HOLY CITY HANDCRAFT | blog
Filter by Category
- Amaro
- Aperitivo
- Aperol
- Apple Jack
- BBQ
- Beer
- Blog
- Bourbon
- Brandy
- Cachaça
- Campari
- Canadian Whiskey
- Champagne
- Charleston
- Chartreuse
- Clairin
- Classics
- Cocchi Torino
- Cocktails
- Coffee
- Cognac
- Dill
- Events
- Fernet
- Gin
- Highball
- Home Bar
- Irish Cream
- Irish Whiskey
- Japanese Whisky
- Julep
- Licor43
- Lillet
- Liquer
- Locations
- Maraschino
- Margarita
- Martini
- Mezcal
- Midori
- Negroni
- Non-Alcoholic
- Pimm's
- Pisco
- Presecco
- Provisions
- Punch
- Recipes
- Restaurants
- Rum
Filter by Tags
- Almond
- Ancho
- Aperol
- Butterfly Pea Flower
- Green Chile
- Grenadine
- Habanero
- Kombucha
- MSG
- Maraschino
- NationalRumDay
- Pineau Des Charentes
- Raisin
- Rye
- Sorghum
- Sprinkles
- Tiny
- Tripple Sec
- Vinegar
- aaron
- aaron franklin
- absinthe
- achiote
- allspice
- amaro
- anise
- aperol
- appetizer
- apple
- apple jack
- apple wood
- apricot
- aquafaba
- artisan meat share
- asian
- bacon
- baiju
- balsamic
- banana
- bar cart
- barrel proof
- basil
- batched
- bay leaf
- bbq
- beef
- beer
- belle meade
- benedictine
- biscotti
Zombie
Hey at least I can admit when I f**k up, right?
In an effort to do a bit more research, I want to share the incredible history behind an iconic tiki cocktail: the zombie. Created by Don the Beachcomber (and NOT Trader Vic — thanks to everyone who pointed that out). This classic tiki cocktail is as full of history as it is rum. I hope y’all found this video as informative as I did.
Now… who wants to know the recipe to Don’s Mix? Should I make a zombie in the next video? Comment below.
Cheers y’all.