We Challenged Five Metro Phoenix Bartenders to Make a Drink Called "The Haboob": Here's What They Poured
See also: Laurie Notaro's Recipe for Haboob Brownies
Photo by Alex Rodriguez The Haboob at Lon's.
If New Orleans can have The Hurricane (a cocktail typically mixed with rum and fruit juice or grenadine), we figure it's high time someone invented The Haboob. And so for the past few weeks, we've scoured the streets of Phoenix in search of bartenders that would take on Chow Bella's latest challenge: create a haboob cocktail.
There were no restrictions, or even standards to this game, except that the new cocktail must be called "The Haboob". We visited 6 bars, 5 of which were victorious simply by accepting the challenge. The bartenders at Hanny's did not wish to take part in the challenge. Oh well.
On to the sandy, dusty, windy, and for the love of God, boozy goodness.
5. "The Antiguan Fig" at Rum Bar
Photo by Alex Rodriguez Jason Elliot and his baby, Antiguan Fig "The Haboob" Elliot.
Our first stop landed us at Rum Bar in Downtown Phoenix. The tiny bar is, obviously, named after the vast array of worldly rums behind the bar counter. Bartender Jason Elliot moved to the Valley less than a year ago from Southern California. Although we explained that the challenge involved creating a cocktail called The Haboob, he insisted on instead mixing a cocktail called The Antiguan Fig.
The Antiguan Fig (at this point, we'll just say "Haboob" is its middle name), is composed of rum from the West Indies island of Antigua, cane syrup (not to be confused with regular simple syrup), and homemade fig bitters that Elliot personally made in-house.
Here's the recipe:
1.5 oz. English Harbour Rum
.5 oz. fig bitters
.5 oz. cane syrup
.25 oz. Clement Creole Schrubb orange liqueur
Stir, add 2 large ice cubes.
Tasty, but not what we were looking for, to be honest. And so we were off to do some more drinking.
5532 N. Palo Cristi Road, Paradise Valley, AZ