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zombie_cocktail_rezept

Zombie Voodoo Cocktail

Shake vigorously all ingredients together except 151 Rum.

Pour into a Tumbler filled with Ice Cubes.

Top up with layer of 151 Rum and garnish with an Orange Zest.

Ingredients:

• top up 151 proof rum
• 1 part Dark rum
• 1 part Golden rum
• 1 part White rum
• 1/2 part Apricot liqueur
• 1/2 part Blue curaçao
• 1 part Lime juice
• 2 parts Orange juice
• 2 parts Pineapple juice
• 1/2 part Grenadine

3.67000007629395 3

Leave some comments about the Zombie Voodoo

my god that does look positively evil. can't wait to try it

One of my all time favouritee, not too sweet dry fininsh and a kick like a cane cutters billhook.

Rezept backofen

Donnerstag, 28. März 2013

Cocktail zombi

Donn Beach was infamously cagey about sharing his recipes, especially for his. Zombie Cocktail bei - Cocktailidee zu Halloween Zombie Rezept - Der Cocktail wird mit Eis im Shaker geschüttelt und sollte immer in ein vorgekühltes Glas gefüllt werden. It first appeared in late 1934, invented by Donn Beach of Hollywood s Don the. Zombie cocktail Rezepte 6 schmackhafte zombie cocktail Rezepte auf - Deutschlands größter. Zombie - Cocktailrezept Der Zombie ist ein etwas stärkerer, sehr schmackhafter Cocktail. Zombie Cocktail - Imbibe Magazine Feb 27, 2015.

Zombie cocktail, but tiki expert Jeff Berry pieced the recipe. Zombie Cocktail Rezept - Zubereitung: Zombie Dieser Cocktail schmeckt zwar süß und fruchtig, hat es aber vom Alkoholgehalt in sich, und ist daher nur in haushaltsüblichen Mengen zu. Zutaten: 4 cl Rum braun (Appleton Dark 2 cl Rum Overproof (Old Pascas 73 4 cl Rum weiß (Havana Club, 3 Jahre).

Zombie Cocktail Rezept

Zombie (cocktail) - , the free encyclopedia The Zombie is a cocktail made of fruit juices, liqueurs, and various rums. Zombie recipe - m A delicious recipe for Zombie, with Bacardi 151 rum, pineapple juice, orange juice, apricot brandy, sugar, light rum.

Zombie (Cocktail) Der Zombie ist ein sehr starker Cocktail aus Rum und Fruchtsäften, der nach seiner Wirkung auf den Konsumenten benannt wurde. 1 Beitrag zu Teekontor Krogmann Die drei Pfefferkörner.

Zombie cocktail Rezepte

4 leckere Brennnessel-Rezepte - vom Spinat bis zum Bratling Brennnesseln sind in der Küche vielfältig nutzbar. 5 Elemente Ernährung, Chinesische Astrologie, Feng Shui, Qi Gong Umfangreiche Infos rund um die 5 Elemente mit Rezepten und.

BRIGITTE Eine Hochzeitstorte selber backen ist eine etwas aufwändige Sache, deshalb haben wir für Sie. Bauchschmerzen bei Kindern - Bauchschmerzen können verschiedene Ursachen haben und sich auf verschiedene Weise äußern.

Das ist das Original-Rezept für Spaghetti Carbonara, ohne Sahne, ohne. Diabetes mellitus Typ 2 ohne Insulintherapie - Kärntner. Die besten vegetarischen Suppen Rezepte - Die besten vegetarischen Suppen Rezepte - Von Knoblauchcremesuppe über. Einfache vegetarische suppe Rezepte 2.302 leckere einfache vegetarische suppe Rezepte auf - Europas bester Kochseite.

Eis selber machen - ganz ohne Eismaschine. Eiwei arme Kost - Klinikum rechts der Isar Bei nierenkranken Menschen kann mit einer eiwei armen Ern hrung das Fort. Ernährung Diabetes mellitus - - DEBI net Was bei der Ernährung bei Diabetes mellitus zu beachten ist. Ernährung: Alles, was Sie über eine optimale.

Gemüsesalat: Gemüsesalat mit Sauerrahmdressing - myself Gemüsesalat Gemüsesalat mit Sauerrahmdressing. Genießen Sie Fisch und Meeresfrüchte ganz gesund und sehr köstlich vom Grill - hier sind die besten Rezeptideen.

Geschmack aus Petersilie, mildem Sauerrahm und Buttermilch die ideale. Gesunde kekse Rezepte 65 tolle gesunde kekse Rezepte auf - Deutschlands beliebtester Kochcommunity. Hauptgang Kulinarische Highlights oder La Cucina Italiana, Kochkurse und Kochevents. Hochzeitstorte selber backen 4-Schwarzwälder Kirsch Torte Der.

Jürgen Goertz, ein moderner Künstler, hatte den Körper Jesu am. Mais-Salat mit Sauerrahm-Dressing - Rezept - 31. Maschinen kann man meist nicht mehrere Eissorten hintereinander herstellen. Mit Schokolade und Salz begegnen sich also zwei neuerlich dem Profanen entrissene Emporkömmlinge der universellen Verfeinerungskultur.

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Stiftung Warentest hat für bewertet, wie hilfreich die Mittel sind. Wo kann man B rlauch kaufen Sonstige Kochrezepte Forum Mar 27, 2003 - Wo kauft ihr eigentlich B rlauch?

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Zombie recipe

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Noyaux (almond liquour)

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For information on creating mixed drink recipes, bartending information, and measurements for alcoholic drinks, visit our Bartender Guide.

DrinksMixer.com, A property of SheKnows.com, LLC. © 2017 SheKnows.com, LLC. All rights reserved.

and the following drinks, with similar ingredients.

The Zombie Cocktail

The Zombie cocktail is one of the few cocktails with known origins, and it was invented by Donn Beach in the 1930s, at his Hollywood restaurant, Don the Beachcomber. This cocktail was named like this thanks to its effects on the drinker and it soon became popular across America. What is special about the drink is that it uses various types of rum, as well as some liqueurs and fruit juices.

The Zombie Cocktail Pictures

Apparently, the drink is so strong that at any location of Don the Beachcomber restaurants, the bartenders are only allowed to serve two Zombies to each customer who asks for them. The legend goes that Donn Beach first prepared this drink for a customer with a hangover that needed to attend a business meeting. Instead, the customer returned a few days later to complain that the drink had been too strong and he had felt like a zombie the entire time. Since then, it has been known that the Zombie cocktail hides its high alcoholic potency in the sweetness of the fruit juices, so it must be consumed carefully and responsibly.

Another interesting story about the Zombie cocktail is that the original recipe was fully known only by the inventor himself, who gave instructions that contained coded references to his bartenders so nobody got to steal his cocktail recipes. Thus, we know that the original recipe was made with three different types of rum, Angostura bitters, falernum, grenadine, lime juice, Pernod and “Don’s mix” which was probably a mixture of grapefruit juice with cinnamon syrup. Donn, who had a knack for business and had been a bootlegger during the Prohibition, was the man who launched the trend for Tiki restaurants with exotic themes and drinks.

It was only natural then that Donn would protect his recipes viciously, so much so that he even altered them every few years. This is why today the exact original recipe of the Zombie cocktail is unknown and most restaurants and bars serve variations. If you want to prepare the cocktail, you need to use a tall glass and a shaker where you pour ice and over it, the following ingredients in equal parts: white rum, golden rum, dark rum, apricot brandy, pineapple juice and lime juice. After you shake them well, you pour the mixture into the glass and then half a part of 151-proof rum. The glass can be garnished with cherries, pineapple, umbrellas and straws.

How to Make a Zombie

You'll need four kinds of rum and a killer hangover cure.

