SCENE
Left, Hogo bartender Dani Paulson. Directly below, the
Jamaican 75 cocktail, made with Appleton V/X Rum, Rothman &
Winter apricot liqueur, lemon, Champagne and brandied cherry.
Bottom, chef Javier Duran's fried green tomatoes.
For its first month, The Passenger's chef
Javier Duran cooked Hawaiian diner
food favorites like Loco Moco (a burger
patty and fried egg served with rice and
gravy), and traditional mixed plates.
Rogue 24 chef Robert Cooper recently
offered his avant-garde take on what he
called "gypsy street food," like sweet pea
emulsion with bay crab and espelette
pepper ($9), and veal sweetbreads with
cauliflower puree and an apple-bacon
raviogote ($14).
Other chefs have highlighted Jewish
deli fare and Swedish cuisine.
ELIZABETH PARK PHOTOGRAPHIE
BOWLED OVER
Of course, no Tiki temple would be
complete without communal concoctions
served in scorpion bowls, topped with
overproof rum and ignited. Hogo's Volcano
Bowl ($25) mixes Lemon Hart rum,
Appleton Estate rum, El Dorado Gold
rum, maple syrup, lime and grapefruit.
Another Bowl called They're All
Bastards ($25) combines Virginia
Gentleman's Bourbon, Cruzan Blackstrap
rum, falernum, Angostura bitters, orange
juice, lime juice, brown sugar syrup and
ginger beer, garnished with fresh flowers
and citrus slices. "This drink epitomizes
the spirit of Hogo," Brown says. "It's fun,
intimate and a little unexpected."
Kelly Magyarics is a wine and spirits
writer, and wine educator, in the
Washington, D.C. area. She can be reached
through her website, www.kellymagyarics.
com, or on Twitter @kmagyarics.
18
| JULY/AUGUST 2013
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