1 tsp Honey, dissolve in Boiling Water (2 tsp 1:1 Honey Syrup)
1 tsp Cream (1 tsp Half & Half)
Shake with ice and strain into a small wine glass.
(*) Original read Bacardi with the next option being brandy, gin, or whiskey.
Several months ago when Erick Castro was plotting out the Boiler Maker menu, he asked on Facebook about the Zoom and its origins. I replied that it was in Frank Meier's 1934 The Artistry Of Mixing Drinks and provided the information within. I remembered the drink's location because the Zoom was quite quizzical in that it appears like an orphan drink class that I do not recall seeing before or after that in the classic literature. I looked past it since honey and cream added to a spirit seemed rather basic, but if Erick was asking about it, perhaps it required a deeper look? I later found it in Difford's Guide as a Cognac drink with a higher amount of cream and honey with milk also in the mix as well as a chocolate powder dusting (bringing it closer to an Alexander especially with the option of adding crème de cacao). Forget about the modern and heavily modified recipe, and let's look at the 1930's Zoom.