The Zombie is the mother of all freak drinks. It hearkens back to the late '30s, when Hollywood restaurateur Don the Beachcomber supposedly cooked it up as liquid CPR for some poor SOB experiencing death by hangover. In any case, it caught on, especially at the Hurricane Bar at the 1939 New York World's Fair. By the time tiki culture hit its stride, the Zombie, with all its evil, no-more-than-two-to-a-customer charm, was ubiquitous. Unfortunately, that didn't mean it was any good. In fact, it's not. But no matter—sometimes the urge will strike anyway. We can respect that.

If you feel so inclined to make one at home, stock up on rum, fruit juice, and straws. A stretcher wouldn't hurt, either.

Zombie

The Zombie is a strong rum punch. It was the signature cocktail of the Don the Beachcomber restaurant, and therefore the cocktail that launched the tiki bar craze. With 3 1/2 to 4 ounces of rum (including 151-proof Demerara), it's also one of the strongest tiki drinks.

Who was the Zombie Created by?

According to David Herpin

Many believe this drink was created in 1933 or 1934 by Donn the Beachcomber, which it might have been, however it is unlikely. Donn was also known to claim the Mai Tai at this same time, this was certainly not true. Here is an early printing of this drink:

CIE: Volumes 50-51 by Hotel & Restaurant Employees and Bartenders International Union, Hotel Employees & Restaurant Employees International Union, Hotel and Restaurant Employees' International Alliance and Bartenders' International League of America in 1941

"List this Hot Zombie : HOT ZOMBIE "Juice of 1 lime, unsweetened pineapple juice, bitters, 1 ounce heavily bodied rum, 2 ounces of Gold Label rum, 1 ounce of White Label rum, 1 ounce of apricot-flavored brandy, 1 ounce of papaya juice"

Other sources claim this drink was popularized by the World's Fair in New York in 1939, but provide no literature supporting this claim. There is no evidence that this drink even existed prior to 1940, Some early references do not even place this drink in california as seen here:

America day by day by Simone de Beauvoir in 1953

"Meanwhile, we cheerfully drank zombies. This formidable cocktail originated in New Orleans; this drink is named after the living dead. The zombie cocktail is considered so strong that in many places they do not serve it"

Donn's premix was not even in circulation until the late 1940's as seen here:

How liquor is produced - May 27, 1946 - Page 70 LIFE

"ZOMBIE 1 oz. lemon juice, 1 oz. lime juice, 1 oz. Chinn no. 1 pony Zombie Mixer, 1 oz. pineapple juice. 1 oz papaya, dash of bitters"

This drink was likely named after the popular song "Abercrombie Had a Zombie" as seen in this publication:

The American music lover: Volume 7 by Peter Hugh Reed in 1940

"Abercrombie Had a Zombie, and Tain't Nobody's Bizness If I Do. "Fats" Waller and his Rhythm."

There have been many recipes that have attempted to recreate the premix, however, it appears there was no need, seeing as recipes far predate Donn's Zombie mix. It is undetermined when and where this drink derived, or even how it got it's name, but nearly all early recipes list the same ingredients.

This drink dates between 1939 - 1941 and contained atleast as of then:

heat these ingredients:

Heavily Bodied Rum (Dark Rum, Jamaican)

Apricot flavored brandy

Bitters (likely Angostura)

Pour into a heat retaining vessel.

The Zombie was supposedly "created" at Don the Beachcomber in 1934. The evidence for Don the Beachcomber being the inventor of the Zombie is purely down to Donn Beach saying he did. Don claims to have invented the Zombie in 1934. There have been other claimants, including Monte Proser who opened a string of East Coast Don the Beachcomber knockoffs called Monte Proser's Beachcomber ("Home of the Zombie"). But none other than Vic Berguron of Trader Vic's credits the drink's creation to Donn Beach.

Original Recipe

Zombie Punch (1934)

From 1937 notebook of Beachcomber's waiter Dick Santiago - decoded by Jeff Berry in "Sippin' Safari." This is apparently the original version of the drink, although Don would later modify it over time.

• 3/4 oz. lime (juice)
• 1/2 oz. Don's Mix
• 1/2 oz swizzle or falernum
• 1 1/2 oz. Lowndes Jamaica
• 1 1/2 oz. Puerto Rican Dk. (gold)
• 1 oz. Demerara 151
• Dashes - Angostura (bitters), grenadine & absainthe (Pernod)

Put all into blender, with 6 oz. ice last. Blend for five seconds. Pour into glass and garnish with mint sprig.

NOTE: Don's mix is 2 parts grapefruit juice, 1 part cinnamon-infused sugar syrup.

Zombie (1956)

Recipe from Don the Beachcomber in Waikiki, according to a 1956 Cabaret Quarterly Magazine article

• 3/4 oz. fresh lime juice
• 1/2 oz. grapefruit juice
• 1 1/2 oz. unsweetened pineapple juice
• 1/4 oz. Falernum
• 1 1/4 oz. Puerto Rican gold rum
• 1 oz. Jamaican dark rum
• 1 oz. 151-proof Demerara rum
• 3/4 oz. Maraschino liqueur
• 1/4 tsp. Grenadine
• 2 dashes Angostura bitters
• 6 drops Pernod

Put all in blender with ice. Blend for 5 seconds. Pour into glass and garnish with mint sprig.

Recipe from "Hawaii Tropical Rum Drinks & Cuisine by Don the Beachcomber" by Arnold Bitner & Phoebe Beach (2001). Although this book is published by Donn Beach's widow, there has been speculation regarding how authentic this recipe is. While it resembles earlier Beachcomber recipes, its inclusion of more than 5 ounces of rum and the listing of Pernod twice and the then-outlawed Absinthe leaves some doubt.

• 3/4 oz Lime Juice
• 1/2 oz Grapefruit Juice
• 1/2 oz Falernum
• 1/2 oz Simple Syrup
• 1-1/4 oz Ramirez Royal Superior - Puerto Rico*
• 1 oz Lemon Hart Demerara 151
• 1 oz Palau (30 years old) - Cuba*
• 1 oz Myers's Planter's Punch - Jamaica*
• 1 oz Treasure Cove (32 years old) - Jamaica*
• 2 dashes each Angostura bitters, Pernod
• 1 Dash Absinthe, Pernod
• 3 dashes Grenadine
• 3/4 oz Marashino Liquor

Pour all ingredients into a blender with a handful of cracked ice. pour into 14 oz. glass with a few ice cubes. Garnish with spear of pineapple, orange, cherry and sprig of mint. Serve with straw.

(*) Recommended rum substitutions: - 1 1/4 oz Captain Morgan Private Stock - 1 oz Myers's Legend rum - 1 oz Appleton Estate rum - 1 oz 30-year-old Ron Zacapo Centenario rum

Other Zombie Recipes

Don the Beachcomber of Hollywood created a tropical-themed restaurant craze that quickly swept the nation. And many tried to create their own versions of the Beachcomber's signature cocktail.

"Zombie Zowie, Hollywood Night Life Weird and Wonderful," Winnipeg Free Press, Oct. 28, 1938

Don the Beachcomber Zombie recipe

"The serving glass should be approximately 14 ounces and frosted. Into it is shaken one ounce of Demerara 150 proof rum, one ounce of heavy Jamaican rum, one ounce of Guadalupe rum and one ounce Porto Rican cartadora. To this is added one ounce of Falernum and one ounce of simple syrup, the juice of one whole Mexican lime and four dashes of bitters. Decorate with fruits in season, and mint."

