TOTC 2013 – Rise of the Zombie and European Rums

Wrath-of-the-Zombie-002

“The Zombie is not Lemonade”

This is the drink that made the tiki drinks famous! invented by Don the Beachcomber and so influential that people named their bars after it.

If you have had a well made zombie you know what i`m talking about…

This seminar held by Jeff Berry, Ian Burrell and Steve Remsberg took us through the history of this fine but “deadly” drink which is one of my favorite tiki drinks. The tiki folks that reads this blog knows it already but those of you who doesn`t know here´s a short recap of the history and the seminar:

Jeff “Beachbum” Berry spent ten years tracking down the original lost recipe for the Zombie cocktail.

Why?From the end of Prohibition to the dawn of Disco, the Zombie was the world’s most famous drink. It kick-started the whole Tiki craze, and put Don The Beachcomber’s Hollywood bar on the map.

Inventor Donn Beach kept his original 1934 recipe a closely guarded secret — and when the Jeff finally found it, the recipe was in code!

While sipping samples of vintage Zombie recipes, you’ll learn why this legendary drink was the toast of the Hollywood movie crowd, and hear the true-life detective story behind how the recipe’s secret code was cracked.

Don Beach greatest innovation was to mix several rums in the same drink, something that was new at the time and which he perfected. It´s not an easy thing to do and requires a damn good knowledge about rums – and we all know how well Don Beach knew his rums!

At the time nothing of the like had ever been tasted before and Don`s bars became the hangout for stars and celebrities. His bars became a huge success and the Zombie became the most famous drink in the tiki world.

Here´s the recipes of the two most famous Zombies the 1934 Zombie punch (my preferred Zombie) and the 1950 Zombie. As for rum substitutions for white and gold rums i`d recommend flavorful rums such as Plantation 3 stars, Cruzan, Flor de Cana and for dark rum equal parts of El Dorado 12 yo and Smith & Cross Jamaican rum to get closer to the original dagger rum flavor unless you got Kohala Bay rum.

Also i think using some of the privately bottled demerara rums (Silver Seal, Samaroli, OVD etc) sold in Europe would make nice Zombies…

Zombie Punch (1934)
(From Beachbum Berry’s Sippin’ Safari and Remixed)

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
(such as Appleton Extra)
1 oz 151-proof Lemon Hart Demerara rum
(no substitution)
Dash Angostura bitters
6 drops (1/8 teaspoon) Pernod
1 teaspoon real pomegranate grenadine ( i use homemade hibiscus grenadine)
6 oz  (3/4 cup) crushed ice.

Put everything into a blender, saving ice for last. Blend at high speed for no more than 5 seconds. Pour into a chimney glass and add ice cubes to fill. Garnish with a mint sprig.

Zombie (1950)
(From Beachbum Berry’s Intoxica and Sippin’ Safari)

1 oz fresh lime juice
1 oz fresh lemon juice
1 oz unsweetened pineapple juice
1 oz passion fruit syrup
1 oz white Puerto Rican rum
1 oz gold Puerto Rican rum
1 oz 151-proof Lemon Hart Demerara rum
(no substitution)
1 teaspoon brown sugar
1 dash Angostura bitters

Dissolve sugar in lemon and/or lime juice. Shake everything well with crushed ice and pour into a tall glass. Garnish with a mint sprig.

This one was attributed to Don Beach by Louis Spievak in his 1950 book, Barbecue Chef.

And from the famous Zombie we move on with the topic rum…

European Rums Uncovered

European rums cups

“Rum is about Sharing”

Did you know that 9 out of 10 rum consumers do not realize that some of the best rums in the world are blended, aged and bottled in Europe? They may start in the America’s but are adopted, loved , nurtured and aged in the cooler climates of Europe.

Here is where we learnt about dual aging – the rapid intensity of tropical ageing paired with the slow maturation of cooler climates creates smooth and balanced rums.

And although the rums has their roots in the Caribbean the Europeans can be credited with it`s creation.

The seminar was held by Ian Burrell (Global Rum Ambassador) Richard Seal (Master distiller and ambassador for all the Rums, which is produced at the family owned Foursquare Rum Distillery in Barbados) Alexandre Gabriel (President and Owner, Cognac Ferrand) and R John Pellaton (Owner of Banks Rums)

And as always when Ian Burrell is around there is a good story or two and a lot of laughing.

Europ rums sem ian

We tasted 9 different rums and rum prizes were handed out to the first to answer random questions and Richard Seale made an interesting experiment where we tasted two different rums and were asked which one was preferred.

