This Frozen Zombie Mocktail is the chillest way to liven up your next party. It’s the perfect mix of tropical fruit flavors and is sure to make you and your guests feel like you’ve just stepped into a tiki hut!

Two frozen zombie mocktails garnished with pineapple and mint next to tiki shot glasses.

A Classic Tiki Drink Without the Booze

The original Zombie was concocted in the 1930s at the legendary Don the Beachcomber tiki bar, by its namesake Donn Beach. This is where tiki culture came to life.

Donn’s version was served over crushed ice, rather complex and heavy on the booze! Many variations of this popular cocktail have played out since then and mine is no exception.

My variation is still made with tropical fruit juices, as well as frozen fruit, but omits the alcohol and special ingredients like Donn’s Mix and cinnamon syrup. Keeping it simple!

A tiki shot glass with a cherry and orange wedge sitting on top of pineapple wedges.

Gather Your Ingredients

Frozen pineapple
Frozen guava, papaya or mango
Fresh lime juice
Orange juice
Simple syrup
Grenadine
Angostura Bitters
Garnishes — like a mint sprig, maraschino cherry, pineapple wedge or citrus

Tools You’ll Need

Skip the cocktail shaker for this one! For a full recipe that serves four, you’ll need an electric blender. If you’re scaling back to one serving, a personal blender (like a nutribullet) will suffice.

A jigger or measuring cup will also be helpful.

A frozen zombie mocktail garnished with pineapple, lime and mint on a wooden tray.

How to Make a Frozen Zombie Mocktail

Place the frozen fruit, juices, simple syrup, grenadine and a few dashes of bitters into the blender pitcher.
Blend until it’s well combined and slushy.
Pour into four glasses and garnish with mint and fruit.

Helpful Recipe Tips

Frozen pineapple and mango is fairly easy to find at the grocery store, but not all will carry the more exotic guava or papaya. You can cut and freeze fresh fruit ahead of time, or freeze fruit nectar and juice in ice cube trays to use in place of frozen whole fruit. Look for juice without added sugar.
It’s hard to measure frozen fruit by the ‘cup’ because it doesn’t conform well to a measuring cup, that’s why I’ve specified ‘by weight’. My local grocery sells frozen fruit in 12 and 16-oz bags, so that’s helpful. You can also use a kitchen scale to get it just right.
You’ll need to squeeze about 4 limes to get the amount of juice needed. If that task doesn’t interest you, substitute with premium bottled lime juice instead. I love Santa Cruz Organic lime juice.
I used a 1:1 simple syrup in this recipe. To make it, combine equal parts water and granulated sugar in a small saucepan or microwave-safe container. Heat until the sugar is completely dissolved. Cool completely.

A frozen zombie mocktail garnished with pineapple, lime and mint.

Make it an Adult Beverage

The original recipe was made with three different types of rum (yep, it’s potent!). There are variations that include brandy and other liqueurs, too. Most recipes use 2 to 3 ounces of spirits. I’ll let you figure that out for yourself, but please drink responsibly!

Experiment with different flavor combinations or origins (like Puerto Rican or Dominican) to put your own spin on it. Here are some suggestions:

Dark rum — bold, dark, with sweetness and spice
White rum — light-bodied, clear or pale in color
Gold rum — medium-bodied, golden shade
Aged rum — aged in oak barrels
High-proof rum — like 151-proof rum (oh boy!)
Spiced or fruit flavored rum — like the old standards Captain Morgan’s and Malibu
Apricot brandy — or other fruity brandies like plum and pear
Flavored liqueurs — with fruity or herbal notes

A frozen zombie mocktail garnished with pineapple, lime and mint on a wooden tray next to a tiki shot glass.

When to Make a Frozen Zombie Mocktail

Fruity frozen mocktails are perfect whenever you need an escape to the tropics! Or, how about Halloween? (It’s a zombie, after all.) And, of course, summer is the perfect time to enjoy these refreshing frozen mocktails. Feature this drink at a family-friendly tiki party along with alcohol-free versions of the mai tai and piña colada.

You’ll Love These Cocktail Recipes, Too!

Frozen Zombie Mocktail

Linda Feller

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Drinks

American

~8 oz glasses

190 kcal

Equipment

Ingredients

12 ounce frozen pineapple chunks, by weight
8 ounce frozen guava, papaya or mango, by weight
4 ounce fresh lime juice
4 ounce fresh orange juice
4 ounce simple syrup
2 tablespoon grenadine
Angostura Bitters, optional

Optional Garnishes

pineapple wedges, maraschino cherries, citrus slices, mint sprigs

Instructions

To a blender pitcher, add the frozen fruit, juices, simple syrup, grenadine and a few dashes of bitters. Blend until it's combined and slushy.
Pour into 4 glasses, garnish with fruit + mint and serve!

Notes

Use a 1:1 simple syrup. Make by combining equal parts of sugar and water in a saucepan or microwave-safe container. Heat until the sugar dissolves. Cool completely.
Substitute fresh limes with premium bottled lime juice instead. I love Santa Cruz Organic lime juice.
Make ahead or freeze leftovers in an ice cube tray. Once solid, transfer to an airtight freezer-safe container and store for up to 3 months. Thaw about 1/2 of what you need, then blend with the remaining frozen cubes.
You can also freeze fruit juice and nectar in ice cube trays to use in place of frozen fruit.