Some of the biggest names in the spirits world flocked to South Florida for the first annual Miami Rum Congress, a two-day event featuring tastings and educational seminars dedicated to the burgeoning booze that may finally have outgrown its “party like a pirate” image. Atomic Grog photo gallery, event recap NEW:VIPs, connoisseurs of fine spirits flock to first Miami Rum Congress
Rum has forever been touted as the “next big thing,” a more economical and (some would argue) tastier alternative to whiskey in the hearts and glasses of aficionados of brown spirits. But, perhaps to its advantage, rum’s popularity has come at a more slow and steady pace, built from the ground up through an expanding group of devotees, event organizers and well-regarded industry loyalists. All of those folks will converge on Miami Beach to network and learn more about the world’s most diverse spirit.
Rum’s diversified, worldwide appeal is what keeps it near and dear to many. Our 2019 events calendar includes rum gatherings around the globe, from Jamaica to Czechoslovakia to The Netherlands to Madrid. And that’s just the next four months. In the United States, the Rum Renaissance Festival (set for May 17-18 in Coral Gables) has been the torch-bearer since launching in 2009 and deserves credit for being ahead of its time and paving the way for what has followed.
Miami, always a top market due to its proximity to the Caribbean and historic appreciation for rum, has been a step ahead of the rest of the country. But the word is out. Rum is not only fun, but it’s incredibly diverse and quickly gaining traction as a premium spirit. Smaller boutique festivals have become the norm, appealing to premium tastes.
Enter Federico Hernandez (of TheRumLab.com) and Ian Burrell (the award-winning global “rum ambassador”), who have joined forces to bring South Florida its second major rum festival. It’s clear that the demand is warranted. Tickets are selling briskly and several price points are sold out.
Hernandez and Burrell are on the cusp of the explosion of rum festivals worldwide. In 2007, Burrell founded The UK RumFest, widely considered to be the godfather of all rum events around the globe. In the years since, the charismatic ambassador has been on a one-man crusade, traveling to every continent on Earth on behalf of spirits companies and earning the 2018 Spirited Award as Best International Brand Ambassador. The 13th annual UK RumFest is set for Oct. 19-20.
The next logical step for Burrell and Hernandez in their efforts toward the “premiumization and education of rum” is Miami Rum Congress. “After years of attending and hosting rum events, we are combining our experiences and expertise to bring consumers and tradespeople the finest rum event in the Americas,” said Burrell in a press release. “We are bringing in expert guest speakers from around the world so that Miami Rum Congress attendees will not only have the opportunity to taste a wide array of exotic rums but can interact with and learn from top industry experts and thought-leaders. This unparalleled spirit event will be an exciting moment for the industry and monumental in shaping the modern-day rum landscape.”
Miami Rum Congress is the newest addition and the first event of the 2019 rum festival circuit. It’s not hard to lure anyone to sunny Miami Beach in February, but the lineup of VIPs and experts is nevertheless extremely impressive.
The Atomic Grog was pleased to present a special happy-hour talk about “Demerara Rum: The Mai-Kai’s Secret Weapon” during The Mai-Kai Takeover event on Jan. 19, presented by the Magical Tiki Meet-Up and Retro Rekindled.
A big thanks to sponsor Lemon Hart & Son rum and brand ambassador Miles Maximillian Vrahimis for all the assistance, including the photos below plus the promo materials featured at the event as well as a special Blackpool spiced rum package that was presented to a lucky charity raffle winner. The raffle raised $275 for the Humane Society of Broward County.
The event kicked off at 4 p.m. with an extra hour of happy hour that included our talk in The Molokai bar. There was a full house of close to 100 people on hand for the 30-minute presentation, plus two sample cocktails featuring Lemon Hart’s two traditional Demerara rums.
