RECIPE

Wild Thing

Marisa Chafetz / Supercall

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.

FLAVOR PROFILE
Sour, Sweet
STRENGTH

INGREDIENTS

  • 2 oz Pineau des Charentes
  • 0.5 oz Passion Fruit Mix
  • 0.5 oz Orange Juice
  • 0.5 oz Lemon Juice
  • 0.25 oz Plantation OFTD Rum
  • 0.25 oz Batavia Arrack
  • 0.25 oz Vanilla Syrup
  • Angostura Bitters, for garnish
  • Flaming cinnamon stick
  • Sprig of fresh mint, for garnish

INSTRUCTIONS

Step one

Add all the ingredients to a shaker tin—sans garnish—with cubed ice and shake.

Step two

Using a Hawthorne strainer, strain the cocktail into a wine glass packed with crushed ice.

Step three

Add with more crushed ice if needed to fill the glass.

Step four

Top with a float of Angostura bitters and garnish with a bouquet of fresh mint.

Step five

Flame a cinnamon stick and place it into the crushed ice (still smoking).

Contributed by Lauren Corriveau

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