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1934 Recipe Inspires Muertos Vivientos – The Living Dead

1934 Recipe Inspires Muertos Vivientos – The Living Dead

Don’t Bury Me.  I’m Not Done Drinking Yet…

Muertos Vivientos

Muertos Vivientos, translation, “The Living Dead.”  Inspired by the Zombie Cocktail created by Donn Beach, 1934

This amazing and mind numbing elixir is the tequila equivalent of the famous Zombie Cocktail made of fruit juices, liqueurs, and various rums, so named for its perceived effects upon the drinker. The legendary cocktail was invented in 1934 by Ernest Raymond Beaumont-Gannt of Hollywood famously known as Don the Beachcomber.  It was popularized soon afterwards at the 1939 New York World’s Fair.  Legend has it that Donn Beach originally concocted the Zombie to help a hung-over customer get through a business meeting.  He returned several days later to complain that he had been turned into a zombie for his entire trip. Its smooth, fruity taste works to conceal its extremely high alcoholic content. Don the Beachcomber restaurants famously limited their customers to “Only Two Zombies Per Customer” – only adding to the dangerous allure and mystique.

Anything with such a sexy and mythic history such as the Zombie Cocktail is just begging for a tequila update.  However, Donn Beach was very cautious with the recipes of his original cocktails. His instructions for his bartenders contained coded references to ingredients, the contents of which were only known to him.

Not so with Muertos Vivientos.  The complete recipe, and Donn’s original recipe are reveled below.

Muertos Vivientos, The Living Dead.

2 Ounces Voodoo Tiki Añejo Tequila

1 Ounce Fresh Lime Juice

2 Ounces grapefruit Juice

1 Ounce Falernum

3/4 Ounce Cherry Herring or Maraschino Liqueur

4 drops Pomegranate Syrup

2 Dash of Angostura Bitters

Step One: Combine all ingredients in a highball glass and shake with ice.

Step Two: (optional) Place a 1/2 lime flipped inside out on top.  add 1/2 ounce high proof Demerera Rum.  Ingnite.  Serve flaming.

Why an Añejo? because we’re taking advantage of the sweetness that comes from Voodoo Tiki Añejo flavor components of Caramel, Dark Chocolate and brandy.  These flavors, complexities and the weight that comes from aging make the añejo a perfect compliment to this cocktail that was inspired by a rum and sugar featuring 1934 original.  Platinum or Silver would be too raw, and fragrant for this recipe.  For a great fresh fruit recipe with Voodoo Tiki Platinum Tequila, check out the array of Mar-Tiki available on the Voodoo Tiki website, and also check out the Lavender Margarita.

Special thanks to Jeff Berry for his book Sippin’ Safari, were we found the the Original 1934 Zombie recipe which was the inspiration for this Voodoo Tiki Tequila update.

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