tonga room zombie

1 oz Lime Juice
1 oz Passion Fruit Syrup
1/2 oz Pineapple Juice
1 oz Light Puerto Rican Rum (Caliche)
1/2 oz Amber 151 Proof Rum (Don Q)
1/2 oz Dark Jamaican Rum (Coruba)

Shake with crushed ice and pour into a tall glass. Garnish with a cherry speared to a lime slice and a pineapple chunk (mint, nasturtiums, spent half lime shell).
After my shift two Fridays ago, my soul was in need of some Tiki. While flipping through Beachbum Berry's Remixed, one of the Zombie variations seemed like a decent option, namely the Zombie created at the Tonga Room circa 1945 at the Fairmont Hotel in San Francisco. Overall, much more stripped down than the original Zombie which had seven ingredients besides the rum to the Tonga Room's three (and I thought the South Seas Zombie was stripped down with four). The Tonga Room is still around and they have revamped their menu; their Zombie is still three rums, lime, pineapple, and passion fruit, but it also includes lemon and Angostura Bitters in the mix. Once built to the historic recipe, the Tonga Room Zombie gave forth peppery floral and minty aromas. Next, lime, pineapple, and the rum's caramel notes on the sip led to the rest of the rum flavors and passion fruit on the swallow.