Indeed not the simplest tiki classic (pictured with ingredients at left); this is one of a handful of tiki classics with its namesake glassware. I haven’t picked up any Fogg Cutter mugs yet (we don’t have room for much more glassware!), but it sure is lovely.
Add a half handful of crushed ice, shaking until ice is mostly dissolved, then strain into a tiki mug over fresh crushed ice, then fill with fresh crushed ice.
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.
Enjoyed this variation of a Cuban classic cocktail during a presidential debate in early Fall, 2020. I added 1/2 ounce of Fresh Squeezed Lime Juice because my raspberry syrup wasn’t very tart.
