I'm starting to not feel so bad about being a late comer to the channel. So many recipes have been filmed that now when I comb through smugglers cove and make one I can sit back and watch the episode for the cocktail! This is pretty damn awesome! Only difference is I used Lemon Hart & Sons 151, 100% delectable.
My Grandfather Lee Healy, who owned perhaps the most popular joint in Hollywood, helped Ernie ( who was a regular Customer) by finding him the original 1930's Hollywood location, vouching for him as a tenant, and also lending him one of his Filipino cook/chefs to run the Beachcomber kitchen (not to mention frequently covering Ernie's bar tab). They were lifetime chums, and grandpa Lee eventually owned, developed, opened, & ran the Don The Beachcomber in Newport Beach (Corona Del Mar) from 1959 to 1966. We might as well say I kind of l lived there when I was a teenager. Lee had/knew all the original drink recipes, and he was such a 'player' he would occasionally slip us kids weak Mai Tais when Mom wasn't looking .
Great video. I appreciate the express directions to be precise, especially with the Mephisto. So many tiki cocktails turned into licorice bombs before I started using a dropper.
Such a fun episode. Zombie was my first ever Tiki drink at Trader Sam’s . I was hooked. I only need the cinnamon syrup and grapefruit and I’m good to go on this recipe. Have all the rest. Really killing some time in this airport lounge, Mahalo 🍹🗿
I loved this video Matt, Zombie is my go to cocktail and it was nice to see someone else make one who knows what they are doing! Thanks for all the great Breezeway Cocktail Hour videos, I love them!
This is the most interesting cocktail I’ve ever had. So many layers to dissect while drinking. I swear I can taste every ingredient... or maybe I just think I can. This is a MUST if you love rum and/or tiki. While the ingredients are daunting the end result is worth the price of admission.
I disagree most people aren’t willing to buy everything needed or put the effort in, also secrecy is also what nearly destroyed and lost all tiki drinks so I think being as transparent as possible is what will keep tiki going not the opposite. Just my 2¢ as a tiki bartender.
@@vincethewhat1362 I hate the secrecy. I despise people who hide simple recipes to make a buck. I like these drinks as a base to work with, but hiding that base just made it irritating to try to get into the scene. Course they're all dead now so they don't care.
This fun series of videos has compelled me to order more music. My Black Flamingos CDs (two of them) and one from Slowey and the Boats came in yesterday. It makes for the best cocktail chemistry backdrops. Thanks Spike!
Thanks for giving this recipe, I wanted to make this drink correctly. I've use to get this drink many years ago in my favorite chinese restaurant, but never made it myself.
Hey, as a bartender, could you maybe tell me if just any absinthe will work in a zombie? Like I see he's using Mephisto which I gravitate towards because in my are it's cheaper than other more traditional absinthes but still at a high proof. I have a tendency to obsess over every detail of my cocktails and really just want to make sure I get it right.
Just found your channel and have been watching several episodes in a row. LOVE IT. Is Herbsaint an acceptable substitute for the Pernod in the Zombie? Thanks. PS my dad use to drag me to Bahooka for lunch on a weekday when I was a girl. We’d usually be the only customers there, it was so dark I couldn’t see my food. I would have much rather gone to In n Out. But now after all these years, I think I finally understand!
So, just made the Zombie for the first time for me and my boy and man is it good. The wife didn’t like it but I did. I can definitely see why they limit you to just a couple lol.
I'm not sure how this would change the flavor profile, but I'm pretty sure all grapefruit in 1934 were far more bitter than those grown today, so at a guess, the original Zombie would have had an edge underlying the sweetness of the Don's Mix.
