WHIZ BANG
Ronrico Rum, Miami, Florida, 1940
Ronrico’s version of a hot toddy, perfect for a cold winter night. This recipe originally called for 90-proof Ronrico Red Label, now unavailable. Use a full-bodied Puerto Rican dark rum.
INGREDIENTS
1 slice lemon
2 bay leaves
1/2 ounce Passionola® cocktail syrup
1 1/2 ounces Puerto Rican dark rum
METHOD
Add all ingredients in a large bug and fill with boiling water. Stir well, breathe deeply, and sip carefully. As with all hot toddies, you can add a cinnamon stick, cloves, or even star anise, if you’re feeling frisky.
THRILL OF THE CENTURY
“Doc” Parks, San Diego, California, 2023
Doc Parks created this cocktail for Tiki Oasis in honor of Eugenie and Victor Kremer’s original catchphrase, “the thrill of the century,” which they used to describe their product Passionola in the 1930s and ’40s.
INGREDIENTS
1/2 ounce fresh lime juice
1 ounce fresh cantaloupe juice
1/8 ounce cinnamon syrup
1/2 ounce Passionola® cocktail syrup
2 ounces Denizen 3-year aged white rum
1 ounce Denizen Vatted 100-proof dark rum
METHOD
Shake lime juice, cantaloupe juice, cinnamon syrup, and white rum in a shaker tin with crushed ice. Pour into a Hurricane glass and top with crushed ice. Float with one ounce of 100-proof dark rum. Garnish with a cantaloupe ball skewered on a cocktail parasol.
HURRICANE PUNCH
O’Brien, Cantrell, and Culligan, Pat O’Brien’s, New Orleans, Louisiana, 1942
Long-time bartender “Happy” Culligan from Pat O’Brien’s recommended using an aged gold rum from Jamaica, such as J. Wray or Appleton Estate today. O’Brien’s version of Hurricane Punch originally called for Passionola, then Jero’s Red Passion Cocktail mix. Add some grenadine if you want it RED…
INGREDIENTS
2 ounces fresh lemon juice
2 ounces Passionola® cocktail syrup
4 ounces gold Jamaican rum
METHOD
Shake well with crushed ice and pour into a hurricane glass. Top with more ice if needed. Garnish with an orange slice and a red cherry on a wind-wrecked parasol pick.