This weekend, I finally got an opportunity (and the ingredients) to make one of the Zombie recipes in Beachbum Berry's excellent Sippin' Safari book (it is also published in Intoxica). Specifically, the 1950 version published by Louis Spievak in a barbeque recipe book, allegedly provided for him by Don the Beachcomber.
As Sippin' Safari reveals, the recipe is very different from a typical Don the Beachcomber drink. It's shaken instead of blended, and uses a very different set of juices and mixers than Don's other Zombie recipes.
Whatever the backstory is, one thing is certain: this drink is amazing!
Here's the recipe, as provided by The WikiTender:
- 1 ounce unsweetened pineapple juice (Dole, in small cans)
- 1 ounce fresh lemon juice (fresh squeezed)
- 1 ounce fresh lime juice (fresh squeezed)
- 1 ounce passion fruit syrup (Trader Vic's, glass bottle, made with real passion fruit)
- teaspoon brown sugar (dark brown sugar, Publix brand)
- dash Angostura bitters
- 1 ounce gold Puerto Rican rum (Cruzan Estate Dark Rum - it's actually the equivalent of a gold/amber)
- 1 ounce 151 Demerara rum (Lemon Hart)
- 1 ounce white Puerto Rican rum (Cruzan Estate Light Rum)
For those of you who are into the specifics, I've put the brands I used in parenthesis next to the ingredients. And yes, I replaced the Puerto Rican rums with Virgin Islands rums, which I like much better.
Although the drink has a lot of ingredients, it's fairly easy to make as it calls for exactly 1 ounce of each liquid - which may also make it a good candidate for a punch.