Zamboanga 'Zeinie'
4.1 18 ratings
Ingredients
How to make
Serve in a coupe glass
Prepare
- 1 Select and pre-chill a COUPE GLASS.
- 2 Prepare garnish of lime zest twist and Luxardo Maraschino Cherry.
Method
- 3 SHAKE all ingredients with ice.
- 4 FINE STRAIN into chilled glass.
Garnish
- 5 Express lime zest twist over cocktail and discard.
- 6 Garnish with skewered cherry.
Flavour profile
22.3% alc./vol. · 1.5 standard drinks · 169 calories
History
The prior iteration of this classic cocktail was described as "Reminiscent of a tropical Sidecar." The current recipe is a more fitting representation of the classic. However, if the tropical variation was preferred, it was prepared with 60ml cognac, 7.5ml maraschino cherry syrup, 30ml pineapple juice, 15ml lime juice, and 2 dashes of aromatic bitters.
Charles H. Baker, Jr.'s 1939 book, The Gentleman's Companion volume II – An Exotic Drinking Book, features this cocktail. He refers to it as "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..." THE ZAMBOANGA "ZEINIE" COCKTAIL, another PALATETWISTER from the LAND where the MONKEYS HAVE No TAILS According to Baker, this cocktail traveled from Manila down through the islands to Mindanao. He discovered it at the Overseas Club, situated above the warm waters of the Sulu Sea, on the recommendation of a new acquaintance. At the time, he was reading the first edition of the book Ballyhoo by Norm Anthony and George Delacorte. This copy had passed through many hands in the U.S. Army in the Islands, from Colonels down, and though somewhat tattered, it was still prominently displayed. Cognac, 1 jigger Maraschino, 1 tsp Lime, juice, ½ 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 Manhattan glass. . . . Pineapple syrup same as used at soda fountains.