1 oz Jamaican Rum (Wray & Nephew)
1/2 oz Demerara 151 Rum (Lemonhart)
1 oz Orange Curaçao (Van der Hum)
1 oz Lemon Juice
1 oz Orange Juice
1/2 oz Grenadine
1 dash Herbsaint or Pernod (1/8 oz Herbsaint)
Shake with ice and strain into a 14 oz chimney glass filled with cracked ice.
The third Tiki challenge hosted by California bartender El Nova that I participated in on Instagram was the Zombie Challenge. The rules were open to any Zombie recipe of any decade or heritage. Since I had already written about the classic 1934, hot 1941, and various modern variations, I decided to reach for a book and see what other recipes I could find. The book I grabbed was Trader Vic's Book of Food & Drink from 1946. Overall, this one appeared less spice driven, and instead of grapefruit and lime for citrus, it called for lemon and orange; indeed, it seemed worthy of a try. You can see my Instagram post and camera phone photo here.