Fugu

Fugu by Martin Cate

Here's a toast to the Fugu with its namesake libation. The Fugu cocktail debuted at Forbidden Island, a tropical tiki oasis in Alameda, California which was opened in 2006 by brothers Michael and Mano Thanos along with tiki bar legend Martin Cate, famous for his Smuggler’s Cove in San Francisco. Cate created the rum rich and fruity delight for their opening menu and it has remained a classic ever since.

puff piece

The original is designed to serve two and features a mix of rums with different profiles (like many great tiki cocktails), with lime, pineapple, and “secret spices”. These seem to include passionfruit, apricot and almond syrup, or at least that is how the drink has since been reverse engineered by other bartenders. I halved the recipe for just one, which was probably a good thing, since it went down a bit too easily. Cheers!

gone fishing

Fugu

1 ½ oz blended aged rum

½ oz column still rum

½ oz apricot liqueur

½ oz orgeat

½ oz passion fruit syrup

1 oz pineapple

¾ oz lime

Blend with a cup of crushed ice and pour into a festive fish vessel. Top with more crushed ice.

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