Méchant jeune fille

Let's get another thing out of the way: the Dirty Martini is still a Martini. Treat it as such. But it is a different beast; I'd even venture to say that while the Martini is sexy, the Dirty Martini is a little slutty. But in a good way! I'm not going to include a recipe, only because it's the same as a basic Martini with a little something extra. And that something is the briny, slightly salty, always naughty olive juice. As much or as little as you like.

Of course the origins are are unclear, just as with the Classic Martini. What I've always wonder about is the "why?" Consider that the original was a very sweet drink, which was typical at the time (1800's), so why would anyone think to toss in olive juice?! By the end of the century a lot of the sweeter ingredients had been eliminated, leaving a very clean canvas. So I guess the real question at the time was: "Why not?"

Whatever the reasoning, I'm glad someone had the brilliant idea. This is a solid summer drink, so get crackin' and make up a pitcher!

Prenez la boisson et, comme lui!

                                      

Let's get the obvious out of the way: JamesBondJamesBondJamesBond. Sir Ian Flemming's infamous spy did drink a sort of martini. But it's not the sort we are going to talk about today. The Martini is the Little Black Dress of the cocktail world: simple, chic and effortless. When well constructed, it can make you feel like a million bucks.

For such a well known beverage, the origin is fuzzy. One story reaches back to the late 1800's in cosmopolitan San Francisco; the Martinez cocktail, served at the Occidental Hotel, may be the grandfather of this drink. Another story suggests the cocktail was named after a bartender at the Knickerbocker Hotel in New York City, circa 1911. And there's also the possibility that it was simply named after Martini brand Vermouth, which is an ingredient. Nothing too flashy, which seems awfully fitting for this drink.

The drink has, of course, evolved over time. Originally the Martinez consisted of sweet vermouth, sweet gin, maraschino, and bitters; it was served shaken and with a twist of lemon. By the end of the 19th century, the drink was streamlined and consisted of only orange bitters, French vermouth and English gin - stirred and served with an olive.

Ironically, the event that made this drink so popular was Prohibition. Gin was relatively easy to manufacture (illegally). It wasn't until the late 70's - early 80's that the drink fell out of fashion. By then, the Martini was seen as "old fashioned" and was passed over in favor of intricate cocktails or spritzers. The explosion of "-tini" drinks during the mid - 90's helped usher the Martini back into the spotlight. But make no mistake, just because "-tini" is at the end of a cocktail, doesn't mean it has anything to do with a classic Martini. It's usually tacked on because those drinks are often served in cocktail glasses, the traditional vessel of the Martini. Also, they can be kinda gross.

Classic Martini
(recipe by Equire.com)

1 ounce dry Vermouth
4 ounces gin

"Fill a metal shaker with cracked ice. Pour in the dry Vermouth, stir briefly, and strain out (this may be discarded). Add 4 ounces gin. Stir briskly for about 10 seconds, strain into a chilled cocktail glass, and garnish with an olive."

It's simple! The important thing is to have the best ingredients. At the risk of sounding a little too Ina Garten, you want "good" Vermouth and gin. Esquire suggests Noilly Prat Vermouth (and I agree) and Tanqueray, Bombay Sapphire, or Beefeater gin (I like all of those but Beefeater has been my favorite for a little while now). Try these out and do some of your own taste testing - it's important that you find something that you like.

Normally I talk about variations right about here and I was wrestling with the idea of leaving it be. The Martini is a classic and should be treated as such. But there are a few that Esquire recommends, and I trust those guys. So, we have the Third Degree which has a couple drops of Absinthe in it (I could think of worse ways to chase the Green Fairy) and a cocktail onion for garnish. There's also the Hoffman House; sub Plymouth gin (it's a specific kind of gin, not just a brand) and add a few dashes of orange bittters. And the Hearst, which uses Italian vermouth.

There's one more, which I will get to in the next installment. But for now, go forth and drink!

Achetez-moi Un Verre?

                                            

For something that looks and sounds like a fussy-fuserton, the Brandy Alexander is a pretty simple drink. Like most beverages, the Brandy Alexander is part of a family of drinks. The original is The Alexander, a gin-based cocktail - same ingredients, just a different liquor. Then there is the Panama, which uses brandy and white creme de cacao, instead of brown. Beyond that, there are variations on the recipe (I'll talk about those later).