@@BreezewayCocktailHour here is the top falernum recipe as far as Im concerned and plays really nicely in the zombie www.google.com/amp/s/www.chowhound.com/recipes/paul-clarkes-falernum-9-28427/amp
I made and drank 2 of these a few weeks back. Then started doing stupid stuff, like grinding up a roast in the garbage disposal. Spent the rest of the weekend hungover, snaking my clogged drain line! lol
I'm embarrassed to admit this, but last Sunday I made my first ever Zombie, and I liked it so much I made two more, never the less I woke up at 8 am the next day for work feeling like it was my freshman year in college 😂
@@BreezewayCocktailHour Dude, I live in Portland, and me and my Girlfriends favorite bar is Hale Pale (a tiki bar in Portland) we haven't been able to go to for over a year now. I bought all the correct rums, made the syrup's and used the recipe that was in Smuggler's Cove book, it tasted just like Hale Pale, and we went absolutely nuts over it.
The interesting thing here is the comments about Bacardi… if this was a recipe from 1934, I guess consideration would be given that it would’ve been a Cuban rum at the time; before the Bacardi family would have had to flee. That would make for an interesting debate re: Bacardi now vs. Havana Club or was it a complete different beast at the time?
Not sure where I stole this from, but I like to drop the 6 Gtts of Absinthe in the glass, swirl them around, then chill the glass, while I mix the other components.
I do not understand why you used a non Jamaican rum for a zombie. While Barbados rums tend to be rich and luscious, with caramel and spice characteristics further amplified by time spent in former Bourbon casks, Jamaica rums tend to skew a bit lighter and fruitier. Its Jamaican + Puerto rican + Demerarar. I mean you can use any rum you want but that is not the recipe. Something like Hampded 8, Smith and Cross, Appleton 12 would be jamaican.
![New rum blend to simplify the Zombie [Hamilton Rum]](/img/n.gif)
I'm starting to not feel so bad about being a late comer to the channel. So many recipes have been filmed that now when I comb through smugglers cove and make one I can sit back and watch the episode for the cocktail! This is pretty damn awesome! Only difference is I used Lemon Hart & Sons 151, 100% delectable.
My Grandfather Lee Healy, who owned perhaps the most popular joint in Hollywood, helped Ernie ( who was a regular Customer) by finding him the original 1930's Hollywood location, vouching for him as a tenant, and also lending him one of his Filipino cook/chefs to run the Beachcomber kitchen (not to mention frequently covering Ernie's bar tab). They were lifetime chums, and grandpa Lee eventually owned, developed, opened, & ran the Don The Beachcomber in Newport Beach (Corona Del Mar) from 1959 to 1966. We might as well say I kind of l lived there when I was a teenager. Lee had/knew all the original drink recipes, and he was such a 'player' he would occasionally slip us kids weak Mai Tais when Mom wasn't looking .
Don Wanderer incredible story!
For me, it is 2 parts: the cocktail and the ambiance of the locale. You can steal the recipe but not the ambiance.
Recipe starts at 6:45
Original Zombie is my favorite tiki cocktail. Lots of exacting work to build, but so worth it!
Mark Clelland totally! And then super dangerous when you do finally get to drink it! 😂😵
Great video. I appreciate the express directions to be precise, especially with the Mephisto. So many tiki cocktails turned into licorice bombs before I started using a dropper.
This video has me motivated to make these this weekend
Such a fun episode. Zombie was my first ever Tiki drink at Trader Sam’s . I was hooked. I only need the cinnamon syrup and grapefruit and I’m good to go on this recipe. Have all the rest. Really killing some time in this airport lounge, Mahalo 🍹🗿
I loved this video Matt, Zombie is my go to cocktail and it was nice to see someone else make one who knows what they are doing! Thanks for all the great Breezeway Cocktail Hour videos, I love them!
I have been binge watching all the videos.
So much fun, thanks for adding so much information, and love the out takes.
This is the most interesting cocktail I’ve ever had. So many layers to dissect while drinking. I swear I can taste every ingredient... or maybe I just think I can. This is a MUST if you love rum and/or tiki. While the ingredients are daunting the end result is worth the price of admission.
The lesson to be learned is to not tell your customers the ingredients to the cocktail because you'll just lose a customer.
