just use our search to see more. CrystalMixer.com is intended for responsible adults of legal drinking age in the United States of America (21 years old or older). It is purely intended for guidance. Please do NOT drink and drive. If you need transportation, use a designated driver or a taxi service. And please be careful when crossing the street after drinking. Remember to drink responsibly! Lastly, have fun!


Similar Drinks with Similar Ingredients