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Weak Brands = Negative Consequences

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Zombie

The Zombie is a Tiki cocktail made of fruit juices, liqueurs and various rums. It first appeared in late 1934, invented by Donn Beach at his Hollywood Don the Beachcomber restaurant. It was popularized on the east coast soon afterward at the 1939 New York World's Fair.

Ingredients:

• 1/2 oz. Jamaican rum
• 1/2 oz. Puerto Rican gold rum
• 1 oz. 151-proof demerara rum
• 3/4 oz. lime juice, freshly squeezed
• 1/2 oz. Don’s mix (recipe below)
• 1/2 oz. falernum
• 1 teaspoon grenadine
• 4 dashes Pernod (Pernod is an anise liqueur and absinthe brand that originated in France)
• 1 dash Angostura bitters
• Garnish: mint sprig

Directions:

1. Add the Jamaica rum, Puerto Rican gold rum, demerara rum, Pernod, lime juice, Donn’s mix, falernum, grenadine and bitters into a blender, then add 6 ounces of crushed ice.
2. Blend at high speed for no more than 5 seconds.
3. Pour the contents into a tall glass or Tiki mug and add additional crushed ice to fill, if necessary.
4. Garnish with a mint sprig.

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The Blue Hawaii was invented in 1957 by Harry Yee, head bartender of the Hilton Hawaiian Village (formerly the Kaiser Hawaiian Village) in Waikiki, Hawaii when a sales representative of Dutch distiller Bols asked him to design a drink that featured their blue color of Curaçao liqueur.

Ingredients:

• 75 oz. vodka
• 75 oz. light rum
• 5 oz. blue curaçao
• 3 oz. pineapple juice
• 1 oz. sweet and sour mix
• Garnish: pineapple wedge and cocktail umbrella

Directions:

1. Add vodka, light rum, blue curaçao, pineapple juice and sweet-and-sour mix into a shaker with ice and shake until well-chilled (or blend all ingredients with ice in a blender).
2. Strain into a Hurricane glass over crushed or pebble ice (or pour from blender into glass with no ice).
3. Garnish with a pineapple wedge and cocktail umbrella.

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Pink Lady

The Pink Lady is a prohibition-era cocktail that rose to popularity in the 1930s and 1950s, favored by high-society women. Its origin is tied to masking the harsh flavors of the low-quality gin of the time, with the addition of grenadine, lemon juice and applejack (apple brandy), creating a balanced and approachable flavor.

Ingredients:

• 5 oz. London Dry Gin
• 5 oz. applejack
• 75 oz. lemon juice, freshly squeezed
• 25 oz. grenadine
• 1 egg white
• Garnish: brandied cherry

Directions:

1. Add all ingredients into a shaker and vigorously dry shake (without ice).
2. Add ice and shake again until well-chilled.
3. Strain into a chilled cocktail glass.
4. Garnish with a brandied cherry.