The drink was born in the early 20th century, possibly at a royal wedding. The longest running story is that the cocktail was created at the wedding of Mary, Princess Royal and Countess of Harewood and Viscount Lascelles in London, 1922. All this means is that you're just going to have to hold out your pinky when you drink it.

As with most old school sweet drinks (panty peelers!), the Brandy Alexander found a resurgence in the mid-century and early 1960's. It's an easy drink to knock back and not even realize it's actually your third. Most importantly, it's even easier to make.

The Brandy Alexander
one part Cognac (or any brandy)
one part brown Creme de cacao
one part Half-and-Half or heavy cream (heavy cream, please!)

Shake together in a mixer half filled with ice cubes. Strain into a glass and garnish with nutmeg. Make sure the glass is chilled, duh.

The nutmeg garnish is actually my favorite part. I like nutmeg, so I say the more the merrier. You can dust the drink with grated nutmeg; get a rasp or microplane and grate a fresh nutmeg over the beverage. Really try to use fresh nutmeg here - it makes all the difference. Most grocery stores sell fresh nutmeg in the baking isle and  the container it comes in has quite a bit. It's a good value, especially since you can use nutmeg in all sorts of baking and cooking.
If you want to get fancy, dip the rim of your cocktail glass in some brandy and then dip it in fresh grated nutmeg. Looks wicked cool.

When it comes to variations, there are some stand outs. A Coffee Alexander substitutes coffee liqueur for the gin (which, by the way, is my absolute favorite booze). Blue Alexander's switch blue Curacao for creme de cacao. It's fun but not necessary. You do whatever you want; my philosophy with drinking boils down to: what a man (or woman!) does with his/her drink is between him/her and God.

As I mentioned in the last cocktail post, this is Peggy's favorite drink (though last season she was drinking straight from the hip - Don's protege for sure). It speaks of her: sweet-looking but packs a punch. Panty peeler, yes. Girly drink? Not even close.


"My name is Peggy Olson and I would like to smoke some marijuana"

Next installment, we deal with a classic!

Aloha!

I have a weird thing for blue drinks. The color is so serene, I could just stare into it for hours. It brings to mind tropical beaches and there are worse things I could be thinking of. And typically, they have rum in them. We all know of my love for rum.

Appropriately enough, the Blue Hawaii was created in Hawaii. Specifically, at the Hilton Hawaiian Village in Waikiki, Hawaii. Harry Yee (legendary head bar tender at the Hilton) was asked to create a drink that highlighted the blue coloring Curacao liqueur lent to beverages. The original recipe differs from today's popular drink; though the blue color, pineapple wedge, and cocktail umbrella remained. Yee named the drink after Leo Robin's 1937 hit of the same name. Not after the Elvis Presley movie, as is most commonly thought.

Usually, the cocktail is served over ice - which is how I like it. But you will see a blended variation; as I've mentioned before, Tiki cocktails always get a free blended pass. As in all Tiki cocktails, the Blue Hawaii should always be served in a Tiki glass or another whimsical variation. The most "straight-laced" vessel would be a Hurricane Glass (as seen in the picture above).

As mentioned above, this drink usually has rum in it. You may substitute vodka if you prefer, but that liquor has very little flavor and rum is more traditional. Flavored rum and vodka are acceptable and can add a little kick; Malibu Rum is a good one that adds the flavor of coconut without using actual coconut milk or creme, which would change the drink entirely (then it would be a Blue Hawaiian - totally different!). Other substitutes include sweet and sour mix for pineapple juice. You could do that, but, really, why would you?

Blue Hawaii
3/4 ounce light rum
1/2 ounce blue Curacao
3 ounces pineapple juice, unsweetened

Combine all ingredients with ice and stir (in a glass) or shake (in a shaker). Pour into a Hurricane glass with the ice. Suggested garnish: score a wedge of pineapple and a wedge of orange and inert onto the rim of the glass; spear a maraschino with a toothpick or (even better) paper umbrella and attach to the fruit. If you don't want all that, you can just float any of the fruit in the drink.

As with the Bloody Mary, you can find pre-made mixes of this drink but what's the point? This drink is so easy to make. And you can serve it as a punch if you have a big enough party going on; dump a bottle or two of plain or coconut flavored rum, a bottle of blue Curacao, a can of pineapple juice and a bag of ice into a large punch bowl. Give it a stir and maybe float some of the fruit in it and Bob's your uncle.
Ah, yes. Be aware that the pineapple juice make the drink a little more green. It's science!

