Really enjoyed a few things about this video (and some of your other ones too!): • It’s a modern tiki! • You explained the evolution of the cocktail from concept to menu item in enough detail for me to appreciate the process & work invested to create a new cocktail. 👍👍
Looking at that Deep Ellum menu brings back some fond memories for me. I used to always start with the black water cocktail. So simple and New Englandy. Great video too, well done!
Just scored my first legit bottle of Mezcal and had to try this recipe. Coincidentally I chose the El Silencio featured in this video. A very alien flavor for a Tiki nerd but one worth while. Thanks for the great video.
Just sitting here watching a documentary about Mel Fisher the treasure hunter and sipping on my Oaxacan Dead... Form an Hobby Bartender Standpoint: Its a great (sour Style) Cocktail, i used DEL MAGUEY VIDA MEZCAL wich turned out pretty well with the orange bitters and Monin Falernum i use, the Sour was dominant but all in all great in the composition from my personal Standpoint: its good but i prefer the original 1934 Zombie with its warm and slightly sharp touch from the cinnamon syrup (you can also dry a bit of fireball Cinnamon Liquor to add more punch) best regards Kai
Glad you liked it. Yeah, this one is not really supposed to compare to the 1934 Zombie. The one on Deep Ellum's current menu closer to a Mezcal version of the 1934 Zombie.
I hope you know that you have turned me into a tiki fanatic. I now have so many different types of rums that my bar is extremely lopsided. Falernum (check) Vodka (nope) allspice dram (check) Tequila (nope) orgeat, Demerara syrup, freshly squeezed lime, lemon, grapefruit juices (check) scotch (nope) bitters (about 4 varieties) dry curaçao, coconut cream, Lewis bag, mallet (check) Mescal (nope) Smugglers Cove book (check) Campari (check-because you made me try a Jungle Bird and I loved it) Anyway, you get the picture. When I get below 2 bottles of Smith and Cross I start to panic a little, even though I have about six different varieties, light and dark, Jamaican, Martinique, Cuban, Venezuelan, and several I can’t remember. I have a big bottle of Evan Williams for the occasional whiskey sour, and a couple bottles of good gin-mainly because I wanna try a Singapore Sling one day soon but anyway-thanks for all the effort you put into making these videos for those of us like me who is old enough to remember the tail-end of America’s tiki craze-I had an uncle who was stationed on a Navy-run R and R Place in Hawaii in WW2 and his basement was all tiki all the time-but by the time I was of age to drink, anything tiki was syrupy, overly sweet garbage. Thanks to you I now know the truth! Semper Fi
will definately try it. Have you tried it with peach liqueur? since I have no apricot at hand I wonder if it makes a large difference if you substitute.
I have. In fact, that's how I made it the first time I tried it. It's really good that way too. It's not too far off from the apricot version. If you made it with Cherry Heering or Cassis or something, it might be really different, but Peach liqueur or Pamplemousse should be able to get you pretty close. Let me know how it turns out.
I've got a question about mezcal. I have a bottle of Del maguey vida and it's pretty smoky and strong. Is the el silencio more mild than the vida? Thanks and I love your videos.
Great! Glad to hear you dig them. As far as Vida vs. Silencio, they are both pretty smoky and on the inexpensive side. I haven't sipped them side-by-side in a while, but if I had to guess, I'd say, Vida is probably just a little more aggressive with its smokiness.
Okay, among other things, I now know how to pronounce Oaxaca properly. Thanks! But seriously, at some point, I want to see a Hurricane and a Rum Swizzle on this channel.
Hurricane has been much requested. I'll have to get to that one sometime. Unfortunately it won't be any time soon. But I'll put it on the docket. As for the Rum Swizzle, do you mean the 151 Swizzle (Don the Beachcomber recipe) or Queen's Park Swizzle (Trader Vic's)? Or were you referring to something else?
It depends, if you mean a Peach liqueur, that is what the recipe calls for. If you mean, Peach eau de vie, that is more dry than the recipe calls for, but it might be a decent variation.
@@DistinguishedSpirits well the bottle says takovo kajsija original apricot brandy and it says it's made in Serbia. I suppose if it's not sweet enough I could at a 1/2 ounce of simple syrup?
