Tiki Central / California Events / The Great Palm Springs Zombie Taste-Off!
Post #338989 by telescopes on Wed, Oct 17, 2007 11:29 AM
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Wed, Oct 17, 2007 11:29 AM
Absolutely, we'll get those recipes posted. I've contacted Jeff Berry about our plans he is as excited about them as we are. I email him tonight regarding posting the three main recipes that are listed in his books - I can't imagine this will be a problem. If you have the Grog Log, Intoxica, and Sippin Safari, you already have the recipes. The 1934 Zombie is listed in the Grog Log, Spievak's Zombie is listed in Intoxica under Don the Beachcomber's Zombie, Santiago's 1937 Zombie and 1956 Men's Caberet Zombie are both in Sippin Safari. We plan on changing the 1934 Zombie in Grog log as follows: Apricot Brandy instead of Apple Jack; Both of these substitutions can be found in the normal literature of bar manuals and old recipes. Also, the substituted ingredients are more commonly found in the bars of tiki drinkers. As for as rums, you'll need at least the following: Light Puerto Rican (sub Cruz-an) Additionally, you will need Falernum If you are without Pimento dram and Cinnamon Syrup, have no fear: The Pimento-cinnamon and Grapefruit mix required for the 1937 Santiago Zombie can be made using a quick mixture something akin to the following formula: 2 tsp of Simple Syrup, I don't have the Sippin Safari in front of me so the exact amounts may be off; however, the process works. Well, this is a start. By the way, we are now up to 5 Judges, 20 mugs, and 60 ounces of rum. Jenson's, here I come! Updates to follow, [ Edited by: telescopes 2007-10-17 14:20 ] |