A low-ABV riff on a Cobra’s Fang—a totally underappreciated tiki classic that everyone needs to try—the Wild Thing cocktail was created by Lauren Corriveau, the bar manager at New York’s much lauded Nitecap. Made with a laundry list of classic tiki ingredients including passion fruit syrup and Batavia Arrack, the real star of this downright chuggable cocktail is Pierre Ferrand Pineau des Charentes, a mix of fresh grape juice and Cognac which is barrel-aged before being bottled. Only just starting to gain notoriety behind bars in the States, Pineau des Charentes gives this tiki cocktail its bright fruitiness and an almost sherry-like quality. With a duo of uber-funky rums backing up the French spirit, this cocktail truly lives up to its name.
Add all the ingredients to a shaker tin—sans garnish—with cubed ice and shake.
Add with more crushed ice if needed to fill the glass.
Top with a float of Angostura bitters and garnish with a bouquet of fresh mint.
Flame a cinnamon stick and place it into the crushed ice (still smoking).
Contributed by Lauren Corriveau