The 1934 version is one of my favorite cocktails of all time, perhaps even my absolute favorite. Edit: I use my pink grapefruit we grow in the yard and garnish with my own mint, gives it a personal touch.
My favorite Don the beachcomber zombie comes from the book vintage spirits and forgotten cocktails. I would love to see you make this version on another episode.
I'm eager to try out that second recipe! One ingredient I'd love to see is hojicha powder (roasted matcha). To me it has the toasty, earthy flavors that make me think of fall. It goes great with maple so I've been spiking my maple hojicha lattes with bourbon, but would really like to see your approach to using it!
Zombies are something I try to make, but I've never made one that I like as well as the Trader Vic Mai Tai (the other iconic tiki drink). One thing I believe after trying to make the Zombie is that Donn Beach's famous use of secret mixes of ingredients was a side effect of batching components of the drinks so that he could make drinks faster. For the Zombie (I've settled on the Aku-Aku Zombie from Beachbum Barry's book after trying a couple of others), if you separately batch the rum mixture, modifier spirits, the juice, and the syrups, then you have a cocktail that can be made pretty efficiently. This suits the origin of tiki as being born in a very successful restaurant at a time when people ordered a lot of drinks. I can imagine Donn Beach batching the components of his drinks when he opened the Don the Beachcomber restaurant and was probably doubling as bartender at least some of the time. At some point (and maybe he already knew this), he saw that he could keep his recipes secret by not telling people what was in the batched components. Anyway, that's what I've gotten out of trying to make the Zombie, even if I don't make a particularly good Zombie.
Didn't think that comment would get a shoutout😅. Thanks dude^^. Definitely gotta try some variation of the hot zombie. A sprinkling of ground cinnamon into the flame would probably also be really nice, like you did for your shark infested custard
Housekeeping question for you, Leandro: I know it's best to pull a peel right before using it, but let's say I'm gonna peel a whole lemon or orange before juicing it, and I want to use those peels/twists on cocktails over the course of the evening. Should I keep them in a bowl of ice water? Soda? Is there any hope of still using them for a nice fragrant zest? Love your channel, L & M!
I used to pack them in a damp paper towel. The trick is to keep them moist so they don’t dry out. Seems like it works reasonably well. Haven’t tried the ice water technique and although it may work it would get annoying dipping your fingers in cold water all night 😂
For the 6 drops of Absinthe…is that straight absinthe from a standard bottle, nothing added? Or 6 drops of absinthe after a traditional method of preparing/drinking absinthe? e.g., diluted with water and sugar cube? Thanks! ☠️🧟
I tried making zombies last summer but ended up with overly sweet drinks. not sure what I'm doing wrong..need to base the sweetness back me thinks. I might omit the grenadine. any tips anyone?
So when did this trend of putting over proof rum into passion fruit or an inverted lime start to gather pace? (Do not really enjoy this presentation, half the places don’t advise you to pour it in, whilst others do and you have no idea how much alcohol burnt off on the way to you…) Would be interested in more background on this (and whether you should pour it in)
I think this garnish started with Vintage Tiki drinks and was mainly used so they could dust the fire with cinnamon to make pyro effects for drinks. If you’re putting 151 in a shell to light a cube of sugar on fire you don’t really have to worry about how much alcohol burns off though right? I mean it’s not part of the drink itself so it’s all good
@@TheEducatedBarfly so the bar I was in last week came over and told me I should have poured it in. Drink was completely unbalanced (hardly any rum kick!) :( Thanks for the info though!
Hot zombie? Definitely have to try that. Will you ever do viewer submitted cocktails again? You should really do the Lost in Space, I submitted it to you a while ago😁
I like drinking tiki drink but I have zero interest in house-making half a dozen ingredients and then combining 14 different alcohols, bitters, juices and potions in to a single cocktail. I get that tiki is "hot" right now but this is a trend I am not getting on the bandwagon for.
I personally love the over the top lists of exotic ingredients it adds an element of challenge and accomplishment to completing a drink. Also home ingredients can always end up much nicer than store bought. I think the important thing is not rushing into things. Take your time and build up your bar and skills over time. I only made my first zombie a couple weeks ago and I've been into bartending for a year and a half now.
I'm curious if you'll try a video based only on aperitifs like amaro or your fernet in this video. Its a big category in bartending I've yet to explore and its honestly scary because when I think of an aperitif, I think of campari, which is the grossest thing ever lol.
really impressed by the dedication to creating the perfect 1934 zombie, even going as far as using a stand up mixer for it! My only question is, why the jamaican gold rum instead of the dark jamaican rum called for in the IBA recipe?
