The first time I made this drink, I took one sip and said "That's an eleven out of ten." It really is fantastic. One of the best from the book, which has several other similarly perfect drinks (Navy Grog, Incantation, Ray's Mystique, etc.). Terrific video as always!
Absolutely brilliant drink. Thanks again Derek! For all of you who dont have a vacuum sealer to make the required oleo saccharum: it works perfectly fine using a standard zip-lock bag where you squeeze, or suck, out the air before closing the last inch of the zip, and then putting a small bag of beans/rise/lentils/whatever on top to prevent air to re-enter while resting the 24hrs in the fridge.
Not sure if I'll make this one, but love that fasionola recipe. Gonna give that a try when my current jar of cherries is empty. With the holiday approaching, probably won't take that long. I bet a couple of cubes of pitaya passion fruit pulp punch it up a bit too.
I have done that. Running a refrigerator test with some grenadine right now using Darcy O’Neils sodium benzoate preservative to see how long it can last in the fridge.
Love love love zombies. Seems like the place that so many establishments these days get the Zombie wrong is the absinthe. They put way too much in, and it just bowls it over. The best way I always explain it is the absinthe is like light seasoning. You shouldn't taste it outright, but definitely notice when it isn't there.
Slurping one down right now and it's fantastic! Tart, but not bitter at all which I really like. Had to make subs with a couple of the rums but nothing crazy. Thanks for sharing this!
Fckn genius recipe for fassionola! Never thought of that. As genius as making Orgeat from Almond paste and some simple syrup and orange flower water. (just blend)
I recently made up a batch of Orgeat with homemade cashew milk. It's super easy because all you have to do is soak the cashews over night and blend them up. No straining, especially is you have a powerful blender. At most you'd have to do is use a fine mesh strainer to catch the bigger pieces. It definitely has a creamier and rounded feel to it than almond. Gonna give the fasionola a try once my current jar of cherries is out. Maybe throw in a bit of pitaya passion fruit pulp.
The complexity and pricision of these cocktails is baffling. I would love to get to a point where I can honestly tell the difference between 1/2oz of "grapefruit punch syrup" vs 3/4oz, or acid adjusted pineapple juice vs pineapple juice.
Most recipes are made by taste, adding or reducing in 1/4 oz increments to get where you want to be. And you for sure would be able to tell the difference between acid adjusted pineapple vs regular pineapple. You can test this by drinking lime juice against pineapple juice.
@makeanddrink that's insightful and interesting. Finding the difference between 1/2oz vs 3/4oz of one ingredient amongst that many seems like a needle in a haystack. I guess that means I gotta keep practicing 😎
@timmorozco I think you'd be surprised at what you can discern with ingredients. The syrups are your sweet ingredients and need to balance in a way with your acidic sour ingredients. Many people find close to a 1:1 ratio quite balanced. The 1 ounce of acid adjusted pineapple juice is balanced by 1 oz of syrup .25oz falernum and .75oz grapefruit syrup. If you had .5oz grapefruit syrup you'd have a 1 : .75 which would be noticeably different ratio. If you decrease or increase the amount of salt in a cooked dish by 25% either way you'll end up with a very different tasting dish.
@lokmtb8503 totally get the theory, and makes sense. I think it's the sheer list of ingredients and precision of the measurements. Consider that each ingredient has its own individual series of tasting note (especially the rum) and then multiply that by the number of ingredients and were talking dozens of "notes" to this cocktail. Compare that to a mai tai where if something is off, its either the rum, the lime, the syrup or the orgeat. The more ingredients, the more it strays into theory. Still making one though lol.
@ Yes, not surprising given the time of course. Love your videos by the way! I’ve been binging your channel since I first came across it a week or two ago.
I am sure this is great. I put a lot of work into my drinks but this is too much for me. Who knows, maybe someday I will invest the time. Meanwhile the Hamilton Zombie Rum with recipe has been the first zombie I have been hooked on. Others were not notable.
The first time I made this drink, I took one sip and said "That's an eleven out of ten." It really is fantastic. One of the best from the book, which has several other similarly perfect drinks (Navy Grog, Incantation, Ray's Mystique, etc.). Terrific video as always!
Sounds like all the drinks for my tiki party next year will come from this book.
Absolutely brilliant drink. Thanks again Derek! For all of you who dont have a vacuum sealer to make the required oleo saccharum: it works perfectly fine using a standard zip-lock bag where you squeeze, or suck, out the air before closing the last inch of the zip, and then putting a small bag of beans/rise/lentils/whatever on top to prevent air to re-enter while resting the 24hrs in the fridge.
My favorite take by far is the Aku-Aku Zombie, developed by Donn Beach in 1964...Easy to make and you can drink more than two...
Dude, that B roll shot of the drink mixing in reflexion! You're escalating things!
Whole video is money. Drink is excellent. Complex and fun.
Thank you!
