Until recently, fassionola syrup, which was used in many old Tiki drinks including the Hurricane, was lost to the past. The Jonathan English Company bottled it in the 1950s, and modern bartenders have either created house-made versions or substituted passion fruit syrup. Recently, Cocktail & Sons’ Max Messier bottled a seasonal version of it with local New Orleans strawberries, as well as pineapples, mango, passion fruit and steeped hibiscus flower syrup. The little-known Cobra’s Fang was created at Don the Beachcomber and also uses falernum, which has seen its own resurgence in recent years.
“The fire caramelizes the sugar, giving the drink depth and added richness,” says Lauren Schell of Seaworthy in New Orleans. “It's a crucial element of balance, in addition to being eye-catching and purposefully interactive.” The Chartreuse-meets-sugar fire inside a hollowed-out lime might be simple to create but is a visual stunner while simultaneously helping to balance out the drink’s citrus notes.
“The Midnight Oil brings to life in cocktail form one of my all-time favorite snack combos: a morning coffee and a slice or two of banana bread,” says bartender Brett Esler of Whisler’s in Austin. “With an aged rum base, a touch of the Domaine de Canton ginger liqueur for a little depth and some vanilla extract to round it out, you have yourself a slightly caffeinated, fall-driven sipper.”
For football season, we had a bartender from each NFL team's hometown provide the perfect cocktail to represent their team.For the New England Patriots, “this cocktail is a little taste of humble pie, with the strength and resolve of some local navy-strength rum providing structure, a little taste of the unexpected from the Amaro di Angostura and egg white, just like the Pats playbook,” says bartender Vikram Hegde at Cambridge, Mass.’s Little Donkey. “Plus, there’s a little something festive and tropical in the Giffard Banane du Brésil liqueur (you know, because Gisele).”
For football season, we had a bartender from each NFL team's hometown provide the perfect cocktail to represent their team.For the Tampa Buccaneers, bartender Daniel Guess of Tampa’s Fly says he decided to tap into Tampa’s rich centuries-old rum history by swapping the Port of Call cocktail’s gin for port-barrel-finished rum from Foursquare Rum Distillery in Barbados. “The name Port Authority came to mind because of our bustling port system here in Tampa,” says Guess. “With the impending access to Cuba, it's undoubtedly about to get even busier.” The two-toned drink represents the Bucs’ team colors.
No matter how much we fight it, as the weather turns cooler, imbibers turn to pumpkin spiced lattes. But instead of heading to the coffee shop for an overly sweet version, use the slow-cooker recipe by bartender Norma Beekman of Lexington, Ky.’s Lockbox at 21c Museum Hotel Lexington, and make your own at home. Since the drink stays hot in the pot, you can serve it morning, noon and night. And for the boozy kick, you can spike it with a variety of spirits, such as dark rum, bourbon or Frangelico—the darker the better.
This Toddy recipe from New York bitters powerhouse Amor y Amargo is named for the butternut squash it’s made with. Substituting sugar pumpkin, though, is just a little bit more fun. The twee-looking pumpkin is typically no bigger than eight inches and lends a velvety texture to the cocktail. Plus it’s downright adorable. (Bonus: Pull double duty and roast the seeds.)