"You really should put some cherries in there but I'm not going to. " Uh, this is a video to draw us into making one. Maybe the cherries would add some visual pop to motivate us to do so since we can't taste it. What's the ROI on a couple of cherries? Even though you dropped the ball on that, I'll still make a couple of them. Thanks Leandro. Sorry for being a dick about it, but c'mon, drop a cherry!
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
The 1934 version is one of my favorite cocktails of all time, perhaps even my absolute favorite.
Edit: I use my pink grapefruit we grow in the yard and garnish with my own mint, gives it a personal touch.
You guys are having fun with special effects, and I’m loving it!!
Agreed!
Zombie is my all time favorite. The hard part is getting all the ingredients.
Slappy poo and crushy pants are my new thang 😂
My favorite Don the beachcomber zombie comes from the book vintage spirits and forgotten cocktails. I would love to see you make this version on another episode.
Fascinating origin story to this one!
I'm eager to try out that second recipe!
One ingredient I'd love to see is hojicha powder (roasted matcha). To me it has the toasty, earthy flavors that make me think of fall. It goes great with maple so I've been spiking my maple hojicha lattes with bourbon, but would really like to see your approach to using it!
My respect for using Don q
Insta liked for the intro!
Zombies are something I try to make, but I've never made one that I like as well as the Trader Vic Mai Tai (the other iconic tiki drink). One thing I believe after trying to make the Zombie is that Donn Beach's famous use of secret mixes of ingredients was a side effect of batching components of the drinks so that he could make drinks faster. For the Zombie (I've settled on the Aku-Aku Zombie from Beachbum Barry's book after trying a couple of others), if you separately batch the rum mixture, modifier spirits, the juice, and the syrups, then you have a cocktail that can be made pretty efficiently. This suits the origin of tiki as being born in a very successful restaurant at a time when people ordered a lot of drinks. I can imagine Donn Beach batching the components of his drinks when he opened the Don the Beachcomber restaurant and was probably doubling as bartender at least some of the time. At some point (and maybe he already knew this), he saw that he could keep his recipes secret by not telling people what was in the batched components. Anyway, that's what I've gotten out of trying to make the Zombie, even if I don't make a particularly good Zombie.
Didn't think that comment would get a shoutout😅. Thanks dude^^.
Definitely gotta try some variation of the hot zombie. A sprinkling of ground cinnamon into the flame would probably also be really nice, like you did for your shark infested custard
You're using Ron del Barrilito! I love it!
Best rum from PR
First time watching a vid of yours with nice speakers. Man, that bass.
Wow I really need to try that Hot Zombie someday, it sounds fantstic!
What happened to Leandro's right pinky nail though?
Woulda loved to see all 7 variations, probs would had a good buzz going after that though!
Maybe after the guy came back after 3 days, Don went through all that Rum trying to remember and perfect what he did?
Can we get the next 4??????????
“Ugh a Halloween cocktail episoooooooooh my god it’s Zombie variations!!!!!”
Housekeeping question for you, Leandro: I know it's best to pull a peel right before using it, but let's say I'm gonna peel a whole lemon or orange before juicing it, and I want to use those peels/twists on cocktails over the course of the evening. Should I keep them in a bowl of ice water? Soda? Is there any hope of still using them for a nice fragrant zest?
Love your channel, L & M!
I used to pack them in a damp paper towel. The trick is to keep them moist so they don’t dry out. Seems like it works reasonably well. Haven’t tried the ice water technique and although it may work it would get annoying dipping your fingers in cold water all night 😂
@@TheEducatedBarfly Great advice, as always--thanks, L!
Love this. Need to get some ingredients before the Halloween season. Will you be doing the others?
did you check these out? th-cam.com/video/oFZIpPwPDwk/w-d-xo.html
@@TheEducatedBarfly perfect, now my plans will be complete. BwahHahahaha
Nice video, I like that it came out in time to buy all ingredients for a party.
'No I did not dump it on the floor' - Exactly what someone who dumped it on the floor would say
For the 6 drops of Absinthe…is that straight absinthe from a standard bottle, nothing added? Or 6 drops of absinthe after a traditional method of preparing/drinking absinthe? e.g., diluted with water and sugar cube? Thanks! ☠️🧟
Straight absinthe from the bottle
I *need* to know more about your citrus squeezer! That is SO cool and somehow I’ve never seen one before. Details please!!
it's great, you can find it here amzn.to/3GhI3GB
what can I substitute don q 151 with? I can't find it in Europe.
