The Dr. Funk cocktail menu was refreshed a couple months ago, rotating out both classics and originals (where even the namesake Dr. Funk cocktail was dropped). This visit I made sure to sample some more of the new cocktails.
A.H. Cooler features Probitas white rum, Uncle Val’s Botanical gin, Yellow Chartreuse, raspberry, watermelon, and lemon. This leans a little tart but the blend of flavors do work really well here, and the ingredients are all top quality. Definitely fruity but not in a Hawaiian Punch sort of way. Crisp and refreshing.
Bali Bali (not pictured) is served frozen and unlike most slushy cocktails isn’t a sugar bomb. It features Appleton Signature and Probitas rums, Cognac, Gin, Velvet Falernum, pineapple, orange, lime, passionfruit, and turbinado. This also leans tart and certainly tastes as more layered than the average frozen cocktail, but at the same time it doesn’t taste nearly as complex as the myriad ingredients would indicate. Great change of pace in any case.
Tehuacan Gold really impressed me with some unusual flavors. It features El Dorado 3 yr rum, St. Elizabeth Allspice Dram, orange, pineapple, lime, and Cardamom bitters. It also notably includes “buttered corn” as a creamy and sweet base. I’m really not sure what this is exactly, except that for sure this lends a unique and elegant taste. This should appeal to the folks who liked the Dead Man’s Isle from the original menu.
The strong cocktail program at Dr. Funk continues, and most of the bartenders are able and willing to go off menu when asked nicely. We were particularly impressed by the fire display by Paul McCoun when a Jet Pilot was ordered. Music continues to be retro exotica and Hawaiian, which sets the mood perfectly inside.