It’s been a while, Mixology Monday. I was always a little disappointed that this fine cocktail blog tradition became suspended just as I was getting started. This month it’s hosted by Fred of Cocktail
Virgin Slut, which was one of the main resources I have used to learn about the world of fine drinks. Before I started this blog, easily ninety percent of the drinks I made came from CVS, and I still use them every time I am exploring a new ingredient. Their site is easily the best cocktail database on the web.
Anyway, as I was digging around in various blog archives, looking for inspiration, I came upon this comparison of Zombie recipes by Kaiser penguin, and I noticed that the recipe they selected as their favorite was equal parts. That version is the Dr. Cocktail version from Vintage Spirits & Forgotten Cocktails by Ted Haigh. I will confess that this recipe takes a bit of license with the theme; Fred said that dashes of bitters were OK, but this recipe also called for 1tsp of brown sugar. We’ll call that a couple of dashes.
Sadly, I did not have any powdered sugar to sprinkle on top of the pineapple and lime, but I made up for it with a parasol on the straw. I also served it over cubed ice, and I think crushed might have been a bit more in the spirit of the drink, but even so, it was utterly delicious. I was serving several rounds of tiki drinks on this occasion, so I ended up serving half of this recipe to each of my guests, and finishing it with a float of Kraken in equal measure to the other ingredients. That was actually an accident, intended for my second round, but it made the drink beautifully aromatic, and I would do it exactly the same way again.
1oz Lime Juice
1oz Lemon Juice
1oz Pineapple juice (Must be fresh!)
1oz Passion Fruit Syrup
1oz gold Puerto Rican rum (151 Cruzan)
1oz 151 proof Demerara rum (El Dorado 12)
1oz light Puerto Rican rum (Ron Matusalem)
1oz Spiced Black Rum, Floated (Kraken)
1tsp brown sugar
1 dash Angostura bitters
Shake over ice and strain over fresh ice. Garnish as outrageously as possible.
Astute readers will notice that I switched the rums up a bit, out of necessity. I am not so fortunate as to have a bottle of Lemonheart, so I ended up using an 80 proof demerara rum and a 151 proof gold rum. So the demerara and 151 proof requirements were satisfied, but not quite as per usual. By far the most difficult ingredient in this recipe was the passion fruit syrup. Passion fruits are costly, but I was not about to use a commercial product. It’s probably pretty obvious how to make a passion fruit syrup, but just in case:
Passion Fruit Syrup
1 cup water
1.5 cups sugar
pulp from 7 passion fruits
Dissolve the sugar in the water on the stove top, and then add all of the passion fruit pulp. Reduce heat and simmer for ten minutes, then strain through a cheesecloth and fortify with an ounce of vodka or everclear. (I prefer everclear)
A huge thanks to Fred for hosting MxMo, and Cheers to all the other participants. Full round-up is here.