The only real variation (aside from the vodka for rum) is the Blue Hawaiian. Substitute creme of coconut for the pineapple/sweet and sour mix and you're done. That's it! Oh, and only use rum.

With summer on it's way, this is the perfect drink to get ready for it! Next week we celebrate Peggy Olson's favorite cocktail!

Vive La Reine

"For all late night roamers and early risers. The celery stalk lends an air of healthy respectability to this potent breakfast drink."
(from the AMC website)

Welcome to the first installment of Mad Men Cocktails. As mentioned in my previous post, the cocktails featured here were popular during the "Mad Men" era and some were even imbibed on the show.The list I am using comes from the Mad Men site on AMCtv.com.

The Bloody Mary is one of my favorite cocktails, any time. Typically enjoyed at Brunch, Bloody Mary's are very nutritious. At least, that's what I like to tell myself. It's also a great hangover cure.

For such a popular cocktail, it's origins are unclear. The first claim goes as far back as 1921; Fernand Petiot was the bartender at New York Bar in Paris, France (the establishment was a favorite haunt of Ernest Hemingway). The second came almost twenty years later by way of actor George Jessel.
There are a variety of inspirations for the drink's name. The most popular, of course, is Bloody Mary herself, Queen Mary I of England. But, during the 1920's, many purported that actress Mary Pickford lent her name. And, finally, a waitress who had the good fortune of working at a Chicago establishment named Bucket of Blood.

The drink, at it's most basic, is tomato juice and vodka. But over time, more and more flavorings were added. While there's no rhyme or reason to the ingredients, there are some staples:
celery salt
black pepper
Tabasco sauce
Worcestershire sauce
horseradish
lemon or lime juice

The Bloody Mary
(as taught by the New York School of Bartending)
1 oz. to 1 1/2 oz. vodka in a highball glass filled with ice
Fill glass with tomato juice
1 dash of celery salt
1 dash of fresh ground black pepper
1 dash Tabasco sauce
2 - 4 dashes of Worcestershire sauce
1/8 tsp. horseradish (fresh, or bottled - but never creamed)
Dash of lemon or lime juice

May be shaken vigorously or stirred lazily, depending on how severe your hangover happens to be. Traditionally the drink is garnished, simply, with a celery stalk. But, if you're feeling adventurous, try a skewer of olives, pickles, carrots, mushrooms, etc. How about meat or fish? Throw some bacon, shrimp and salami on there. Cheese? Why not. And, in the South, pickled things are popular - such as pickled green beans and pickled asparagus.

If there's no other option, you can buy pre-made mix and add your vodka. But, really, don't do that.

The lovely thing about Bloody Mary's, is that they can be adapted and changed in pretty much any way. Here are a few:
Bloody Fairy - Absinthe replacing the vodka
Bloody Geisha - Sake replacing the vodka
Bloody Margaret - Gin replacing the vodka

Bloody Caesar - Clamato replacing the tomato juice (very popular in Canada)
Bloody Bull - Beef bullion mixed with tomato juice (created in New Orleans)
Bloody Shogun - replacing the horseradish with wasabi

Bloodless Mary - without tomato juice
Crabby Mary - with a dash of Old Bay seasoning
Slutty Mary - garnished with a sausage or with extra vodka

So, this weekend, enjoy a Bloody Mary (or two)! And stay tuned for the next in the series ... if you're an Elvis fan, you are going to love this.

Des Petites Choses Qui Restent

 I wanted to pop in just to let you know that I haven't gone anywhere. Last week I started a new job and I'm getting used to the new hours. It's hard to find time to get in some quality time at the gym, as well as sit down to write - and that's why it was a little quiet around here last week. I've put together a schedule that will hopefully get me moving. So far, so good! I've accomplished both today.

But, because of this new schedule, I'm going to have to keep my posting to approximately two articles a week. Maybe more, but rarely ever less. Hopefully I can give you a head's up on Sunday's as to what's coming during the week.

This week introduces a new theme: Mad Men Drink of the Week. This replaces "Ricky the Bartender's" Drink of the Week. Sadly, for the time being, Mr. Bartender will not be contributing to this blog. Every week I will discuss a cocktail that was popular during the time of Mad Men or was even imbibed on the show.

