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.
Pineau des Charentes
Passion Fruit Mix
Flaming cinnamon stick
- Add all the ingredients to a shaker tin—sans garnish—with cubed ice and shake.
- Using a Hawthorne strainer, strain the cocktail into a wine glass packed with crushed ice.
- 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).
Passion Fruit Syrup
1.5 cups Sugar
1.5 cups Passion fruit purée
.75 Cup Water
- Combine all ingredients in a small saucepan and bring to a boil over medium-high heat. Stir until the sugar dissolves.
- Reduce heat to low and simmer until the syrup is reduced by half, about 15 minutes.
- Transfer to a bottle and chill.
1 Cup water
1 Cup sugar
1 vanilla bean
- Add all ingredients to a small sauce pan and bring to a strong simmer.
- Allow the mixture (including the vanilla bean) to cool overnight.
- Strain syrup through a fine sieve and discard the vanilla bean.
- Refrigerate for up to two weeks.