The (Even further) Simplified Zombie - Tiki Drinks and Food

S Swanky Tiki Socialite Hapa Haole Hideaway, Knoxville, TN Joined: Apr 03, 2002 Posts: 5398	S Swanky Posted posted on Wed, Jan 7, 2015 9:06 AM Mr. Purist would say: DtB revolutionized mixology by making drinks with 10 or more ingredients and balancing them well. When he started business, cocktails were mostly 2 or 3 ingredients and mostly just straight booze with a little flavoring added. If we take a complex masterpiece like the Zombie and try to make it a simple drink, we defeat the purpose of the genre itself. Make whatever cocktail you want, but don't drag the classic into the mud by calling your drink by it's name. How about some Beethoven simplified? Maybe some Picasso simplified? What's the issue? Go to Hawaii (or your typical local bar) and ask for a Mai Tai. Or hell, ask for a Zombie.

Mr. Purist would say: DtB revolutionized mixology by making drinks with 10 or more ingredients and balancing them well. When he started business, cocktails were mostly 2 or 3 ingredients and mostly just straight booze with a little flavoring added. If we take a complex masterpiece like the Zombie and try to make it a simple drink, we defeat the purpose of the genre itself.

Make whatever cocktail you want, but don't drag the classic into the mud by calling your drink by it's name. How about some Beethoven simplified? Maybe some Picasso simplified?

What's the issue? Go to Hawaii (or your typical local bar) and ask for a Mai Tai. Or hell, ask for a Zombie.

Post #734518 by Swanky on Wed, Jan 7, 2015 9:06 AM