Ep. 42: Geeky for Tiki - The Zombie and La Zamba

Ep. 42: Geeky for Tiki – The Zombie and La Zamba

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Welcome to episode 42 of The Art of Drinking with Join Jules and Your Favorite Uncle

What are we drinking this week?

There is a lot to this episode… a lot! You will learn a few things today. First, how to make cinnamon simple syrup, grenadine, and Don’s mix. All are needed for what comes next, the Zombie. After that, Jules introduces us to the Zombie’s mezcal loving sister, La Zamba. Brad then regails us with the interesting history behind the Zombie. Finally, Jules gives us a few tips about drinking absinthe – why not?

Tip: Drinking Absinthe

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How do I make it Uncle Brad?

Brad, what will we need?

Cinnamon simple syrup

1 cup h2o

1 cup sugar

3 cinnamon sticks broken/crushed

Add all ingredients to sauce pan and bring to boil while stirring

Upon boil, reduce and simmer for 3 minutes

Remove from heat and let cool to room temperature

Pour mixture through strainer into airtight container and refrigerate

Don’s Mix

2 parts grapefruit juice to 1 part cinnamon simple syrup

Grenadine

2 cup 100% pomegranate juice

1 cup sugar

1 tablespoon of lemon juice

Combine in saucepan over medium heat. Stir until sugar dissolved and edges begin to bubble, but do not boil.

Remove from heat and let cool to room temperature

Pour mixture into airtight container and refridgerate

Don’s mix = 2 parts Grapefruit Juice to 1 part cinnamon infused simple syrup

Brad, how do I make it?

Don’s original Zombie recipe

Chill collins glass and fill halfway with ice when ready to use

In blender add:

3/4 oz lime juice
1/2 oz falernum
1 1/2 oz Puerto Rican gold rum (Bacardi or better)
1 1/2 oz dark Jamaican rum (Myers)
1oz 151 Demerara Rum (Lemon Hart)
1 tsp grenadine
6 drops Pernod
Dash of Angostura
1/2 Don’s mix
3/4 cup crushed ice

Blend for 5 seconds. Pour into tall glass, top off with ice if needed, and garnish with mint sprig.

Jules, what do we need?

Chilled coupe glass
Boston shaker
Jigger
Strainer: Hawthorne & fine mesh
Sprig of mint, for garnish
Aged rum
Mezcal
Falernum
Cinnamon Syrup, see recipe above
Grapefruit juice
lime juice
grenadine
Ice

Jule’s La Zamba Version

Rinse your glass with absinthe and place in the freezer to chill

In your cocktail shaker, add:

1.5 oz aged rum, appleton rum

¾ oz Mezcal

½ oz falernum

½ oz cinnamon syrup

½ oz grapefruit juice

½ oz lime juice

1 tsp grenadine

Add ice and shake

Double strain into chilled coupe glass

Garnish with a small sprig of mint that’s on a little clothespin! (you can find them on amazon!)

What’s our tip?

Tip: Absinthe

What is absinthe and how can we use it? And what is a substitute if we can’t find any?

We’ve talked about absinthe before, but let’s quickly go over it since you’ll be using it today

What is it? It’s an overproof spirit, with a bitter anise flavor that comes from a mix of herbs including fennel and most notably, wormwood, a bitter herb notorious for both its health benefits and supposed hallucinogenic properties. (though you’d have to drink far too much to hallucinate). Traditionally, it doesn’t have added sugars, which is one of the reasons it’s such a strong harsh spirit.

How can we use it? You can rinse your glass or use an atomizer, this is just for the flavor/aromas of absinthe to heighten the experience of your drink (kind of like bitters) You’ll usually use absinthe in a small amount so it’s okay to splurge since you’ll have it for a while

If you’re big into absinthe, you can get an absinthe fountain, I have one and pull it out for halloween…. It’s so cool. What you do is add an absinthe spoon that looks like a retro slotted spoon, you’ll put a sugar cube on top and slowly let water drop over the cube and into your glass. Adding sugar and water will help bring out the flavor in the absinthe and obviously a little better to slowly sip and enjoy.

Brands to look out for

Pernod, highlyt recommend

St. George Spirits, another great one to try

Leopold Bro’s Absinthe

Absente Absinthe liqueur

Subs

Pastis!

Herbasaint