Oddly enough, for a cocktail whose moment of invention is so clearly known, every bartender's guide I looked in had a different recipe... and not just a little bit different, either! I chose to rely on the recipe in Dale DeGroff's The Craft of the Cocktail:
1/2 oz fresh lime juice
1/2 oz fresh lemon juice
1 1/2 oz fresh orange juice
1 1/2 oz fresh passion fruit puree
1/4 oz grenadine
1 oz orange curacao or apricot brandy
1 oz dark rum
1 oz light rum
2 dashes Angostura bitters
Sprig of fresh mint for garnish
Seasonal fruit for garnish
I had to cheat a bit on the passion fruit puree, as I couldn't find any fresh passion fruit and had to settle for bottled juice instead. I also left out the fruit garnish, settling for just a sprig of mint. I chose orange curacao rather than apricot brandy, and used Berkshire Mountain's Ragged Mountain Rum and Bacardi for the two rums.
The result was a pleasant, potent, pretty drink. I'm glad I tried it, but it probably won't become part of my regular rotation, largely because tropical fruit flavors predominate, and those aren't my favorite taste sensations. For much the same reason, though, it's clear why the drink's name is apt: Even though it contains 3 ounces of alcohol, this drink tastes mostly like fruit punch; it's easy to imagine drinking oneself into a zombie on such a stealthy slug of booze!
Happy Easter, by the way! ;^)
I had one of these while I was in Paris, except the one i had had a LOT of mint, I am kinda surprised you bothered with a fruit drink, though...
ReplyDeleteYah, fruity drinks are outside my normal range of tastes, but I've heard about this one so often... plus, making a Zombie on Easter was a bit of a sly shout-out to my atheist friends from Pharyngula! ;^)
ReplyDelete