Loosely based on the Zombie, Will Peet’s Mauser is a sherry-based tiki cocktail that incorporates all the traditional flavors of the Zombie (grapefruit, lime, grenadine and Angostura), but dismisses the rum. In creating the drink, Peet used Brian Miller’s gin-based Zombie, the Winchester, as inspiration for an alternative spirit base (Donostia, a traditional Basque taverna, does not have a liquor license and can only serve beer and wine). The result is a lighter, slightly savory cocktail that maintains the spirit of tiki with both a nod to tradition and a streak of innovation.
Will Peet, Donostia | New York City
- 2 ounces fino sherry (preferably Tio Pepe)
- 1 1/2 ounces amontillado sherry (preferably González Byass Viña AB)
- 3/4 ounce moscatel sherry (preferably César Florido Moscatel Especial Sherry)
- 3/4 ounce lime juice
- 1/2 ounce grapefruit juice
- 1/4 ounce grenadine
- 1/2 ounce vanilla syrup (see Editor's Note)
- 1/4 ounce ginger syrup (see Editor's Note)
- 3 dashes Angostura bitters
Garnish: Peychaud's bitters and a mint bouquet
- Add all ingredients to a cocktail shaker.
- Add ice and shake until chilled.
- Strain over crushed ice into a hurricane glass.
- Garnish with several dashes of Peychaud's bitters and a mint bouquet.
To make vanilla syrup, simmer 1 vanilla pod (cut open lengthwise) with 1 cup water and 1 cup sugar over low heat. Cool and store in an airtight container in the refrigerator until ready to use. To make ginger syrup, combine 1/2 cup cold-pressed ginger juice with 1 cup superfine sugar. Shake in an airtight container until dissolved. Store in the refrigerator until ready to use.