Look for an article on Lipstick and Bloody Mary's. I suppose it's kind of a lady's week!

In the mean time, your homework is to watch "The Kennedys" on Reelz Channel. It is fantastic!

 

Avoir le beurre et le boire, trop!

It's spring now - right? What do I know: I spend all my time chained to the computer. But that's what people are telling me; so it's time to celebrate the right way. Cocktail time! For day to day libations, I highly recommend a light and refreshing Gin and Tonic (which I'll probably discuss in another post) but sometimes you just have to go full tilt. There's nothing like a Grasshopper to bring out the kitsch in your cocktail.

I like this cocktail because it showcases the 1950's and 1960's so perfectly. It's an after dinner drink - so 60's (those people would find any reason to drink). The name is derived from it's green color, which is derived from the creme de menthe. The drink was popularized in the American south, specifically New Orleans.

The cocktail is served straight up, typically in a cocktail glass.

A basic recipe is as follows:

Grasshopper Cocktail

one part Creme de menthe
one part Creme de cacao
one part fresh cream

Shake with ice and strain into a chilled glass.

Pretty easy, right? You don't need to garnish it but if you wanted to, a sprig of mint or a dash of grated chocolate would be nice.
If you wanted to shake things up a bit, you could try a few of the variations. There's the "Brown Grasshopper", which substitutes coffee brandy for the creme de cacao (most recipes suggest using white creme de menthe in the drink to highlight the brown color); or the "Flying Grasshopper", which has vodka instead of fresh cream; and the "Frozen Grasshopper", which has mint or vanilla ice cream added to it (this makes it more of a dessert cocktail, instead of an after dinner drink) - this drink is blended in an electric blender and is similar to a milkshake.
If you do try the Frozen Grasshopper, it should be served in a larger tall glass - something like a Tom Collins. Garnishes include grated or shaved chocolate and broken Oreo cookies.

Now, what's this about cake? It wouldn't be kitsch if we didn't have a dessert for it! There are a surprising amount of desserts based on cocktails (in fact, one year I made some awesome White Russian cupcakes for an Oscar party I threw - well, there's yet another post) and the Grasshopper is tailor made for that. It's a very spring-y dessert, on account of the mint. Serve with some ice cream or a dollop of freshly whipped cream and you have yourself a fine cap to a meal.

Grasshopper Cake
(from Good Housekeeping)


1 cup all-purpose flour
1/2 cup unsweetened cocoa
1/4 teaspoon salt
1/2 cup butter or margarine, softened (I rarely ever use margarine, but I kept it because it's old school)
1 1/4 cups sugar
1 Tablespoon sugar
3 large eggs
20 chocolate mints (look for the brand Andes Mints)
1 1/2 cups heavy whipping cream

Preheat oven to 350F. Grease a 15 1/2" by 10 1/2" - inch jelly roll pan; line with waxed paper. On another sheet of waxed paper combine flour, cocoa, and salt.
In a large bowl, with mixer on low speed, beat butter and 1 1/4 cups sugar until just blended. Increase speed to high; beat 3 minutes or until mixture is light and creamy, frequently scraping the bowl with rubber spatula. Reduce speed to low; add eggs, one at a time, beating well after each addition. Add flour mixture; beat until just combined, occasionally scrapping bowl.
Pour batter into prepared pan and spread evenly. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool cake completely on wire rack, about 40 minutes.
Meanwhile, with a vegetable peeler, shave along the side of each mint (lengthwise) to equal 1/2 cup of chocolate curls. (About half way through the mint will break) Set aside the curls for sprinkling on top of your assembled cake. Chop broken pieces and reserve for filling of the cake (you will have about 1/3 cup of chopped mints).
With small knife, loosen cake sides from waxed paper; invert cake onto a cutting board. Carefully remove waxed paper. With a sharp knife, trim 1/4 of an inch from each side of the cake. Cut cake crosswise into three equal rectangles (about 9 1/2" by 4 1/2" each).
In a medium bowl, with mixer on medium speed, beat cream and remaining 1 Tablespoon sugar until stiff peaks form (keep the bowl, cream, and whipping utensils chilled to make this easier). With rubber spatula, gently fold in the reserved chopped mints.
Place one cake rectangle on a serving plate; top with one generous cup of whipped cream mixture and spread evenly. Repeat two times with remaining cake and cream mixture. Sprinkle top with mint chocolate curls. Cover (carefully!) and refrigerate if not serving immediately.

