Over a year later, this one is still my favorite out of all the Tiki drinks you covered (The Singapore Sling is a close 2nd), and one I still watch with frequency.
Thank you heaps for this - so awesome. A travel through taste, time, place, culture, adventure, inspiration, and aesthetic intoxication - all coming together in one glorious mug.
Had to revisit this video after watching your equally great Aku Aku Zombie (1964 Recipe) video, but only after becoming a Patron. I absolutely love how polished and informative your vids are as they are my de facto sources for many Tiki drinks. I only wish I could locally find the rums you mention. I need those old forgotten liquor stores that have dusty gems on the shelf, unlike the big box stores. Okole maluna!
Of all the Tiki drinks you've covered, this is the one I was waiting for the most. To be honest, I kind of expected it, since you covered Cinnamon Syrup.
It took several days and store trips to find all these ingredients, but I made this for my birthday! It came out soooo good! Best drink for Shelter in Place and listening to funky music while drinking.
Because of you I always look for white grapefruit every time I walk through a produce section. Being that I live at the bottom of the Western Interior Seaway (Nebraska) I never see any. I'm hoping as citrus season approaches I'll finally be able to snag some and make my drinks authentic...
Yeah, man, it's a tough one to find most times and that's in southern California, where citrus is pretty plentiful. So, I feel ya. Obviously it would be ideal to use White Grapefruit, but if you're fiending for a Zombie, you're going to have to find a way to get it done. Cheers!
I, too, had a hard time finding it. Is there a Meijer in your area? They have it. I was actually lucky enough to find a 6 pack of the little cans of Bluebird grapefruit juice at a country store and got several of them. What rums are you using for your zombie?
I finally made this drink tonight. I had to make the falernum. Assembling all the different rums was impossible so I made due with plantation 3 year, Appleton estate dark rum and Rondiaz 151. Hoo boy! Thanks for the video! Cheers!
God damn, these videos are top notch quality. Unfortunately I don't have any of those things to make the drink but I will subscribe and look for other drinks. Great great work!
Your coverage of tiki themed beverages is hands down the best I've ever seen. Great job and just go ahead and turn this channel into pure tiki your very good at what you do !
Thanks. Glad you liked it. And yes, that's a killer mug. There's a link to the mug up in the Description. Pie Eyed Tikis have a bunch of different glazes for this guy, which are pretty cool.
Indeed. This one has a TON of ingredients and super complicated ratios. You should check out the Aku-Aku Zombie (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-YWDCg-hfOVA.html) for a slightly simplified version of the drink.
Something I often wonder about: we obviously get most of these recipes from Jeff Berry, but he never seems to call for absinthe but instead Pernod, including for the Zombie. Is it safe to say that Donn was actually using absinthe, and Berry just calls for Pernod since it was easier to obtain at the time? Or do you think Donn was actually using Pernod? Remixed was published after the absinthe ban was listed, but I imagine absinthe was still not accessible. In Remixed, Berry explicitly mentions that Donn used Pernod, and there seems to be no mention of any substitution or editorializing on his part. Thoughts?
I really love your channel... Amazing stories and nice drinks... I just wish, the actual drink composition at the end would not be THAT fast... :D Anyway, thanks for the amazing content..
Haha. Yeah, it's a pretty involved recipe, but worth it if you can get all the ingredients together. It'll be the best Zombie you've ever tasted. Cheers!
Sipping (or not) this one right now - I do have to cheat on the ovenproof rum by using Plantation OFTD and use pink grapefruit but such is life you can’t get the stuff from back then or just get stuff everywhere. Lemon Hart will probably never be available again. I did approach the business by email a couple of years ago but they were being bought by Ricard or someone but it seems to have gone down the drain still not available in Europe. During our summer hols we tend to have a tiki cocktail every night we’re home from your collection. I seem to forget each year how much rum goes into this one 🤣🤣🤣
just received my order for a bottle of Goslings 151 now that will have to be my go to rum when Lemon Hart/Hamilton is called for, don’t like to compromise but sometimes you have to
Thank you! Been really looking forward to you making a zombie video for not only the recipe but also the history. I saw your glass said Lono Hollywood, how do you like them? I've done Tonga Room and Tiki No so far in the valley but Lono is on my list.