"The Gentleman's Companion" by Charles H. Baker Jr., 1939

• 1 cup Enriched Coconut Milk
• 1 jigger Aged Haitian Rum
• 2 jiggers Cognac
• 2 ponies Maraschino Liqueur
• 2 or 3 dashes Angostura Bitters

Put in shaker with lots of very finely cracked ice, shake hard and pour into small, chilled goblets.

Enriched coconut milk: Bore two holes in eyes of a ripe coconut. Drain water into saucepan—being careful to strain out fibers or bits of shell. Crack open nut, peel off brown outer skin from kernel, and either grate, grind or cut up fine and add to water. Let simmer for five minutes. Put through a fine cloth, squeezing out the final cream by hand.

"The Official Mixer's Manual" by Patrick Gavin Duffy, 1940

• 3/4 oz. Pineapple Juice
• 3/4 oz. Papaya Juice
• Juice of one lime
• 3/4 oz. Powdered Sugar
• 1/3 oz. Apple Brandy
• 1 oz. Rum, 90 Proof
• 2oz. Tropical Gold Seal Rum, 86 Proof
• 1 oz. White Label Rum

Ice generously and shake. Garnish with a slice of pinapple, a green and a red cherry. THEN FLOAT ON TOP RUM OF 151 PROOF. Top off with fine powdered sugar

"Here's How" by W.C. Whitfield, 1941

• 3/4 oz heavy-bodied rum (96 proof)
• 3/4 oz dark Porto Rican rum
• 3/4 oz light Porto Rican rum
• 3/4 oz red rum
• 1/2 oz apricot brandy
• 3/4 oz pineapple juice
• juice of 1 lime
• 1 tsp. brown sugar

Shake well with ice, strain into a tall glass, float 151 rum on top, garnish with mint, pineapple, and cherries.

"LIFE Magazine", 4th September 1944

A Trader Vic originated recipe.

• 2 oz orange juice
• 1 oz lemon juice
• 1 oz orange-lime juice (?)
• 1 dash Peychaud's bitters
• 1/2 oz 100 proof Jamaica Rum
• 2 oz Puerto Rican Rum
• 1 oz 151 proof Jamaica rum
• 1/2 oz Jamaica rum 90 proof
• dash of orange curacao
• dash of grenadine
• 1/2 oz Rhum Sarthe

Shake and strain into glass over ice and add a float of Herbsaint.

"Bartender's Guide", by Trader Vic, 1947

• 1 oz Jamaican Rum
• 2 oz Puerto Rican Rum
• 1/2 oz 151 Demerara Rum
• 1 oz Orange Curacao
• 1 oz Lemon
• 1 oz Orange Juice
• 1/2 oz Grenadine
• 1 dash Pernod

Mix in a mixing glass with a large piece of ice; stir well and pour over cracked ice in a14 oz. chimney glass. serve with straw.

Zombie (1950)

Recipe from "Barbecue Chef," a self-published manual by Louis Spievak (1950). This recipe was supposedly provided to Spievak by Donn Beach himself, and was reproduced in "Beachbum Berry's Intoxica!" by Jeff Berry. In Berry's subsequent book "Sippin' Safari," the author suggests that Spievak may have made up this recipe himself because it does not resemble Don's confirmed recipes for the Zombie.

• 1 ounce unsweetened pineapple juice
• 1 ounce fresh lemon juice
• 1 ounce fresh lime juice
• 1 ounce passion fruit syrup
• teaspoon brown sugar
• dash Angostura bitters
• 1 ounce gold Puerto Rican rum
• 1 ounce 151 Demerara rum
• 1 ounce white Puerto Rican rum

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

Zombie Quotes

"There has been much argument about the origination of the Zombie, but credit should be given where credit is due. Don the Beachcomber, of Hollywood, Chicago, and anywhere in the South Pacific, is the originator of this famous drink. Only he can give you the original recipe. " - Vic Bergeron (aka Trader Vic), "Trader Vic's Book of Food & Drink," 1949

”The object is to get as many different rums as possible into one drink, like students in a telephone box." - Michael Jackson (Beerhunter)

"I originated and have served this 'thing' since 1934. Anyone that says otherwise is a liar!" - Donn Beach (aka Don the Beachcomber)

"Why people drink them I don't know. Personally, I think it's too damn strong, but people seem to like it that way" - Vic Bergeron (aka Trader Vic), "Trader Vic's Book of Food & Drink," 1949

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The Zombie and The Mai Tai: Two Historic Tiki Cocktail Recipes

At last week's Golden State of Cocktails, one of the best seminars was tiki-themed. Lead by Joe Swifka of La Descarga and rum enthusiast Matt Robold (who runs the website rumdood.com), the seminar traced the history of tiki culture, which began in Los Angeles with Don The Beachcomber in 1934. Despite the imagery and marketing of tiki, Robold explained that most of the drinks actually had Jamaican roots. "These drinks were planters punch pretending to be something from French Polynesia," he said.

One of the more interesting aspects of tiki was how closely guarded the recipes for the drinks were. The lengths Don the Beachcomber and Trader Vic's went to to keep their formulas from their competitors was amazing. Firstly, the drinks were made in back, in a closed kitchen. Secondly, the bartenders in back often didn't know the ingredients either - the proprietors pre-batched many components of the drinks, and the bartenders simply mixed together whatever was in color-coded or code-named bottles. Thirdly, some of the blends of ingredients going into the drinks weren't even made in-house - Donn Beach, owner of Don the Beachcomber, famously had many of his ingredients blended by a pharmacy.

Related Stories

The Zombie: The Ultimate Tiki Drink

Because of all this secrecy, it took years of cocktail anthropology to unearth the original recipes for tiki's most famous drinks. But thanks to dedicated enthusiasts, those recipes have come to light. Below, you can find the original recipes for the Zombie, created in 1934 at Don the Beachcomber, and the Mai Tai, created in 1944 at Trader Vic's (though Donn Beach claimed the recipe was stolen from him).

"People say mixology died with prohibition and didn't come back until recently," Robold said during the seminar. "But go back and look at tiki, and the precision and dedication it took, and tell me that's not craft cocktails."

1934 Zombie Punch

1 1/2 oz gold Puerto Rican rum

1 1/2 oz Jamaican rum

1 oz 151 Demarara rum

3/4 oz lime juice

1/2 oz Donn's mix*

1 teaspoon grenadine

8 drops absinthe

* Donn's mix was the most secret of secret ingredients used in the Zombie and remained a mystery for years. Turns out it was grapefruit and cinnamon syrup. You can find a recipe for the mix here.

1. In a blender, blend all ingredients with 1/4 cup of ice for 5 seconds.

2. Pour into a chimney glass and garnish with mint.

From: Trader Vic's

1 oz Jamaican rum

1 oz Martinician Rhum

3/4 oz lime juice

1/4 oz rock candy syrup (rich simple syrup)

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1. Mix all ingredients and shake with crushed ice.

2. Pour into an Old Fashioned glass. Garnish with mint and an empty lime hull.

• Contact:
• Besha Rodell

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• Twitter: @besharodell

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Rezept backofen

Donnerstag, 28. März 2013

Cocktail zombi

Donn Beach was infamously cagey about sharing his recipes, especially for his. Zombie Cocktail bei - Cocktailidee zu Halloween Zombie Rezept - Der Cocktail wird mit Eis im Shaker geschüttelt und sollte immer in ein vorgekühltes Glas gefüllt werden. It first appeared in late 1934, invented by Donn Beach of Hollywood s Don the. Zombie cocktail Rezepte 6 schmackhafte zombie cocktail Rezepte auf - Deutschlands größter. Zombie - Cocktailrezept Der Zombie ist ein etwas stärkerer, sehr schmackhafter Cocktail. Zombie Cocktail - Imbibe Magazine Feb 27, 2015.

