• 2 oz Gin (Hendricks)
  • .5 oz Orgeat Syrup
  • .75 oz Pineapple Juice
  • .75 oz Lemon Juice
  • 2 Dashes Peychaud's Bitters
  • Maraschino Cherry (Garnish)
  • Edible Orchid (Garnish)


  • Cocktail Glass


  • 3 Minutes


  • Add all ingredients (except garnish) to a cocktail shaker
  • Shake
  • Strain and serve

A few months ago I amazon'ed a copy of the holy tome Smuggler's Cove: Exotic cocktails, Rum, and the Cult of Tiki. Between regular trips to the bar, the book is a fantastic resource for making tasty cocktails that I haven't yet sampled.

The book details the rich, and nearly forgotten history of tiki drinks. Over more than 300 pages, Martin Cate and his wife Rebecca, the founders of Smugglers Cove document the rise, fall, and rebirth of the tiki movement in America. The book features more than 100 cocktails and, like the bar, it's educational, down-to-earth and not judgmental.

In fact, the non-judgmentality of Smuggler's Cove is what places it heads and shoulders above many of the other bars we've been frenetically patronizing. 

A month ago, we lurched our way through several of New York's top bars in an attempt to sample as many as possible during three days in the city. We tried many fantastic drinks, and sat in some beautiful establishments, but we ran into some snooty, pretentious prick bartenders. 

Perhaps the two the most prickish bartenders we encountered were at the famous Death & Co. and at BlackTail, a beautiful new Cuban-themed cocktail bar on the NYC waterfront (at my brother's sage guidance, we didn't even try Employees Only, which is notorious for being full of pompous assholes). At BlackTail, after trying about a third of their extensive (and creative!) menu, I asked for a simple negroni as a nightcap. The bartender scoffed and steered me back onto menu, recommending a relatively sweet, citrus forward drink. Facepalm. Recommendations are fine, but he flat out refused to make me other drinks despite having all the fixings in arms length.

What separates Smugglers Cove the most for me are the bartenders. They won't try to steer you back onto the menu if there's something you are interested in. Though it's a rum bar with a remarkable selection, they encourage you to try other spirits, and ask about your mood and what you're interested in when you order. Even though the bar is constantly under assault by hundreds of patrons, they still make 10+ ingredient drinks to order every time in a flash, and will happily trudge across the bar to pull a bottle of an interesting rum if warranted.

/rant  oh yeah. Back to the Humuhumunukunukuapua'a: it's a well balanced cocktail. You get the bright, but not overwhelmingly sweetness of pineapple, a bright burst of citrus, and a gin finish. It's balanced and one of our favorites from the book so far. As redditor Feylias pointed out, it's not that hard to pronounce. If you break it up, it's pronounced humu-humu-nuku-nuku-apu-a-a. Also it's the reef triggerfish, the only fish that can eat spiny sea urchin, because it has a long snout and its eyes are located on the top of its head. In Hawaiian it means "trigger fish, nose, nose like a pig." Thanks to Mashel2811 from Reddit for the clarification!

 The Reef Triggerfish.

The Reef Triggerfish.