mandarin house zombie

2 oz Dark Jamaican Rum (1 3/4 oz Coruba + 1/4 oz Smith & Cross)
1 oz Gold Puerto Rican Rum (Don Q Añejo)
3/4 oz Orange Juice
3/4 oz Lemon Juice
3/4 oz Pineapple Juice
3/4 oz Grenadine

Shake with ice and pour into a Tiki mug (shake with ice, strain, and fill with crushed ice). Garnish with a pineapple wedge and a cherry (mint sprigs).
On Tuesday night two weeks prior, I was in a Tiki mood and began thumbing through David Montgomery's Zombie Horde book. There, I spied the Mandarin House Zombie that appeared like a Planter's Punch more than a Zombie with layers of complex flavor and spice; the recipe was a more modern one created at the Mandarin House restaurant in San Diego during the juice-forward era of the 1970s. Once prepared, this Zombie riff offered a mint aroma over a vague fruit note and the dark rums' caramel. Next, caramel, berry, lemon and tropical flavors on the sip led into pineapple and dark rum on the swallow with rum funk and additional pineapple notes on the finish.