Wrath of the Zombie

Happy Halloween everybody, here´s a drink to wake the living dead! – or at least to make YOU become like a zombie if you make too many…

It´s a variety of the classic 1934 Don the Beachcomber’s Zombie with a blend of aged and overproof rums, plus rhum agricole and then cinnamon, grapefruit and lime..

I`ve had the zombie on here before but it´s a damn good drink! and if it wasn`t for one man namely “Jeff Beachbum Berry” we wouldn´t have this recioe today…he dug down the rabbithole of lost ingredients and recipes and un-earhted the original 1934 Zombie Punch.

And that you can read all about in his book Sippin`Safari.

But this time to make something different i have omitted the pernod and grenadine in this recipe and added grapefruit juice and then switched gold Puerto Rican rum for aged agricole.

Same same but different..but not less strong…

Wrath of the Zombie

0.75 oz fresh lime

0.5 oz Don´s Mix ( either use Trader Tiki aka BG Reynold´s excellent Don`s Mix or make your own by mixing 2 parts Grapefruit Juice with 1 part Cinnamon Syrup.

0.5 oz Falernum ( Get BG Reynold`s or make your own)

1.5 oz Jamaican rum ( I used – Blackwell rum, and 0.5 oz Smith and Cross)

1.5 oz aged rhum agricole ( i used Clément VSOP)

1 oz demerara rum ( 0.5 oz El Dorado 12 yo, 0.5 oz Lemon Hart 151)

Dash Angostura bitters

Top with grapefruit juice

Blend everything with 6 oz crushed ice, blend at high speed for 5 sek. Pour into a zombie glass (chimney glass) and add more crushed ice to fill if needed.

Top up with grapefruit juice and garnish with pineapple leaf and slice and cherry.

This is a strong rum drink…


Sugarcane bar


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The Satchmo Cocktail

Well here`s something right up my alley…a twist of the Sazerac containing absinthe, gin and campari…

And not only that but it also uses a strong spicy bourbon while the classic Sazerac uses rye or cognac or both.

I`m a huge fan of the Sazerac – THE quintessential cocktail of New Orleans, or shall we say one of them because we also got the Vieux Carrè, Ramos gin fizz, the Hurricane, the Crusta, the Frappè etc etc – but the Sazerac is and will always be the number one for me.

And i`m an equally huge fan of Campari – since i was 15….

So here with this interesting twist of it….brought to my attention by Warren Bobrow ‏who invented it and wrote about it on his blog DrinkUpNY – i`m gonna make it here and spread it further because this is indeed a good cocktail.


2 oz Four Roses Small Batch Limited Edition Bourbon (sub any good bourbon)
1/2 shot of Tenneyson Absinthe (for the washed glass)  (sub any good absinthe or Pernod)
0.5 oz Campari
0.5 oz Death’s Door Gin ( sub a similar gin, like Hendricks)
1 sugar cube
Bitter Truth Creole Bitters (enough to soak the sugar cube)
Lemon zests – to rim the glass and a spiral for garnish

Chill a crystal glass (or other) with ½ shot of Tenneyson Absinthe, packed with ice and water, let cool for a bit then pour out – or drink up..

Rub the inside of the glass with a lemon zest – aah….the fragrance….

Add a sugar cube soaked in the Bitter Truth Creole Bitters to your glass and crush it with a wooden cocktail stick or a spoon or a muddler to release the flavors.

Add the bourbon, campari and gin and stir with a lemon zest threaded onto a cocktail stirrer.

This drink tastes like a spicy Sazerac with herbal/citrus notes and a touch of campari…it´s interesting…and definetily something to sip and savour.

Sip and enjoy…

And why not put on some music with Louis “Satchmo” Armstrong while you sip on this drink named after him?

The Creole Bitters…the left bottle is the 10 year anniversary bottle that was sold at the Tales of the Cocktail this year in limited quantity and the right bottle is the ordinary Creole Bitters by The Bitter Truth. Both bottles contains the same bitters.

The 1o year TOTC anniversary bottle is a piece of art.

Blackwell Rum – Black Gold

When i came to the Tales of the Cocktail in New Orleans this year i went to the Blackwell Rum and Reggae Pool Party which was held by the pool at the roof top of Hotel Monteleone – which to me seems the perfect place for such an event.

I didn`t really know what to expect from this rum…

I knew who Chris Blackwell was, the founder of Island Records which did recordings with the legendary Bob Marley among others. But what i didn´t know was that his grandfather owned J. Wray & Nephew — the equally legendary rum distillery on Jamaica. So there was a solid rum tradition in the family….

Also i had never met Chris Blackwell`s son – Christopher aka Chris Blackwell Jnr – but i did meet him there and we spoke a little bit about this rum and then before i moved on he handed me two bottles…and it´s rum from one of those i´m gonna use now in this post to let you know how i find it –  both neat and mixed in a few cocktails.

I was very curious when i stood there in the line at one of the rum bars with reggae music blasting and a huge happy rum drinking crowd all over the rooftop in the humid New Orleans summer heat.

Can you say life is sweet?

How would this rum taste? it sure looked good…dark brown aged rum made in Jamaica in a somewhat old fashioned style golden labeled dark brown bottle – it should be good…especially if made from the traditions of Wray & Nephew - but it was much better than i expected and that was surely a a very pleasant surprise to me.

I didn`t know what exactly to expect and since i have tasted many of the world´s best rums as well as some of the worst i have set a high standard for what i call a good rum and well…i wasn´t dissappointed at all.

