Thursday, October 17, 2019

carioca zombie

1 oz Heavy Bodied Carioca Rum (Old Ipswich Tavern Style)
2 oz Gold Label Carioca Rum (Flor de Caña 4 Year Gold)
1 oz White Carioca Rum (Uruapan Charanda Blanco)
3/4 oz Pineapple Juice
3/4 oz Papaya Nectar
Juice 1 Lime (3/4 oz)
1 tsp Sugar (1/4 oz Simple Syrup)
1/2 oz Apricot Liqueur (Combier)

Shake with crushed ice, pour into a Zombie glass with 3 oz soda water, and float a dash of Carioca 151 Proof Rum (1/4 oz DonQ 151). Garnish with a mint sprig and on a pick: a pineapple square, red cherry, and green cherry (omit fruit garnish).

Two Thursdays ago, I returned to David Montgomery's Zombie Horde book after having bought papaya nectar to make a drink. I had a bookmark to the page with the Black Magic calling for the papaya, but when I opened the book, I looked at the opposite page and spotted the Carioca Zombie with the same ingredient. After I started building the Carioca Zombie, I had realized my misstep, and I decided to make that one the following evening. Rum Carioca is a spirits brand that sells a wide variety of styles of rum from light Puerto Rican to funky agricoles, and this recipe was found in Rum Carioca's "Drink Recipe & Toast Book" published in San Juan, Puerto Rico, in 1942. The recipe itself reminded me of a Leilani Volcano with apricot liqueur and a more complex and hefty rum build.
Once prepared, the Carioca Zombie intercepted the nose with mint, rum and papaya aromas. Next, a carbonated lime and papaya sip was chased by rum, pineapple, and apricot flavors on the swallow. The soda water here helped to lighten the drink especially by significantly lowering the proof.

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