Category: History

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1950 and 1956 Zombie

Continuing our theme for the week, I made the 1950 and 1956 Zombie cocktails. We can thank @official_beachbumberry for unearthing these old recipes, and if you haven’t memorized the Zombie chapter from The Bum’s seminal book Sippin’ Safari then you need to order that book right away (get the 10th anniversary edition). These lovely Beachbum Berry Zombie glasses make pairing these two cocktails a delight.

1950 Zombie
1 oz Lime juice
1 oz Lemon juice
1 oz Pineapple juice
1 oz Passion Fruit Syrup
1 oz White Puerto Rican rum
1 oz Gold Puerto Rican rum
1 oz Demerara 151 proof rum
1 tsp brown sugar
1 Dash Angostura bitters
Shake with ice

1956 Zombie
¾ oz Lime juice
½ oz Grapefruit juice
1½ oz Unsweetened Pineapple juice
¼ oz Falernum
¾ oz Maraschino Liqueur (only used ⅓ oz)
¼ tsp Grenadine
1¼ oz Gold Puerto Rican rum
1 oz Dark Jamaican rum
1 oz Lemon Hart 151 Demerara rum
⅛ tsp Pernod/Absinthe
2 dashes Angostura Bitters
6 oz (¾ cup) crushed ice
Flash blend



You can see which rums and ingredients I used. Overall I thought that the 1956 Zombie tasted too much like the Maraschino Liqueur, even after I used only half the listed amount. I might drop it down to a teaspoon next time.

The 1950 Zombie was better received both by me and also by Mrs. Mai Tai, as we both felt it was easier to drink. But neither of us felt like either cocktail was something we’d go out of our way to order at a bar.

Tomorrow’s post… the 1934 Zombie.

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1947 Zombie

I’m sure some of you reading this might be thinking, “1947 Zombie? Your year is incorrect.” Well, friends, it is correct and it is delicious.

Behold the Zombie recipe from Victor Bergeron’s 1947 Bartender’s Guide. Trader Vic didn’t have Don the Beachcomber’s secret recipe but his Zombie is no slouch. It is boozy but very easy to drink.

Zombie (Trader Vic’s)
1 oz Lemon Juice
1 oz Orange Juice
½ oz Grenadine
1 oz Orange Curacao (Cointreau)
1 oz Jamaican Rum (Plantation Xaymaca)
2 oz Puerto Rican Rum (Bacardi 4)
½ oz 151 Proof Demerara Rum (Hamilton 151)
1 dash Pernod
Stir in mixing glass with large ice cube, then pour over shaved ice in a tall glass.

A few months ago I posed a question in a Facebook group to ask what were the seminal ingredients for a Zombie (in the same way that Orgeat is the seminal ingredient for a Mai Tai). I honestly did not get any sort of consensus answer, except for a mix of rums and maybe Cinnamon syrup. We also know that Grenadine is a key differentiator between the 1934 Zombie and a Jet Pilot.

All of which means that Trader Vic’s Zombie is probably not quite as spice-forward as those who love the 1934 Zombie are expecting. But it isn’t a terrible “guess” by Vic at what made the Don the Beachcomber Zombie world famous. The grenadine is there, along with Pernod/Herbsiant that often used in Don the Beachcomber cocktails. And, the rums are pretty much exactly as what Donn used in his various Zombie recipes.

Is it as good as a 1934 Zombie? Certainly not. But I’ll tell you that it is miles better than most Zombies I’ve had at good craft-oriented tiki bars.

Give it a try and let me know what you think. Happy Hulaween.

The glass is from last year’s kickstarter from Will Penny.

 

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Derby Daiquiri

I keep trying to make this one. It seems so simple and maybe uninteresting, but when I tried it at the Mai-Kai last year I was blown away. So I keep trying. And the fact that this is blended, when I’ve been fighting like Ahab to get my blender to make good slushy blended drinks, well let’s just say that the result was better but still not perfect.

This time the blend was better but still too many big chunks considering I was sipping rather than using a straw.

Derby Daiquiri
½ oz Lime juice
1 oz Orange juice
½ oz Sugar syrup
1½ oz Light Rum (I used Plantation 3 Star)
Blend with ice

I used fresh Valencia Oranges and it certainly made a difference compared to when I’ve used bottled OJ. But neither is as good as the Orange Juice they use at the Mai-Kai in Florida, so I guess all those ads about Florida oranges are true.

