History of Don the Beachcomber
Tiki Drinks, Evoluton of Zombie Cocktail, Tiki Rum Punch & Mai Tais
Although he is indelibly associated with Hawaii and the tropics, Don the Beachcomber was born in Limestone County, Texas. Born Ernest Raymond Beaumont Gantt in 1907, he left home in 1926 and traveled around the world. Eventually, he legally changed his name to Donn Beach.
A bootlegger during Prohibition, Gantt moved to Hollywood in the 1930's, and opened "Don's Beachcomber" bar in 1934. In 1937, he opened the first Don the Beachcomber restaurant, featuring a variety of exotic dishes. These were actually rather standard Cantonese style dishes, but the style was little known in the States at the time.
Exotic Cuisine, More Exotic Cocktails
As important as the food were the exotic and potent rum cocktails that became the hallmark of Don the Beachcomber. Gantt is credited with the creation of the Zombie, Tahitian Rum Punch, and the Navy Grog, among others. He is also one of the claimants to the creation of the classic Mai Tai (Victor Bergeron of Trader Vic's also claimed to have invented the cocktail).
World War II would have seemed like an opportunity to take a break from the restaurant business, but instead, it only changed the locale. Gantt entered the U.S. Army, and operated officer rest-and-recreation areas. He set up camps in areas as diverse as the French Riviera, Venice, and Nice.
Gantt Kicked Off the Tiki Restaurant Craze
At the end of the war, Gantt settled in Waikiki, where he opened his second Polynesian Village. The "tiki bar" became a phenomenon in the 1940's and 1950's, and at one time, there was a string of Don the Beachcomber restaurants across the United States. They also influenced a string of similar restaurants, including Trader Vic's.
Like most food and drink fads, the Tiki restaurant fell out of favor, although it never completely died out. In 2005, a Don the Beachcomber restaurant opened at the Royal Kona Resort in Kailua-Kona, Hawaii, and there are rumors of others in the works, including a possible location in Las Vegas, NV.
The Zombie - 1930s
This is believed to be the original recipe. It was contained in the 1937 notes of a Beachcomber's waiter by the name of Dick Santiago.
- 3/4 oz. lime juice
- 1/2 oz. "Don's Mix" (2 parts grapefruit juice, 1 part cinnamon infused simple syrup)
- 1/2 oz. Falernum
- 1 1/2 oz. Lowndes Jamaican rum
- 1 1/2 oz. gold Puerto Rican rum
- 1 oz. 151 proof Demerara rum
- Dash of Angostura bitters
- 6 drops Hersaint or Pernod
- 1 tsp. Grenadine
- 6 oz. crushed ice
Combine all the ingredients in a blender, adding the ice last. Blend for 5 seconds. Pour into a tall glass and garnish with a mint sprig.
The Zombie - 1950s
Like all good cocktail recipes, the Zombie changed over the years. This is the recipe provided by Don the Beachcomber in the mid 50's, and is probably the most familiar version.
- 3/4 oz. fresh lime juice
- 1/2 oz. grapefruit juice
- 1 1/2 oz. unsweetened pineapple juice
- 1/4 oz. Falernum
- 1 1/4 oz. Puerto Rican gold rum
- 1 oz. Jamaican dark rum
- 1 oz. 151 proof Demerara rum
- 3/4 oz. Maraschino liqueur
- 1/4 tsp. Grenadine
- 2 dashes Angostura bitters
- 6 drops Pernod
Put all ingredients in a blender with ice, and blend for 5 seconds. Pour into a glass and garnish with a mint sprig.
