Don's Mix

Don's Mix is a blend of two parts grapefruit juice and one part cinnamon infused simple syrup, invented in 1934 in Donn Beach, a.k.a. Don the Beachcomber for use in his Zombie Punch. The Zombie cocktail is an adaptation of this recipe.

2 parts Fresh Grapefruit Juice (Don used White Grapefruits you could use Red in a pinch)
1 part Cinnamon Syrup

The Original Zombie (1934) Revised LCBO Friendly

Don the Beachcomber's Zombie (1934)

The original version, the one that started it all, as served at Don the Beachcomber's famed Hollywood restaurant. This was the drink that made Don's reputation and secured his place in cocktail history.
Due to the lousy LCBO rum selection particularly in the overproofs
I have tried various substitutes and I find by substituting adding 1 oz. El Dorado 8 Year Old Cask Aged Demerara Rum with 1 oz of Pot still Jamaican
for 1 oz of 151 Lemonhart works great.
    

 

Ingredients:

1 oz. Gosling 151 proof Rum
1 oz. Bacardi Gold Rum/J Wray Gold Jamaican Rum
1 oz. Smith & Cross or Myers Planter's Punch Rum (Jamaican Dark)
1 oz. El Dorado 8 Year Old Cask Aged Demerara Rum
3/4 oz. Fresh Lime Juice

1/2 oz. Don's Mix*
1/2 oz. Falernum
2 Dash. Angostura Bitters
6 drops. (1/8 tsp.) Pernod
1 tsp. Grenadine
6 oz. (3/4 cup) Crushed Ice

 

Directions:
Put everything in a blender. Blend at high speed for no more than 5 seconds. Pour into a chimney glass. Add ice cubes to fill. Garnish with a mint sprig.

*Don's Mix was one of the Beachcomber's secret ingredients. It's made by combining 2 parts grapefruit juice with 1 part cinnamon syrup. It is also available for purchase from B.G. Reynolds' syrups.

My Notes:
I have tested this and it is the 'Real Deal' .No Faux-Zombie tastes like this Evil Behemoth.
WORD Of WARNING
Though it is Alcohol Heavy it is masked by the spices and juices so I recommend that you have 2 or 3 Drinks max.
CHEERS~Doc Cyclops
Source: Jeff Berry
Beachbum Berry's Sippin' SafariClub Tiki Press/SLG Publishing, 2007

Rum Barrel (1930's) by Don Beach

A tropical cocktail invented at Don the Beachcomber.
Beachcomber Rum Barrel From Don the Beachcomber, Hollywood, Calif.

 Ingredients 

• 1 oz Fresh Lime Juice
• 1 oz Fresh Grapefruit Juice
• 1 oz Orange Juice
• 1 oz Pineapple Juice
• 1 oz Honey Mix (*)
• 1 oz Light Rum
• 1 oz Gold Rum
• 2 oz Demerara Rum
• 1 tsp Falernum
• 1 tsp Pimento Dram
• 6 drops Pernod
• 6 drops Grenadine
• Dash Angostura Bitters
• 8 oz Crushed Ice

Combine all ingredients, blend for 5 seconds and serve in a highball glass. (*) Honey Mix: 2 parts honey, 1 part water. Mix, heat (but don't boil) and then let cool before using.

The Scorpion (1972 Trader Vic's) Cocktail Recipe

The Classic 1972 Trader Vic version of the venerable Scorpion

The Scorpion is a cocktail consisting of rum, cognac, orgeat, fresh lemon juice, and fresh orange juice.


Who Created the Scorpion?

According to cocktail legend, the Scorpion Bowl had its beginnings back in the 1930s at a little bar in Honolulu called The Hut, where some storied, unnamed barkeep poured rum, citrus, orgeat syrup, and brandy over ice, garnished with an Orange, and dubbed it “Scorpion.”. There are probably more recipes for this drink in cocktail books than any other drink in history. It was adapted by Trader Vic, but even he published at least three completely different recipes in different editions of his cocktail book -- and none of them are the recipe that is actually used in his namesake restaurant chain! The bonafide original Scorpion, as served in Trader Vic's restaurant in Oakland, was a remarkably complex blend of some fifteen ingredients. The recipes in the "Common Recipes" section are listed with the year the recipe was published.

Below is the Trader Vic's Classic 1972 version.

Ingredients:

    2 oz Orange Juice

    1½ oz Lemon Juice

    ½ oz Orgeat Syrup

    2 oz Light Puerto Rican Rum

    1 oz Brandy

Multiplied by about four, and you have youselves the Scorpion Bowl, a large-format cocktail.

Directions:

Blend ingredients with a scoop of shaved ice at high speed for five seconds. Pour into cocktail glass. Add more ice to fill. Garnish with a gardenia.
Similar Cocktails

My Notes: 

A delicious citrus forward Tiki-sipper without the overt sweetness sometimes common to Tiki cocktails.
CHEERS~Dr.Cyclops
From “Trader Vic’s Bartender’s Guide,” by Victor Bergeron, 1972