Zombie cocktail, but tiki expert Jeff Berry pieced the recipe. Zombie Cocktail Rezept - Zubereitung: Zombie Dieser Cocktail schmeckt zwar süß und fruchtig, hat es aber vom Alkoholgehalt in sich, und ist daher nur in haushaltsüblichen Mengen zu. Zutaten: 4 cl Rum braun (Appleton Dark 2 cl Rum Overproof (Old Pascas 73 4 cl Rum weiß (Havana Club, 3 Jahre).

Zombie Cocktail Rezept

Zombie (cocktail) - , the free encyclopedia The Zombie is a cocktail made of fruit juices, liqueurs, and various rums. Zombie recipe - m A delicious recipe for Zombie, with Bacardi 151 rum, pineapple juice, orange juice, apricot brandy, sugar, light rum.

Zombie (Cocktail) Der Zombie ist ein sehr starker Cocktail aus Rum und Fruchtsäften, der nach seiner Wirkung auf den Konsumenten benannt wurde. 1 Beitrag zu Teekontor Krogmann Die drei Pfefferkörner.

Zombie cocktail Rezepte

4 leckere Brennnessel-Rezepte - vom Spinat bis zum Bratling Brennnesseln sind in der Küche vielfältig nutzbar. 5 Elemente Ernährung, Chinesische Astrologie, Feng Shui, Qi Gong Umfangreiche Infos rund um die 5 Elemente mit Rezepten und.

BRIGITTE Eine Hochzeitstorte selber backen ist eine etwas aufwändige Sache, deshalb haben wir für Sie. Bauchschmerzen bei Kindern - Bauchschmerzen können verschiedene Ursachen haben und sich auf verschiedene Weise äußern.

Das ist das Original-Rezept für Spaghetti Carbonara, ohne Sahne, ohne. Diabetes mellitus Typ 2 ohne Insulintherapie - Kärntner. Die besten vegetarischen Suppen Rezepte - Die besten vegetarischen Suppen Rezepte - Von Knoblauchcremesuppe über. Einfache vegetarische suppe Rezepte 2.302 leckere einfache vegetarische suppe Rezepte auf - Europas bester Kochseite.

Eis selber machen - ganz ohne Eismaschine. Eiwei arme Kost - Klinikum rechts der Isar Bei nierenkranken Menschen kann mit einer eiwei armen Ern hrung das Fort. Ernährung Diabetes mellitus - - DEBI net Was bei der Ernährung bei Diabetes mellitus zu beachten ist. Ernährung: Alles, was Sie über eine optimale.

Gemüsesalat: Gemüsesalat mit Sauerrahmdressing - myself Gemüsesalat Gemüsesalat mit Sauerrahmdressing. Genießen Sie Fisch und Meeresfrüchte ganz gesund und sehr köstlich vom Grill - hier sind die besten Rezeptideen.

Geschmack aus Petersilie, mildem Sauerrahm und Buttermilch die ideale. Gesunde kekse Rezepte 65 tolle gesunde kekse Rezepte auf - Deutschlands beliebtester Kochcommunity. Hauptgang Kulinarische Highlights oder La Cucina Italiana, Kochkurse und Kochevents. Hochzeitstorte selber backen 4-Schwarzwälder Kirsch Torte Der.

Jürgen Goertz, ein moderner Künstler, hatte den Körper Jesu am. Mais-Salat mit Sauerrahm-Dressing - Rezept - 31. Maschinen kann man meist nicht mehrere Eissorten hintereinander herstellen. Mit Schokolade und Salz begegnen sich also zwei neuerlich dem Profanen entrissene Emporkömmlinge der universellen Verfeinerungskultur.

Oetker Spargel-Pasta mit getrockneten Tomaten Rezept: Ein würziges Nudelgericht mit. Pancake (Rezept mit Bild) von dela09 Pancake, ein sehr leckeres Rezept mit Bild aus der Kategorie Braten. Schwarzwälder Torte Betty Bossi Dass es sogar möglich ist ein glutenfreies Schokoladebiskuit mit Rahm und Weichseln zu einer Schwarzwäldertorte zusammen zu setzen, beweisst dieses.

Stiftung Warentest hat für bewertet, wie hilfreich die Mittel sind. Wo kann man B rlauch kaufen Sonstige Kochrezepte Forum Mar 27, 2003 - Wo kauft ihr eigentlich B rlauch?

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The Unforgettables

After Dinner Cocktail

Shake and strain into a chilled cocktail glass.

Sprinkle with fresh ground nutmeg.

Share this

Before Dinner Cocktail

• 3 cl Campari
• 3 cl Red Vermouth
• A splash of soda water

Mix the ingredients directly in an old-fashioned glass filled with ice-cubes, add a splash of soda water and ga.

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ANGEL FACE

All Day Cocktail

Pour all ingredients into a shaker with ice.

Shake. Strain into a co.

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All Day Cocktail

Shake and strain into a chilled cocktail glass.

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Before Dinner Cocktail

• 4.5 cl Bacardi Carta Blanca
• 2 cl Fresh lime juice
• 1 cl Grenadine

Pour all ingredients into shaker with ice cubes, shake well, strain into chilled cocktail glass.

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BETWEEN THE SHEETS

All Day Cocktail

• 3 cl Cognac
• 3 cl White Rum
• 3 cl Triple Sec
• 2 cl Fresh lemon juice

Pour all ingredients into shaker with ice cubes, shake, strain into chilled cocktail glass.

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All Day Cocktail

• 4 cl Old Tom Gin
• 1 cl Maraschino
• 1 cl Orange Bitters
• 1 cl Fresh lemon Juice

Pour all ingredients into shaker wit.

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CLOVER CLUB

All Day Cocktail

• 4.5 cl Gin
• 1.5 cl Raspberry syrup
• 1.5 cl Fresh lemon Juice
• Few drops of Egg White

Pour all ingredients into cocktail shaker filled with ice. Shake well.

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Before Dinner Cocktail

• 4.5 cl White rum
• 1.5 cl Simple syrup
• 2.5 cl Fresh lime juice

Shake and strain into a cocktail glass.

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All Day Cocktail

Pour all ingredients into a mixing glass with ice.

Stir. Strain into a cocktail glass. Garnish with a fresh mint leaves.

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DRY MARTINI

Before Dinner Cocktail

Pour all ingredients into mixing glass with ice cubes.

Stir well. Strain in chilled martini glass. Squeeze oil from lemon peel onto the dri.

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• 4.5 cl Gin
• 1 cl Sugar syrup
• 3 cl Fresh lemon juice
• 8 cl Soda water

Shake all ingredients with ice cubes, except soda water. Pour into tumbler. Top with soda water. Garnis.

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JOHN COLLINS

• 4.5 cl Gin
• 1.5 cl Sugar syrup
• 3 cl Fresh lemon juice
• 6 cl Soda water

Pour all ingredients directly into highball glass filled with ice. Stir gently.

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Before Dinner cocktail

• 5 cl Rye Whiskey
• 2 cl Red Vermouth
• 1 dash Angostura Bitters

Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass.Garn.

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MARY PICKFORD

All Day Cocktail

• 6 cl White Rum
• 1 cl Maraschino
• 1 cl Grenadine syrup
• 6 cl Fresh pineapple juice

Shake and strain into a chilled large cocktail glass.

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MONKEY GLAND

All Day Cocktail

Shake and strain into a chilled cocktail glas.

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Before Dinner Cocktail

Pour all ingredients directly into old-fashioned glass filled with ice. Stir gently.Garnish with half orange slice.

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OLD FASHIONED

Before Dinner Cocktail

• 4.5 cl Bourbon or Rye whiskey
• 2 Dashes Angostura Bitters
• 1 sugar cube
• Few dashes plain water

Place sugar cube in old-fashioned glass and saturate with b.

