Once again, I face the slings and arrows of the internet and made a video for the Oregon Bartender’s Guild, in which I prepare a Zombie, 1950 style, aka – The Spievak Zombie.
I tend to favor this variation when I’m bartending, as the consistent 1 oz measurement makes it real easy to put together in a hurry.
Zombie, 1950 (from The Barbecue Chef, by Louis Spievak, submitted by Donn Beach)
- 1 oz Fresh Lime Juice
- 1 oz Fresh Lemon Juice
- 1 oz Fresh Pineapple Juice
- 1 oz Passion Fruit Syrup
- 1 oz White Puerto Rican Rum
- 1 oz Gold Puerto Rican Rum
- 1 oz 151 proof Demerara Rum
- 1 tsp Brown Sugar
- dash Angostura Bitters
Stir sugar in Lime juice until dissolved. Shake ingredients in a cocktail shaker with lots of crushed ice and pour into a tall chimney (Zombie) glass, usually 14 oz. Garnish with a mint sprig.
If you liked that post, then try these...
Nui Nui, on the Menu Feb 19th.
Originally known as the Pupule (Hawaiian for crazy), the Nui Nui was one of Don the Beachcomber's original creations in his 1930s bar in Hollywood, and seems to have been fairly exclusive to the Don the Beachcomber restaurants and other of his haunts and creations.
Test Pilot
When celebrating Don the Beachcomber's legacy, or his recent birthday (Feb.
May 20th, Tiki Tuesday menu
Hey folks, here's a look at the menu for the May 20th Tiki Tuesday at .
{ 5 comments… read them below or add one }
The Spievak Zombie? Really, Blair? The Spievak is so obviously inferior to the 1934 Zombie Punch as to be laughable. I declare Zombie war!!!
It’s only 12:45 and I hear my liquor cabinet calling my name! Zombie war sounds like fun Mr. Robold!
The WSJ prefers the 1950 version (and I think I agree).
http://online.wsj.com/article/SB118798701049208213.html
I find the 1950 version more approachable to more people. However I don’t think that it’s as satisfying or complex as the original ‘34 Zombie, which is why I prefer that one.
I have wanted to make what I’m calling the 1938 Zombie. If you haven’t seen it, in 1938 the Winnipeg Free Press (of all newspapers) did a story about having a Zombie at Don the Beachcomber. Although the reporter leaves out some ingredients, he lists the rum as one ounce each of Bacardi gold rum, Demerara 151, “heavy” Jamaican rum, and Guadalupe rum. Guadalupe rum is fairly difficult to come by, but I figure I can sub Martinique rum. Once I procure a bottle I plan to try this out by using these rum components with the ‘34 recipe.