How many published Zombie recipes are there? List on page 1 - Tiki Drinks and Food

D djmont Member Potomac Falls, VA Joined: Aug 03, 2011 Posts: 376	D djmont Posted posted on Tue, Aug 20, 2013 8:35 AM [Included misspellings, etc. from source.] The Gentleman's Companion Charles H. Baker Jr. Derrydale Press, 1939 AN EXOTIC COCONUT-COGNAC COCKTAIL from CAP HAITIEN, REPUBLIC de HAITI, and which Is CALLED the ZOMBIE Any one who knows his Haiti and his Vaudou knows what a Zombie is; and for those who don't, a Zombie is merely a departed brother who, for reasons not generally attractive, has been called back from the Spirit World, labours without pay, without food, without complaint, in a weird sort of spirit bondage. . . . We have just helped "spring" an artist friend, Christopher Clark, from a five months' stay in Cap Haitien, where he had been soaking up material and madly painting the unbelievable scenery and even more unbelievable people of Haiti, as a follow-up to the wave of acclaim which greeted his The Crapshooters, in last year's American Art Exhibit at Rockefeller Center, and we fetched him via Pan American to do a mural for us. Chris brought back a long list of amazing cookery receipts, too late for this volume, but we are squeezing in this Zombie Cocktail, he claiming that it will put the spirits to work for you, but whether they or ourselves, are in bondage, is something for each man to decide according to occasion and the needs thereof. Enriched coconut milk, see be- Maraschino, 2 ponies low, 1 cup or so Angostura, 2 or 3 dashes Cognac, 3 jiggers Very finely cracked or shaved ice Put in shaker with lots of very finely cracked ice, shake hard and turn ice and all—à Ia Daiquiri—into small, chilled goblets. . . . Another variation, and a much better flavoured one we find, is found by using only two jiggers cognac, and one jigger old Haitian—or other medium dark—rum. Enriched coconut milk: Get a ripe coconut anywhere. Bore two holes in eyes and drain out water into saucepan—being careful to strain out fibres or bits of shell. . . . Crack open nut, peel off brown outer skin from kernel, and either grate, grind, or cut up fine and add to water. . . . Fetch to a simmer for five minutes. Put through a fine cloth, squeezing out the final rich cream by hand. Ripe fresh coconuts can be had in most good grocery stores these days. . . . Those possessing The Mixer will save an incredible amount of time by cutting up kernel, with brown part unremoved, into the top container of The Mixer; turn in the coconut juice. Reduce to a pulp at high speed for 1 minute, then rub through a very fine sieve, or strain through several thicknesses of cloth.

[Included misspellings, etc. from source.]

The Gentleman's Companion
Charles H. Baker Jr.
Derrydale Press, 1939

AN EXOTIC COCONUT-COGNAC COCKTAIL from CAP HAITIEN, REPUBLIC de HAITI, and which Is CALLED the ZOMBIE

Any one who knows his Haiti and his Vaudou knows what a Zombie is; and for those who don't, a Zombie is merely a departed brother who, for reasons not generally attractive, has been called back from the Spirit World, labours without pay, without food, without complaint, in a weird sort of spirit bondage. . . . We have just helped "spring" an artist friend, Christopher Clark, from a five months' stay in Cap Haitien, where he had been soaking up material and madly painting the unbelievable scenery and even more unbelievable people of Haiti, as a follow-up to the wave of acclaim which greeted his The Crapshooters, in last year's American Art Exhibit at Rockefeller Center, and we fetched him via Pan American to do a mural for us.

Chris brought back a long list of amazing cookery receipts, too late for this volume, but we are squeezing in this Zombie Cocktail, he claiming that it will put the spirits to work for you, but whether they or ourselves, are in bondage, is something for each man to decide according to occasion and the needs thereof.

Enriched coconut milk, see be- Maraschino, 2 ponies
low, 1 cup or so Angostura, 2 or 3 dashes
Cognac, 3 jiggers Very finely cracked or shaved ice

Put in shaker with lots of very finely cracked ice, shake hard and turn ice and all—à Ia Daiquiri—into small, chilled goblets. . . . Another variation, and a much better flavoured one we find, is found by using only two jiggers cognac, and one jigger old Haitian—or other medium dark—rum.

Enriched coconut milk: Get a ripe coconut anywhere. Bore two holes in eyes and drain out water into saucepan—being careful to strain out fibres or bits of shell. . . . Crack open nut, peel off brown outer skin from kernel, and either grate, grind, or cut up fine and add to water. . . . Fetch to a simmer for five minutes. Put through a fine cloth, squeezing out the final rich cream by hand. Ripe fresh coconuts can be had in most good grocery stores these days. . . . Those possessing The Mixer will save an incredible amount of time by cutting up kernel, with brown part unremoved, into the top container of The Mixer; turn in the coconut juice. Reduce to a pulp at high speed for 1 minute, then rub through a very fine sieve, or strain through several thicknesses of cloth.

Post #690731 by djmont on Tue, Aug 20, 2013 8:35 AM