Making a Zombie

Once again, I face the slings and arrows of the internet and made a video for the Oregon Bartender’s Guild, in which I prepare a Zombie, 1950 style, aka – The Spievak Zombie.

I tend to favor this variation when I’m bartending, as the consistent 1 oz measurement makes it real easy to put together in a hurry.

Zombie, 1950 (from The Barbecue Chef, by Louis Spievak, submitted by Donn Beach)

  • 1 oz Fresh Lime Juice
  • 1 oz Fresh Lemon Juice
  • 1 oz Fresh Pineapple Juice
  • 1 oz Passion Fruit Syrup
  • 1 oz White Puerto Rican Rum
  • 1 oz Gold Puerto Rican Rum
  • 1 oz 151 proof Demerara Rum
  • 1 tsp Brown Sugar
  • dash Angostura Bitters

Stir sugar in Lime juice until dissolved.  Shake ingredients in a cocktail shaker with lots of crushed ice and pour into a tall chimney (Zombie) glass, usually 14 oz.  Garnish with a mint sprig.


Posted on Monday, November 9th, 2009 at 9:48 am under Don the Beachcomber, Drinks, Intoxica, OBG, video.

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7 Responses to “Making a Zombie”

  1. Matt Robold (RumDood) 09. Nov, 2009 at 9:52 am #

    The Spievak Zombie? Really, Blair? The Spievak is so obviously inferior to the 1934 Zombie Punch as to be laughable. I declare Zombie war!!!

    Reply
  2. Chris 09. Nov, 2009 at 11:45 am #

    It’s only 12:45 and I hear my liquor cabinet calling my name! Zombie war sounds like fun Mr. Robold!

    Reply
  3. JMGIII 15. Nov, 2009 at 12:55 am #

    The WSJ prefers the 1950 version (and I think I agree).

    http://online.wsj.com/article/SB118798701049208213.html

    Reply
  4. Matt Robold (RumDood) 21. Nov, 2009 at 1:27 pm #

    I find the 1950 version more approachable to more people. However I don’t think that it’s as satisfying or complex as the original ’34 Zombie, which is why I prefer that one.

    Reply
  5. Arian 23. Nov, 2009 at 2:23 pm #

    I have wanted to make what I’m calling the 1938 Zombie. If you haven’t seen it, in 1938 the Winnipeg Free Press (of all newspapers) did a story about having a Zombie at Don the Beachcomber. Although the reporter leaves out some ingredients, he lists the rum as one ounce each of Bacardi gold rum, Demerara 151, “heavy” Jamaican rum, and Guadalupe rum. Guadalupe rum is fairly difficult to come by, but I figure I can sub Martinique rum. Once I procure a bottle I plan to try this out by using these rum components with the ’34 recipe.

    Reply
  6. Joe G. 06. Mar, 2012 at 6:03 am #

    After all these years, I am coming around to the view that my fave is the 1964 (“Aku-Aku”) Zombie.

    Reply

Trackbacks/Pingbacks

  1. Mixology Monday: Pain In The Ass Drinks - 26. Apr, 2010

    [...] I prefer the original 1934 Zombie.  Blair at TraderTiki happens to like the 1950 or Spievak Zombie (which he admits is more from a bartender’s point of view that the Spievak is less of a pain [...]

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