Zombie
재료
- Rum 1 1/2 oz
- Gold rum 1 1/2 oz
- 151 proof rum 1 oz
- Pernod 1 tsp
- Grenadine 1 tsp
- Lime juice 1 tsp
- Angostura Bitters 1 drop
조리법
Blend at high speed for no more than 5 seconds. Pour into a glass, add ice cubes to fill, then add the garnish. *Donn’s mix: Bring 3 crushed cinnamon sticks, 1 cup of sugar and 1 cup of water to a boil, stirring until the sugar is dissolved. Simmer for 2 minutes, then remove from the heat and let sit for at least 2 hours before straining into a clean glass bottle. Then add 1 part of the syrup and 2 parts of fresh grapefruit juice together.
Zombie는 럼, 골든 럼, 151 프루프 럼, 페르노, 그레나딘, 라임 주스, 앙고스투라 비터스로 만든 전설적인 티키 칵테일로, 블렌딩 후 허리케인 잔에 담아낸다. 창시자인 Donn Beach는 그 강력한 도수 때문에 고객 1인당 두 잔으로 제한하기로 유명했다—35% ABV로 티키 캐논에서 가장 강한 표준 칵테일 중 하나다. IBA Classic이자 티키 운동을 정의하는 음료 중 하나다.
History & Origins
The Zombie was created by Donn Beach (Donn the Beachcomber) at his Hollywood tiki bar in 1934, reportedly to revive a sick businessman who returned three days later and claimed the drinks had turned him into a zombie. Beach guarded his recipe obsessively, with several variations circulating for decades until his original was reconstructed by drinks historian Jeff Berry from a former employee's notes. The IBA includes it among its Classic cocktails, and it remains a cornerstone of serious tiki bars globally.
Tasting Notes
Aroma: Complex and tropical — multiple rums layered with Pernod's anise, grenadine's pomegranate sweetness, lime's tartness, and Angostura's spiced bitters. Palate: Rich and formidably strong, with the three rum components — light, gold, and high-proof — each contributing different dimensions of sugarcane character; Pernod adds an aromatic anise thread, grenadine provides sweetness, and lime and bitters keep the entire construction from toppling into pure sweetness. Finish: Long, warm, and complex with lingering rum, anise, and bitters spice — and a warning for the next round.
Pro Tip
Limit consumption to two — as Donn Beach prescribed — and pour the 151-proof rum as the last addition to partially float it for maximum aromatic impact on the nose.
사용된 기법
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