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PROFESSOR COCKTAIL'S ZOMBIE HORDE:

Recipes for the World's Most Lethal Drink

by

David J. Montgomery aka Professor Cocktail

© lognetic - Fotolia.com

PROFESSOR COCKTAIL'S ZOMBIE HORDE: RECIPES FOR THE WORLD'S MOST LETHAL DRINK

BY

DAVID J. MONTGOMERY (AKA PROFESSOR COCKTAIL) Copyright © 2013 by David J. Montgomery All rights reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the publisher, except for the use of brief quotations in a book review. Published by Professor Cocktail David J. Montgomery, Publisher [email protected] For more information on cocktails and spirits, including reviews, recipes, and more, please visit Professor Cocktail: professorcocktail.com

mailto:[email protected]

http://www.professorcocktail.com/

For Jeff “Beachbum” Berry

This book could not have been written without Jeff's extraordinary efforts at resurrecting Don the Beachcomber's Zombie. He truly is the Indiana Jones of Tiki Drink Archaeology.

Photo by Oliver Konig

TABLE OF CONTENTS

INTRODUCTION

A NOTE ABOUT SPELLING, GRAMMAR AND THE LIKE

A NOTE ABOUT INGREDIENTS

Don the Beachcomber's Zombie Punch (1934)

Don the Beachcomber's Zombie (1938)

Zombie Cap Haitien (1939)

Patrick Gavin Duffy's Zombie (1940)

W.C. Whitfield's Zombie (1941)

Hot Zombie (1941)

Village Vanguard's Black Magic (1941)

Carioca Zombie (1942)

Trader Vic's Zombie (1944)

Angostura's Zombie: Original and Authentic Carioca Recipe (1947)


Trader Vic's Zombie – Punch Version (1947)

David Embury's Zombie (1948)

Skipper Kent's Zombie (1949)


Tonga Room Zombie (1952)

Gas Station Zombie (1952)

Gourmet Zombie (1954)

Tahitian Room Zombie (1955)

Luau Room Zombie (1955)


Zombie à la Puerto Rico (1956)

Zombie à la No. 1 Boy (1956)

Mr. Boston's Zombie (1961)

Marian Manners' Zombie (1963)

Yamashiro's Zombie (1971)


Lemon Hart Zombie (1973)

Drinks of Hawaii Zombie (1974)

Hot Zombie (1975)

Mandarin House Zombie (1975)

Grossman's Zombie (1977)

Acapulco Zombie (1979)

Seagram's Zombie (1979)

Sardi's Zombie (1988)

Tiburon Tommie's Zombie (1990)

The Complete Bartender's Zombie (1990)

Hot Zombie (1993)

Harry's Bar Zombie (1996)

Sam Choy's Zombie (1997)

Wobbling Zombie (1997)

Adam Rocke's Zombie (2000)


Salvatore Calabrese's Zombie (2002)

Trader Vic Atlanta's Zombie (2003)

The Zombie Hut's Frozen Zombie (2003)

Honolulu's Zombie (2004)

Michael Jackson's Zombie (2004)


Beachbum Berry's Simplified Zombie (2007)

Esquire's Zombie (2007)

Double Eagle Zombie (2007)

Founding Farmers' Chief's Zombie (2008) - A Zombie Horde Exclusive

Dale DeGroff's Zombie (2008)

The Winchester (2009)

Haitian Zombie (2009) - A Zombie Horde Exclusive

White Zombie (2009)

The Tar Pit's Night Marcher (2009)

Drink's Zombie (2009)

Pitcher of Zombies (2009)

Living Dead (or Kentucky Zombie) (2009)

Andy Pearson's Zombie Punch (2010)

Audrey Sanders' Re-Animator (2011)

Martin Cate's The Undead Gentleman (2011)

Allan Katz's Twenty-Eight Days Later (2011)

Björn Bochinski´s Zombie Island Punch (2011)

Martin Cate's The Zombie Apocalypse (2012)

Zombie Amaro (2012) - A Zombie Horde Exclusive

Brian Dressel's Zombie d'Chambon (2012)

Asian Zombie (2012)

Mr. Boston's Zombie (2012)

Descendants of the Dead (2012)

Trader Vic's 28 Minutes Later (2012)

Justin Pike's 1940's Zombie (2012)