Lemon Hart 151 is a legendary Tiki cocktail ingredient and one of the world’s most distinctive rums. The Mai-Kai features it in seven of its most flavor-packed (and strong) cocktails, including the Jet Pilot and Zombie. Guests at the Jan. 19 event were treated to a mini version of the 151 Swizzle, a classic that showcases the rich and smoky overproof rum.
As a special treat, we also sampled the long-lost Demerara Float, perhaps the best of all the drinks from the 1956 menu that have been retired over the decades. It’s served only at special events, so it was a unique opportunity to try this Don the Beachcomber creation (originally known as the Demerara Dry Float) using Lemon Hart’s 80-proof rum, aka Original 1804.
Attendees received my handy checklist documenting all The Mai-Kai cocktails featuring Lemon Hart 151 and Hamilton 86, with the strong warning that I don’t advise trying all 13 in one sitting. Or two. Or three. Take your time and savor them. RELATED: See all the cocktails featuring Demerara rum at The Mai-Kai
Here are some nuggets of info from the 30-minute talk:
Sept 11-17 – Texas Tiki Week, a celebration of Tiki cocktails and culture in Austin hosted by the local chapter of the United States Bartenders’ Guild. Launched in 2012, the gathering brings together bars, restaurants and brands for an exotic mix of educational, social and philanthropic events. While Texas Tiki Week is centered in Austin, there are satellite events in other cities across the state. * Press coverage: Austin’s turning into a tropical paradise for Texas Tiki Week
The Atomic Grog had the distinct pleasure of serving up cocktails on Aug. 27 for special guests of artist Mike “Pooch” Pucciarelli at the 20th anniversary party for Altered State Tattoo, the South Florida shop that has gained him a worldwide following for his highly creative ink. See recipes below: Altered State Zombie | Mai Ta-IPA
Mike “Pooch” Pucciarelli gets festive at the party marking the 20th anniversary of his Altered State Tattoo shop.
Respectable Street in downtown West Palm Beach hosted the private bash, which also included a rare performance by Pooch’s hard-rocking band, Ferocious Stones; a lowbrow art marketplace featuring Altered State artists; and a DJ keeping the eclectic tunes flowing during the three-hour party. The Atomic Grog pop-up bar was featured on the back patio along with food by chef Corey Hall.
Pooch opened his modest shop in August 1996 in Lake Worth, funneling his creative energy into a new career as a small business owner. His talent as an artist (and musician) was always evident, with much of his early work centered around his acclaimed hardcore metal band Raped Ape. Pooch quickly became an in-demand tattooist, showcasing his highly original work in national magazines and building a loyal following. A lowbrow art career soon followed, with Pooch’s paintings shown at gallery shows from Los Angeles to Seattle to New York City.
Altered State Tattoo 20th anniversary party at Respectable Street: Kenny 5 (left), Pooch and JC Dwyer kick out the jams with Ferocious Stones. Many guests enjoyed cake, while Dwyer was a two-fisted drinker of Atomic Grog cocktails. (Atomic Grog photos)
The artist’s eye-popping surrealist work includes many exotic images, including Polynesian Tikis, Day of the Dead, and his own unique take on roller coasters. Full disclosure: The Atomic Grog home bar and surrounding walls feature a half-dozen Pooch prints, including Franken Tiki Island. Pooch painted a boomerang table that hangs behind the bar and also gave me this rare Tiki piece he painted. Needless to say, I’m a huge fan of his work. I even traveled to his 2005 gallery shows in Seattle and Los Angeles.
Not only is Pooch a major talent in the lowbrow and tattoo art worlds, he’s one of the nicest guys you’ll ever meet. A seemingly imposing figure, Pooch is actually a gentle giant, literally and figuratively. Nowadays, we typically meet up for cocktails at The Mai-Kai in Fort Lauderdale, sharing our affinity for Tiki culture and exotic libations. Mrs. Hayward and I also often join Mike and Stacy (Mrs. Pooch) at the creative gastropub Sweetwater in Boynton Beach.