Another nice garnish would be a sprig of fresh mint, on each slice served.

Bon apetite!

Parties - Tiki Party (drinks)

Mad About ... Parties

(This is a continuation of the Tiki Party post. I decided to break it up into several posts to make it a little more manageable. The original post was dated December 14 and can, quickly, be found in Labels under "Parties.")


Drinks
When it comes to drinks, mix them up ahead of time and store in pitchers. You're already familiar with the Mai Tai and the Zombie - find recipes for both in the Cocktail section. Let's try out two new ("new") drinks:


Pina Colada
one part white rum
one part cream of coconut
three parts pineapple juice

Shake with crushed ice until smooth. In this case you might want to blend them in a blender just before everyone arrives and stash in a large pitcher in the fridge. Serve in a coconut shell, if you dare.
(What's this "one part" business? Just gives you the freedom to make the drink as fun as you like.)

Tiki Punch
8 ounces triple sec
8 ounces gin
3 ounces fresh lime juice
1 1/2 liters chilled champagne

Mix triple sec, gin and lime. Pour over large chunk of ice in a punch bowl. Stir and chill for half an hour. At serving time add the champagne. A fun idea is to freeze chunks of exotic fruits and float them in the punch. They act as ice cubes and impart a little flavor to the drink.

Supplement

Since I completely pissed off and didn't post yesterday, you get an extra today. This is a cocktail recipe from Ricky the Bartender and is for everyone. But, guys? Make a batch for your next holiday shin-dig and you will be a hero.

Cocktails - Hot Buttered Rum

With the nights growing quite chill (and here in southern California, rather damp), it's time we turn to comfort. And what's more comforting than a warm cocktail? Maybe two. Make a batch and cuddle up with someone special. And if there's no one special enough, call over some friends!

This kind of retro drink goes so far back we find ourselves outside of the current century. But that's OK; it's a classy concoction and we are all about class. And rum.
The history of this drink is ... odd. In the later half of the 1800's America was divided by many things, alcohol was one of them. In the south it was whiskey (unless you were a plantation owner, then it was imported French brandy and the like). Rye was the poison of choice in New York, Pennsylvania, Delaware and Maryland. New Jersey - applejack. New Orleans - brandy. Out west it was every man for himself. Ohio and the newer Midwest states were stoking the flames of prohibition. This leaves New England.
It was rum or get out of town. And who can blame them? The history of their rum trade is a sordid story and I'm not going to get into the particulars here - just Google "Triangle Trade" and you'll get an eye-full.
Anyway, whatever wasn't exported they drank. They drank it anyway they could - hot, cold, straight, mixed. They drank it with water, juice, sugar, other boozes and all manner of Christmas spices. They even drank it with egg, milk, cream, and - yes - butter. Why? Still not sure. Charles Browne claims it's there to lubricate the mustache. Either way, it's a hot toddy - meant to warm you during the cold months. Even today, most New Englanders will tout the medicinal properties of rum. And who are we to argue?

1 quart of ice cream
1 pound of butter
1 pound of brown sugar
1 pound confectioner's sugar
3-4 Tbsp ground clove
3-4 Tbsp ground allspice
3-4 tsp fresh grated nutmeg
1 bottle of Meyer's gold rum
1/2 bottle of Rose Angel tequila (gran centenario)

Just add hot water and you're golden!

Cocktails - Tiki Time!

In our first installment of Mad About ..., I discussed the fundamentals of dressing well: undergarments. Now it's time to get toasted and take them off!

With the weather so cold - and in some places downright gloomy - I think it's only appropriate that we raise a big, fruity looking glass and make a toast. Today, we are going to learn a little about Tiki cocktails - those glorious, kitschy love letters to the halcyon days of mid-century America. Though they have only been around since the early 1940's, the idea of these cocktails has endured for many decades. In the 1920's and 1930's they could have been colloquially known as "Panty Peelers" - so named for their potent combination of heady alcohol and sweet mixers that helped to  "socially lubricate" men and women of that time.