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All Day Cocktail

Pour all ingredients into cocktail shaker filled with ice. Shake and strain into chilled cocktail glass.

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PLANTER’S PUNCH

• 4.5 cl Dark rum
• 3.5 cl Fresh orange juice
• 3.5 cl Fresh pineapple juice
• 2 cl Fresh lemon juice
• 1 cl Grenadine
• 1 cl Sugar syrup
• 3 to 4 dashes Angostura b.

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PORTO FLIP

After Dinner Cocktail

Pour all ingredients into cocktail shaker filled with ice. Shake well.

Strain into cocktail glass.

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RAMOS GIN FIZZ

• 4.5 cl Gin
• 3 cl Sugar syrup
• 1.5 cl Lime juice
• 1.5 cl Fresh lemon juice
• 6 cl Cream
• 1 Egg white
• 3 dashes Orange flower water
• 2 drops Vanilla extract.

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RUSTY NAIL

After Dinner Cocktail

Pour all ingredients directly into old-fashioned glass filled with ice. Stir gently.

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After Dinner Cocktail

• 5 cl Cognac
• 1 cl Absinthe
• 1 sugar cube
• 2 dashes Peychaud’s bitters

Rinse a chilled old-fashioned glass w.

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Screwdriver

All Day Cocktail

Pour all ingredients into a highball glass filled with ice. Stir gently. Garnish with an orange slice.

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All Day Cocktail

Pour all ingredients into cocktail shaker filled with ice. Shake well and strain into cocktail glass.

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After Dinner Cocktail

Pour all ingredients into a mixing glass with ice. Stir.

Strain into a cocktail glass.

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All Day Cocktail

• 3 cl Old Tom Gin
• 3 cl Dry Vermouth
• 1/2 bar spoon Maraschino
• 1/4 bar spoon Absinthe
• 3 dashes Orange Bitters

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WHISKEY SOUR

Before Dinner Cocktail

• 4.5 cl Bourbon Whiskey
• 1.5 cl Sugar syrup
• 3.0 cl Fresh lemon juice

Dash egg white (Optional: if used shake little harder to foam up the egg white).

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WHITE LADY

All Day Cocktail

Add all ingredients into cocktail shaker filled with ice.

Shake well and strain into large cocktail glass.

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INTERNATIONAL BARTENDERS ASSOCIATION

World Cocktail Championships

The World Cocktail Championships (WCC) are organised annually by the International Bartenders Association

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ROSÉ SISSY by Mario Hofferer, Austria

3.5cl Finlandia Classic, 1cl Giffard Sangria, 2cl Schlumberger Sparkling Brut, 1 Dash Angostura aromatic bitters, 1 Dash Gold (edible)

Stir in a mixing glass and pour into Libbey VINTAGE martini glass

Garnish: Orange zest

Decoration: Papaya, pitahaya, Thai pineapple (green), beetroot, celery, basil & lavender

Zombie

The Zombie is a strong rum punch. It was the signature cocktail of the Don the Beachcomber restaurant, and therefore the cocktail that launched the tiki bar craze. With 3 1/2 to 4 ounces of rum (including 151-proof Demerara), it's also one of the strongest tiki drinks.

Who was the Zombie Created by?

According to David Herpin

Many believe this drink was created in 1933 or 1934 by Donn the Beachcomber, which it might have been, however it is unlikely. Donn was also known to claim the Mai Tai at this same time, this was certainly not true. Here is an early printing of this drink:

CIE: Volumes 50-51 by Hotel & Restaurant Employees and Bartenders International Union, Hotel Employees & Restaurant Employees International Union, Hotel and Restaurant Employees' International Alliance and Bartenders' International League of America in 1941

"List this Hot Zombie : HOT ZOMBIE "Juice of 1 lime, unsweetened pineapple juice, bitters, 1 ounce heavily bodied rum, 2 ounces of Gold Label rum, 1 ounce of White Label rum, 1 ounce of apricot-flavored brandy, 1 ounce of papaya juice"

Other sources claim this drink was popularized by the World's Fair in New York in 1939, but provide no literature supporting this claim. There is no evidence that this drink even existed prior to 1940, Some early references do not even place this drink in california as seen here:

America day by day by Simone de Beauvoir in 1953

"Meanwhile, we cheerfully drank zombies. This formidable cocktail originated in New Orleans; this drink is named after the living dead. The zombie cocktail is considered so strong that in many places they do not serve it"

Donn's premix was not even in circulation until the late 1940's as seen here:

How liquor is produced - May 27, 1946 - Page 70 LIFE

"ZOMBIE 1 oz. lemon juice, 1 oz. lime juice, 1 oz. Chinn no. 1 pony Zombie Mixer, 1 oz. pineapple juice. 1 oz papaya, dash of bitters"

This drink was likely named after the popular song "Abercrombie Had a Zombie" as seen in this publication:

The American music lover: Volume 7 by Peter Hugh Reed in 1940

"Abercrombie Had a Zombie, and Tain't Nobody's Bizness If I Do. "Fats" Waller and his Rhythm."

There have been many recipes that have attempted to recreate the premix, however, it appears there was no need, seeing as recipes far predate Donn's Zombie mix. It is undetermined when and where this drink derived, or even how it got it's name, but nearly all early recipes list the same ingredients.

This drink dates between 1939 - 1941 and contained atleast as of then:

heat these ingredients:

Heavily Bodied Rum (Dark Rum, Jamaican)

Apricot flavored brandy

Bitters (likely Angostura)

Pour into a heat retaining vessel.

The Zombie was supposedly "created" at Don the Beachcomber in 1934. The evidence for Don the Beachcomber being the inventor of the Zombie is purely down to Donn Beach saying he did. Don claims to have invented the Zombie in 1934. There have been other claimants, including Monte Proser who opened a string of East Coast Don the Beachcomber knockoffs called Monte Proser's Beachcomber ("Home of the Zombie"). But none other than Vic Berguron of Trader Vic's credits the drink's creation to Donn Beach.

Original Recipe

Zombie Punch (1934)

From 1937 notebook of Beachcomber's waiter Dick Santiago - decoded by Jeff Berry in "Sippin' Safari." This is apparently the original version of the drink, although Don would later modify it over time.

• 3/4 oz. lime (juice)
• 1/2 oz. Don's Mix
• 1/2 oz swizzle or falernum
• 1 1/2 oz. Lowndes Jamaica
• 1 1/2 oz. Puerto Rican Dk. (gold)
• 1 oz. Demerara 151
• Dashes - Angostura (bitters), grenadine & absainthe (Pernod)

Put all into blender, with 6 oz. ice last. Blend for five seconds. Pour into glass and garnish with mint sprig.

NOTE: Don's mix is 2 parts grapefruit juice, 1 part cinnamon-infused sugar syrup.

Zombie (1956)

Recipe from Don the Beachcomber in Waikiki, according to a 1956 Cabaret Quarterly Magazine article

• 3/4 oz. fresh lime juice
• 1/2 oz. grapefruit juice
• 1 1/2 oz. unsweetened pineapple juice
• 1/4 oz. Falernum
• 1 1/4 oz. Puerto Rican gold rum
• 1 oz. Jamaican dark rum
• 1 oz. 151-proof Demerara rum
• 3/4 oz. Maraschino liqueur
• 1/4 tsp. Grenadine
• 2 dashes Angostura bitters
• 6 drops Pernod

Put all in blender with ice. Blend for 5 seconds. Pour into glass and garnish with mint sprig.

