영어이름, 모델이름, 자동차이름, 음식이름, 남자 이름, 여자 이름, 유명인사이름

• Zombie at the Bartender's Database
• The Cocktail Spirit With Robert Hess: Zombie (video) - features 1956 Donn Beach recipe

The Zombie is a cocktail made of fruit juices, liqueurs, and various rums, so named for its perceived effects upon the drinker. It first appeared in the late 1930s, invented by Donn Beach (formerly Ernest Raymond Beaumont-Gannt) of Hollywood's Don the Beachcomber restaurant. It was popularized soon afterwards at the 1939 New York World's Fair.

Type	Cocktail
Primary alcohol by volume	Brandy Rum
Served	On the rocks; poured over ice
Standard garnish	cherry
Standard drinkware	Zombie glass
Commonly used ingredients	1 part white rum 1 part golden rum 1 part dark rum 1 part apricot brandy 1 part pineapple juice 1 part papaya juice ½ part 151-proof rum Dash of grenadine or other syrup
Preparation	Mix ingredients other than the 151 in a shaker with ice. Pour into glass and top with the high-proof rum.
Notes	Because of the high proof rum, this cocktail could be lit if desired.

Legend has it that Donn Beach originally concocted the Zombie to help a hung-over customer get through a business meeting. He returned several days later to complain that he had been turned into a zombie for his entire trip. Its smooth, fruity taste works to conceal its extremely high alcoholic content. Don the Beachcomber restaurants limit their customers to two Zombies apiece Photo Credit: Sylvain Latouche via Compfight

Highball is the name for a family of mixed drinks that are composed of an alcoholic base spirit and a larger proportion of a non-alcoholic mixer. Originally, the most common highball was made with Scotch whisky and carbonated water, which is today called a "Scotch and Soda". There are many rivals for the fame of mixing the first highball, including the Adams House in Boston. New York barman Patrick Duffy claimed the highball was brought to the U.S. in 1894 from England by actor E. J. Ratcliffe. The Online Etymology Dictionary suggests that the name originated around 1898 and probably derives from ball meaning a "drink of whiskey" and high because it is served in a tall glass. The name may refer to the practice of serving drinks in the dining cars of trains powered by steam locomotives, when the engine would get up to speed and the ball that showed boiler pressure was at its high level, known as "highballing". Or the name may have come from the railroad signal meaning "clear track ahead." Well-known examples of highballs include Bourbon and Coke, Cuba Libre, Scotch and Soda, Seven and Seven, the Moscow Mule, and gin and tonic. A highball is typically served in large straight-sided glass, for example, a highball glass or a Collins glass, with ice.

  The Cuba Libre ("Free Cuba") is a highball made of cola, lime, and white rum. This highball is often referred to as a Rum and Coke in the United States, Canada, the UK and Ireland, where the lime juice is optional.

Type	Mixed drink
Primary alcohol by volume	Rum
Served	On the rocks; poured over ice
Standard garnish	lime wedge
Standard drinkware	Highball glass
IBAspecified ingredients*	100 mL Cola 50 mL White rum
Preparation	Build all ingredients in a highball glass filled with ice. Garnish with lime wedge.

The Cuba Pintada ("stained Cuba") is one part rum with two parts club soda and just enough cola so that it tints the club soda. The Cuba Campechana ("straightforward Cuba") contains one part rum topped off with equal parts of club soda and cola. They are both popular refreshments, especially among young people. A recent variation is the Coppertone which uses Malibu Rum (rum with a natural coconut extract) and Cherry Coke for the cola component. The resulting drink smells like suntan lotion and the name is an allusion to that. Other recent variations are the Cuba Light made with rum and Diet Coke, and the Witch Doctor made with dark rum and Dr. Pepper. Another variation using Dr. Pepper as the cola component and Jack Daniels in place of white rum is known as the Dr. Jack. Another variation of the Cuba Libre is the Cuban Missile Crisis. Compared to a normal Cuba Libre, it uses a higher proof rum, such as Bacardi 151 (75.5%). A variation of the Cuba Libre popular in the West Indies is a “Hot” Cuba Libre which includes a splash of Caribbean hot sauce (for example, Capt'n Sleepy's Quintessential Habanero, or Matouk's). Some people substitute Cream Soda and spiced rum to create a bright gold drink, often referred to as a Midas. Another recent variation is the Venezuela Libre, inspired by the increasing cooperation between the governments of Venezuela and Cuba. It has 1.5 US fluid ounces (44 ml) of Venezuelan White Rum, 1.5 US fluid ounces (44 ml) of Venezuelan Gold Rum, 3 US fluid ounces (89 ml) of lemon mix, 1 lemon wedge and a dash of angostura bitters, and diet cola in place of normal cola.