It's not really like any Zombie recipe. In its heyday (1934 to 1955-ish), no one really knew the recipe for the drink, except for its creator, Donn Beach. This recipe is similar to a 1941 knockoff of of Donn's recipe. The knockoff used spirits, apricot liqueur and lime juice, along with a few other ingredients. But that recipe was just a spring board for this one. It does not taste like a Zombie. The Zombie was just a starting point and where it ended up was someplace different, but it's really good. Check it out and let me know what you think. Cheers!
Yeah. Martin Cate and Beachbum Berry consider it as such. It was invented by Vic Bergeron and sold at Trader Vic's in the 40's and 50's (but after that disappeared from the Tiki menu). And if you think about it, it's a sour made with exotic (by 1947 standards) ingredients.
Really enjoyed a few things about this video (and some of your other ones too!):
• It’s a modern tiki!
• You explained the evolution of the cocktail from concept to menu item in enough detail for me to appreciate the process & work invested to create a new cocktail. 👍👍
Your amazing videos - which are the best cocktail videos on the internet - keep getting better! Thank you for your work!
Thanks for the love. Cheers!
Looking at that Deep Ellum menu brings back some fond memories for me. I used to always start with the black water cocktail. So simple and New Englandy. Great video too, well done!
Haha love the Neegan reference! Great video as always!
Haha. Thanks!
Just scored my first legit bottle of Mezcal and had to try this recipe. Coincidentally I chose the El Silencio featured in this video. A very alien flavor for a Tiki nerd but one worth while. Thanks for the great video.
For sure! Glad you dug it. Now you'll have to go through the other mezcal videos and see what else you can use that bottle for.
Wow, so goooood. Thank you for spreading knowledge!
Cheers! Glad you dug it.
Perfect macabre drink for Halloween... Outstanding
Thanks! Glad you liked it. Let me know if you give it a try. Cheers!
Mega nice Mate :), a Mezcal Tiki drink have to try it
For sure. Let me know how it turns out.
Just sitting here watching a documentary about Mel Fisher the treasure hunter and sipping on my Oaxacan Dead...
Form an Hobby Bartender Standpoint:
Its a great (sour Style) Cocktail, i used DEL MAGUEY VIDA MEZCAL wich turned out pretty well with the orange bitters and Monin Falernum i use, the Sour was dominant but all in all great in the composition
from my personal Standpoint:
its good but i prefer the original 1934 Zombie with its warm and slightly sharp touch from the cinnamon syrup (you can also dry a bit of fireball Cinnamon Liquor to add more punch)
best regards
Kai
Glad you liked it. Yeah, this one is not really supposed to compare to the 1934 Zombie. The one on Deep Ellum's current menu closer to a Mezcal version of the 1934 Zombie.
You spin a great story. This brings to life the Power of the Tiki lore !!
Thank you! That's great to hear. I appreciate it.
RIP Deep Ellum :(
Oh no. Did they recently shut down?
@@DistinguishedSpirits it is one of the casualties of covid-19.
Man all I need is Apricot liqueur, are there some other notable cocktails I can use that for?
Great videos ❤️
Thank you! It's used in the Beachbum, Hotel Nacional, and Tradewinds are some prominent examples of drinks with Apricot Liqueur.
@@DistinguishedSpirits awesome, thanks for the reply
super interesting! love it man.
Cheers!
Hello
Good vidéo i love it
But where have you buy your glass ? Is so beautiful 😄
There is a link to the mug in the description below the video. But I pasted it here for convenience: bit.ly/2yv8QPh
lol Can you tell I'm binge watching your channel?
Indeed
I hope you know that you have turned me into a tiki fanatic. I now have so many different types of rums that my bar is extremely lopsided. Falernum (check) Vodka (nope) allspice dram (check) Tequila (nope) orgeat, Demerara syrup, freshly squeezed lime, lemon, grapefruit juices (check) scotch (nope) bitters (about 4 varieties) dry curaçao, coconut cream, Lewis bag, mallet (check) Mescal (nope) Smugglers Cove book (check) Campari (check-because you made me try a Jungle Bird and I loved it) Anyway, you get the picture. When I get below 2 bottles of Smith and Cross I start to panic a little, even though I have about six different varieties, light and dark, Jamaican, Martinique, Cuban, Venezuelan, and several I can’t remember. I have a big bottle of Evan Williams for the occasional whiskey sour, and a couple bottles of good gin-mainly because I wanna try a Singapore Sling one day soon but anyway-thanks for all the effort you put into making these videos for those of us like me who is old enough to remember the tail-end of America’s tiki craze-I had an uncle who was stationed on a Navy-run R and R
Place in Hawaii in WW2 and his basement was all tiki all the time-but by the time I was of age to drink, anything tiki was syrupy, overly sweet garbage. Thanks to you I now know the truth! Semper Fi
Semper Fi! That must have been a wonderful experience to have an uncle that was into Tiki. Im new to the craze but will keep the fire burning.
