Step into the stylish Apothecary Lounge in Albuquerque’s Hotel Parq Central where expert mixologists craft seasonal cocktails, each a celebration of fresh and local ingredients. The scenic rooftop lounge offers panoramic views so you can cast your eyes to a stunning summer sunset while sipping one of their cocktails, like their perennial favorite, the Tropic Funder Tiki Cocktail. Mixologist Michael Weller’s cocktail bridges the gap between the complex world of amaro and the easygoing vibe of tiki. The recipe takes inspiration from Underberg – a digestif bitter produced in Germany – and transforms it into a vibrant, summer-ready drink that introduces unfamiliar flavors in a playful and delightful way.
Why Put Liquid MSG in a Tiki Cocktail?
While it might seem wrong to add liquid MSG to a tiki cocktail, its inclusion is actually about enhancing the overall flavor experience by introducing the fifth taste: umami. Tiki cocktails have complex layers of sweet, sour, bitter, and also fruity flavors. A tiny dash of liquid MSG, a concentrated form of glutamate, doesn’t make the drink taste explicitly “savory” or “meaty” like broth. Instead, it subtly rounds out and deepens the existing flavors, making them more cohesive and satisfying.
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Tropic Funder
Description
A true melody of all flavor combinations in a festive tiki form.
Ingredients
- 1 oz Planteray O.F.T.D Rum
- 1 oz acid-adjusted pineapple juice
- .5 oz Allspice Dram
- 2 drops liquid MSG
- Float of Averna Amaro
- Pineapple leaves, dehydrated pineapple and edible flowers, to garnish
Instructions
- Add all ingredients into the shaker except Averna, shake and strain into a Tiki glass over crushed ice. Float Averna on top and garnish with pineapple leaves, dehydrated pineapple and edible flower.
Recipe by Michael Weller, Apothecary Lounge
Story by Andrea Duran
Styling by Anna Franklin
Photography by Laura Petrilla
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