October 31st, 2010
Nothing like sitting on the front porch for Halloween, passing out candy to the neighborhood kids, and enjoying the final version on the Zombie cocktail that i’ve been working on perfecting. After lots of research and experimentation of old recipes, i finally dialed in making a Zombie that i think is pretty damn good.
The Zombie was supposedly invented by Donn Beach of “Don the Beachcomber” fame in 1934. First I experimented with what i believe is Donn’s original recipe. Over time, Don’s modified his original recipe several times. It’s the 1950′s recipe that i used as a base for my favorite Zombie (i like the cherry liquor that was added by Don’s in the ’50s.) Here’s it goes, with exact booze that i used, as well as slight modifications:
- 3/4 oz. fresh squeezed lime juice
- 1/2 oz. fresh squeezed grapefruit juice
- 1 1/2 oz. fresh squeezed pineapple juice
- 1/4 oz. Nut Tree Falernum#1 (my own recipe described here: http://www.notebooms.com/blogger/?p=844 )
- another 1/4 oz of fresh squeezed lime juice, because i don’t put it in my falernum, because of fermentation.
- 1 1/4 oz. Havana Club Cuban Anejo Anos Dark Rum
- 1 oz. Havana Club Cuban Anejo Especial Gold Rum
- 1 oz. 151-proof El Dorado Guyanan Demerara rum
- 3/4 oz. Heering cherry liqueur
- 1/4 tsp. Scrappy’s Syrups Grenadine
- 2 dashes Fee Brothers West Indian orange bitters
- 6 drops Kubler Swiss Absinthe
Don’s original recipe recommended putting all ingredients in a blender with ice for 5 seconds, but i really prefer it shaken in a metal shaker with ice and then poured into a favorite tiki mug (tonight i used the Frankenstein tiki mug we got from Otto’s Shrunken Head in NYC) with a fresh pineapple and a mint sprig garnish.
(NOTE: Fresh squeezed fruit makes a big difference. You’ve gotta be crafty to be able to get Cuban rum here in the USA. For the other stuff, Cask in San Francisco is a great place for top notch ingredients.)
I love to build things. Now i’m ready to make some of these Zombie’s for my pals.
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