Hurricane Hayward mixes up the Altered State Zombie and Mai Ta-IPA during Altered State Tattoo’s 20th anniversary party. (Atomic Grog photos)
Previous updates: The East Coast’s longest-running and largest Tiki-themed weekender continues to add special events, merchandise and rum sponsors with less than a month remaining before throngs of retro-loving Tikiphiles descend on Fort Lauderdale. The latest major addition is the The Hukilau’s High Tide, presented by Rhum Barbancourt and taking place during the Friday night festivities at the host Pier 66 hotel.
Existing Friday night passholders can buy wristbands for $35 giving them access to the special Barbancourt cocktails during High Tide (up to eight per person). Cocktails are also available for $10 each. Non-passholders can buy a Friday day pass that also includes the Tiki Road Trip Pool Party (noon-4 p.m.) and Tiki Treasures Bazaar (10 a.m.-8 p.m.) for $129. A Friday night pass is $99 (or $69 without drink bracelet). Stacy’s Polynesian tidbits will be sold à la carte. Hotel bars will also be selling cocktails and non-alcoholic beverages.
Miller, an accomplished Big Apple bartender and brand ambassador, is host of the city’s most celebrated Tiki cocktail event, Tiki Mondays With Miller. He’ll be bringing many of his motley crew with him to The Hukilau to help him with the Rhum Barbancourt pop-up bar, including Ryan “Corporal Captain” Liloia, Jelani “Swabble” Johnson, and Garret “Dr. Funk” Richard. They’ll be pouring four different Tiki cocktails featuring Rhum Barbancourt, a venerable spirit from Haiti that will have a high profile at this year’s event. Miller issued a missive from his pirate’s lair promising “an assortment of temptresses, rogues and scoundrels.” His captain’s orders: “Tortuga ain’t got nuthin on Tiki Mondays With Miller at The Hukilau.”
Miller and an all-star lineup of world-class bartenders (Jeff “Beachbum” Berry, Martin Cate, Paul McGee, St. John Frizell) will also be mixing with Rhum Barbancourt at the sold-out Tiki Tower Takeover on Thursday night. You can sample the distinctive rhums and see them mixed in cocktails Thursday through Saturday outside the Tiki Treasures Bazaar in the brand’s special tasting booth.
As a special treat, Friday’s High Tide event will also include The Hukilau debut of larger-than-life chef Jim Stacy, best known for his appearances on Food Network and the Cooking Channel. Stacy is a renaissance man whose talents include butcher, bartender, chef, touring rock ‘n’ roller and tattoo artist. He cut his teeth in the Atlanta bar and restaurant scene at the Star Community Bar and Starlight Drive-In Theatre, then became a local and national TV food authority. He recently sold the Atlanta-area Pallookaville Fine Foods in preparation for a new concept sure to please fans of traditional Polynesian-themed food and cocktails.
Stacy will soon be opening MoaKai, a full-blown Polynesian/island restaurant spotlighting “classic resort dishes made with Southern soul food ingredients.” Expect the themed Atlanta eatery to include such creative, taste-tempting dishes as lau-lau with collards instead of taro leaves, and poi made with sweet potato. “We’ll be doing a traditional Hawaiian barrel smoked chicken as our specialty with additional emphasis on vegetarian and vegan menu items,” Stacy said in a recent interview. At the High Tide party, Stacy will be cooking up “Polynesian delights featuring Rhum Barbancourt expressions with a soul food twist,” according to the event announcement.
Of course, Stacy’s restaurant will include a Tiki bar, The Barnacled Mermaid. Guests can sample Stacy’s fresh take on tropical mixology on Friday afternoon during the Tiki Road Trip Pool Party along with other top bars from across the country: Porco Lounge & Tiki Room (Cleveland), Foundation Tiki Bar (Milwaukee), Aku Aku (Orlando), and The Happiest Hour and Slowly Shirley (New York City). Stacy is a longtime supporter of The Hukilau who attended last year’s event (see photos). But this will be his first year as a participant. He also featured The Mai-Kai on an episode of Offbeat Eats in January 2015.
