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  1. #1 How to Make the Ultimate Zombie...Cocktail 
    How to Make the Ultimate Zombie...Cocktail

    By Richard Goldsmith

    Published May 20, 2011

    | FoxNews.com

    Warnings of a pending zombie apocalypse received some serious validation this week as the Centers For Disease Control made a call for preparedness for such an event on its blog. But while Assistant Surgeon General Ali Khan offered some solid pointers for surviving an onslaught of the undead, he missed one vital recommendation – don’t give up living. And what better way to ride out continued attacks by hordes of creatures intent on nothing more than devouring your brains and entrails than relaxing with a stiff drink?

    Of course, there's no more appropriate cocktail for forgetting your troubles in the face of a zombie incursion than the Zombie. Developed in the 1930s by Donn “The Beachcomber” Beach and popularized at the Don the Beachcomber restaurant in Hollywood, CA and the Hurricane Bar at the 1939 World's Fair in New York City, the Zombie gets its name from its apparent effect on the drinker. It's no wonder, the original recipe for the Zombie contains 7.5 ounces of alcohol in each glass. Most modern cocktails have about 2 ounces per drink, making each Zombie the equivalent of guzzling three Manhattans or Martinis. With that much booze in anyone's system they won't care that the undead are massing at the windows attempting to gain entry.

    Like most Tiki-style drinks, the massive quantities of alcohol are hidden beneath a complicated mixture of sweet juices and a little spice, depending on the recipe you're following. As in the secret labs where serums used to turn unsuspecting citizens into zombie hordes slavering for tender brains, Donn Beach has kept his ingredients close to the vest. As a result, there are a wide range of recipes purporting to be the “original.” The best all share a few things in common – a rich tropical sweetness that'd be cloying if it wasn't for the warmth of the alcohol, a gentle spice, usually from dark and golden rum, and a veritable fruit salad garnishing the drink. Even better, a float of 151-proof rum generally tops them off, allowing adventurous bartenders to light it up and serve a flaming Tiki libation that also doubles as a zombie-killing molotov-esque cocktail in a pinch.
    Read more: http://www.foxnews.com/leisure/2011/...#ixzz1NTSnFQiI
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  2. #2  
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    Long before there was Trader Joe's, there was Trader Vic's. :D

    "Today, [the American voter] chooses his rulers as he buys bootleg whiskey, never knowing precisely what he is getting, only certain that it is not what it pretends to be." - H.L. Mencken
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  3. #3  
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    And Vic's arch rival, the Don the Beachcomber mentioned in Ginger's article.

    "Today, [the American voter] chooses his rulers as he buys bootleg whiskey, never knowing precisely what he is getting, only certain that it is not what it pretends to be." - H.L. Mencken
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  4. #4  
    Isn't that the restaurant that invented the Stinger?
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