It's good. They have great drinks. The classics are not always done to exact specification, but you'll never be disappointed by their menu. Decent food too. Odd location. Take the metro or Lyft if you go, it's a huge pain to try and drive around there, besides they are going to have to cart you out when you leave. The decor isn't super tiki, you may have to check out Pacific Seas for that, but it's tiki-ish. Definitely mid-century. So, if you like tiki for the decor, it might not be your thing, but the drinks are worth it. Cheers!
Sorry to bother you again But I lost the link for cinnamon syrup and zombie mix label. Where can I find all of your Tiki Drink videos ? it seems like some have disappeared and I can't remember the names. I want to try them all and the Falernum #9 is awesome
It is available. There is a link to the mug in the Description of the video. But here it is again: etsy.me/2y8nfAF It comes from Pie Eyed Tikis. They're great. Check them out. Cheers!
Distinguished Spirits Very kind of you! I look forward to leading my friends into a walking dead state with your recipe! I’ll pour a libation to your team!
Hello there, just discovered your great channel as I was looking into Tiki cocktails for the summer. I have however a terrible question..... hmm would it be really bad if I used Bacardi 151 when a recipe such as the zombie calls for a Demerara 151. I have been reading that the Bacardi 151 was a terrible product which was discontinued recently but wouldn't be happy to just not use it and buy another one at this stage when it's almost full. Thanks
Bacardi 151 wouldn't be the right rum to replace the Demerara 151. If you can't find Lemon Hart 151 or Hamilton 151 (both Demerara or rum from Guyana), I'd suggest subbing in some lower proof Demerara. However, you might want to try increasing the measurement of the lower proof Demerara to make up for the strength. Otherwise, maybe looking for something like Plantation OFTD (which is an overproof blend that contains Demerara rum) would be the next best option. If you can't find any of those, one of the dark rums from Plantation should at least get you in the ballpark.
Thanks. Yes I can find Hamilton 151 I have a great local online supplier. Lemon Hart is not available in my country or neighborhood countries. But I can't help feeling I can't use my Baccardi 151 for anything especially after reading what everyone is saying about it and it was very expensive too, or maybe as a float on Long Island Iced Tea lol. All the best
You can use it in the Tortuga, a Trader Vic recipe. 0.5 oz (15 ml) orange juice 0.5 oz (15 ml) lime juice 0.5 oz (15 ml) lemon juice 0.5 oz (15 ml) orange liqueur 0.5 oz (15 ml) crème de cacao 0.25 oz (7 ml) grenadine 1 oz (30 ml) sweet vermouth 1 oz (30 ml) 151 Demerara rum 0.75 oz (22 ml) 151 Bacardi rum Shake with ice cubes. Strain into a pilsner glass filled with crushed ice.
Thanks for that and I have all the other ingredients (except for my 151 demerara which is out of stock at my supplier). Never came across this cocktail name till now. Will slot it in my queue :D
There's a link in the Description, but here it is again. Ole Dapper Dan Zombie Mug by Pie Eyed Tikis (etsy.me/2y8nfAF). If you don't see it on their site, email them. They'll most likely be able to work with you. Cheers!
@@ThePioneerChannel From my knowledge, they broke their mold for this mug last fall after their last batch for Halloween and don't plan on making another mold. I luckily got one of the last few mugs available. Might still be worth a shot emailing them though..
Great video again, i know it's a complicated question but if, i just can have 3 bottle max of rum (rhum or run) to make most of tiki drink (at home) without betrayed to much the history or the taste, what do you recomanded?
I'd recommend at least having a light Cuban-style rum (Caña Brava 3, Havana Club 3, Don Q, Bacardi) and a dark Jamaican (Appleton, Hamilton, Dr. Bird). Those two will get you a lot of tiki drinks, (Dr. Funk, Missionary's Downfall, Chief Lapu Lapu, Jungle Bird, Mr. Bali Hai, Tony Rocky Horror, Planter's Punch, Hurricane, Painkiller, Rum Barrel, Tradewinds, Blue Hawaii) and you'll be able to get in the ball park of some others (Shrunken Skull, Navy Grog, Ancient Mariner, Shark's Tooth, Volcano Bowl, Mai Tai Swizzle). Not to mention, you'll be able to make mojitos and daiquiris. Then for you third, you have to decide, do you like Zombies or Mai Tais more? If it's Zombies go with 151 Demerara which will also allow you to make a proper Navy Grog, Shrunken Skull and Volcano Bowl by diluting the 151 down to 80 proof or a Q.B. Cooler, Jet Pilot, Pearl Diver, 151 Swizzle, Hell in the Pacific. If it's Mai Tais, go with an aged Rhum Agricole, which will also allow you to make Voodoo Grog, a (modified) Three Dots and a Dash, a (modified) Donn Day Afternoon, Baron Samedi, Donga Punch, Last Rites, Bolo. Hope that helps. Cheers!