Some events sold out, but plenty remain on full weekend schedule
Interest is high in The Hukilau for its 15th anniversary gathering, which will also celebrate the upcoming 60th birthday of The Mai-Kai. The historic Pier 66, another 60-year-old landmark, is sold out of rooms. But event co-founder and organizer Christie “Tiki Kiliki” White quickly lined up an overflow host hotel, the nearby Hilton Fort Lauderdale Marina Hotel. See our previous report for all the details and book a room now.
This week’s Tiki update has a New York City and Halloween bent. Get the latest on Tiki Mondays with Miller, Hulaween at The Mai-Kai, and find out which Tiki establishments are among the world’s 50 best bars. We also have details on the future of the iconic mid-century TWA terminal at JFK International Airport, and a recap of Mod-Palm Springs. Regular features honor master carver and sculptor Gecko; the loungy horror sci-fi sounds of The Jimmy Psycho Experiment; New York City Tiki bar Otto’s Shrunken Head; and the Rated R Cocktails website. The Rum of the Week, Hamilton 86, is featured in the Guyanese Zombie from the late Tiki bar PKNY. * Keep up with The Week in Tiki: Facebook page | RSS feed | See past weeks | Archive * Weekly features: Artist | Band/music | Tiki bar | Website | Rum | Cocktail | Events
Besides “an assortment of bloody good Tiki tipples,” Miller promises a new limited-edition long-sleeve shirt for this Tiki Monday, emblazened with the motto “Keep Calm & Drink Zombies.” Look for cocktails to include sponsor products such as Rhum Barbancourt, The Real McCoy rum, Atlantico rum, Yaguara cachaca, Black Bottle scotch, Ketel One vodka, and Kappa pisco.
Appleton Rum specials, cash prizes announced for The Mai-Kai’s 7th Hulaween
More deadly details have been revealed for the seventh annual Hulaween party at the famous Mai-Kai restaurant in Fort Lauderdale on Friday, Oct. 30. Sponsor Appleton Rum will provide cash prizes for the costume contest, plus sample cocktails and giveaways. In addition, The Mai-Kai’s mixologists will be creating a special Appleton Zombie cocktail. The event is free, with festivities kicking off with happy hour from 5 to 7, then three sets of retro roots and rockabilly tunes by South Florida’s Slip and the Spinouts.
Around 10 p.m., the always creative costumes will be on parade in The Molokai bar. The judges will award $300 cash plus a $50 gift certificate from The Mai-Kai to the best creation. Second place will get $200 and third $100. Other prizes include a Tiki mug and Big Kahuna Pass from sponsor The Hukilau. The Atomic Grog will host happy hour with a special a playlist of eclectic Halloween tunes, including exotica, surf, and garage rock.
“Hulaween 7 – Night of the Zombie” salutes The Mai-Kai’s iconic cocktail as well as the ubiquitous flesh-eating creatures. Established in 1956, The Mai-Kai has been recognized as the best Tiki establishment in the world. It’s known for vintage tropical drinks and food, plus the Polynesian Islander Revue (est. 1961), the longest-running authentic South Seas stage show in the United States, including Hawaii.
SPECIAL EVENT: The Rums of The Mai-Kai at The Hukilau 2019 Hurricane Hayward of The Atomic Grog took guests on an virtual journey to the Caribbean to learn about the key rums and styles that have dominated The Mai-Kai’s acclaimed cocktails for more than 60 years. He was joined by rum expert Stephen Remsberg for an Okole Maluna Cocktail Academy class at Pier Sixty-Six hotel on June 8, and by Cocktail Wonk writer Matt Pietrek for an on-stage symposium at The Mai-Kai Grand Finale on June 9. See the event preview | Full recap coming soon! Get detailed reports and photos on Tiki Central Coming soon: Exclusive news on a new replacement for Kohala Bay rum at The Mai-Kai, plus more! * See exclusive info and photos on Tiki Central
For more than 60 years, The Mai-Kai has carried on the tradition of Tiki forefather Don the Beachcomber by serving some of the world’s most acclaimed tropical drinks. The secret recipes created by Ernest Raymond Beaumont Gantt (aka Donn Beach) in the 1930s and ’40s became the basis for many of the exotic cocktails on the menu when Bob and Jack Thornton opened their Polynesian palace in Fort Lauderdale in 1956.