Recipe from "Hawaii Tropical Rum Drinks & Cuisine by Don the Beachcomber" by Arnold Bitner & Phoebe Beach (2001). Although this book is published by Donn Beach's widow, there has been speculation regarding how authentic this recipe is. While it resembles earlier Beachcomber recipes, its inclusion of more than 5 ounces of rum and the listing of Pernod twice and the then-outlawed Absinthe leaves some doubt.

• 3/4 oz Lime Juice
• 1/2 oz Grapefruit Juice
• 1/2 oz Falernum
• 1/2 oz Simple Syrup
• 1-1/4 oz Ramirez Royal Superior - Puerto Rico*
• 1 oz Lemon Hart Demerara 151
• 1 oz Palau (30 years old) - Cuba*
• 1 oz Myers's Planter's Punch - Jamaica*
• 1 oz Treasure Cove (32 years old) - Jamaica*
• 2 dashes each Angostura bitters, Pernod
• 1 Dash Absinthe, Pernod
• 3 dashes Grenadine
• 3/4 oz Marashino Liquor

Pour all ingredients into a blender with a handful of cracked ice. pour into 14 oz. glass with a few ice cubes. Garnish with spear of pineapple, orange, cherry and sprig of mint. Serve with straw.

(*) Recommended rum substitutions: - 1 1/4 oz Captain Morgan Private Stock - 1 oz Myers's Legend rum - 1 oz Appleton Estate rum - 1 oz 30-year-old Ron Zacapo Centenario rum

Other Zombie Recipes

Don the Beachcomber of Hollywood created a tropical-themed restaurant craze that quickly swept the nation. And many tried to create their own versions of the Beachcomber's signature cocktail.

"Zombie Zowie, Hollywood Night Life Weird and Wonderful," Winnipeg Free Press, Oct. 28, 1938

Don the Beachcomber Zombie recipe

"The serving glass should be approximately 14 ounces and frosted. Into it is shaken one ounce of Demerara 150 proof rum, one ounce of heavy Jamaican rum, one ounce of Guadalupe rum and one ounce Porto Rican cartadora. To this is added one ounce of Falernum and one ounce of simple syrup, the juice of one whole Mexican lime and four dashes of bitters. Decorate with fruits in season, and mint."

"The Gentleman's Companion" by Charles H. Baker Jr., 1939

• 1 cup Enriched Coconut Milk
• 1 jigger Aged Haitian Rum
• 2 jiggers Cognac
• 2 ponies Maraschino Liqueur
• 2 or 3 dashes Angostura Bitters

Put in shaker with lots of very finely cracked ice, shake hard and pour into small, chilled goblets.

Enriched coconut milk: Bore two holes in eyes of a ripe coconut. Drain water into saucepan—being careful to strain out fibers or bits of shell. Crack open nut, peel off brown outer skin from kernel, and either grate, grind or cut up fine and add to water. Let simmer for five minutes. Put through a fine cloth, squeezing out the final cream by hand.

"The Official Mixer's Manual" by Patrick Gavin Duffy, 1940

• 3/4 oz. Pineapple Juice
• 3/4 oz. Papaya Juice
• Juice of one lime
• 3/4 oz. Powdered Sugar
• 1/3 oz. Apple Brandy
• 1 oz. Rum, 90 Proof
• 2oz. Tropical Gold Seal Rum, 86 Proof
• 1 oz. White Label Rum

Ice generously and shake. Garnish with a slice of pinapple, a green and a red cherry. THEN FLOAT ON TOP RUM OF 151 PROOF. Top off with fine powdered sugar

"Here's How" by W.C. Whitfield, 1941

• 3/4 oz heavy-bodied rum (96 proof)
• 3/4 oz dark Porto Rican rum
• 3/4 oz light Porto Rican rum
• 3/4 oz red rum
• 1/2 oz apricot brandy
• 3/4 oz pineapple juice
• juice of 1 lime
• 1 tsp. brown sugar

Shake well with ice, strain into a tall glass, float 151 rum on top, garnish with mint, pineapple, and cherries.

"LIFE Magazine", 4th September 1944

A Trader Vic originated recipe.

• 2 oz orange juice
• 1 oz lemon juice
• 1 oz orange-lime juice (?)
• 1 dash Peychaud's bitters
• 1/2 oz 100 proof Jamaica Rum
• 2 oz Puerto Rican Rum
• 1 oz 151 proof Jamaica rum
• 1/2 oz Jamaica rum 90 proof
• dash of orange curacao
• dash of grenadine
• 1/2 oz Rhum Sarthe

Shake and strain into glass over ice and add a float of Herbsaint.

"Bartender's Guide", by Trader Vic, 1947

• 1 oz Jamaican Rum
• 2 oz Puerto Rican Rum
• 1/2 oz 151 Demerara Rum
• 1 oz Orange Curacao
• 1 oz Lemon
• 1 oz Orange Juice
• 1/2 oz Grenadine
• 1 dash Pernod

Mix in a mixing glass with a large piece of ice; stir well and pour over cracked ice in a14 oz. chimney glass. serve with straw.

Zombie (1950)

Recipe from "Barbecue Chef," a self-published manual by Louis Spievak (1950). This recipe was supposedly provided to Spievak by Donn Beach himself, and was reproduced in "Beachbum Berry's Intoxica!" by Jeff Berry. In Berry's subsequent book "Sippin' Safari," the author suggests that Spievak may have made up this recipe himself because it does not resemble Don's confirmed recipes for the Zombie.

• 1 ounce unsweetened pineapple juice
• 1 ounce fresh lemon juice
• 1 ounce fresh lime juice
• 1 ounce passion fruit syrup
• teaspoon brown sugar
• dash Angostura bitters
• 1 ounce gold Puerto Rican rum
• 1 ounce 151 Demerara rum
• 1 ounce white Puerto Rican rum

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

Zombie Quotes

"There has been much argument about the origination of the Zombie, but credit should be given where credit is due. Don the Beachcomber, of Hollywood, Chicago, and anywhere in the South Pacific, is the originator of this famous drink. Only he can give you the original recipe. " - Vic Bergeron (aka Trader Vic), "Trader Vic's Book of Food & Drink," 1949

”The object is to get as many different rums as possible into one drink, like students in a telephone box." - Michael Jackson (Beerhunter)

"I originated and have served this 'thing' since 1934. Anyone that says otherwise is a liar!" - Donn Beach (aka Don the Beachcomber)

"Why people drink them I don't know. Personally, I think it's too damn strong, but people seem to like it that way" - Vic Bergeron (aka Trader Vic), "Trader Vic's Book of Food & Drink," 1949

zombie_cocktail

Zombie

Tropical, fruity and rum-based, the Zombie is one of the original Tiki cocktails. It’s a delicious punch that comes from a man by the name of Don the Beachcomber, who created a new craze for carved mugs and hula fashion.

About this recipe

Ingredients

Captain Morgan® Original Spiced Gold

Captain Morgan® Original Spiced Gold

Captain Morgan Original Spiced Gold is inspired by the Caribbean's beauty and abundant nature, with a delicious smooth-bodied and subtly spicy flavour.

How to make

Using a jigger, measure 50ml Captain Morgan Original Spiced Gold, 25ml Captain Morgan Original Rum, 15ml Orange Liqueur, 15ml apricot brandy, 50ml orange juice, 25ml pineapple juice, 25ml lime juice and 15ml grenadine into the shaker.

Shake the mixture vigorously in the cocktail shaker until the surface of the shaker feels chilled.

Strain using a strainer into a hurricane glass filled with ice cubes.

With a chopping board and sharp knife, cut a wedge of pineapple and place on the rim of the glass. Cut a slice of orange and place next to the pineapple, along with a mint sprig.

Be a good host

Everyone loves a bit of finger food and designated drivers will appreciate some fancy soft drinks.