It turned out that the expensive one was the least preferred by the audience while the cheaper one which was aged only two years ( i could never have guessed that) tasted much more balanced due to certain additives in it – showing us the point of what can be done to manipulate rum.

Interesting.

Of the nine rums we tasted were Banks 7 Golden Aged Rum which s a blend of  23 rums from 7 countres – Barbados, Guatemala, Guyana, Jamaica, Java (Arrak) Panama and Trinidad – from both pot and column stills aged in bourbon barrels between 1-7 years.

I found it to be flavorful, with a “golden” profile, quite light but spicy, hints of fruits like apple and banana. Balancing 23 rums is obviously not an easy task but they have made it well.

Further we tasted Plantaton 3 Stars – my fav white rum and their excellent XO 20th anniversary rum which in the US has got a new bottling which i REALLY like! The XO is very well balanced, smooth with hints of toffee, vanilla, nutmeg, oak.

Then we also tasted Spanish rums from Dos Maderas which i have never done before. We tasted Dos Maderas 5+3 which is a blend of Guyana and Barbados rums aged 5 years first in the Caribbean and then 3 more years in casks that once held the Don Cortados 20 yo Old Palo Cortado Sherry. The overall flavor was dry and sweet.

Dos Maderas PX s rum 5+3 wich is aged for 2 years in Don Guido, a 20 year aged Pedro Ximenez sherry. It as sweet, thick with a pronounced sherry flavor.

Dos Maderas Luxus is rums from Barbados and Guyana aged 10 years n the Caribbean and then shipped to Spain to age 5 more years in casks that held Don Guido. The result is a deep intense rum with more wood, clear cherry, rich, deep with a sweet finish.

The dual ageing was an interesting topic and t´s always interesting to try new rums…

Every year at Tales i learn some things that gives me more in depth knowledge in the topics that interest me, and at the Tales there´s always something for everyone.

RUM Legends plant 20 yo

 

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…

Boooo!!!

Sugarcane bar

 

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CATDADDY CAROLINA MOONSHINE

catdaddy-and-midnight-moon1

The first time i was introduced to these interesting products was in New Orleans at the Tales of Cocktail  and if there´s one thing i find interesting its genuine artisanal and handcrafted stuff. Now five months later i get the chance to play with them myself and its going to be really interesting to see what good uses i can find with these unique products.

Catdaddy Carolina Moonshine, Midnight Moon and Midnight Moon Lightning Lemonade are three now legal moonshine products made by Piedmont Distillers which is a small and only legal distiller in North Carolina. The flavor of Catdaddy is a mix of several different flavors and tastes sweet, spicy and homely. They say folks who tries it often recognizes something familiar in the flavor but the flavor is a mystery and nobody knows what`s in it. To me the flavor i feel is familiar to me is a touch of what you can find in Root and rootbeer. Catdaddy Moonshine is very smooth and easy to sip but i have also found another potential with it – apart from being mixable in cocktails it also has great potential in tikidrinks due to its spiciness.

Piedmont Distillery has taken the traditions of American moonshine to create spirits of superior quality. Simply – this is 80 proof flavored moonshine and like a lot of homemade moonshine this is  ifused with fruit – but not only – there´s other flavors added as well thus making this one unique. They also claim that Catdaddy contains ingredients that aren`t used in any other products.

Catdaddy, Midnight Moon and Lightning Lemonade are all made from American corn – triple-distilled, handcrafted in small batches and made in a copper column still. I find that the Catdaddy bottle is particularly interesting with the tall shape and the engraved triple X ( meaning its triple distilled) and dark brown color. It looks different and really cool.

This is a one-of-a kind – product with a very distict flavour made with – of course – a secret recipe and it was introduced year 2005. Legend has it that only the best moonshine earned the right to be called Catdaddy. There`s a lot of exciting ways to use this and not only for drinking. One is to use it in marinades or creme brulee..I haven`t yet tried it in cooking but that`s definetily something i`m going to do. Maybe it would be great in its own version of a Cajun Cane Syrup Cake? it would probably go well with dark chocolate too.

carolina-moonshine-and-lightning-lemonade

The Midnight Moon  is made from Junior Johnson`s generation-old family moonshine recipe and every batch is born in an authentic copper still and is hand-crafted in very small batches. The Lighning Lemonade is based on the Midnight Moon and is infused with all natural ingredients to give it the taste of homemade lemonade and it really does have a pronounced lemon flavor which  is like lemonade.. Here simplicity is the best – enjoyed over ice with a splash of tonic or club soda. I made my own version and added Ting (Jamaican grapefruit beverage).