By their very nature, Tiki bars are known for their rums and cocktails highlighting cane spirits. But The Mai-Kai takes it to the extreme. The 48 drinks on Licudine’s original menu called for 43 different brands of rum, reports author and Tiki historian Jeff “Beachbum” Berry in The Mai-Kai chapter of Sippin’ Safari, the seminal 2007 book on Tiki’s unheralded bartenders that was recently expanded and enhanced for a 10th anniversary edition.
“Shortly after opening, The Mai-Kai became the largest independent user of rum in the U.S., pouring more than 2,000 cases of Puerto Rican rum in 1958 alone,” Berry wrote in Sippin’ Safari. Some 60 years later, lighter bodied rums from the Spanish-speaking Caribbean islands still make up a large chunk of the total volume of rum poured in The Mai-Kai’s secluded back bars. They play a key role in the many popular drinks on the tourist-friendly mild section of the menu.
But Beach’s true genius, as carried on by his brethren at The Mai-Kai, was the ability to blend rums of different body and character and create an entirely new and bold flavor profile. Many of The Mai-Kai’s most robust cocktails feature three and four different rums, such as the Zombie and Jet Pilot.
The rums that define The Mai-Kai style are straight out of Donn’s playbook. As a counterpoint to the Spanish-style column-stilled rums, Beach often added two English-style pot-stilled rums: The dark and funky rums from Jamaica, and the rich and smoky Demerara rums from Guyana. These have always been the distinctive flavors that define many of The Mai-Kai’s best cocktails, particularly those on the strong section of the menu.
Following is a deep dive into these two rum styles as they’re served at The Mai-Kai today and through history, including discussion and reviews of the current brands and cocktails.
DEMERARA RUMS: Lemon Hart, Hamilton shine in strong, flavorful cocktails
The Mai-Kai began using the latest reboot of Lemon Hart 151 Demerara rum, the iconic mixing rum from Guyana, in September 2016. This black blended overproof rum, which disappeared from the U.S. market in mid-2014, was reintroduced in the summer of 2016 and continues to regain distribution across the country. Lemon Hart’s 80-proof rum (known as Original 1804) is making slower progress, and The Mai-Kai continues to use Hamilton 86 as its standard black blended Demerara rum as of mid-2018. * Tiki Central: Latest updates on Lemon Hart’s return
It was during the two-year absence of Lemon Hart that Hamilton 151 and 86, also from Guyana, stepped up to fill the void. The Hamilton rums were embraced not only at The Mai-Kai, but at Tiki and craft cocktail bars across the country. While some bars have chosen to stick with Hamilton across the board, The Mai-Kai is splitting the difference with Lemon Hart 151 and Hamilton 86.
Following is a list of the drinks at The Mai-Kai using Lemon Hart and Hamilton rums. The links will connect you with reviews and recipes.
Retired cocktails featuring Demerara rum: In addition to the current drinks listed above, you can also sample a few recipes for drinks that are no longer featured on The Mai-Kai menu. Both of these have made comebacks at special events, so you never know when they will return for an encore. Demerara Cocktail | Demerara Float
HISTORY: The saga of Demerara rums at The Mai-Kai
What exactly is Demerara rum and why is it so important to Tiki cocktails? According to Berry, aged Demerara rums “are the rich, aromatic, smoky ‘secret weapon’ in most truly memorable tropical drinks.” They hail from the banks of the Demerara River in Guyana, hence the name. The last remaining distillery in Guyana is Demerara Distillers, which produces its own extensive suite of rums under the El Dorado brand. It also supplies all of the world’s Demerara rum, including those bottled by Lemon Hart and Hamilton.
