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The Natatorium — A '34 Zombie Variant, Conceived by Scott Marshall

Yes, we know it: we post so frequently about tiki cocktails, one might wonder if this website is really about a band! But trust us, the recipes we share with you here are high-quality and intensely worthy of your attention. Besides, we have to give you something to enjoy while awaiting our debut album. (Hey, by the time the album comes out, you’ll be more than ready to throw a tiki cocktail party of your own!)

So, in honor of Memorial Day Weekend, we headed to our favorite watering hole (Drink, 348 Congress Street, in Boston’s Fort Point district), where bar chef Scott Marshall concocted a smooth and sultry variant of Donn Beach’s famed Zombie Punch of 1934.

The Natatorium Recipe

3/4 oz. each of:

151 Demerara rum
Myer’s
Barbancourt
Rhum J.M.

1/2 oz. each of:

fresh squeezed lime juice
fresh squeezed grapefruit
R&W Orchard Apricot Liqueur

Then add…

3/4 oz. orgeat
1/4 oz. cinnamon syrup
1/4 oz. grenadine
Dashes of ‘Elemakule Tiki Bitters by Bittermens’ Bitters

Named The Natatorium after the World War I memorial that overlooks Waikiki’s Sans Souci Beach, this modified Zombie sports subtle tones of cinnamon, apricot, and almond. Drink’s house-made orgeat helps each sip to a perfect finish—its light almond aftertaste will surely bring a smile to your face.