Has anyone very made a Hot Zombie? Thinking of making it for our Tiki Christmas party, sort of a replacement for a mulled cider type drink. I've heard they were sometimes served hot, but there isn't a lot I can find on the hot version. thanks!
Here ya go. Hot Zombie (1941) 2 oz Gold Puerto Rican Rum 1 oz Pineapple Juice 1/2 oz Passion Fruit Syrup 1/2 oz Lime Juice 1 tsp Brown Sugar (or 1 brown sugar cube) 1 small chip Butter 4 oz Boiling Hot Water Build in an 8 oz mug and stir.
Sarah, another drink for winter that we make in my house is a hot version of the Pearl Diver. It's basically a hot buttered rum instead of a cold buttered rum (omitting the lime of course) I'm sure distinguished spirits can point you to a Gardenia recipe (spiced clarified butter recipe) and you simply add some hot water and a few ounces of delicious rums.
Thank you so much, ironically, in Australia, it's quite hard to find decent rum stores. So it is near on impossible to find 151 rums (except for Bacardi every now and again). On that, I have found a place that sells Guyana 151 rum (Diamond Reserve - basically El Dorado rebranded) it's a white overproof rum, is that ok, or should I be shopping for a dark demerara 151?
The Guyana 151 is going to be your best bet. It sounds like it's a little different than the Hamilton or Lemon Hart Demerara rum (also from Guyana), but that it's going to work better than Bacardi 151, which is completely different than what you're looking for flavor-wise. You could also try using Plantation OFTD for the 151 if that's easier to find in Australia.
It's just closer. It's a blend of different rums from Barbados, Jamaica and Guyana that is bottled at a high ABV. It's 138 proof, so not quite 151, but still potent. It works pretty well as a sub for the 151 in this drink, if you just can't get your hands on Guyana 151.
You can make it with regular strength rum , just cut back on the sugar a bit. Maybe use a Smith and Cross type navy strength rum (120proof and below) for your ovenproof rum and normal strength demerara rum.
I think I'm gonna try this with the Plantation OFTD - quite an inexpensive option and I'll need less bottles. The thing is that I don't have any absinth and since you only need it in VERY small measures in most cocktails, I'm kind of reluctant to get a whole bottle (seems kinda hard to get small bottles of the stuff in Germany). Do you think it could work to substitute a dash of Peychaud's Bitters for the absinth?
I'd try using Herbsaint or Pernod if you can't find absinthe. Here in the States you can find 50ml bottles of Absinthe, which would be perfect for you. You should see if you can find bottles like this, but sold individually: www.amazon.de/Absinth-original-ALANDIA-Ausprobieren-Verschenken/dp/B076135PTW/ If not, get 5 friends to go in on it with you, and that way you'll all have 50 ml bottles. Prost!
Thanks for doing the research into small bottles for me. The 50ml ones are usually hard to get individually and mostly offer poor value for the money, so I first thought I'd have to treat myself to a 200ml bottle of Libertine Absinthe, which I probably will at some point. But for now, I found a 50ml bottle of Habsburg Absinth for € 3,99 at the Perola online shop and ordered it along with some other stuff I wanted anyways. Excited to find out how it'll change the drink! I actually made it with the OFTD and luckily found white Grapefruit (Germans, in autumn you can get those at EDEKA!), went for the Smuggler's Cove measures instead of Don's mix and then just dashed some Peychaud's Bitters in it for the hell of it. This already made a tasty drink, and people really liked it. Still, the absinth will add a nuance it didn't have. Apart from your videos, I love how you respond to viewer comments and questions! So I decided to cheaply patronize you with a buck a month through patreon. Feels good: Suddenly I am a rich guy supporting an artist - cause that's what you are, man! (Probably an influencer too, though: Your vids on the Fog Cutter and the Oaxacan Dead made me buy ALL of Horror in Clay's Mugs. I do NOT regret that! Great stuff!) Keep up the good work!
