A book entirely devoted to one of my favorite tiki drinks – the Zombie!!
For the first time ever (as far as i know) has an entire book been written about ONE tiki drink, the famous Zombie. That`s how much this drink fascinates…
Now the book does of course not contain only one Zombie recipe – it contains no less than 86 different recipes…..starting with my favorite the 1934 Zombie Punch – the original version. This was 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.
86 different Zombies? that could keep you busy and boozed out for a long time, especially seen to that the old saying “two at the most” was stated for a reason.
The author professor Cocktail about 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.
PROFESSOR COCKTAIL’S ZOMBIE HORDE
Recipes for the World’s Most Lethal Drink - by David J. Montgomery aka Professor Cocktail
The book starts with a presentation of the Zombie which was the drink that launched a Tiki empire. Created in 1934 by a former bootlegger named Ernest Raymond Beaumont-Gantt – better known to the world as Don the Beachcomber – the Zombie was a revelation.
“I originated and have served this ‘thing’ since 1934…Anyone that says otherwise is a liar!” —  Don the Beachcomber
A potent mix of different rums, fruit juices, and exotic spices, the Zombie was to become Don’s signature drink and, eventually, a key part of his success and that of his namesake restaurant.
Don’s genius was found in rum and the varying ways in which it could be combined with other ingredients. Not only was he the first bartender to invent Tiki drinks, he was among the first to use rum itself in a serious way.
Out of all of Don’s creations, the Zombie reigned supreme. It was the drink that everyone wanted to try. The book goes on telling us how reportedly the Zombie was invented – whether true or not – and goes on to telling us about how many years later our beloved Beachbum (Jeff Berry) managed to crack the code for Don the Beachcomber’s original Zombie.
And that`s why – thank you Jeff! – i have been able with many others, to enjoy this drink from it´s original recipe albeit with different rums than was used at the time.
After the introduction there´s a note about ingredients explaining what they are and where you can try to find them. The composition of the Zombie varied over the years depending on who was making it – but there are certain ingredients, however, that popped up most frequently and they are listed in the notes.
And then – on to the recipes, all 86 Zombies! and it`s not just the recipes, there´s stories, anecdotes and pictures – all written in an entertaining style.
Don Beach in Hawaii cirka 1950
Conclusion:
In Zombie Horde, David J. Montgomery (aka Professor Cocktail) leads you on a journey through the history of the Zombie, starting with its humble beginnings in Hollywood, and following it as it evolved and spread over the decades.
Zombie Horde includes recipes from notable bartenders like Trader Vic, David Embury, Salvatore Calabrese, and Dale DeGroff, as well as the formulas for the Zombies served at famous Tiki joints like the Tonga Room in San Francisco, Frankie’s Tiki Room in Las Vegas, and the Luau Room in San Diego.
It also includes recent cocktails that were inspired by the Zombie, with offerings from Martin Cate (Smuggler’s Cove), Brian Miller (Death & Company), Allan Katz (Caña Rum Bar), Brian Dressel (Midnight Cowboy), and Audrey Saunders (Pegu Club).
I`d recommend this book to anyone who`s interested in tiki drinks and of course – the Zombie. With such a gold mine of Zombie recipes from the 1934 original Zombie Punch to Bar Agricole’s Cap Haitien Zombie you just can`t go wrong.
Otto’s Shrunken Head mugs
About the Author
David J. Montgomery mixes his love of history and alcohol into one potent concoction through his work at ProfessorCocktail.com He is also a nationally renowned book critic and commentator on writing and the publishing industry. Mr. Montgomery is an emeritus columnist for the Chicago Sun-Times and The Daily Beast, and has written for USA Today, The Washington Post, Philadelphia Inquirer, and other fine publications.
His short fiction has appeared both online and in print. A former Professor of History, he lives in the Washington, D.C. suburbs with his wife and two daughters.
The ebook will be available exclusively through Amazon (as well as various international versions of Amazon), and costs just $2.99 to download. There are no plans for a print edition at this time, although it’s possible that could change.
You don’t need a Kindle to read the book, though. You can also use the Kindle app that’s available for various platforms, including PC, Mac, various tablets (iPad, Android, etc.), and smartphones (iPhone, Android, etc.).
Obviously it has a lot of rum in it. So what’s not to like? Go get it!
And for your drinking pleasure, here´s two recipes:
The Undead Gentleman (2011 by Martin Cate)
As served at the high-end Tiki and rum bar located in San Francisco, CA.
Martin Cate’s Note:Â Simplified slightly and served on the stem, for the sophisticated savage.
Instructions:
In a cocktail shaker:
1/2 oz. Fresh Lime Juice
1/2 oz. Fresh Grapefruit Juice (white or pink)
1/2 oz. Falernum
1/2 oz. Cinnamon Syrup
1 oz. Lemon Hart 151 Rum
1 1/2 oz. Aged Jamaican Rum
1 dash Angostura bitters
Shake and fine strain into a chilled cocktail glass that has been rinsed with absinthe blanc. Garnish with a lime and grapefruit twist that have been twisted together.
And then i brought back my old Guyana Zombie which i made in 2009 for the TDN Zombie. It doesn`t contain more than two rums but one is overproof to give the drink that kick it needs. It`s not an authentic Zombie, more a drink that is Zombie inspired.
Guyana Zombie
2 oz demerara rum
1 oz pineapple juice
1 oz honey-mix ( equal parts honey and water, dilute the honey in warm water)
1 tsp cream of coconut ( Lopez or Coco Real)
0.5 oz fresh lime
A decent float of 151 demerara.
Serve in goblet with crushed ice. Sprinkle demerara sugar on top.
Blend with crushed ice at high speed for 5 sek. Pour into goblet with more crushed ice. Garnish with sprinkled demerara sugar, lime wedge and brandied cherry.