Any 151.
Gonna try this with Hamilton’s zombie blend
Nice video as usual. Do a love a once in a while neon red cocktail cherry
So Leandro blew up in the last episode and has now come back as a zombie. This is now canon.
killer lesson! Kingdom on netflix is an amazing Korean zombie show!
I’m on it! Also check out Black Summer on Netflix if you haven’t 😉
The Zombie is my all time favourite cocktail! I especially prefer the Tonga Room one.
Wow, that first recipe is way, way different from what I've been making for my customers. My recipe book has been lying to me
I am curious what your recipe is then!
I tried making zombies last summer but ended up with overly sweet drinks. not sure what I'm doing wrong..need to base the sweetness back me thinks. I might omit the grenadine. any tips anyone?
make your own Grenadine
I am trying these out over the Halloween weekend!☠️☠️☠️☠️
What about the other 4 variations?
They’re coming in another video
"be very careful with this stuff, it's flammable" he says after intentionally lighting it on fire two times
😂 be careful. Have fun
He was lighting the Lemon Hart 151 on fire.
Fun video!
So when did this trend of putting over proof rum into passion fruit or an inverted lime start to gather pace? (Do not really enjoy this presentation, half the places don’t advise you to pour it in, whilst others do and you have no idea how much alcohol burnt off on the way to you…)
Would be interested in more background on this (and whether you should pour it in)
I think this garnish started with Vintage Tiki drinks and was mainly used so they could dust the fire with cinnamon to make pyro effects for drinks. If you’re putting 151 in a shell to light a cube of sugar on fire you don’t really have to worry about how much alcohol burns off though right? I mean it’s not part of the drink itself so it’s all good
@@TheEducatedBarfly so the bar I was in last week came over and told me I should have poured it in. Drink was completely unbalanced (hardly any rum kick!) :(
Thanks for the info though!
Leandro’s zombie voice. Mike Meyers’ Linda Richman voice. Discuss among yourselves.
Is it fair to say I Am Legend is a zombie movie?
Yeah it is a zombie movie after a fashion
Would really like to see a Paloma episode. Like three to five different variations.
It's a pretty good cocktail.
Hahah Marius brought out the timer XD
Hot zombie? Definitely have to try that.
Will you ever do viewer submitted cocktails again? You should really do the Lost in Space, I submitted it to you a while ago😁
Yes will do. Priority on those viewer cocktails goes to Patrons and TH-cam members tho
@@TheEducatedBarfly I see. Can’t wait to see what people have made!
Right On!
You know, today it was 95 F, ideal for Zombie night! Cheers guys!
Zombies Cheers!
Salud!
Happy and Safe Trick or Treat.
Whats with the one painted nail lo
we all know that his expenses is not the alcohol its the ice.
What about yrain to busan
His intro sounds like my Jewish uncle 😜 love the video
Gonna send you a some Havana Club then got no troubles here in Germany
Amazing! Love a good zombie
Nothing says Halloween like a loon sound effect
Every second counts - or doesn’t :^)
I like drinking tiki drink but I have zero interest in house-making half a dozen ingredients and then combining 14 different alcohols, bitters, juices and potions in to a single cocktail. I get that tiki is "hot" right now but this is a trend I am not getting on the bandwagon for.
I personally love the over the top lists of exotic ingredients it adds an element of challenge and accomplishment to completing a drink. Also home ingredients can always end up much nicer than store bought. I think the important thing is not rushing into things. Take your time and build up your bar and skills over time. I only made my first zombie a couple weeks ago and I've been into bartending for a year and a half now.
I'm curious if you'll try a video based only on aperitifs like amaro or your fernet in this video. Its a big category in bartending I've yet to explore and its honestly scary because when I think of an aperitif, I think of campari, which is the grossest thing ever lol.
Did someone say tiki? 🤪🧟♂️🙋🏻♂️
Check out kingdom its cool Korean zombies
Definitely will do!
really impressed by the dedication to creating the perfect 1934 zombie, even going as far as using a stand up mixer for it!
My only question is, why the jamaican gold rum instead of the dark jamaican rum called for in the IBA recipe?
why is your pinky finger green then gold then green lol
🤔
"You really should put some cherries in there but I'm not going to. " Uh, this is a video to draw us into making one. Maybe the cherries would add some visual pop to motivate us to do so since we can't taste it. What's the ROI on a couple of cherries? Even though you dropped the ball on that, I'll still make a couple of them. Thanks Leandro. Sorry for being a dick about it, but c'mon, drop a cherry!