Tuesday, August 30, 2016

spievak zombie

1 oz Lime Juice
1 oz Lemon Juice
1 oz Pineapple Juice
1 oz Passion Fruit Syrup
1 oz Light Puerto Rican Rum (Caliche)
1 oz Gold Puerto Rican Rum (Havana Club 7 Year)
1 oz Lemon Hart 151 Rum
1 tsp Demerara Syrup (1/2 oz Simple)
1 dash Angostura Bitters

Shake with crushed ice, pour into a tall glass, and garnish with a mint sprig.

Two Tuesdays ago, I was feeling the need for a tropical drink to beat the mid-August heat wave, so I reached for Beachbum Berry's Remixed. In the Zombie section was the recipe that Louis Spievak attributed to Don the Beachcomber in Spievak's 1950 Barbecue Chef. The recipe was a lot closer to the Hot Zombie found in the 1941 Ron Rico Rum Company recipe book than the 1934 Zombie associated with Donn Beach though. Beach's Zombie did change through the years, but it is believed that either Spievak fabricated this recipe or one of his sources provided him with this less than authentic variation.
The Spievak Zombie greeted the nose with a lush mint bouquet. Next, a crisp lemon and lime sip (which would have been crisper had I not upped the sugar syrup quotient) led into a rich rum swallow with tropical notes from the passion fruit and pineapple and with a spice-laden finish.

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