It´s not a light rum – it´s typically Jamaican - colorful, rich and complex.

I had a few different cocktails from the bars and i enjoyed them all, actually i could have stayed there all night if the party had not had an end…

So…back here again with my two precious bottles…i`m gonna try to see if i can describe the flavors of this rum first.

It´s not that easy to try to describe flavors in words and the more complex a rum is the more flavors you`ll find and in stages – plus the flavors changes with and without water and ice.

To start with the nose – it`s sweet…sugarcane, toffee, vanilla, burnt brown sugar…the nose is very round and inviting.

On the palate it´s smooth, rich, dark, sugarcane and toffee, dried tropical fruit, vanilla, some oak but def not woody but rather sweet and a little bit of an “oily” mouthfeel, it´s very pleasant. It`s not light nor is it very heavy.

Ok let`s go with the cocktails! i decided to make a cocktail called the “Golden Eye” with rum and pineapple and then two of my own containing rum, coconut, coffee, pineapple, lime, sugar and chocolate.

Are you drooling yet? well – here we go:

The Golden Eye

2 oz Blackwell Rum

2 oz Pineapple Juice

Lime for garnish

Shake together and strain into a chilled cocktail glass and garnish with lime wedge – well i garnished with a pineapple leaf instead and used ice cubes in the glass.

Coconut Coffee Punch

2 oz Blackwell Rum

1 oz pineapple juice

1 oz coconut milk

0.25 oz coffee liqueur

0.5 oz sugarcane syrup

0.75 oz fresh lime juice

Shake together with ice and strain into a goblet filled with ice cubes, top with grated nutmeg and garnish with speared cherries and pineapple leaves.

We Be Jammin

1.5 oz Blackwell Rum

1 oz pineapple juice

1 egg white

2 dash chocolate bitters

0.5 oz sugarcane syrup

0.5 oz fresh lime

Shake hard to emulsify the egg white, or even better dry shake first without ice and then again with ice and strain into a chilled cocktail glass. Garnish with a chocolate rim and cherry.


Here is Blackwell Rum`s website.

And here are a few pics from Blackwell Rum and Reggae Pool Party at the Monteleone in New Orleans:





Denizen Rum – A Light Rum with Bold Flavor

This is one of the rums that i tried at the Rum session at the Tales of the Cocktail that stayed with me – so i was very happy to receive a sample now for review. When you try many rums and spirits at occasions like the Tales you tend to get numb after a while….there´s simply too much at the same time.

That`s why it´s so important to take notes all the time because you will forget…but then there`s always a few that just sticks to your mind – because they stood out from the rest – they were THAT good…and i found Denizen to be one of those i really liked.

According to the label, Denizen is a product of Trinidad and Tobago but it is actually blended in Europe before being imported and bottled in the US by Citizen Spirits, LLCs.

Hidden away in Amsterdam, exist the last practitioners of alchemy in the world. With the power to transform the common into something…magical. And they’ve been doing it secretly since the 1700s, these master blenders of rum.

We asked them to free the flavor of rum long distilled out by mass producers. So they went to Trinidad and hand-selected barrels of white rum to be aged for five achingly long years.

Then to Jamaica, to choose 15 types of the finest pot still rum. Finally, back to Amsterdam, where they drew on centuries of experience, and their liberated spirit, to create the one rum without the blandness of most white rums or the overpowering taste of dark rums.

A soulful rum without boundaries. For cocktails with integrity. For the denizens of the world. Source - Rum For All website

What gives this rum it´s punch is the addition of Jamaican potstill to the blend – so it is light aged Trinidad rum blended with funky Jamaican pot still adding a heavy rum flavor and viscous mouthfeel.

The first you feel is a sweet fruit note with lots of fruit…then wood, dry & sweet, with layered flavors, it´s complex and has that funky note from the Jamaican rum.

As always when i deal with these types of flavorful white rums i want to try it in a daiquiri – one of my favorite cocktails…and it´s such a perfect drink to evaluate the rum as mixed in a drink since this cocktail is so “clean” – just rum, sugar and lime. And of course i wasn`t disappointed, it makes an excellent daiquiri with all the fruity notes and Jamaican funk.

Denizen rum is bottled at 40% ABV or 80 proof.

After i made a regular daiquiri to try the rum in i made this one which is very tasty:

Maui Daquiri

1/2 oz St. Germain
2.0 oz Denizen Rum
1 oz pineapple juice
1/2 oz simple syrup
1/2 oz fresh lime juice

Pour all ingredients into a shaker and shake with ice, and serve up in a cocktail glass. Garnish with a brown sugar rim.

Coconaut Grove Cocktail (Beachbum Berry Remixed)

0.5 oz Lopez coconut cream
0.5 oz Pierre Ferrand Dry Curacao
2.0 oz Denizen Rum
1 oz fresh lime juice
8 oz crushed ice

Put everything in a blender and blend for 60 sec or until smooth.

Garnish with cherry, lemon wedge, coconut flakes and cinnamon dust.


Pago Pago Cocktail (Remixed)

1/2 oz green Chartreuse
1.5 oz Denizen Rum
0.25 oz white creme de cacao
0,5 oz fresh lime juice
3 squares of fresh pineapple

Place everything except rum in a cocktail shaker and muddle thoroughly. Add rum and ice cubes. Shake well and strain into a chilled cocktail glass.

Garnish with lime or lemon peel and cherry. i also dusted some grated nutmeg and cinnamon on top of the ice to make it even nicer. Also in used crushed ice in this.

You find Denizen Rum`s website here.

Sugarcane bar


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