Bartending/Cocktails/Zombie

The Zombie is an exceptionally strong cocktail made of fruit juices and rum, so named for its perceived effects on the drinker. It first appeared in the mid-1930s, invented by Donn Beach (formerly Ernest Raymond Beaumont-Gannt) of Hollywood's Don the Beachcomber restaurant. He concocted it one afternoon in the mid-1930s for a friend who had dropped by his restaurant before flying to San Francisco. The friend left after having consumed three of them. He returned several days later to say that he had been turned into a zombie for his entire trip. Its smooth, fruity taste works to conceal its extremely high alcohol content. For many years the Don the Beachcomber restaurants limited their customers to 2 zombies apiece.

There are countless variations on the Zombie; every bar, chain restaurant, and individual seems to have their own take on it. The following are some of many possible zombies but is not as potent as the original recipe:

Ingredients Edit

• 1 oz light rum
• 1 oz golden rum
• 1 oz dark rum
• 1 oz apricot brandy
• 1 oz pineapple juice
• 1 oz papaya juice
• Dash of Grenadine or other syrup
• 1/2 oz 151-proof rum

Note: 1 oz equals 30 ml

Procedure Edit

1. Shake all ingredients except the 151-proof rum in a shaker with ice.
2. Strain into a collins or hurricane glass filled with ice cubes.
3. Float the 151-proof rum on top.
4. Garnish with pineapple and cherry.

Here is another recipe that is probably close to what the original version was. Don the Beachcomber originally used 5 or 6 kinds of Caribbean rum that are no longer easily available in the United States, so generic rums have been specified.

The following ingredients are supposedly for 1 drink but, with sufficient ice in 2 or 3 glasses, can actually make 2 or 3 very potent drinks.

Ingredients Edit

• 4 oz. (½ cup) water
• 3/4 oz. (1½ tbs.) fresh lime juice
• 1 oz. (2 tbs.) fresh grapefruit juice
• 1/2 oz. (1 tbs.) sugar syrup
• 1 oz. (2 tbs.) dark rum
• 1 oz. (2 tbs.) golden rum
• 1 oz. (2 tbs) white rum
• 1 oz. (2 tbs) 151-proof rum
• 1-1/4 oz. (2½ tbs) spiced golden rum
• 3/4 oz. (1½ tbs.) Cherry Heering
• 1/2 oz. (1 tbs.) Falernum syrup
• 2 dashes (½ tsp.) Pernod or other anisette-flavored pastis
• 3 dashes (¾ tsp) Grenadine

Procedure Edit

Shake with 4 ice cubes, then pour into 1, 2, or 3 highball glasses that have been filled with crushed ice.

Ingredients Edit

• 1 oz. dark Jamaica rum
• 2 oz. gold label rum
• 1 oz. light rum
• 1/2 oz. apricot brandy
• 2 oz. papaya nectar
• 1 1/2 oz. pineapple juice
• 1/2 oz. lime juice
• 1/2 oz. simple syrup
• 1 or 2 tsp. 151-proof rum
• green cherry (for garnish)
• pineapple stick (for garnish)
• red cherry (for garnish)
• mint sprig (for garnish)
• powdered sugar (for garnish)

Procedure Edit

Pour all ingredients, except the garnishes and 151-proof rum, into a cocktail shaker two-thirds filled with ice. Shake well; pour into a zombie glass (or hurricane glass), along with the ice from the shaker. Float a few teaspoons of 151-proof rum on the top of the drink. (You may wish to pour it over the back of a spoon, so it floats.) Put the green cherry, pineapple stick, and red cherry (in that order) on a toothpick, and set on the edge of the glass. Add the mint sprig. Sprinkle powdered sugar over everything. Add a straw and, if desired, a cocktail umbrella.

Be sure not to sip the Zombie through the straw at first. Otherwise, you will miss the pleasure of drinking the extra high-proof rum floating on the top!

As described in "Sippin' Safari" by Jeff "Beachbum" Berry.

Ingredients Edit

• 3/4 oz. fresh lime juice
• 1/2 oz Don's Mix (see below)
• 1/2 oz falernum
• 1 1/2 oz Lowndes Jamaican rum (sub Appleton V/X)
• 1 1/2 oz gold Puerto Rican rum
• 1 oz 151-proof Demerara rum
• Dash Angostura bitters
• Dash Grenadine
• Dash Absinthe (sub Herbsaint or Pernod)
• 6 oz crushed ice

Procedure Edit

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

Don's Mix: 2 parts grapefruit juice, 1 part cinnamon-infused sugar syrup

Zombie recipe

Scan me to take me with you

posted @ 10:32PM, 4/25/06

posted by Mattybat @ 11:21PM, 6/11/06

posted by Ridin Dirty @ 05:30PM, 8/07/06

posted by Roket250 @ 08:48PM, 8/11/06

posted by FelipeT @ 09:11PM, 8/13/06

posted by Ricardo75 @ 01:06AM, 1/03/07

posted by Deadhead @ 10:25AM, 2/04/07

posted by b man @ 06:05PM, 4/17/07

posted by Horseshoe767 @ 10:22AM, 5/28/07

posted by Diehard85 @ 10:47PM, 7/16/07

posted by bartender @ 02:14AM, 9/08/07

Noyaux (almond liquour)

posted by keith mccleary @ 03:59PM, 9/16/07

posted by Todrunktofish. @ 11:52PM, 10/03/07

posted by mag @ 06:16PM, 11/21/07

posted by ron @ 05:05PM, 12/23/07

posted by ron @ 05:10PM, 12/23/07

For information on creating mixed drink recipes, bartending information, and measurements for alcoholic drinks, visit our Bartender Guide.

DrinksMixer.com, A property of SheKnows.com, LLC. © 2017 SheKnows.com, LLC. All rights reserved.

and the following drinks, with similar ingredients.

Zombie cocktail

THIS PAGE MAY CONTAIN AFFILIATE LINKS. PLEASE READ MY DISCLOSURE.

The Zombie was invented by Donn Beach, of Hollywood’s Don the Beachcomber restaurants, in the late 1930s. This vintage cocktail is called Zombie because that’s what it can turn its drinker into.

It’s a high-octane cocktail full of delicious fruit juices that make you feel like you’re downing sophisticated candy. But that deliciousness hides quite a lot of liquor. There are several variations on this cocktail. This version is more or less the classic.

• 1 ounce white rum
• 1 ounce golden rum
• 1 ounce dark rum
• 1 ounce apricot brandy
• 1 ounce pineapple juice
• 1 ounce papaya juice
• ½ ounce 151-proof rum
• Dash of grenadine

Shake all the ingredients except for the 151-proof rum together in a shaker. Pour the mixture into a glass (this one just calls out for a funky-shaped glass). Pour the 151-proof rum on the top of the drink. You can definitely light your Zombie on fire at this point if you want. Garnish with a cherry, a slice of pineapple, an orange slice, all of the above, or pretty much whatever fruit you feel like.

Other recipes for the Zombie vary the ingredients ratios, but also include or replace ingredients others, such as:

You’re encouraged to tinker with your Zombie recipe and find precisely what you like.

Zombie

As the story goes, Ernest Beaumont-Gantt created this potent drink in the 1930s and named it for its mind-altering effect after a friend consumed three of them. This lower-proof version is made with Velvet Falernum, an almond-and-lime-flavored liqueur that's a key ingredient in many tiki drinks. More Rum Drinks

Ingredients

• Ice
• 1 1/2 ounces amber rum
• 1/2 ounce dark rum
• 1/2 ounce 151-proof rum
• 3/4 ounce fresh pineapple juice
• 3/4 ounce fresh lime juice
• 1/2 ounce Velvet Falernum
• 1/2 ounce brown sugar simple syrup (brown sugar dissolved in equal part simmering water and cooled)
• Mint sprig, for garnish

How to Make It

Fill a cocktail shaker with ice. Add all of the liquids and stir well. Strain into an ice-filled tiki mug. Garnish with the mint.

