A groovy ode to a bartender’s grandmother, The Funk uses rum and mastiha alongside dill and fennel to make a truly inventive herbal cocktail
The Funk was originally supposed to feature gin as an ode to Midnight Rambler Bartender Jennava Walker’s grandmother who loved martinis, but at some point things took a turn and rum and mastiha took center stage. The resulting cocktail is less martini and more herbal daiquiri, which is just fine by us.
Bartender Jennava Walker tells us…
Name the cocktail.
The Funk by Jennava Walker
What inspired the name? What’s this drink’s origin story?
The origin of the idea was to honor my grandmother who loved Galliano and Gin martinis. Originally wanted it to be a gin based cocktail, but the Uruapan Charanda brought out the flavors more of the Skinos and Dill and Fennel. She loved her martinis, so clarifying the cocktail visually made sense. Her last name was Funk and she was a funky lady and the drink has some funky flavors, so it fits.
What other drinks belong in its family?
The Funk is the first in its family, but I can’t wait to see what the next evolution is.
if you like ________ and ________ you should try this drink.
Daiquiris or pickles
What food is this cocktail best served with?
Caviar & lays
Ingredients
- 1.75 oz. Uruapan Charanda Blanco Rum
- .75 oz. Skinos Mastiha
- .5 oz. Dill/Fennel Light Syrup*
- 1 oz. Clarified Celery Juice**
- .75 oz. Clarified Lemon Juice
Directions
Stirred. Served over large format ice and garnished with a dill sprig.
*Dill-Fennel Syrup
- 60g of Dill
- 60g of Fennel Fronds
- 4 cups of white Sugar
- 4 cups of Water
Directions: Start by weighing out fennel fronds (Leaves) and Dill sprigs and set aside. Add 2 cups of water to the pot on a hot plate, bring to boil. Add 2 cups sugar, whisk until combined. Add Dill and Fennel whisk together and turn heat off. Allow to cool before straining.
**Clarified Celery & Lemon Juice
- 2 cups Celery Juice
- 1.5 cups Lemon Juice
- .5 cups water
- Agar agar
Directions: Measure all liquids, combined, in grams. Multiply the amount of liquid by .015% to get the agar needed for clarifying. Heat up .5 cups of water and bring to a boil, add agar and heat for a minute or so to activate it. Remove from heat and combine the celery, lemon, and agar mixture. Allow to set in the fridge for at least an hour. Strain thoroughly with a chinois.
