Post #277863 by Limbo Lizard on Tue, Jan 9, 2007 10:12 PM

Alas, I can't resist throwing in one more formula. My best friend and I went through a lot of Zombie recipes back... gosh, going on 30 years ago! (pre-Grog Log. TV's Bartender's Guide was our cocktail Bible, back then.) We really liked the taste of a good, strong rum drink, as in a proper Mai Tai. Most of the recipes we found for Zombies tended to overpower the rum with lots of sicky-sweet grenadine (gak!), over-fruitiness and gratuitous complexity. Finally I found one in Grossman's Guide (of all places) that, with a few tweaks, really sung our tune.
If you like a strong rum drink with a dominant rum taste, wonderful bouquet, not very sweet, you might try this recipe. As Zombie recipes go, it's not especially complicated, either.

ZOMBIE
3/4 oz lime juice (save a shell)
3/4 oz pineapple juice
1 teaspoon Falernum syrup (Sazerac, back then; now Fee Bros.)
1 oz light rum (e.g., Puerto Rican)
2 oz medium rum (e.g., gold Jamaican)
1 ounce dark Jamaican rum (e.g., Myers's)
1/2 ounce apricot liqueur or brandy
1/2 ounce 151-proof Demerara rum (Lemon Hart, for float)
Shake all but Demerara with ice and a spent lime shell, strain into 14-ounce chimney glass (or other tall glass) filled with crushed ice. Float the Demerara. Garnish with pineapple chunks/cherry on a pick, and mint sprigs.

[ Edited by: Limbo Lizard 2007-01-15 12:05 ]