I disagree most people aren’t willing to buy everything needed or put the effort in, also secrecy is also what nearly destroyed and lost all tiki drinks so I think being as transparent as possible is what will keep tiki going not the opposite. Just my 2¢ as a tiki bartender.
@@vincethewhat1362 I hate the secrecy. I despise people who hide simple recipes to make a buck.
I like these drinks as a base to work with, but hiding that base just made it irritating to try to get into the scene.
Course they're all dead now so they don't care.
Tiki is escapism. Nothing better on a Friday night that relaxing in The Breezeway! Thanks, Spike.🤙🧟♂️🍹
Nick Morton thanks for watching!
I just had one, huge fan!
Had a night on these last week, I think it was good!
I know the feeling...
Excellent episode as always -- I'm really enjoying this tiki history class!
Don The Idea Guy thanks so much!
This fun series of videos has compelled me to order more music. My Black Flamingos CDs (two of them) and one from Slowey and the Boats came in yesterday. It makes for the best cocktail chemistry backdrops. Thanks Spike!
jcost0099 awesome! Both incredible bands and really nice guys. 👍🏼
Me to! And Hula girls!
Excellent video spike love this man!!!!
Hello!
Love your Channel! Have to try Puertorrican Rum Don Q. The best!
Fantastic Video.
Great video, I would like to see when you make a jet pilot and the comparison between the zombie.
SCOTTY B interesting idea 🤔
Another great drink and little history at the same time, also GREAT app. Beach bum berry! Back to Total wine for supplies! Thanks Spike!
+1 for Total wine, if they don't have it they will get it for you.
Thanks for giving this recipe, I wanted to make this drink correctly. I've use to get this drink many years ago in my favorite chinese restaurant, but never made it myself.
Really enjoying the adventure!
Pat Anderson thanks for coming along 👌🏻
Good times. Worked as a bartender for over 10 years back in the early 2000's, man it was hard to get quality rum.
Hey, as a bartender, could you maybe tell me if just any absinthe will work in a zombie? Like I see he's using Mephisto which I gravitate towards because in my are it's cheaper than other more traditional absinthes but still at a high proof. I have a tendency to obsess over every detail of my cocktails and really just want to make sure I get it right.
This recipe is so different from the one in Beachbum Berry’s Grog Log and the Smugglers Cove book. Good news: their all great!
Awesome video! What plantation rum was that again?
My thought too!
Shit I just assumed it was 5 year. Now I’m not sure lol
HI! I think you're in So Cal, where do you buy your rums?
Hi-Time Liquor in Costa Mesa!
Any plans to bring the app to Android? Have no apple devices or plans to get any but would love its content
You would have to contact Beachbum Berry about that. I have no clue.
Just found your channel and have been watching several episodes in a row. LOVE IT. Is Herbsaint an acceptable substitute for the Pernod in the Zombie? Thanks. PS my dad use to drag me to Bahooka for lunch on a weekday when I was a girl. We’d usually be the only customers there, it was so dark I couldn’t see my food. I would have much rather gone to In n Out. But now after all these years, I think I finally understand!
Still one of my favorite videos of yours Spike! Plus I’m the 100th comment! Aloha!
So, just made the Zombie for the first time for me and my boy and man is it good. The wife didn’t like it but I did. I can definitely see why they limit you to just a couple lol.
Time to visit the liquor store. Great video.
They are my favourite Tiki, I had a big Cuban Tiki Mug that could fit 2 drinks worth in one so I'd mix it and have a long sipping drink.
Really great video, Spike! I think you got an extra drop of Pernod in there.
I'll bet you become a Zombie after drinking this cocktail 🍸🍹🍸🍹😊😊😊
yes.
I'm not sure how this would change the flavor profile, but I'm pretty sure all grapefruit in 1934 were far more bitter than those grown today, so at a guess, the original Zombie would have had an edge underlying the sweetness of the Don's Mix.
Cue Cher! “If I could turn back time…”
Killer wine quality to do
Nice!!!! Thank god i live by THE BAMBOOclub in LBC because now I want a ZOMBIE!
