Post #253752 by Rattiki on Tue, Sep 12, 2006 8:16 AM

On 2006-07-10 18:04, Quince_at_Dannys wrote:
You're almost as good at it as I am. I guess the nice thing is we always get the last word :)

NOT SO FAST! :wink: :lol: :wink:

Looking though all of these recipes I keep seeing a common, yet obviously complex theme, at least with the post 'Lodge of Amiable Amateur Mixers', Don the Beachcomber versions. Basically it seems to boil down to this set of flavors:

Zing-Ping-Tang! (lime, pineapple, grapefruit juice),

Exotic Spice (Falernum and/or spiced rum and even sometimes orgeat....or Herbsaint?),

Lots o'rum (aged/gold, dark-demerara and maybe some 151/over proofed rum-for the fear factor),

Liquorice buzz (Pernod, Absinthe Pernod),

Bitter bite (Absinthe Pernod & Angostura bitters or applejack to try and replace the Absinthe),

AND smooth sweet fruits (apricot, mango, papaya, cherry, even passionfruit)

I think it's a kind of a balancing act which is classic in many Chinese dishes (I guess it's the 'chef by trade' in me that sees this? :roll:), sweet&sour-ying&yang..... :D

So here is my easily do-able version that covers all the bases:

2 oz pineapple juice
2 oz papaya or mango juice (or apricot nectar?)
2 oz aged and/or gold rum
2 oz deep dark and/or demarara rum
1 oz spiced rum
1 oz lime juice
1/2 oz Pernod or Anisette
1/2 oz Apricot brandy/liquor
1/4 oz Grenadine
2 dashes of Angostura bitters
splash of cherry juice

Blend with a moderate amount of ice and serve in a tall glass/Tiki mug (my favorite is the Drei Moai) garnished with a skewered lime, cherry and pineapple.

Of course a splash of 151 on top wouldn't hurt or IF you happen to have a Czech friend you could try and get some Absinthe and find out why it REALLY was called

a ZOMBIE! :o :lol: :evil: :lol: :tiki:

[ Edited by: rattiki 2006-09-13 05:53 ]