Muertos Vivientos (The Living Dead) (2012)

Jim Meehan's Shipwreck (2013) - A Zombie Horde Exclusive

Tom Brown's Zombie by Night (2013) - A Zombie Horde Exclusive

Jeff Kinder's Halperin's Revenge (2013) - A Zombie Horde Exclusive

Bar Agricole's Cap Haitien Zombie (2013) - A Zombie Horde Exclusive

Guyanese Zombie (2013)

Reposado Zombie (2013)

Mahiki Zombie (2013) - A Zombie Horde Exclusive

H. Harper Station's Zombie Apocalypse (2013)

The Jambi (2013) - A Zombie Horde Exclusive

Otto's Shrunken Head Zombie (2013) - A Zombie Horde Exclusive

Frankie's Tiki Room Zombie (2013)

AFTERWORD

RESOURCES

ACKNOWLEDGEMENTS

ABOUT THE AUTHOR

"I originated and have served this 'thing' since 1934...Anyone that says otherwise is a liar!"

—Don the Beachcomber

Don the Beachcomber's Zombie Punch (1934) Source: Jeff Berry Beachbum Berry's Sippin' Safari Club Tiki Press/SLG Publishing, 2007

The original version, the one that started it all, as served at Don the Beachcomber's famed Hollywood restaurant. This was the drink that made Don's reputation and secured his place in cocktail history.

Instructions:

3/4 oz. Fresh Lime Juice 1/2 oz. Don's Mix* 1/2 oz. Falernum 1 1/2 oz. Gold Puerto Rican Rum 1 1/2 oz. Aged Jamaican Rum 1 oz. 151-proof Lemon Hart Demerara Rum Dash Angostura Bitters 6 drops (1/8 tsp.) Pernod or Herbsaint 1 tsp. Grenadine 6 oz (3/4 cup) Crushed Ice

Put everything in a blender. Blend at high speed for no more than 5 seconds. Pour into a chimney glass. Add ice cubes to fill. Garnish with a mint sprig.

*Don's Mix was one of the Beachcomber's secret ingredients. It's made by combining 2 parts grapefruit juice with 1 part cinnamon syrup. It is also available for purchase from B.G. Reynolds' syrups.

Professor's Note:

This recipe, still perhaps the best one in existence, contains several of Don the Beachcomber's signature touches, including the blend of multiple rums, the use of exotic spices, and the one-two punch of Angostura bitters and pastis. It's no wonder this is one of the most imitated drinks in the world.

Don the Beachcomber

Don the Beachcomber's Zombie (1938) Source: Frank Morriss Winnipeg, Manitoba, Canada, 1938

As printed in the Winnipeg Free Press, October 28, 1938.

Instructions:

I shall never drink a Zombie again. Here's the recipe: The serving glass should be approximately 14 ounces, and frosted. Into it is shaken one ounce of Demerara 150 proof rum, one ounce of heavy Jamaica rum, one ounce of Guadalupe rum and one ounce of Porto Rican cartadora. To this is added one ounce of Falernum and one ounce of simple syrup, the juice of one whole Mexican lime and four dashes of bitters. Decorate with fruits in season, and mint.

Professor's Note:

The earliest printed recipe for a Zombie that I could locate. Although it lacks some of the ingredients used in Don the Beachcomber's original, the ones that Morriss lists are essentially accurate.

“It may be of some mild interest to our Lodge of Amiable Amateur Mixers that the Zombie formula set on this page was put to paper in the fall of '35, whereas the high-proof so-called Zombie known to most bar men did not raise its dizzy head

until two years, or better, later.”

—Charles H. Baker, 1951

Zombie Cap Haitien (1939) Source: Charles H. Baker Jr. The Gentleman's Companion Derrydale Press, 1939

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

Instructions:

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 below, 1 cup or so Cognac, 3 jiggers Maraschino, 2 ponies Angostura, 2 or 3 dashes 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.

Professor's Note:

In later years, once Don the Beachcomber's Zombie became a worldwide sensation, Mr. Baker would claim that he had been the true inventor of the drink. But while it's accurate that he published a recipe for a somewhat contemporaneous cocktail he called the Zombie, it bears no relationship to Don the Beachcomber's drink.

The Crapshooters, Christopher Clark, 1936

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