Buy the ingredients on Drizly and have them delivered in under an hour. Find out if they operate near you.

How to Make a Zombie

You'll need four kinds of rum and a killer hangover cure.

The Zombie is the mother of all freak drinks. It hearkens back to the late '30s, when Hollywood restaurateur Don the Beachcomber supposedly cooked it up as liquid CPR for some poor SOB experiencing death by hangover. In any case, it caught on, especially at the Hurricane Bar at the 1939 New York World's Fair. By the time tiki culture hit its stride, the Zombie, with all its evil, no-more-than-two-to-a-customer charm, was ubiquitous. Unfortunately, that didn't mean it was any good. In fact, it's not. But no matter—sometimes the urge will strike anyway. We can respect that.

If you feel so inclined to make one at home, stock up on rum, fruit juice, and straws. A stretcher wouldn't hurt, either.

Zombie drink recipes

Blend all ingredients with ice except Bacardi 151 proof rum. Pour into a collins glass. Float Bacardi 151 proof rum on top. Garnish with a fruit slice, sprig of mint and a cherry.

Shake all ingredients (except 151 proof rum) with ice and strain into a collins glass over ice cubes. Float the 151 proof rum on top, add a cherry (if desired), and serve.

Shake over ice in a shaker, and strain into a large highball glass over crushed ice.

Shake all ingredients (except the high-proof rum) over ice, the pineapple stick and the sugar. Strain and add ice. Garnish with pineapple and a cherry. Float the high-proof rum on top and sprinkle a little sugar over it.

Strain ingredients into collins glass filled with ice. Top with 151 Proof Rum.

How to Make a Zombie

Until the Mai Tai came along, the Zombie was the world’s most famous faux-tropical drink. It kick-started the whole Tiki craze, and put Don The Beachcomber’s on the map. Donn Beach kept his original 1934 recipe a closely guarded secret — to the point of encoding it. The code numbers corresponded to numbers on bottles in his bar, which had no other identification; the actual contents of the bottles were a complete mystery to the employees who mixed them.

This foiled rival restaurateurs who tried to steal Donn’s drinks by hiring away his bartenders — and forced competing Tiki bars to improvise their own versions of the Zombie, usually long on booze and short on inspiration. Because Donn never revealed his recipe to anyone other than his most trusted staff, over time these inferior Zombie knock-offs became the norm. That’s why when you order a Zombie today, you get the cocktail equivalent of pot luck: whatever juices and syrups happen to be behind the bar that night, spiked with an equally indiscriminate mix of cheap rums. Not even a binge-drinking frat boy would risk his fake I.D. on the result.

In 1994 the Beachbum began a quest to track down Donn’s original Zombie recipe. Ten years and several blind alleys later, he was still none the wiser. But then the gods finally took pity on him. In 2005 their messenger, in the form of Jennifer Santiago, appeared with the drink recipe notebook that her father Dick had kept in a shirt pocket during his 15 years at Don The Beachcomber’s. (See Beachbum Berry’s Sippin’ Safari for Dick’s life story, as well as a ten page chapter about the Zombie.) Several of the notebook’s recipes had been re-worked, re-named, or cut altogether from the Beachcomber’s menu by 1940 — proving that Dick’s notebook dated from the 1930s, possibly 1937, the year he was hired. Which meant that the notebook’s Zombie could very well be the original 1934 version.

How so? For one thing, Dick had marked the recipe “old.” It need only be a mere toddler to have been born in 1934. So here, in all likelihood, was the Big Bang of the Polynesian restaurant craze … the drink that launched a thousand Tiki bars … the Holy Grail … the Golden Fleece … the first Zombie. We were happier than Louis Leakey unearthing Homo habilis in the Olduvai Gorge. Until we tried to make the recipe. Because another thing that pointed to its authenticity was — you guessed it — it was in code. Not all of it, just one inscrutable ingredient: a measly half-ounce of “Don’s Mix.”

O cruel Fate! But there, on the last page of the notebook, scribbled in Dick’s own hand, was a recipe for “New Don’s Mix”: two parts grapefruit juice to one part … “Spices #4″? Another code name!

Bowed but not broken, the Bum asked Mike Buhen of the venerable Tiki-Ti bar if he’d ever heard of Spices #4. Since Mike’s dad Ray was one of the original Beachcomber’s bartenders in 1934, if anyone knew, Mike would. “Ray would go to the Astra Company out in Inglewood to pick up #2 and #4,” Mike told the Bum. “A chemist would open a safe, take out the ingredients, and twirl some knobs in a big mixing machine, filling up a case while Ray waited. Then they’d close up the secret stuff in the safe. Ray took the bottles — marked only #2 and #4 — back to Don The Beachcomber’s.” All well and good, but what did #4 taste like? “I have no idea,” Mike shrugged. “Astra was owned by a guy named John Lancaster, who died of cancer in the вЂ˜60s. The company’s long-gone.”

And so the original Zombie Punch recipe sat, Sphinx-like, the solution to its riddle so close we could almost, well, taste it. Months went by. A year went by. And then the Bum made the acquaintance of a veteran Tiki bartender named Bob Esmino. Did he know what #4 was? “Oh, sure, from John’s old company,” chuckled Bob, who hadn’t thought about the stuff in 40 years. “It was a cinnamon syrup.”

Huzzah! Armed with this last piece of the liquid puzzle, we finally mixed a 1934 Don The Beachcomber’s Zombie Punch. And now you can too.

To make one, combine 3/4 ounce fresh lime juice, 1/2 ounce falernum, 1 1/2 ounces each gold Puerto Rican rum and gold or dark Jamaican rum, 1 ounce 151-proof Lemon Hart Demerara rum, 1 teaspoon grenadine, 6 drops Pernod, a dash of Angostura bitters, and 1/2 ounce Don’s mix (2 parts grapefruit juice to 1 part cinnamon-infused sugar syrup; see Sippin’ Safari or Beachbum Berry Remixed, or our Total Tiki app for syrup recipe). Put this mix in an electric blender with 6 ounces (3/4 cup) crushed ice, then blend at high speed for no more than 5 seconds. Pour into a Beachbum Berry Zombie Glass (pictured) or other tall Glass. Add ice cubes to fill. Garnish with a mint sprig.

Donn called his signature drink “a mender of broken dreams.” We think you’ll agree. But proceed with care: Donn himself would serve no more than two to a customer.

Zombie cocktail

• 30ml light rum
• 30ml dark or Jamaican rum
• 30ml apricot brandy
• 30ml lime juice
• 2 dashes grenadine
• Ice
• Orange juice
• 30ml Bacardi 151 rum
• Maraschino cherries
• 4 orange slices

2) Mix the light and dark rum and brandy in a cocktail shaker, then add the lime juice and grenadine. Shake well and strain into four highball glasses filled with cracked ice.

3) Fill each glass with orange juice but leave enough room to float the 151 on top. Garnish each glass with a cherry and orange slice.

Zombie Cocktail

Ingredients

• 1 oz. apricot brandy
• 1 oz. light rum
• 1 oz. dark or Jamaican rum
• 1 oz. lime juice
• 2 dashes grenadine
• Orange juice
• 1 oz. Bacardi 151 rum

Directions

Mix light and dark rum and brandy in a cocktail shaker, add lime juice and grenadine. Shake well and strain into a higball glass filled with cracked ice. Fill glass with orange juice but leave enough room to float the 151 on top. Garnish with a cherry and orange slice.

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