Read about the history of a drink that “launched a thousand tiki bars” in Zombie Horde.
One of the world’s most sublime drinking pleasures, the Zombie is the cocktail that launched a thousand Tiki bars. A sweet and sour mélange 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 (Caña 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.
Pick up a copy at Amazon.