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In our July\/August 2026 issue<\/a>, Wayne Curtis writes about how modern tiki bars<\/a> lean into escapism through transportive themes while elevating tropical cocktails with fresh juices, homemade ingredients, and imagination. Today\u2019s bartenders can \u201ctweak their drinks in ways that Donn Beach could only dream of,\u201d says Jeff \u201cBeachbum\u201d Berry. \u201cThey have access to ingredients from Southeast Asia and Latin America that Donn and Trader Vic would have killed for.\u201d One such drink revived by this new age of tropical cocktails is the notoriously potent Zombie<\/a>. Here are a few of our favorite Zombie riffs, from agave-forward takes to one with a J\u00e4ger boost.<\/p>\n This slightly less boozy version of the Zombie cocktail is made with applejack, passion fruit, and two kinds of rum.\u00a0<\/p>\n A Zombie variation for those who love agave spirits.<\/p>\n Shannon Mustipher tweaks the classic formula by incorporating the complex flavor of J\u00e4ger.<\/p>\n The Zombie gets an earthy update thanks to tequila and mezcal.<\/p>\n Passion fruit pur\u00e9e and a pomegranate and cherry grenadine<\/span> amp up the flavors.<\/p>\n<\/p><\/div>\nBaby Zombie<\/a><\/h4>\n
El Muerto Andante<\/a><\/h4>\n
Muertito Vivo<\/a><\/h4>\n
Oaxacan Dead<\/a><\/h4>\n
Yellowbelly\u2019s Zombie<\/a><\/h4>\n