honolulu zombie

1 oz Light Rum (Flor de Caña 4 Year Oro)
1 oz 151 Proof Rum (Don Q)
2 oz Orange Juice
1 oz Lemon Juice
3/4 oz Grenadine
1/2 oz Curaçao (Cointreau)

Shake or blend with 1 cup crushed ice (shake), pour into a Tiki mug, and fill with crushed ice. I garnished with mint sprigs and an edible flower.

Two Fridays ago after returning home from a bar shift, I felt like treating myself to a tropical libation. Therefore, I reached for David Montgomery's Zombie Horde, and I was lured in by the Honolulu Zombie created at David Chan's Honolulu Restaurant outside of Washington, D.C. Chan was originally a Trader Vic bartender in the capitol city and became President Nixon's favorite bartender; Nixon went there to drink Navy Grogs and to find a friendly ear. While kept Nixon's discussions secret, he was willing to share this recipe when the restaurant closed in 2004.
The Honolulu Zombie stalked the nose with orange and rum aromas. Next, orange, lemon, and berry notes lurched forward on the sip, and the swallow swiped with rum, orange, and pomegranate flavors. While lacking the depth that various spice elements donate to the classic 1934 Zombie, it was rather pleasant akin to similar Zombie riffs like the Mandarin House Zombie. With a touch of Herbsaint's spice (and different rums), the Honolulu Zombie pretty much becomes Trader Vic's 1946 Zombie which is not too surprising given Chan's pedigree.