The Rum Around

The Volcano, as served at Dragon Noodle Co. & Sushi Bar in the Monte Carlo, $24

It doesn’t get much more Tiki than this. Like the pan-Asian menu at Dragon Noodle Co., which features many family-style offerings, the Volcano is designed to be shared with friends. The volcano bowl in which it’s served is similar to its cousin, the scorpion bowl, and like that most communal of drinking troughs, it brings together many people to knock heads as they suck down the super-sweet, fruity Polynesian goodness within.

The major differentiating point is the addition of one essential element: fire. This bowl sports a volcano in the center, a hollow which, when filled with overproof rum, can be successfully lit on fire. Just remember as you lean in, straw extended in anticipation, that your hair is flammable, too.

In a 15-ounce ceramic volcano bowl, combine 2 ounces of Hennessy cognac, 2½ ounces Cruzan Gold rum, 1½ ounces rock candy syrup, 2 ounces lemon juice, 3 ounces pineapple juice, 3 ounces orange juice and ice to fill. Pour ½ ounce Bacardi 151 rum into the reservoir in the center of the bowl and carefully light on fire. Garnish with a traditional tropical “flag” of fresh pineapple wedges and maraschino cherries.

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Max Solano

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Rye, bourbon, scotch—Solano loves whiskey, and in all its multitude of formats. Indeed, the Delmonico mixologist/beverage manager is attempting to collect them all! The restaurant’s list has grown to 346 labels, and Solano expects to reach 420 by spring, when the fourth edition of his Book of Whiskey menu—and it’s a tome all right!—hits the bar. Later this year, Delmonico will even get some expanded storage just to accommodate his obsession.