Post #343584 by telescopes on Mon, Nov 12, 2007 9:18 PM

Most people use the large Persian Limes that are green. Persian limes are a cultivated lime that provide lots of juice; however, the key lime is the real prize. Usually small, most supermarkets sell them when they are green and unripe. Key limes are ripe when the skin is yellow - but most people won't buy them because they associate ripe limes with Persian Limes which are ripe when green.

But the real difference is in the flavor. Ripe Key Limes are explosive with the lime flavor and meld extremely well with other flavors, therefore when put into exotic drinks, they enhance the flavors around them rather than compete with them.

You can buy key limes in most supermarkets, but put them on a window sill and let them turn yellow before you use them. They be juicier and much more flavorful.

I am fortunate that my Key Lime provides me with limes almost year round.

Good luck.

By the way, here is my own variation of the Anonymous 1934 Grog Log Zombie. It to uses Passion Fruit Syrup.

Douglas Sexton’s
Zombie Alternative

1 oz. Key Lime
1 oz. Pineapple
1 oz. Passion Fruit Syrup
1 Tbs. Simple Syrup
1 Tbs. Apricot Brandy
1 oz. Light Rum (Cuban, if on hand)
2 oz. Gold Rum (Barbados)
1 oz. Jamaican Dark Rum used as a float.
1 splash of Lemon Hart 151.

Garnish with mint, a ½ lime shell, pineapple and cherry. Add the 151 to the half lime shell and ignite. Dim the lights. Your soon to be a Zombie.

This is the Zombie I created, a modification of one of many supposed originals. I altered it by rounding out the proportions for easy measuring as well as adjusting the types of rums used. Although there are many similar recipes to this one, I can guarantee that this one will not disappoint.

[ Edited by: telescopes 2007-11-12 22:24 ]