One of the world's most sublime drinking pleasures, the Zombie is
the cocktail that launched a thousand Tiki bars. A sweet and sour
melange of citrus, spice, and lots of rum, the Zombie stands as one
of the most significant cocktails of the past century. Created by
Don the Beachcomber in 1934, the Zombie took the world by storm,
and soon became the quintessential Tiki drink. Eventually, it would
appear on the menus of thousands of bars and restaurants around the
world. In Zombie Horde, David J. Montgomery (aka Professor
Cocktail) leads you on a journey through the history of the Zombie,
starting with its humble beginnings in Hollywood, and following it
as it evolved and spread over the decades. Zombie Horde includes
recipes from notable bartenders like Trader Vic, David Embury,
Salvatore Calabrese, and Dale DeGroff, as well as the formulas for
the Zombies served at famous Tiki joints like the Tonga Room in San
Francisco, Frankie's Tiki Room in Las Vegas, and the Luau Room in
San Diego. It also includes recent cocktails that were inspired by
the Zombie, with offerings from Martin Cate (Smuggler's Cove),
Brian Miller (Death & Company), Allan Katz (Cana Rum Bar),
Brian Dressel (Midnight Cowboy), and Audrey Saunders (Pegu Club).
As a special bonus, Zombie Horde showcases seven new drinks -- from
Jim Meehan (PDT), Tom Brown (Hogo), Jeff Kinder (Distil), Joseph
Swifka (La Descarga), Craig Lane (Bar Agricole), Jack Fetterman
(PKNY), and Frank Cisneros (Bourgeois Pig Brooklyn) -- that are
appearing in print for the first time. Also making their print
debut are the recipes for the Zombies served at Mahiki in London,
Otto's Shrunken Head in New York City, and Founding Farmers in
Washington, D.C.
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