I’ve always been a weather geek. So it was only natural that I joined The Weather Company to direct its advertising technology practice a few years ago. Every time a land-falling hurricane heads to the U.S., it’s all hands on deck to fulfill our mission keeping people out of harm’s way. After some of these storms, I would turn to this New Orleans classic. Here’s the best variant I’ve found to date, created by Ferrel Dugas, (former) Bar Chef at Commander’s Palace, New Orleans. The drink’s secret ingredient is fassionola syrup, a key to tiki classics like the Hurricane and the Cobra’s Fang. I’m aware of only one commercial source, and it’s only made in a limited run once a year when Louisiana strawberries are in season. It includes strawberries from Ponchatoula, LA, fresh pineapple, mango, passionfruit, lime peels, and hibiscus flowers.
This is major departure from the original components of it’s origin recipe the Last Word, this cocktial created by Justin Burrow of the Anvil and Refuge bar in Houston, TX. Batavia Arrack, a proto-rum spirit stands out in this mix, combining carribean spices coming from Velvet Falernum with the softer herbal notes of Yellow (v. Green) Chartreuse.
This drink comes from Kirkland Tap in Sommerville, Massachusetts. The original calls for Cocchi Americano Rosa, but is equally delicious using other vermouths, like Carpano Antica or Lillet Blanc.
Born in the 1930s, the tiki movement contributed amazing creations to the craft of mixology. The challenge we face today is in recognizing that tiki’s positive contributions are often overshadowed by the misuse of religious symbolism, ignorance of indigenous people, and a generally colonialist view of the entire Pacific Rim. Recent movements like “Doom Tiki” that replace exploitative imagery with death-metal, rockabilly or even just sci-fi themes are early steps toward fixing what’s broken. Enjoy the drinks, but know your history. Read on for a great Tropical Cocktail, The Captain’s Grog.
