How to Make a Doctor Funk Cocktail (The Right and Proper Way)

Categories: Last Call

JK Grence

Some of my cocktailian brethren and I were recently bemoaning the lack of authenticity in some cocktails. Take the Manhattan, for example. Long ago, it was a 50/50 mix of rye whiskey and sweet vermouth, with a couple of dashes of orange bitters. Over time, the cocktail has evolved (or in this case, arguably devolved) into rye whiskey with barely any vermouth, bitters only if you're lucky, and a dose of maraschino cherry syrup. I'll pass on the latter version, thank you very much.

See Also: How to Make the Best Manhattan Cocktail

The situation gets even worse when you get into my specialty, tropical drinks. It seems the modus operandi of many tiki bar menus is to come up with a drink that involves lots of rum and fruit juice, then slap a name from an old tiki bar menu on it. Given the fiercely secretive nature of old-time tiki bartenders, it's not surprising that this is the rule rather than the exception.

If you're going that route when creating a menu, at least pay some homage to the original creation. Case in point: There's an old Tiki drink called Doctor Funk. A fun name like that draws people in very quickly. They also love the kitschy Fu Manchu mug that is commonly used to serve the drink.

Most modern versions of a Doctor Funk are at least kissing cousins to the original recipe. Then there's a very popular local watering hole that has a Doctor Funk on their menu. They claim to be inspired by the original recipe, but end up serving something that isn't even close to the original. It's a pity, because a well-made Doctor Funk is a darned fine drink.

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