Average Reviews:
(More customer reviews)I've now bought two copies for myself (one to use, one autographed to be shown off!) and five for friends and relatives. The content is extensive (if you can't find it here, you probably shouldn't be drinking it!), the style is both witty and clear enough for the rankest amateur. Following is one recipe and description: see for yourself! (The following is ©2004, Rob Chirico, used by permission)
General Description:
Every so often a simple relaxing drink comes along with an equally carefree name. The Zombie is not one. The name conjures up such bygone film stars as Karloff and Lugosi with good reason. The nine-odd ingredients in a Zombie make for a lethal brew that is more the product of a mad scientist than a bartender.
The first Zombie was created by Ernest Raymond Beaumont-Gant (who for some obscure reason was called "Don the Beachcomber") in the 1930s as a hangover cure for a patron at Don's Los Angeles bar. The fellow returned to the bar a few weeks later, and Don asked him how he liked the drink. The customer replied, "I felt like the living dead." The Zombie went on to become the signature drink at the Hurricane Bar at the 1939 World's Fair in New York, and Trader Vic featured it on his menu. It has since become a standard drink at Chinese restaurants, where it continues to transform jovial patrons into the moribund characters of a George Romero flick. The addition of 151-proof rum likens the Zombie to a postmortem in a glass.
Purchase: Anywhere you spy a tiki statue, a paper drink parasol, or sticks of bamboo, you will find a Zombie lurking. Beware the dreaded premixed Zombie.
You may want to think twice before you order one of the world's most lethal cocktails, because you may not be able to think at all afterward. If you do decide to seek out one of these weapons of mass destruction, Polynesian lounges like Trader Vic's and other high-end resort hotels mix their Zombies fresh. Otherwise Zombies are usually prefab concoctions. Not counting the option of never, the time to order a Zombie is with appetizers before dinner.
The first Zombies were probably shaken, but the drink is more commonly mixed in a blender today. The daunting array of ingredients may persuade you to forgo fresh fruit juices, but if you are going to hell in a handbasket, the handle should be well made.
Areas and Time of Occurrence: You may want to think twice before you order one of the world's most lethal cocktails, because you may not be able to think at all afterward. If you do decide to seek out one of these weapons of mass destruction, Polynesian lounges like Trader Vic's and other high-end resort hotels mix their Zombies fresh. Otherwise, Zombies are usually prefab concoctions. Not counting the option of never, the time to order a Zombie is with appetizers before dinner.
Season: The Zombie may strike you as a summertime drink, but it will strike you whatever the season.
Preparation: The first Zombies were probably shaken, but the drink is more commonly mixed in a blender today. The daunting array of ingredients may persuade you to forgo fresh fruit juices, but if you are going to hell in a handbasket, the handle should be well made.
Affinities: Since the Zombie is the equivalent of a liquid pupu platter, indulge yourself and order that tiny hibachi surrounded by barbecued beef sticks, crab Rangoon, chicken, prawns, and crisp wontons.
Recipe for the Zombie:
¾ ounce fresh lime juice
1 ounce unsweetened pineapple juice
1 ounce fresh orange juice
1 ounce light rum
1 ounce dark rum
½ ounce apricot brandy
1 ounce passion fruit syrup
1 teaspoon superfine sugar
½ ounce 151-proof rum
Maraschino cherry, slice of orange, slice of pineapple, and a sprig of mint
Shaker method: Shake the three juices, light and dark rum, brandy, passion fruit syrup, and sugar with ice; then strain over ice into a chilled hurricane or other large glass. Float the 151-proof rum on top; then garnish with a maraschino cherry, an orange slice, a pineapple slice, and a mint sprig.
Blender method: Blend the three juices, light and dark rum, brandy, passion fruit syrup, and sugar with ½ cup crushed ice. Pour into a hurricane glass, and float the 151-proof rum on top; then garnish with a maraschino cherry, an orange slice, a pineapple slice, and a mint sprig.
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