The historic distillery, aka Diamond Distillery, was established in 1670. The rums are made using molasses from local Demerara sugar, which along with the distillery’s special strain of cultured yeast, historic stills and Guyana’s tropical climate, provide a unique combination that yields some of the world’s richest rums. Diamond employs some of the oldest and unique stills the world, including the last wooden pot stills, which can be traced back to the 1730s.
There are more than 20 different styles of rum produced at the distillery, we learned in a 2014 seminar at the Rum Renaissance Festival in Miami. Master distiller Shaun Caleb offered a fascinating look at the inner workings of Diamond Distillery and the excellent El Dorado rums.
The Mai-Kai is world famous for its extensive menu of nearly 50 tropical drinks that date back a half-century or more. Everyone knows about the Barrel O’ Rum, Black Magic, and iconic Mystery Drink.
But lesser known are the dozen or so classics that for one reason or another disappeared from the menu over the past half century, destined to never be served again in the legendary Fort Lauderdale restaurant. Or so we thought. One notable drink, the Demerara Cocktail, made a welcome comeback during a special event in August 2012 organized by South Florida tikiphiles.
It has since made several more appearances at special events, leading a parade of other “lost cocktails” that have returned from the dead over the past four years. As of October 2016, we’ve had the pleasure of sampling nine cocktails from the original 1956-57 menu, plus three off-the-menu classics.
The Demerara Cocktail was likely removed in the late ’80s or early ’90s when the crucial Lemon Hart Demerara rum became scarce and was dropped from the bar’s inventory. Over the past decade, however, interest in vintage Tiki cocktails – and the flavorful Demerara rum from Guyana – has experienced a revival that continues to grow.
By mid-2012, The Mai-Kai had become the Mecca for Tiki cocktail enthusiasts, and Lemon Hart made a grand return to the cocktail menu (covered here in great detail). The next logical step was the resurrection of this forgotten gem.
Don’t let the name “Martinique Milk Punch” fool you. This traditional rum drink, a popular classic during the winter holidays, recently received an upgrade at The Mai-Kai.
Like several other vintage recipes, most notably the Bora Bora and S.O.S., recent updates have replaced the long-established Martinique rum with the sweeter and smokier Demerara-style rum from Guyana.
The improvement is dramatic. The Martinique Milk Punch benefits from the replacement of the earthy and pungent agricole rum and the recent addition of the 86-proof Hamilton rum from Guyana. As a result, the cocktail vaults up an unprecedented eight spots in The Atomic Grog’s rankings, from No. 41 to No. 33. Bora Bora made a similar leap, moving up 10 positions and also increasing from 2 1/2 stars to 3 stars.
Since its return in April 2012, Demerara rum has become a key flavor in many of The Mai-Kai’s traditional Tiki cocktails (see full story). We had not revisited the often-ignored Martinique Milk Punch since we posted this original review in December 2011, so it’s possible that Demerara rum was incorporated into the recipe any time since mid-2012.
With winter cocktails on our mind, we ordered a Martinique Milk Punch in late 2015 and immediately noted the difference. The distinctive Demerara rum flavor shines through with just the right amount of sweetness and a dusting of nutmeg, making for a much more balanced drink. The Martinique rum that The Mai-Kai previously used tended to dominate the other ingredients, its grassy taste a little too aggressive for this mild dessert-style drink.
The Martinique Milk Punch is served in the same glass as two popular ice-cream drinks, the Chocolate Snowflake and Mai-Kai Blizzard. While it’s not on the after-dinner menu, it could easily fill that role.