Tiki culture in America reaches back to the 1930's, but didn't really gain in popularity until after WWII when GI's came home and brought Polynesian  culture with them. Don the Beachcomber, widely accepted as the first Tiki bar/restaurant, opened it's doors in 1934 in Hollywood, California. Most of the tropical drinks we know today ("Tiki", or sometimes "Boat Drinks") were created by Don. Trader Vic's also opened it's doors in 1934, in Oakland, California. The two restaurants have enjoyed a rivalry for decades, stemming from the debate over who invented the Mai Tai - more on that later.

Tiki bars and restaurants enjoyed popularity throughout the 1940's and 1950's before fading away and making room for Mod, and then, Hippie culture. The mid-1990's saw a resurgence in popularity. Trader Vic's has several chain locations all over the world and Don the Beachcomber's recently opened it's doors again in Huntington Beach, California.

OK! Enough history, lets start drinking!

The Cocktails

I've selected four Tiki cocktails that are pretty traditional; if they peak your interest, then I suggest you get to Googling and find some more. Or, even better, go to your local book store and buy a couple of cocktail books.

Most Tiki cocktails tend to have more alcohol in them than a regular cocktail and are balanced with fresh fruit juices. But one of the most defining features are the lavish garnishes and extravagant serving glasses. Decorative ceramic vessels in the shape of Tikis, called "Tiki mugs", are the normal way to serve these drinks. But you can use coconut shells or volcanoes, especially if you're hosting a Tiki party. Volcano bowls, or "lava bowls", are large cocktail glasses with a flaming reservoir in the center. Garnishes include cocktail umbrellas, live flowers (instead of fake flowers) and plastic animals - but you can get as creative as you like.

If you don't have lava bowls or Tiki mugs on hand (what's wrong with you?), then regular cocktail glasses or highballs are perfectly acceptable. But it's fun to root through vintage boutiques and second-hand shops, like the Goodwill, to see what you can find. This is your chance to get creative! And, heck, you might discover that you love collecting!

Mai Tai

The granddaddy of them all, the Mai Tai is the most well-known Tiki cocktail and the reason for Trader Vic's and Don the Beachcomber's feud. Trader Vic claims to have invented the cocktail in 1944 at his Oakland restaurant. Don the Beachcomber says "no way" - he invented the Mai Tai in 1933 at his Hollywood bar. Both recipes are wildly different - Don's being much more complicated and using Falernum, a flavored Caribbean syrup that is difficult to find in the United States. There is only one active supplier in Seattle, Washington. Trader Vic's recipe is a lot easier and, instead, uses Orgeat.

Don the Beachcomber recipe - 1933

Ingredients

2 oz (or 1/4 cup) water

3/4 oz or 1-1/2 tablespoons fresh lime juice

1 oz or 2 tablespoons fresh grapefruit juice

1 oz or 2 tablespoons sugar syrup

1 oz or 2 tablespoons dark rum

1-1/2 oz or 3 tablespoons golden rum

1/2 oz or 1 tablespoon Cointreau or triple Sec

1/4 oz or 1/2 tablespoon Falernum syrup

2 dashes or scant 1/2 teaspoon Angostura bitters

1 dash or scant 1/4 teaspoon Pernod or other anisette-flavored pastis

Shake all the ingredients in a shaker with ice and strain into a tall highball glass filled with crushed ice. Garnish with fruits and serve with a straw.

The Original Trader Vic Formula - 1944

Ingredients

 2 oz of 17-year old J. Wray & Nephew Rum

juice from one fresh lime

1/2 oz Holland DeKuyper Orange Curacao

1/4 oz Trader Vic's Rock Candy Syrup

1/2 oz French Garnier Orgeat Syrup

Shake vigorously and serve over crushed ice with a sprig of mint.

Both drinks call for some pretty specific stuff but don't let that deter you - a lot of these things can be found online and at good liquor stores. Another good bet is to become friends with a bartender. He, or she, can tell you where to get some of this stuff, how to make it and what some good alternatives would be. Plus, it never hurts to have a bartender in your entourage!

Zombie

So named for it's perceived effects upon the drinker, this is the ultimate Panty Peeler (I just really love saying that). The Zombie was created by our beloved Don Beachcomber in the late 1930's but became popular at the 1939 New York World's Fair. Now, according to the original recipe, there are the equivalent of 7.5 ounces of alcohol in a single Zombie. For perspective: this is the same as drinking three and a half cocktails made with a fairly generous 2 ounces of alcohol per drink. 

