138 / 226
THE GENTLEMAN'S COMPANION
THE ZAMBOANGA "ZEINIE" COCKTAIL, another PALATE–
TwisTER from the LAND where the MONKEYS HAVE No TAILS
This drink found its way down through the Islands to Mindanao
from Manila, and we found it in the little Overseas Club standing
high above the milk-warm waters of the Sulu Sea, on the suggestion
of a new friend, just met; and while perusing the first edition of that
Norm Anthony-George Delacorte opus
Ballyhoo,
which after having
passed from hand to hand through most of the U.S. Army in the
Islands from Colonels down was slightly tattered, but still placed in
a rack of honour.
Cognac,
1
jigger
Maraschino,
1
tsp
Lime, juice,
Yz
~
Fresh pineapple syrup, 3 dashes
Angostura, 3 dashes
Twist lime peel
Shake well with shaved ice, letting some of ice go into glass; twist
some of the peel on _top to extract oil, and add one olive. Use a Man–
hattan glass. . . . Pineapple syrup same as used at soda fountains.
AN EXOTIC COCONUT-COGNAC COCKTAIL from
CAP
HAIT/EN, REPUBLIC de HAITI,
and which Is CALLED the
ZOMBIE
Any one who knows his Haiti and his
Vaudou
knows what a
Zombie
is; and for those who don't, a Zombie is merely a departed
brother who, for reasons not generally attractive, has been called back
from the Spirit World, labours without pay, without food, without
complaint, in a weird sort of spirit bondage. . . . We have just helped
"spring" an artist friend, Christopher Clark, from a five months' stay
in Cap Haitien, where he had been soaking up material and madly
painting the unbelievable scenery and even more unbelievable people
of Haiti, as a follow-up to the wave of acclaim which greeted his
The
Crapshooters,
in last year's American Art Exhibit at Rockefeller Cen–
ter, and we fetched him via Pan American to do a mural for us.
Chris brought back a long list of amazing cookery receipts, too late
for this volume, but we are squeezing in this
Zombie
Cocktail, he