Can you post your friend Liz's recipe for Falernum, please?
I'm not sure what it is... I know that she got it online though.
@@BreezewayCocktailHour here is the top falernum recipe as far as Im concerned and plays really nicely in the zombie
www.google.com/amp/s/www.chowhound.com/recipes/paul-clarkes-falernum-9-28427/amp
Paul Clarke's Falernum #10 is great. It mixes will 50/50 with John D. Taylor's Velvet Falernum. It's what I use at home.
Never had one of these until tonight, and boy did I forget what I was just gonna say
What Plantation rum is that? Looks similar to the 5 Year from Barbados
Sippin' Safari is a great book! I know the guy who did the Art Direction and layout for that book! Scott Saavedra!
captainfun63 ah, cool!
I made and drank 2 of these a few weeks back. Then started doing stupid stuff, like grinding up a roast in the garbage disposal. Spent the rest of the weekend hungover, snaking my clogged drain line! lol
When i grow up 🤔need to drink one 😳😬
I'm embarrassed to admit this, but last Sunday I made my first ever Zombie, and I liked it so much I made two more, never the less I woke up at 8 am the next day for work feeling like it was my freshman year in college 😂
😂😂😂 tasty drinks... but super dangerous ☠️
@@BreezewayCocktailHour Dude, I live in Portland, and me and my Girlfriends favorite bar is Hale Pale (a tiki bar in Portland) we haven't been able to go to for over a year now. I bought all the correct rums, made the syrup's and used the recipe that was in Smuggler's Cove book, it tasted just like Hale Pale, and we went absolutely nuts over it.
First guy, did a Zombie right way. Bravo 🤗
Awesome video. LemonHart blows Hamilton 151 out of the water. I do love both though.
Rad! Spike
This is by far my favorite. The QB cooler is second
In the depths of the Depression, art was created.
yessss
The interesting thing here is the comments about Bacardi… if this was a recipe from 1934, I guess consideration would be given that it would’ve been a Cuban rum at the time; before the Bacardi family would have had to flee. That would make for an interesting debate re: Bacardi now vs. Havana Club or was it a complete different beast at the time?
Got the app, now off to the liquor store.
Not sure where I stole this from, but I like to drop the 6 Gtts of Absinthe in the glass, swirl them around, then chill the glass, while I mix the other components.
oooh... I'll try that!
I saw that in Anders Erickson’s Zombie, if I’m not mistaken
8:14 you did 8 drops! 😱
Since it has 151, a lot of places probably used to serve it flaming 🍹🙃
I have a tiki bar how would I send you some pictures if you would like to see them?
R B You can send them through our Instagram account @TheHulaGirls I'd love to see!
The Hula Girls 👍
How did he discover the secret ingredient after all these years?
This was posted before I was a loyal fan. Thinking of making these for a Halloween Party this year.
OK, what was the "F" liquid?
I'd sit with Thelma " Hot Toddy" Todd who died tragically the next year!
Damn. This does seem like an expensive vid to produce.
And in a skull mug
👍👀
six drops of what??
Absinthe
I only make Zombies on Easter and Halloween.
You have the best life
Wait a waist!
yea. I'm so sure Don had all those special Rums and liquors that weren't on the market until a couple years ago.
You did 7 drops lol
Hahaha... whoops
Awesome video brother! 🧟♂ - if you ever find yourself in NOLA come visit us at the Four Seasons for a drink
"Frigerator" .... you must have been in Texas recently.
I do not understand why you used a non Jamaican rum for a zombie. While Barbados rums tend to be rich and luscious, with caramel and spice characteristics further amplified by time spent in former Bourbon casks, Jamaica rums tend to skew a bit lighter and fruitier. Its Jamaican + Puerto rican + Demerarar. I mean you can use any rum you want but that is not the recipe. Something like Hampded 8, Smith and Cross, Appleton 12 would be jamaican.
Too Much Talking!!!