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Old 05-08-2010, 03:00 PM   #1
seabass
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Default 1956 Zombie

.75 oz lime juice
.5 oz grapefruit
1.5 pineapple juice
1/2 oz Falernum
1.25 oz gold Puerto Rico
1 oz dark Jamaican
1 oz 151 Demerara
3/4 oz Maraschino liqueur (I use Luxardo – Bevmo carries it).
1/2 tsp grenadine
2 dashs bitters
1/8 tsp Pernod

Man this is a big list. Are they all obtainable? Also what are everyone's recommendation on Rums to use for the Puerto Rican, Jamaican and Demerra?
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Old 05-08-2010, 08:19 PM   #2
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I'd look for DonQ anejo for the Puerto Rican, Appleton is the only Jamaican rum you're going to find and then El Dorado is the only Demerara Rum, I'd look for their 5 year old, or a bit of their 12 if you can find it.
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Old 05-09-2010, 09:56 AM   #3
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I second Ed. Although that drink sounds long to me.
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Old 05-09-2010, 10:56 AM   #4
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For the Demerara 151, I would use try Lemonhart...

This recipe is much easier with a syrup...
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Old 05-09-2010, 09:03 PM   #5
seabass
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Thanks Ed


Check on the Don Q Anejo

What Appleton would work for Dark?

I can't find Lemon Hart 151 but I'm guessing Lemon Hart 80 would do...just wouldn't have the bite.

Also I'm stumped on Falernum and are there substitutes for Pernod?
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Old 05-09-2010, 10:38 PM   #6
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That depends on your budget. I'll look for some of the Reserve for when I'm feeling flush but keep a bottle of VX on my shelf for everyday mixing. In the end I find that I end up using the better rums for mixing better drinks but sometimes I just want a glass of rum and some ginger beer.
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Old 05-13-2010, 07:56 PM   #7
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Where do I find Falernum? Also do I have to use Pernod to be a proper Zombie?
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Old 05-14-2010, 11:14 AM   #8
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I use John D. Taylor's Velvet Falernum From Barbados. Any liquor store that considers themselves a quality shop should have it. Probably just one bottle though.
Yes, you need Pernod on the shelf. Get a 250ml bottle and use "eye dropper" bottle from a health food store for meassuring the 1/8tsp. About 15 drops.
Never free pour Pernod.
Edit: Bevmo sells the Falernum.
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Old 05-14-2010, 05:14 PM   #9
seabass
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Thanks for the pernod tip.....

I like this version with the maraschino, now I have something to use my bottle of Luxardo with besides a Hemingway Daquiri.

I remember reading that the 56' version is actually the preferred Zombie by many...is this true?
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Old 05-16-2010, 04:41 PM   #10
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Okay I need to start asking some geeky questions as I want to be authentic as possible.


I found the velvet Falernum...since it's made in Barbados I'm guessing this should be coorect as I don't want to make my own.

No problems with fresh lime and grapefruit juice...but as far as Pineapple juice, can I use a canned from concentrate? I have never squeezed a pineapple.

I plan on using DonQ gold, Appleton VX or 12 yr, and Lemonhart 80. Should I use El Dorado 5 yr instead of the Lemonhart?

I'm also taking that Angostura bitters are OK.
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