Not sure if I'll make this one, but love that fasionola recipe. Gonna give that a try when my current jar of cherries is empty. With the holiday approaching, probably won't take that long. I bet a couple of cubes of pitaya passion fruit pulp punch it up a bit too.
Love it when the layers hit you at different points ❤
Cannot wait to make this! Thanks for putting this together, Derek. Didnt you say you freeze your grenadine and it works to use later?
I have done that. Running a refrigerator test with some grenadine right now using Darcy O’Neils sodium benzoate preservative to see how long it can last in the fridge.
Love love love zombies. Seems like the place that so many establishments these days get the Zombie wrong is the absinthe. They put way too much in, and it just bowls it over. The best way I always explain it is the absinthe is like light seasoning. You shouldn't taste it outright, but definitely notice when it isn't there.
I'm contemplating rinsing the glass with absinthe with a nice spray inside the glass. Just need a touch of it!
Absinthe should be available to buy in dasher bottles.
Damn, sounds good - but making all those ingredients....... I'll save this for next year when I might have time. :)
Slurping one down right now and it's fantastic! Tart, but not bitter at all which I really like. Had to make subs with a couple of the rums but nothing crazy. Thanks for sharing this!
This inspired me to get a vacuum sealer and make oleo, so make this drink and more
I just made a really good grapefruit cordial and needed something to so with it.
For a second I thought you were going to make Don’s 1956 Zombie, which I found to be uh, super heavy on the maraschino 😬
Fckn genius recipe for fassionola! Never thought of that. As genius as making Orgeat from Almond paste and some simple syrup and orange flower water. (just blend)
I recently made up a batch of Orgeat with homemade cashew milk. It's super easy because all you have to do is soak the cashews over night and blend them up. No straining, especially is you have a powerful blender. At most you'd have to do is use a fine mesh strainer to catch the bigger pieces. It definitely has a creamier and rounded feel to it than almond.
Gonna give the fasionola a try once my current jar of cherries is out. Maybe throw in a bit of pitaya passion fruit pulp.
I believe Mr Garret Richard was trying to mimic the red fassionola from the Tiki Ti with this one.
Amaizing i need more.
Derek, if you were to shake a drink like this that’s spec’d for a drink mixer - would you crack the ice first? Or just shake regular home size cubes?
I would shake with crushed ice.
Rather than batching the acid adjusted pineapple juice, if we use the acid adjuster method you can up with, how many mls would we add?
Is the title click bait? Maybe. Did it work? Absolutely.
The complexity and pricision of these cocktails is baffling. I would love to get to a point where I can honestly tell the difference between 1/2oz of "grapefruit punch syrup" vs 3/4oz, or acid adjusted pineapple juice vs pineapple juice.
Most recipes are made by taste, adding or reducing in 1/4 oz increments to get where you want to be. And you for sure would be able to tell the difference between acid adjusted pineapple vs regular pineapple. You can test this by drinking lime juice against pineapple juice.
@makeanddrink that's insightful and interesting. Finding the difference between 1/2oz vs 3/4oz of one ingredient amongst that many seems like a needle in a haystack. I guess that means I gotta keep practicing 😎
@timmorozco I think you'd be surprised at what you can discern with ingredients. The syrups are your sweet ingredients and need to balance in a way with your acidic sour ingredients. Many people find close to a 1:1 ratio quite balanced. The 1 ounce of acid adjusted pineapple juice is balanced by 1 oz of syrup .25oz falernum and .75oz grapefruit syrup.
If you had .5oz grapefruit syrup you'd have a 1 : .75 which would be noticeably different ratio.
If you decrease or increase the amount of salt in a cooked dish by 25% either way you'll end up with a very different tasting dish.
@lokmtb8503 totally get the theory, and makes sense. I think it's the sheer list of ingredients and precision of the measurements. Consider that each ingredient has its own individual series of tasting note (especially the rum) and then multiply that by the number of ingredients and were talking dozens of "notes" to this cocktail. Compare that to a mai tai where if something is off, its either the rum, the lime, the syrup or the orgeat.
The more ingredients, the more it strays into theory. Still making one though lol.
Physically cringed 3:26, that’s a rough one lol
The BBQ book?
@ Yes, not surprising given the time of course. Love your videos by the way! I’ve been binging your channel since I first came across it a week or two ago.
@@makeanddrink(in reference to the minstrel-esque characters)
@@ethanschwartz7437 yeah I get it. Not that uncommon in historic tiki menus
Yeahh.. one way to ruin a good cocktail is add maraschino. But i guess it's an acquired taste.
I am sure this is great. I put a lot of work into my drinks but this is too much for me. Who knows, maybe someday I will invest the time. Meanwhile the Hamilton Zombie Rum with recipe has been the first zombie I have been hooked on. Others were not notable.
first
We want to make a mixed drink not a science experiment. You can keep this version.
Then go make a mixed drink
Haha; best cocktails are precise 🎉