Signature
Marisa Chafetz / Supercall

Sour • Intermediate
Wild Thing

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.

The Essentials

Pineau des Charentes
Passion Fruit Mix
Flaming cinnamon stick
Shaker
The Details
Contributed by

Ingredients

2 oz Pierre Ferrand Pineau des Charentes
0.5 oz Orange Juice
0.5 oz Lemon Juice
0.25 oz Plantation OFTD Rum
0.25 oz Batavia Arrack
Angostura Bitters, for garnish
Flaming cinnamon stick, for garnish
Sprig of fresh mint, for garnish

Method

  • 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).
intermediate
Strength:
Passion Fruit Syrup
Custom Ingredient

Ingredients

1.5 cups Sugar
1.5 cups Passion fruit purée
.75 Cup Water

Method

  • 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.
Vanilla Syrup
Custom Ingredient

Ingredients

1 Cup water
1 Cup sugar
1 vanilla bean

Method

  • 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.