zombie (1946)

2 oz Puerto Rican Rum (Caliche)
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.
My zealous garnishing provided a mint and citrus bouquet to the nose. Next, the sip was fruity from the lemon, orange, and pomegranate and colored by hints of caramel from the dark Demerara rum. Finally, the swallow was rich and funky from the rums with an anise spice and crisp citrus finish. Without the additional spice elements, the funky Wray & Nephew rum definitely helped to fill in the gaps with some dunder pit intrigue.