Not named for its actual funky flavor (that it does have), the Dr. Funk is actually named for the German doctor Bernard Funk. Supposedly the Funk, physician for Robert Louis Stevenson, was one of the original creators of the drink. Seemingly originating in Tahiti, the cocktail was originally a combination of absinthe, lime, and seltzer. Like many libations from this era, the intention was somewhere between relaxation and remedy, supposedly helping to provide courage to live to those who were worn out from doing nothing. The drink eventually migrated across the pacific and was improved by Donn and Trader Vic through the addition of rum. Despite the change, absinthe is a primary flavor here, and the cocktail is definitely, delightfully funky.
Dr. Funk
Dr. Funk pulls in the full flavor of the black Jamaican rum, lending molasses and fermented fruit flavors to the drink. The light effervescent of the seltzer adds a nice textural zippiness, and the minerality plays well off the citrus and herbal notes of the absinthe. There’s a treacle and spice that runs throughout as well, and helps give a bittersweet flavor to the full drink.
Drink Notes and Recommendations
In order to stand up to the absinthe, a rum with a funky character is a requirement for this drink (and a large part of the reason it calls for a black pot still). While you can tone down the funk by limiting the absinthe, you’ll want to consider replacing some of the flavor with another dark or overproof rum.
- Black Pot Still Rum – This might seem like an overtly specific suggestion, but to truly get the balance of the drink right, it’s required. We used Hamilton Jamaican Pot Still Black for our example.
- Absinthe – For our absinthe, we used St. George Absinthe Verte. It is one of several acceptable alternatives here, and we recommend you choose the absinthe you enjoy most.
- There are also multiple variations of making a Dr. Funk including pastis (such as Pernod) and Herbsaint.
- Grenadine – To make grenadine, combine equal parts by weight pomegranate juice and white sugar in a sauce pot. Heat until almost simmering and all the sugar has dissolved. Remove from heat and allow to cool. Add ½ oz of neutral spirits (vodka / overproof such as Everclear) if desired for preservation. Place in a clean bottle and store in the fridge for up to several weeks. Dispose of if any mold or haze develops.
- Demerara Syrup – Combine 2 parts Demerara Sugar to 1 part water and bring to a simmer stirring over high heat. Remove from heat once the sugar has completely dissolved. Allow to cool and bottle. Refrigerate. The high sugar content will work to inhibit bacterial growth for an extended duration – throw out if any clouding or mold develop.
- Lemon & Lime Juice – Use fresh squeezed for best results.