A Dark and Stormy (or Dark 'n' Stormy) is an alcoholic highball style cocktail popular in many British Commonwealth countries, such as Bermuda and Australia. It consists of dark rum and ginger beer over ice. It is optionally accompanied by a slice of lime. The local rum is usually used, for example, Goslings in Bermuda or Bundaberg in Australia

Type	Cocktail
Served	On the rocks; poured over ice
Standard drinkware	Highball glass
Ingredients as listed at DrinkBoy*	60 mℓ of dark rum 120 mℓ ginger beer 1 slice of lime
Preparation	Pour the rum into a glass over ice. Pour the Ginger Beer over it. Squeeze in the lime wedge and drop it in.

A long drink or tall drink is an alcoholic mixed drink with a relatively large volume (> 12 cl, frequently 16–40 cl or between 5 - 9 fluid ounces). In Finland, the term refers to a type of premixed, ready to drink alcoholic beverage. This terminology had fallen out of favor over the last decade or two, but is now enjoying a revival.  A long drink will have a tall glass full of mixer, often with ice, with a relatively small proportion of alcohol. This is in contrast to a short drink, in which the liquor is the main ingredient. The amount of alcohol in each type of drink may be the same, thus the long drink is a more dilute solution of alcohol. A classic long drink is a Tom Collins. A simple style of long drink is the highball, a cocktail composed of one liquor and one mixer, (excluding garnish or ice). A classic example of the highball is the gin and tonic. In Finland, the term "long drink" has come to refer almost exclusively to factory-produced mixed beverages. The best known variety is the "gin long drink", a mixture of grapefruitsoda and gin. In 1952, Finland was preparing to receive increased tourism connected to the 1952 Summer Olympics. As a compromise following the Finnish prohibition (1919–1932), the country was living with a strict state-controlled alcohol policy. In order to help vendors facing a wave of foreign customers, the state allowed some liberalization and Alkoholiliike, the national alcoholic beverage retailing monopoly, introduced two brands of pre-mixed, bottled, ready-to-consume long drinks. These were the Gin Long Drink (gin with grapefruit) and the Brandy Long Drink (brandy with Pommac), then manufactured by Hartwall for Alkoholiliike. The latter product was discontinued in the 1970s, after which the term long drink became primarily associated with the gin-and-grapefruit beverage in Finland.

The Gibson is a cocktail made with gin and vermouth, and garnished with a pickled onion. The drink bears great similarity to another cocktail, the martini, with the onion garnish (as opposed to the martini's traditional olive garnish) being the only differentiating factor.In the movie North by Northwest, Cary Grant orders a Gibson during a dinner conversation with Eva Marie Saint on board a train. In the movie The Net, Jeremy Northam orders a Gibson before a lunch conversation with Sandra Bullock while on vacation at Cozumel. In the television show Revenge an author orders a Gibson from a female bartender whom he believes he interviewed as a child for a book about her father. In the television show Mad Men the Gibson is the preferred cocktail of the character Roger Sterling. In the Raymond Chandler novel, Playback, Philip Marlowe orders a Gibson, during one of his visits to a bar.

Primary alcohol by volume	Gin
Served	stirred
Standard garnish	silverskin onion
Standard drinkware	Cocktail glass
IBAspecified ingredients*	60ml (2 ounces) (6 parts) gin 10ml (0.33 ounce) (1 part) dryvermouth
Preparation	*Stir well in a shaker with ice, then strain into a chilled martini glass. Garnish and serve

In The Stories of John Cheever, whose eponymous author was an inveterate gin drinker, the characters sometimes order Gibsons, as in the stories "Reunion" and "The Five-Forty-Eight."

A bijou is a mixed alcoholic drink composed of gin, vermouth, and chartreuse. Bijou means "jewel" in French. It is said to have been invented by Harry Johnson.

Type	Cocktail
Primary alcohol by volume	Gin
Served	Straight up; without ice
Standard garnish	cherry
Standard drinkware	Cocktail glass
Commonly used ingredients	3 parts gin 1 part greenChartreuse 1 part sweet vermouth Dash orange bitters
Preparation	Stir in mixing glass with ice and strain

This cocktail is called Bijou because it combines the colors of three jewels: gin for diamond, vermouth for ruby, and chartreuse for emerald. An original-style Bijou is made stirred with ice as Harry.

Johnson's 1900 "New and Improved Bartender Manual" states "mix well with a spoon and serve." This recipe is also one of the oldest in the manual dating back to 1890's. 

 Pink Gin is a cocktail made fashionable in the United Kingdom in the mid-19th century, consisting of Plymouth gin and a dash of 'pink' Angostura bitters, a dark red extract of gentian and spices, known from the 1820s at Angostura, Venezuela but now made in Trinidad and Tobago. Lemon rind is also commonly used as a garnish, with the citrus oils subtly complementing the flavour.

Pink Gin

Type	Cocktail
Primary alcohol by volume	Gin
Served	Straight up; without ice
Standard garnish	lemon
Standard drinkware	Cocktail glass
Commonly used ingredients	One part Plymouth gin Dash of Angostura Bitters
Preparation	Chill the glass, then coat the inside with the Bitters. Add the gin very well chilled, garnish and serve.
Notes	The traditional garnish is a shave of lemon rind. You can obtain this by removing about an inch strip of lemon rind with a potato peeler.