Great! Glad you snagged some Absinthe and White Grapefruit. Unfortunately, from chatting with other Europeans, it seems really difficult to find 151 Demerara, so I'm glad you could sub in OFTD. However, if you look on Amazon.de, they sell Lemon Hart 80-proof, which you could try as well. Thank you for your support on Patreon. I really appreciate it. Danke für alles!
Became a real fan of your approach and voice:) Living in Russia provides an enormous variety of vodkas, but not rums. So even 151-proof rum isn't availible;( Not speaking 'bout diffrent demerara/jamaican or something else... At this point I am wandering what substitutes for rums in this recipe are quite ok in terms of really nice rum blend Here in Russian Federation we have bacardi rum (black, gold, spiced, 8-years), havana club (3, anejo, etc), brugal anejo, zacapa 23 years (my favorite), captain morgan (For jamaican rums), angostura rum (Trinidad) and the Doorly's (Barbados rums). Also there is very coureging option called the Old Mok Rum (7 year Indian rum, it's really awesome authentic dark rum, maybe it could work)... Listing rums, availible in my local liquer stores I really want YOUR advice, to get substitutes and necesary bottles for my homebar! With love from Russia!
Nothing but vodka? So, you are saying that all of the Russian stereotypes are true? Haha The 1934 Zombie calls for three rums. 1) aged Cuban rum 2) dark Jamaican rum 3) 151 Demerara rum. 1) the Cuban rum is the easiest for you. Just grab a 7-year anejo Havana Club or an 8-year Bacardi. Either of those will be good, but I'd lean toward the Havana Club. 2) Captain Morgan is not what you're looking for. That is a spiced rum. Out of the rums you mentioned, it sounds like Doorly's or Zacapa might be your best options. I would suggest looking for Appleton 12-year (bit.ly/2R6FIFi) or Myer's Original Dark (bit.ly/2ZpeP2p). The links I included are for a UK site that will ship to Russia, so maybe if you order a couple bottles, it will make sense to pay the shipping. 3) This is the hardest one in my experience for Europeans (and other parts of the world). There are essentially only two rum brands for this, Hamilton 151 Overproof Demerara Rum or Lemon Hart 151 Demerara Rum. I know you can buy the 80-proof Lemon Hart (amzn.to/31ncnLs) on the German Amazon (not sure if they'll ship to Russia). If you can do that, then maybe that will be the way to go. You'll just need to increase the amount of 80-proof rum to get it closer to the strength of the 151-proof original. Another alternative would be to get a bottle of Plantation OFTD (bit.ly/2I9ErdF). That one is 138-proof and it's a blend of different rums, including Demerara. That one should get you pretty close. If you use the 80-proof Lemon Hart, increase the measurement of Demerara Rum to 2 oz (60 ml). If you use the 138-proof OFTD, keep the measurement the same 1 oz (30 ml). Or maybe just do a slight over pour, like 32-33 ml. That was advise for the 1934 Zombie. If you were asking about your bar in general, I'd say this, if you don't have a HUGE shelf and lots of a money to buy bottles for every single tiki drink, I would probably try to limit my bottles to the following: 1) light Cuban (Havana 3-year) 2) dark rum or dark blend (Doorly's, Plantation 5-year Barbados, Plantation Dark, Plantation Trinidad) 3) overproof (Plantation OFTD) Light Cuban: you can make a Daiquiri, Mojito, Mr. Bali Hai, Missionary's Downfall, Piña Colada, Bacardi Cocktail, El Presidente, Coquito, Cuban Old Fashioned, Cuba Libre, Hemingway Daiquiri, etc. Dark Rum: Jungle Bird, Mai Tai, Dark N Stormy, Doctor Funk, Chief Lapu Lapu, Shrunken Skull, Planters Punch, Redrum, Dirty Shirley, Tony Rocky Horror, Hurricane, etc. Overproof Rum : Navy Grog, Ancient Mariner, Pain Killer, etc. You could also, use those three rums to make a Zombie. It won't be as close as the other version I talked about with Havana 7, Appleton 12 and OFTD, but it will be pretty close. You would trade Havana 7 for Havana 3, and Doorly's for the Jamaican rum. The OFTD would stay the same. Anyway, I hope that makes sense and that it helps. Cheers!