A traditional milk punch dates back to colonial times. Ben Franklin had his own recipe, which you can check out here. It became fashionable in 18th century England after it was introduced by merchants and often featured whiskey or brandy instead of rum.
It’s unclear if the version using rum from Martinique is indigenous to that island or was created elsewhere. We do know that it was featured on early Don the Beachcomber menus, and this is likely the genesis of the version that was originally served at The Mai-Kai.
Few realize that the Zombie – not the Mai Tai – is the drink that kicked off the tropical drink craze. Created in the 1930s by the Dr. Frankenstein of tropical mixology, Donn Beach (aka Don the Beachcomber), the Zombie remains his masterpiece.
Beach’s mad scientist approach to combining multiple rums, juices, syrups and spices was groundbreaking and set a standard that remains an influential touchstone for today’s bartenders in both the Tiki and craft cocktail worlds. But if it weren’t for cocktail sleuth, historian and author Jeff “Beachbum” Berry, we might not have ever discovered that legacy.
Berry rescued the Zombie (and many other Tiki classics) from bad bartending and half-assed attempts to re-create the originals. But his first attempt at the Zombie in his seminal 1998 book, Grog Log, was not a whole lot better than the imitators. By 2002, however, he had begun to unearth some great Zombie recipes, three of which are published in his second recipe book, Intoxica. One of these, later dubbed the “mid-century version” and purported to be a Don the Beachcomber recipe published in 1950, is shown below.
But Berry was just scratching the surface of Zombie lore. His 2007 masterpiece, Sippin’ Safari, yielded the motherlode. An entire chapter, “A Zombie Jamoreee: The Curse of the Undead Drink,” provides the definitive research on the elusive cocktail. There’s more background on the 1950 Zombie, plus a much different 1956 version attributed to the Don the Beachcomber restaurant in Waikiki.
The pièce de résistance, however, is Berry’s discovery of a 1934 recipe for “Zombie Punch” in the notebook of 1930s Don the Beachcomber bartender Dick Santiago. The find was considered the Holy Grail of lost tropical drinks, but one frustrating puzzle remained to be solved: the cryptic ingredient listed as “Don’s Mix.” This combination of grapefruit juice and cinnamon syrup has now become a common ingredient, but the 2007 revelation was a landmark in the Tiki drink world. Berry and Cocktail Kingdom recently released a 10th anniversary edition of Sippin’ Safari, which includes additional recipes, both old and unpublished, plus new ones from the Tiki revival. * BeachbumBerry.com: More on Berry’s search for the original Zombie
In 2010, Beachbum Berry Remixed continued the tradition of digging deeper into the history of the drink that started it all. In addition to the discoveries in Intoxica and Sippin’ Safari, Berry presented several new recipes, including a simplified version of the complex creation. You can also find Berry’s Zombie recipes in his Total Tiki app for iPhone and iPad, a unique repository of nearly 250 exotic drink recipes from yesterday and today. If you desire a more tactile way to enjoy Berry’s handiwork, pick up a set (or a case) of his signature Zombie Glasses from Cocktail Kingdom, which include the original 1934 and 1950 recipes on the side along with distinctive artwork and packaging. They’re also available at the author’s New Orleans bar and restaurant, Beachbum Berry’s Latitude 29, along with the Bum’s own twist on the vintage recipe.
Of course, The Mai-Kai’s Zombie is a descendant of Don the Beachcomber’s classics. There’s a reason it’s the top-rated cocktail in this guide, and the only one with a perfect rating of 5 out of 5 stars. Perhaps its the complex, undefinable flavors. Much like another early 20th-century classic, the Singapore Sling, the Zombie stands out as a true original with its intense flavors and high potency.
But unlike the gin-based Sling, which is a bit of a mish-mash of flavors, the Zombie is in perfect balance. The combination of spices are exotic and unique. The sweet juices and syrups are counteracted by intense anise and sour notes. And the coup de grâce is the combination of three rums in perfect harmony.