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.
ingredients:
1½ oz | 45 ml Jamaican Rum
1½ oz | 45 ml Puerto Rican Rum
1 oz | 30 ml 151-Proof Demerara Rum
¾ oz | 22.5 ml Lime Juice
½ oz | 15 ml Don's Mix (recipe below)
½ oz | 15 ml Falernum
1 Teaspoon Grenadine
4 Dashes Pernod
1 Dash Angostura bitters
Garnish: Mint Sprig
DON'S MIX
—
3 Cinnamon Sticks
1 Cup Sugar1
1 Cup Water
4 Cups Grapefruit Juice
instructions:
Bring 3 crushed cinnamon sticks, 1 cup sugar and 1 cup water to a boil, stirring until the sugar is completely dissolved. Simmer for two minutes, then remove from the heat and let sit for at least two hours before straining into a clean glass bottle. To finish the mix, add 1 part of the syrup to 2 parts fresh grapefruit juice. Cover and keep refrigerated for up to two weeks.
Save or Pin this Recipe card
Disclosure:
Certain links above can be affiliated, meaning at no additional cost to you, I could potentially earn commission for each purchase.
If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!
I’m your huckleberry 🤠
I just got back from Montana with my friends at @traegergrills. It was strictly a grilling event but given what I do, of course I had to get behind the bar. I knew I wanted to incorporate local Montana ingredients like huckleberry, juniper (grown on site) and honey but also wanted to incorporate smoke from the grill. So I had the idea to make a bramble type cocktail.
For the smokey element, I smoked some local raw honey along with some juniper berries on the Traeger to just get a kiss of smoke. I then constructed the cocktail originally using gin like a traditional bramble, but the juniper botanicals overpowered the recipe so I switched to a reposado tequila and knew it was the perfect fit. They also had some locally made huckleberry liqueur which was the perfect last ingredient to top the cocktail and bring that sweet/sour/fruity element to the cocktail. Finally topped it with that smoked juniper berry branch to give it that botanical pop and tricking your brain into thinking you’re drinking a bramble when you’re actually drinking something closer to a margarita.
Given the ingredients and location, it was just fitting to call this the ‘Big Sky Bramble.’ Cheers y’all.
Big thanks to @i_drewcifer for the R&D help!
🎥: @tobojosh / @grillvaultbbq