Post #134040 by Kailuageoff on Wed, Jan 5, 2005 1:58 PM

Although the Hawaiian Inn has a poolside tiki bar that opens around 11 am and a bar in the showroom that opens at 5:30 pm, Pablus started a nice tradition of mixing some classic tiki drinks in his suite last year.

Because we are expecting a larger gathering for 2005 and because it is the right thing to do, we thought we would ask those planning on joining us to volunteer some ingredients towards a vintage recipe. We may also draft a few of you to help prepare this under the watchful eye of Tiki Central's master mixologist; Pablus Maximus.

We picked the Zombie concoction from the 1946 first edition of Trader Vics Book of Food & Drink. The book says this serves 60 people.

We need:

2 - 750 ml bottles of Meyers (dark) Jamacian rum

4 - 750 ml bottles - Puerto Rican (silver) rum. Baccardi is Puerto Rican, but I like Matusalem Platino.

1 - 750 ml bottle of Demerara 151-proof rum

2 - 750 ml bottles orange curacao

3 quarts lemon juice (Pablus wants it fresh squeezed so we need alot of lemons)

3 quarts orange juice (yep, fresh squeezed as well.)

1 quart grenadine syrup (a bottle of Trader Vics would be great)

2 ounces Herbsaint or Pernod (We've got the Pernod)

Please post if you are able to donate a bottle of booze or the juices we need. And, be sure to bring a mug. There will be a few other punches to sample, but we wanted to make one really big batch as well.
KG

[ Edited by: Kailuageoff on 2005-01-05 14:01 ]

[ Edited by: Kailuageoff on 2005-01-05 18:57 ]