So, I have found 80-proof plantation: original dark and for my surprise - Guyana Plantation! Is it Demerara rum and can I use it as a 151-proof Demerara substitution?
Amazing. Just like a documentary. I have a couple of questions. The cinammon syrup is 1 to 1 sugar to water ratio or 2 to1? And because 151 seems a bit harsh to me can we replace it with another demerara rum like el dorado 5, 12 or 15 yo? And if so wich would you recommend.
Great. Glad you liked the video.Yeah, the cinnamon syrup is 1:1. Recipe here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-LHoCSuYkKck.html. Demerara 151 works really well in this drink and it's hard to replace. It's got a lot of other ingredients in there to soften the blow. If you don't have Demerara 151 (not the same thing as Cuban or Puerto Rican 151), try subbing in some lower proof Demerara. However, you might want to try increasing the measurement of the lower proof Demerara to make up for the strength. On the other hand, the drink will be plenty strong without it, so it's really about trying to get that strong charred wood taste of the Demerara to balance out the other rums. All that being said, you can try replacing all the rums with a good Navy Strength Blended Rum. That might be the best bet to try and simplify things. Hope that helps and doesn't just muddy up the waters. Haha. Cheers!
I used lemon hart 40% alcohol instead of demerera 151 cause i wanted to match the flavour of the drink instead of the kick. Great complex drink. And something else i noticed. In smugglers coves "zombie" they use 1/4 oz of cinnamon suryp and 1/4 of grapefruit juice. The 0.5 oz of cinnamon surup and 0.5 grapefruit juice are used in the "undead gentleman" coctail witch is a more simplified version of zombie. Looking forward for your next videos. And a suggestion "Captains grog".
You're right about the Zombie/Undead Gentleman ratios. I had my wires crossed. Thanks for the suggestion. I'll have to add that one to the queue. It might be a good companion piece to the Chief Lapu Lapu. Cheers!
They were even better back in 1934. Check out Don the Beachcomber's original menu: www.critiki.com/location/don-the-beachcomber-hollywood-72/#&gid=1&pid=pic5593
Where did you buy you’re jigger? I can’t find jiggers with the measures inside. And do you recommend other rum instead of these 3 you use? Unfortunately I can’t buy any of these 3 rums in the Netherlands/Belgium. Thanks
Here's that jigger: www.oxo.com/categories/coffee-tea/barware/steel-double-jigger-652.html The Panama rum I used was a sub for Cuban rum, so you should just use Havana Club 7 year (or Añejo). The Jamaican rum, you can use Appleton or Rum-Bar (Worthy Park) or Coruba. For the Demerara 151, do Lemon Hart 151 or El Dorado 151 or if you can't find those, try Plantation OFTD. OFTD is not quite the same, but it will get you in the ballpark. Hope that helps.
Distinguished Spirits All 3 “151 proof rums” are not available in Belgium / Holland. The only el dorado they sell here is the 12,15 and 21 years old. Or can I use STROH80 (80%) as over proof rum. For the Appleton can I use the estate? Or an other Appleton? Thank you very much for you’re help!
Try this one , 1oz Drk Rum 1oz +1TBS Hamilton 86 proof Demerara 1oz Doorlys 8 yr 1 TBS Falernum 1 TBS Pineapple juice 1 TBS Lime Juice 1 TBS Grapefruit Juice 1 TBS Cinnamon Syrup 1 TSP Cherry Syrup Dash of Bitters Garnish With a Mint ^ 6 OZ Crushed Ice In The Shaker or Blender I call it Nantucket Punch Let me know what you think.
A question to any Americans in the comments: Why is the Zombie so hard to find in the US? Or is it just Austin where I recently moved to? I come from a European country and you can find a zombie at basically every bar that makes cocktails, even if it's not a cocktail bar...I've been in so many bars in Austin, and only 2 of them have it (one being a pretty upscale cocktail bar). Even in fucking New York, I couldn't find a zombie and I went in 5-6 different very nice cocktail bars there, none had it...Is it just dead in the US now? Am I just unlucky?
