Tuesday, January 23, 2018

yamashiro's zombie

1 oz Dark Jamaican 151° Rum (Smith & Cross 114°)
1 oz Myer's Dark Rum (Gosling's Black Seal)
1 oz Light Puerto Rican Rum (Don Q Añejo)
3/4 oz Grapefruit Juice
1/2 oz Lime Juice
1/4 oz Passion Fruit Juice (1/4 oz Passion Fruit Syrup)
1 tsp Sugar (omit, combined into passion fruit syrup)
1/2 oz Orgeat
1/4 oz Falernum (Velvet)
1 dash Grenadine (1 bsp)
1 dash Pernod (1/2 bsp Kübler Absinthe)
1 dash Bitters (Angostura)

Shake with ice and serve in a stemmed tumbler (Tiki mug) with cracked ice. Garnish elaborately with mint.

Two Mondays ago, I kept on the Tiki train with another "Tiki the Snow Away"-worthy drink that I had spotted in the Zombie Horde book. That Zombie recipe was from Yamashiro's restaurant in Hollywood that was first published in 1971. Author David Montgomery suggested that the restaurant may have acquired some Don the Beachcomber alumni since the recipes for the Donn Beach 1934 Zombie and this one are so similar; indeed, the Yamashiro's recipe added passion fruit and orgeat to the mix but left out the original's cinnamon component.
The Yamashiro's Zombie proffered dark notes from the aged rums to the nose. Next, lime, grapefruit, and a creaminess from the orgeat on the sip led into funky rum, nutty orgeat, tropical fruit, and a hint of spice on the swallow.

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