I was really happy with the recipe for the Ultimate Mai Tai, using my Ultimate Mai Tai Rum Blend. And I was super happy with the Ultimate Navy Grog which used that rum in combo. But I’ve never been able to come up with a Zombie recipe that I liked using that rum. But after some experimentation and tinkering I’m pretty happy with how this came out.
Now, don’t get me wrong, this isn’t as good as a 1934. All hail Donn Beach for developing it and to Jeff Berry for rediscovering and decoding the recipe decades later. So, it is only ultimate-ish. But if you’re looking for a little twist on the Zombie I’d suggest giving this a try.
Thanks to Ed Hamilton and the aforementioned Jeff Berry for developing a Zombie rum to give this the necessary flavor profile and kick.
Ultimate-ish Zombie 1 oz Ruby Grapefruit Juice (strained) ½ oz Lime Juice ½ oz Passionfruit Syrup ¼ oz Molasses Syrup ½ oz Velvet Falernum ⅛ oz Cinnamon Syrup 1 oz Hamilton Beachbum Berry Zombie Blend 1 oz Ultimate Mai Tai Blend 4 drop Pernod 4 dash Angostura Bitters Shake with crushed ice Garnish with mint
Thanks to Amy and Kirk for throwing another amazing backyard Halloween Party last night in San Jose. Their large home tiki bar, the Tipsy Terrier, is the centerpiece and fantastic but we most spent time in the yard and patio enjoying the myriad Halloween decorations.
They served a wide assortment of boozy beverages including fantastic versions of the 1944 Mai Tai, Three Dots and a Dash, and great blood red Zombie. Super flavorful and definitely not watered down for a general audience. There were also Aperol Spritz’s and Champagne Cocktails. So nice when the host give you the fixing and you can prepare it to suit. Beer on tap and Sangria from a fountain were available for those with less ambitious prep desires, or just because they prefer it.
Mrs. Mai Tai came up with the idea for our costume – Jack and Wendy from The Shining. All works and no play makes Jack a dull boy.
Some truly outstanding costumes at the party, and nice to see some familiar faces but also to meet some new people too.
To celebrate, I took a run at doing a Pumpkin Spice Mai Tai. In the past I’ve used the Captain Morgan Jack-O-Blast Rum as an accent rum in a standard 1944 Mai Tai. That rum isn’t being produced anymore, so I decided to try this a different way by making a pumpkin spice simple syrup.
Pumpkin Spice Mai Tai 1 oz Lime Juice ½ oz Orgeat ½ oz Pumpkin Spice Syrup ½ oz Orange Curacao 2 oz Aged/Gold Rum Shake with ice and garnish with a burnt cinnamon stick and a couple cherries.
The rum here should be flavorful but not overpowering. I used Appleton Reserve 8 but your favorite moderately aged or “gold” rum will do fine.
Pumpkin Spice Simple Syrup ¾ cup Sugar ¾ cup Water ⅓ cup Canned Pumpkin Puree 1 tsp Pumpkin Spice
Heat water until just before boiling, take off heat and stir in the sugar. Once dissolved, add the pumpkin puree and spice, stirring for several minutes until the liquid has a consistent orange color. Add a little light rum and then bottle and refrigerate.
With this recipe the syrup does not hit you over the head with the pumpkin spice flavor, so you can add more spice if it suits you. I think it’s better when you just get a hint of the pumpkin flavor in the cocktail.
The Murderqueen Cocktail by Tim Harnett 1½ oz Pink Grapefruit Juice ½ oz Solerno Blood Orange Cordial ¼ oz Orgeat ¼ oz Passion Fruit syrup ½ oz Raspberry syrup 1 oz Plantation OFTD Overproof Rum 1 oz Rum Bar Overproof Rum 4 heavy dashes Peychauds Bitters Shake with ice and garnish with three dark cherries
I subbed Liber for the Blood Orange Cordial, and Chambord liqueur for the raspberry syrup. I used Latitude 29 Orgeat and Small Hand Foods Passion Fruit Syrup.
Despite the grapefruit juice and heavy rums, this cocktail is actually pretty easy to drink. It has a real nice set of flavors and seems timely for Halloween season.