Zombie(fied) in San Francisco || Compliments of Mr. Santos || 2011 Summer Drink Series

The Summer Drink Series continues on as I headed up last Friday to visit a "Brethren in Rums" at the Bernal Tiki Refuge lodged deep within the San Francisco underground.  Christian Santos has been a fan of the "Tiki" and all it inspires ever since the little kid discovered his family roots were firmly footed on the isle Guam.  His passion really took off during his early twenties when his kitschy American roots took control and combined the two that make one, Mr. Santos.

Christian and I get together every so often to share thrift store adventures as well as to trade new concoction ideas at one of our bars.  He has been known for serving up quite a delectable drink from time to time.  He has the classic Mai Tai down as well as the Polihale Punch that he came up with.  However, this summer Christian has really been working on his Zombie skill.  See, the Zombie was invented by Don the Beachcomber as one of the original slew of tiki drinks, but also turned out to be one of the most potent.  If you ever want to perform a test on someone to see if they truly understand Tiki bars & Rum drinks, a simple question to ask is "(by overall majority) what is the most potent Tropical Drink?"  You guessed it, The Zombie.  Let's enjoy the true strategic alliance of liquids while making this drink...

SPECIAL NOTE: This recipe really is one of its own and only real connection to the original is rum and the ass-kicking potential this potent beast will pack.  Warning:  Please do not drink more than two of these drinks.  I have no liability, responsibility, inquiry, contrary and illusionary dreams that you people will be able to party all night with these drinks.  This drink is a perfect "Starters" drink to a "big night out".  Stick to beer or a pepsi after you slurp down a Zombie.  Now let's get to the creation part....

Fill a Pint Glass 2/3 to the top with cubed ice.  Fill a Shaker with the other third

 3/4 shot of Fresh Lime Juice

Put One shot of barcadi

One shot of Trader Vic's Dark Rum

One shot of Pineapple Juice (the fresher the better!)

One shot of Passion Fruit Mix

One shot of Orange Juice (the fresh rule applies here too)

Half a shot of Apricot Brandy

2 dashes of Bitters

Shake rigorously for 15 seconds

Then take the top off the shaker and strain into Pint glass.  Now add one more dash of bitters on the top (for olfactory effect).  Now, if you only have one of these drinks, treat yourself to a called for floater of Barcadi 151 on the top.  We were opted to not add it due to trial process during filming.

Garnish with A fresh mint sprig and skewered chunks of Pineapple and enjoy!

I would personally like to thank the purveyours of The Bernal Tiki Refuge for their kind hospitality.  Thank you Christian and Kristy!

The Perfect Mai Tai || Compliments of Joe Izzo

Is summer here yet?  It feels like we have not kicked into high gear in regards to the summertime weather.  In an effort mentally take us there a little sooner I would like to pass on my favorite Mai Tai recipe and encourage other to try it out and enjoy the beginnings of the ever-so-pleasant time of year.

When this drink first came into my existence its concoctions were so potent that it brought down divine forces keeping me out of a head on collision.  Back in '98 I used to get up around quarter to six in the morning, grab my 9 foot surfboard and strap it to the top of a '78 Grand Marquis paneled station wagon and head over the hill to Santa Cruz with my venerable Uncle Craig and one, Joe Izzo.  Joe is a peculiar fellow and this was the beginning of our friendship.  I didn't really know what to expect from the guy.  It was all summed up in one experience; in the makings of a Mai Tai.  We had just peeked over the hill on the 17 heading for a pleasant day of surf.  The topic started off with Mint Julips and quickly drifted onto the Mai Tai.  That is when I blurted out from the back seat that I had never had a Mai Tai.  Joe shoulders and head turned 180 degrees facing me head on and said, "you have never had a Mai Tai?  We need to fix that problem."

The next week we booked a reservation at a Thai restaurant close to my apartment.  Joe was reviewing restaurants for The Metro Newspaper at the time.  A nice friend to have.  Joe showed up with a whole box of ingredients and mixed up a batch of heaven for a couple of friends before heading out to Siam Square.  I had never tasted, felt & fully enjoyed so much pleasure in a beverage before.  I devoted a will to perfect this drink.  I think I have you tell me.  This is how you make it:

First off, you need to get yourself a 16oz. barrel glass.  I recommend going to Hula's in Downtown Santa Cruz and picking up a couple with their logo's on them.  They are pretty cool and it is always a good memory buying a tiki glass or mug.  Fill it with cubed ice.  First put in about 2oz. of Barcadi White Rum.

Then add about an ounce of O.J. and an ounce of pineapple juice. 





Then add just a splash of Trader Vic's Mai Tai mix. 


Then add in a half of ounce of Grenadine, nice and slow so it goes to the bottom and separates away from the mixed juices.
Then add a nice hefty floater of Myer's Dark rum.
Garnish with a skewer of pineapple with cherry and umbrella of top. 

And with a short bendy straw if you got one.  They look beautiful with the three separate layers.  For the rookies and the non-regulars and recommend a good stir after you are done enjoying the scenery.  Personally, I like sipping on the dark rum floating around on top.

Let me know if you have any successes or suggestions when mixing up this drink.  Enjoy!