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.
