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

CT Canned Tuna Member Joined: Aug 15, 2013 Posts: 8	CT Canned Tuna Posted posted on Tue, Aug 20, 2013 10:03 AM On 2013-08-20 08:24, Limbo Lizard wrote: The Zombie recipe that I first started using in 1979 was one I got from Grossman's Guide to Wine, Beer and Spirits (not sure which edition). I had to give it up for a while, due to no longer being able to find Falernum (it was Sazerac ) and Lemon Hart 151. Now that I have those again, I still make one, now and then. ZOMBIE (from Grossman's Guide) 3/4 oz. lime juice (save a shell) 3/4 oz. pineapple juice 1 teaspoon Falernum syrup 1/2 ounce apricot liqueur 1 oz light rum 2 oz medium rum 1 ounce dark Jamaican rum 1/2 ounce 151-proof Demerara rum Shake all but Demerara with ice. Strain into 14-ounce chimney glass filled with crushed ice and the spent lime shell. Float the Demerara. Garnish with pineapple/cherry on a pick, and mint sprigs. I think that's the exact version in my bartending school notes. I was on my azz after consuming that.

On 2013-08-20 08:24, Limbo Lizard wrote:
The Zombie recipe that I first started using in 1979 was one I got from Grossman's Guide to Wine, Beer and Spirits (not sure which edition). I had to give it up for a while, due to no longer being able to find Falernum (it was Sazerac ) and Lemon Hart 151. Now that I have those again, I still make one, now and then.

ZOMBIE (from Grossman's Guide)
3/4 oz. lime juice (save a shell)
3/4 oz. pineapple juice
1 teaspoon Falernum syrup
1/2 ounce apricot liqueur
1 oz light rum
2 oz medium rum
1 ounce dark Jamaican rum
1/2 ounce 151-proof Demerara rum
Shake all but Demerara with ice. Strain into 14-ounce chimney glass filled with crushed ice and the spent lime shell. Float the Demerara. Garnish with pineapple/cherry on a pick, and mint sprigs.

I think that's the exact version in my bartending school notes. I was on my azz after consuming that.

Post #690742 by Canned Tuna on Tue, Aug 20, 2013 10:03 AM