Yeah.

Don Beachcomber was very protective of his recipe (all of his recipes, in fact) which lead imitators to create their own versions. The results were usually poor, but, hey, a drinks a drink! Today, many variations exist and information on the original recipe is hardly definitive. I think my favorite quote about the drink is: "The object is to get as many different rums as possible into one drink, like students in a telephone box."

After some light Googling I have found a variety of recipes - check wiki.webtender.com for a complete list. I went with the supposed original recipe from 1934:

Zombie "Punch"

Ingredients

3/4 oz. lime juice

1/2 oz. Don's Mix

1/2 oz Falernum

1 1/2 oz. Lowndes Jamaican rum

1 1/2 oz. gold Puerto Rican rum

1 oz. 151-proof Demerara rum

Dash Angostura bitters

6 drops Herbsaint or Pernod

1 tsp. Grenadine

6 oz. crushed ice

Put all into blender, with ice last. Blend for five seconds. Pour into glass and garnish with mint sprig. 

NOTE: Don's mix is 2 parts grapefruit juice, 1 part cinnamon-infused sugar syrup.

A quick word on "blended drinks": there is a time and a place for them and this is one of them. I may be a girl but I drink like a man and rarely ever partake in a blended cocktail. But Tiki drinks are just fine for this. However, if you just cannot abide (and I honestly don't blame you) then please feel free to shake and server over ice - I do suggest straining, though.

Singapore Sling

A drink not created by Don Beachcomber?! Tis true! This concoction was developed at the Long Bar in the Raffles Hotel in Singapore. A sling is a type of cocktail, usually with citrus flavors. Credit for the invention is given to a gentleman by the name of Ngiam Tong Boom. He is supposed to have created the drink sometime in the early 20th century, though accounts differ. 

Most versions of the cocktail, today, are heavily modified and may even be blended. Early recipes suggest shaking and straining the drink, you can do whatever you like. If you do shake and strain you can serve it straight up or over ice. But remember to garnish! Preferably with loads of tropical fruits and some silly plastic animal.

Official Raffles Hotel Singapore Sling Recipe

Ingredients

1 ounce gin

1/2 ounce Cherry brandy

4 ounces pineapple juice

1/2 ounce line juice

1/4 ounce Cointreau

1/4 ounce DOM Benedictine

1/3 ounce grenadine 

a dash of Angostura bitters 

Shake and strain or blend. Garnish and serve!

Navy Grog

And we're back to Don the Beachcomber! In 1941 Don Beachcomber supposedly invented this haiku to rum. Rum! I love rum.

What I love about this drink (besides the rum) is it's history. Don may have cobbled this lovely lady together in the '40's but Grogs have been around since the 16th century. "Grog" is an all-purpose title for a variety of alcoholic drinks that, originally, referred to a drink made with water or weak beer and rum (rum!). It was introduced into the Royal Navy by British Vice Admiral Edward Vernon.

In Australia and New Zealand, practically any drink is called a grog, because those people are degenerates.

Navy Grog

Ingredients

2 shots of Dark Rum

1 shot of Light Rum

0.75 shots of lime juice

0.75 shots of grapefruit juice

0.5 honey

Top with Soda Water

Measure two shots of dark rum and add to mixing tin. Add honey and stir until dissolved. Measure and add one shot of light rum. Measure and add the citrus juices. Add lots of ice to the tin and shake well, until condensation forms on the outside. Fill a Collins glass with ice and strain the drink into the glass. Top with soda water and gently stir. Garnish with a lime wheel and cherry.

A quick note on shaking: it's important to do it correctly. You shake not only to chill the drink, but to make sure everything is well combined. Your mixing tin should have a nice layer of condensation on the outside and your hands should be freezing. How do you achieve this? "Shake the shaker as hard as you can. Don't just rock it; you are trying to wake it up, not send it to sleep!" - quote courtesy of Harry Craddock of the Savoy Hotel in London.

Start Googling around for more Tiki cocktails if this has piqued your interest. A quick glance at Trader Vic's menu shows the fantastically named "Suffering Bastard", "Scorpion", "Potted Parrot" and "Samoan Fog Cutter." I'm not about to leave Don the Beachcomber out! How about a "Vicious Virgin"? A "Dr. Funk", maybe? Or a good old fashioned "Rum Barrel"! Explore the possibilities and enjoy!