A little while back I promised to repeat here Frederick Martin's entry on this drink from his Encyclopedia on Drinks and Drinking. The quote reveals when the book was written.
The full entry:
"The 'Z' section of an alphabetical book is always a bit short of material. I take this recipe from 'Shaking in the Sixties' (and "seventies"?) by Eddie Clarke, one time famous bartender and now proprietor of the splendid Albemarle Club in London's West End. [I wonder if said establishment still exists]. Three-quarters measure each of unsweetened pineapple juice, canned papaya juice; apricot brandy and powdered sugar; juice of a large lime; measure of heavy dark rum (90 proof); 2 measures of dark rum. Shake well with cracked ice and pour entire contents into a tall frosted 'Zombie' glass (you will have one, of course). Fill with ice. Decorate with mint, cube of pineapple and cherry on a stick. Float on top dash of 150 proof tropical rum (I do not know where you find that). [This gentleman's wide experience of life unaccountably has omitted Sam's or Binnie's]; sprinkle powdered sugar on top and serve with straws".
Now that is a flamboyant drink. Bring on the palm trees and ... never mind. If any straightbourbonite is minded to try this I will be interested in his taste reaction. Feel free to substitute ingredients. After all, there IS mint in this drink.