Can you please do a video on the 2.0 version? Love these videos.
Maybe at some point. Got a lot of others to do before that. Glad you dig the videos!
How about just posting deep Ellie's 2.0 recipe?
Ellums
I'll have to ask them. Not sure if that one is declassified yet.
will definately try it. Have you tried it with peach liqueur? since I have no apricot at hand I wonder if it makes a large difference if you substitute.
I have. In fact, that's how I made it the first time I tried it. It's really good that way too. It's not too far off from the apricot version. If you made it with Cherry Heering or Cassis or something, it might be really different, but Peach liqueur or Pamplemousse should be able to get you pretty close. Let me know how it turns out.
i live close to Deep Ellum and sadly it closed due to Covid-19, this was my go to whenever I went there :'(
So, you would get the 2.0 recipe, it sounds like. You should try this one. It's different, but really good.
@@DistinguishedSpirits it would be fitting, especially for Halloween!
Nice video... can you tell us what is the 2.0 recipie?
I'm not sure actually. I got Ethan to give up the goods, but I'm not sure if it's cool to share it.
@@DistinguishedSpirits Now that Deep Ellum has closed, can you share the recipe?
Do you have the recipe for the 2.0 version? i gotta try it!
I do but I'm not sure if it was given to me in confidence or if it's available to the public. I'll have to check with the creator(s).
I've got a question about mezcal. I have a bottle of Del maguey vida and it's pretty smoky and strong. Is the el silencio more mild than the vida?
Thanks and I love your videos.
Great! Glad to hear you dig them.
As far as Vida vs. Silencio, they are both pretty smoky and on the inexpensive side. I haven't sipped them side-by-side in a while, but if I had to guess, I'd say, Vida is probably just a little more aggressive with its smokiness.
Okay, among other things, I now know how to pronounce Oaxaca properly. Thanks!
But seriously, at some point, I want to see a Hurricane and a Rum Swizzle on this channel.
Hurricane has been much requested. I'll have to get to that one sometime. Unfortunately it won't be any time soon. But I'll put it on the docket.
As for the Rum Swizzle, do you mean the 151 Swizzle (Don the Beachcomber recipe) or Queen's Park Swizzle (Trader Vic's)? Or were you referring to something else?
I had the Queen's Park on mind, but perhaps you could do a comparison video.
Is the apricot liqueur an important component to this drink? Can Dekuyper work for this?
Yes, it's important. If you have Peach Liqueur, that would work too. Dekuyper isn't ideal but if push came to shove, it'd be worth a try.
Could I use peach brandy for this?
It depends, if you mean a Peach liqueur, that is what the recipe calls for. If you mean, Peach eau de vie, that is more dry than the recipe calls for, but it might be a decent variation.
@@DistinguishedSpirits well the bottle says takovo kajsija original apricot brandy and it says it's made in Serbia. I suppose if it's not sweet enough I could at a 1/2 ounce of simple syrup?
I'd try a little less syrup and build it up from there. Maybe start with 1 teaspoon.
How far off from the Zombie is this?
It's not really like any Zombie recipe. In its heyday (1934 to 1955-ish), no one really knew the recipe for the drink, except for its creator, Donn Beach. This recipe is similar to a 1941 knockoff of of Donn's recipe. The knockoff used spirits, apricot liqueur and lime juice, along with a few other ingredients. But that recipe was just a spring board for this one. It does not taste like a Zombie. The Zombie was just a starting point and where it ended up was someplace different, but it's really good. Check it out and let me know what you think. Cheers!
Well except for the bitters and falernum, way off.
Ice mallet! Ice mallet!
😯🔨
Wait, El Diablo is considered a Tiki drink?
Yeah. Martin Cate and Beachbum Berry consider it as such. It was invented by Vic Bergeron and sold at Trader Vic's in the 40's and 50's (but after that disappeared from the Tiki menu). And if you think about it, it's a sour made with exotic (by 1947 standards) ingredients.