But before i tried the Lighning Lemonade with Ting i made a 1934 Zombie Punch which is my favorite Zombie – adding 1 oz of the Catdaddy but keeping the ratio of booze at 4 oz still by reducing the Jamaican and golden rums with 0.5 oz each.

CATDADDY MOONSHINE ZOMBIE PUNCH

catdaddy-zombie-2

¾ oz fresh lime juice
½ oz Donn`s mix ( 2 parts grapefruit juice to 1 part cinnamon syrup)
½ oz Falernum
1.0 oz dark Jamaican rum
1.0 oz gold Puerto Rican rum
1 oz 151 demerara rum
1 oz Catdaddy Carolina Moonshine
Dash Angostura bitters
6 drops Herbasint or Pernod
1 tsp Grenadine
6 oz crushed ice

Put everything into a blender, saving ice for last and blend at high speed for 5 sek. Pour into a chimney glass. Garnish 2 pineapple leaves and a lime slice. Well, this one was strong, but then again, it’s a zombie. The flavor of the Catdaddy is there in the background mingling with the rums adding to the spiciness. Somehow i find the Zombie to be a quite homely drink but the old advice of limit two is there for a reason.

The next one doesn´t taste strong at all – in fact it tastes like lemonade spiked with Ting. Very nice on a hot day i can imagine..its in the middle of winter now but this tastes nice still. I think i`ll have to remake this when the summer is back again though because really its a summer drink.

LIGHTNING & TING

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2 oz Carolina Moonshine Lightning Lemonade

Fill up with ice cubes and add lightning lemonade. Garnish with a slice of lemon. If you don`t want lemon flavor, you can use the Carolina Moonshine instead and garnish with a grapefruit peel. Then you get a refreshing and nice Moonshine Grapefruit Tonic.

Overall i think these are really interesting and good quality products and i`m especially fond of the Catdaddy with its spiciness. I will most likely also be back later with a post for my little food section with a Catdaddy cane syrup cake..

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I think the boozefairy is better than santa claus..

Sugarcane bar

 

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TDN Z O O O O M B I E!!!

TDN This thursday was Zombie time! the Zombie is one of my favorite tiki drinks and my favorite Zombie is the Zombie-punch from 1934 (Sippin Safari) But TDN is not about making already known cocktails, its about creating new, and out of every TDN some quality cocktails are made. But also in true TDN fashion some of the recipes are wild, it tends to become more and more imaginative the later it gets..That means all are not true Zombies, more “Zombie-like” maybe…in typical TDN style…

This was the description: Thursday Drink Night Some may praise it as the quintessential tiki drink, others may tout it as a horrific explosion of bad rum and candy-red syrup, but to know the Zombie truly is to have seen paradise. A wild mix of rums complimented by a perfect dose of citrus and more than a handful of complex and absolutely required drips and dashes.

Want to try a Zombie made with a float of gin? How about with a few dashes of creme de violette? Or maybe a few drops of orange flower water? Come up with the best new Zombie recipe and you’ll find yourself in the possession of a custom-designed, Zombie-themed mug forged by Cass McClure (aka Ocea Otica). Not only that, but your name will be emblazoned upon its visage.

A whole array of Zombies were made through the night in true TDN style, but this was the first TDN i was almost falling asleep in front of the computer during the late part of the night well zombied out. It was impossible to make them all but the recipes are on twitter. The winning Zombie voted for among 5 finalists at the Mixoloseum blog was posted today at the Kaiserpenguin and  Mixoloseum blogs. Congrats to the winner!

Here are my Zombies for the TDN  night:

BLOODY ZOMBIE

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1.5 oz white rum

1.5 oz white rhum agricole

Generous float JWray overproof

1 oz passionfruit juice

1 oz pineapple juice

0.5 oz fresh lemon juice

0.5 oz simple syrup

¼ oz vanilla syrup

Dash pimento dram.

A good and healthy float of Jwray overproof rum, and then generously float hibiscus grenadine. Shake and pour into a chimney glass almost filled with crushed ice, throw in a pineapple leaf for garnish.

MEXICAN ZOMBIE

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1.5 oz tequila reposado

1 oz absinthe

1 oz pineapple juice

0.5 oz passionfruit liqueur

0.5 oz lime

0.5 oz agave syrup

Float JWray overproof rum.

Shake it all and pour into glass with crushed ice. Garnish with pineapple.

GUYANA ZOMBIE

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2 oz demerara rum

1 oz pineapple juice

1 oz honey-mix

1 tsp cream of coconut

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 for5 sek. Pour into goblet with more crushed ice. Garnish with sprinkled demerara sugar, limewedge and brandied cherry.

Cheeeeers!

Sugarcane bar