Honestly, you’re not going to find a good one in a lot of bars, even ones with great cocktail programs. You can find them in SOME tiki bars, but they have to be places that really know the classics and try hard to honor them. Part of the problem with this drink being offered, even in tiki bars, is that the recipe for this drink and drinks like it, were secret for decades. So some old school tiki bars still serve the recipe that they created in the 1960’s that they called the Zombie, but that bares little resemblance to Donn’s 1934 recipe. And in terms of other non-tiki bars, this is a difficult drink to put together, using esoteric syrups and rums, and, frankly, it’s way too strong for modern bars.
hello , i need your advice again i definitely won't be able to source Lemon Hart 151 or Hamilton 151 but cold get Gosling 151 or Plantation OFTD, whichever one i get will have to do for all similar cocktails so what do you think ?
Cheers. Funny enough I wrote to Lemon Hart directly asking abut it and about exports to Europe and got a really nice answer to say that hopefully it will ship again to Europe at some stage but it's likely to take a while. Rightio I'll go for the OFTD then.. Thanks again
haha I'll probably never need an overproof rum in my life if I'm only going to use it 2-3 times per year times 2 people, bad timing. Talking of which I have a question, probably a bad one. I've also got an overproof white coming and I was thinking would it be ok to say add 10-15ml of an overproof rum (of the right colour of course) in most rum cocktails and then reduce the main base rum by the same amount or is this a totally NO GO area ? I don't like to have bottles to only use in 2-3 cocktails per year. I have a bout 150 cocktails on my menu and like to do different ones and revisit my favourite ones. Example if I do a daiquiri could I not, say, put 35ml of base light rum and then 15ml of overproof white ? Then the same idea for a mojito (45ml/15ml) and maybe for all other Tiki cocktails ? Would that not bring more flavour ? I bought a spiced gold rum and realise that I only bought it for one of my cocktails on my list, which is a waste, I should not have chosen that cocktail I suppose.
If you're doing a Rum Fire or Wray and Nephew overproof, those white rums are going to have a MUCH different flavor than a Cuban rum you'd make a Daiquiri or Mojito with. It might still be good, but won't be the same. Doing a home bar is tough. I'd say try to limit your menu or get a large bookshelf. Haha. Spirits like rum will not go bad like wine just because they've been opened. So, something to keep in mind.
If you use crushed ice you should better swizzle it on the mug. If you shake it always strain it cause the ice will melt faster if you put it straight in the mug. Great video though! Keep up!
As a bartender I have to disagree. It's a very overheard point but the drink always dilutes more while it stays in the mug. You can't drink it that fast....
This is the exact recipe that Don the Beachcomber called for. It's also the way that Beachbum Berry and Martin Cate (Smuggler's Cove) make their drinks. Shaking with crushed ice is a common technique for tiki drinks. You want it to dilute in the shaker and you want it to dilute more in the mug. There are 4 oz (120 ml) of rum in this drink, not counting the Falernum, and one of those ounces (30 ml) is 151 rum. There is a lot of alcohol in this drink. You need a lot of dilution. Try this drink by shaking it with cubes and straining it into a glass. Then make it again this way. There will be a big difference. It will be too sour and too boozy. You may prefer it that way and that's fine, but it's not how the drink was intended to be consumed.
Distinguished Spirits look I'm not arguing here. I shake it over normal ice, strain it to the mug, put ice cubes on the bottom and crushed on the rest, so the crushed ice can sit better and not melt that fast. Also helps but busy garnishes easier such as cinnamon sticks, peppermint, lime wedges or grapefruit wedges. It's a bit more boozy but I definitely prefer it that way.
@@DistinguishedSpirits Lol! There's a streamer named Corpse Husband who went viral recently because of his incredibly deep voice. Your voice is very very similar and when I heard his voice I instantly remembered your amazing videos. On that note -- thanks for all the amazing content, I love love love your videos and I go back and watch them every time I get into a Tiki phase.
I really wish you’d work on keeping your voice at the same pitch while speaking, it sounds like every sentence is a question. Along with the end of your sentences sound elongated almost when you seem to say the last word slow