The Atomic Grog has great resources for everything Mai-Kai and their page for this cocktail is no exception. Check it out.

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New Site Feature: Q. B. Cooler

Let’s talk about the Q. B. Cooler. It’s the drink that inspired the Mai Tai. Or so the story goes.

Donn Beach claimed that Trader Vic used the Q. B. Cooler as a template or precursor to the Mai Tai, something noted in Jeff “Beachbum” Berry’s book Sippin’ Safari.

We have a new feature at ultimatemaitai.com about the Q.B. Cooler, including the origin story, recipe, and whether or not the cocktail is the Mai Tai’s daddy. Includes some historical details and new quotes from The Bum himself. Check it out.

Q. B. Cooler by Don the Beachcomber
½ oz Lime juice
1 oz Orange juice
1 oz Club soda
½ oz Honey mix
¼ oz Falernum
½ tsp Ginger syrup
½ oz Demerara rum
1 oz Jamaican rum
1 oz Puerto Rican rum
2 dashes Angostura Bitters
Blend with 4 oz crushed ice for 5 seconds; top up with more crushed ice and garnish with mint.

View the Page: Q. B. Cooler at UltimateMaiTai.com

Q. B. Cooler
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Rum The Spirit of the Ages

This essay has been gracing the back cover of the Trader Vic’s Cocktail Menu for decades. It serves to highlight the spirit that is most prominent in Trader Vic’s cocktails, and is both a history lesson and a list of “shout outs” to famed mixologists. This is a scan of a menu circa 1965.

Click to view larger

This is one area where I think that Victor Bergeron deserves more credit, as quite often he would credit the original creator of a cocktail on the menu or in his books. In the essay he highlights a number of 20th Century barmen including Frank Meier of the Ritz Bar in Paris, Constantine at La Florida Bar in Havana, and Albert Martin of Con Ton Bar in New Orleans. He ends with several pointed salutes to Don the Beachcomber of Hollywood.

The design includes pictures of some of the famous venues and a caricature of Don the Beachcomber himself. 

Closer view of the text

 

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Santiago Cocktail-2

Found this in the 1947 Trader Vic’s Bartender’s Guide. It is a light and refreshing cocktail that is influenced by Trader Vic’s travels to Cuba in 1937.

Santiago Cocktail-2
½ oz Lime Juice
¾ oz Cointreau
1 tsp Sugar
1¾ oz Rum

I made this with Havana Club 7 aged Cuban rum and it’s a very good cocktail. But it is missing something… something that could add a little more sweetness and complexity. Hmm… thoughts?

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Mai Tai Day at Trader Vic’s

Great day at Trader Vic’s for Mai Tai Day

Firstly, it is nice to see this being labeled “Mai Tai Day” this year rather than “Real Mai Tai Day”. It celebrates the birth of the Mai Tai in 1944, using the date for Mai Tai Day designated by Oakland several years ago.

Vic’s opened at 11 am for Brunch and cocktails, and several of us made the trek to be there at opening. Plenty of souvenir Mai Tai Day Mason Jars were available and they’re a timely design. My Mai Tai looked great and was refreshing on Vic’s outdoor patio/picnic space (in the corner of the parking lot). Good social-distancing employed.

Brunch was a little tricky in that you still have to order food via telephone (brunch menu isn’t in the online system yet, though I’d expect that to be fixed soon). And so you have to go over to the main building to pick it up. But otherwise, this is pretty nice. The morning fog was actually a welcome component and then slowly burned off by around 12:30 pm. My Salmon Toast was delightful and Mrs. Mai Tai’s Eggs Benedict was great too. Supposedly brunch will be an option every week going forward.

Aside from the tikiphiles in attendance, there was a special online toast for Mai Tai Day, featuring Vic’s CEO Rhett Rosen. Eve Bergeron set up a monitor and so everyone in attendance could participate. While this wasn’t as grand as last year’s incredible Mai Tai 75 celebration, this was still pretty good considering the restrictions on indoor gatherings.

Long live the Mai Tai, long live Trader Vic’s!