The Naught Humuhumunukunukāpuaʻa is named for Hawaii's state fish, the reef triggerfish locals call humuhumu. It is a tropical Tiki sour, layered with overproof gin, pineapple, lemon, and orgeat, with a few dashes of Peychaud's bitters for pink-edged complexity. Built on Naught Overproof Gin at 57.4% ABV, which carries the orgeat and pineapple without ever disappearing.
INGREDIENTS:
- 50ml Naught Overproof Gin
- 25ml Lemon Juice
- 15ml Pineapple Juice
- 15ml Orgeat
- 3 Dashes Peychaud's Bitters
GARNISH:
- Small Shell
- Maraschino Cherry
INSTRUCTIONS:
Add all of the ingredients to a shaker with ice and shake hard for 15 seconds.
Strain into a tiki or rocks glass and top with crushed ice.
To finish, garnish with a small shell and a maraschino cherry on a pick.
The Naught Humuhumunukunukāpuaʻa: a quick history
The humuhumunukunukāpuaʻa, or reef triggerfish, was designated Hawaii's state fish in 1985, then designated again in 2006 after the original recognition lapsed. The name translates roughly as triggerfish with a snout like a pig
, after the grunting noises the fish makes when caught. The cocktail of the same name was created at our Eltham bar as a tribute to the fish, to the Tiki movement, and to the deep-seated belief that long-named cocktails are inherently more fun to order.
The build is a classic Tiki sour reimagined for gin. Overproof gin replaces the rum, Peychaud's bitters bring the pink-edged colour and aniseed perfume more typical of New Orleans than Honolulu, and the orgeat-and-pineapple combination keeps the tropical lineage. The result is a deeply drinkable Tiki classic that rewards the effort of pronouncing it.
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- Naught Gina Colada, our gin twist on the Pina Colada
- Zombie, the gin-forward Tiki monster with falernum and flame
- Naught Saturn, a gin-led Tiki classic with passionfruit and orgeat
Frequently asked questions
What is a Humuhumunukunukāpuaʻa cocktail?
The Naught Humuhumunukunukāpuaʻa is a signature Naught Distilling Tiki cocktail. It is a gin sour built on Naught Overproof Gin, with lemon, pineapple, orgeat, and Peychaud's bitters, finished over crushed ice with a shell and a cherry garnish.
How do you pronounce humuhumunukunukāpuaʻa?
Hoo-moo-hoo-moo-noo-koo-noo-koo-AH-poo-AH-ah. Each syllable is short and even, with stress on the second-last vowel. The okina (ʻ) signals a brief glottal stop. Once you get the rhythm, it sings.
What is orgeat?
Orgeat (pronounced or-zsa or or-zhat) is a sweet, milky-looking syrup made from almonds, sugar, and a touch of orange flower water. It is one of the defining Tiki sweeteners, giving cocktails a nutty, slightly floral, creamy character without using dairy.
Why Peychaud's bitters in a tropical drink?
Peychaud's brings a soft anise-and-cherry aroma that pairs beautifully with the orgeat and pineapple. It is also where the cocktail's signature pink edge comes from. Angostura would work but would push the cocktail toward warm-spice territory and away from the gentle floral profile we are after.
