Volcano Bowl ($25)
A classic scorpion bowl with a flaming center, the Volcano Bowl is made with Lemon Hart rum, Appleton Estate Rum, El Dorado Gold rum, maple syrup, grapefruit, and lime. The maple syrup serves to cut through the grapefruit's acidity.
Bahía Ahumada ($11)
A spin on a classic tiki drink, the Bahía Ahumada is made with Fidencio Mezcal, cream of coconut, and pineapple. Bahía is a drink traditionally made with lightly aged rum, but the use of mezcal adds some smokiness, hence the suffix, ahumada meaning smoky.
99 Bottles of Rum on the Wall
Or very nearly close to 99. Brown believes he has a rum for every imbiber. To start, he offered these recommendations: white rum for vodka lovers, rum agricole for gin devotees, and extra añejo for Scotch drinkers.
Blackheart's Punch ($9)
A Trader Tiki recipe adapted by Julia Hurst, this punch is made with Cruzan Blackstrap rum, lime, sweet cinnamon syrup, and Fever Tree tonic water for a dry finish.
Tom Brown and Steve Zissou
After a drunken brawl left the window shattered prior to Hogo's opening, Tom Brown commissioned local artist Bobby Moore, who had already painted the graffiti mural in the kitchen, to paint whatever he wanted on a piece of plywood to cover the window. Tom liked it so much that, even after the glass was replaced, Zissou's visage became a permanent fixture.
Zissou the Fish
Speaking of Steve Zissou, Hogo's official mascot Betta fish is named after the Wes Anderson character. The team originally intended to display the fish in a plugged in blender, a nod to Hogo's use of crushed ice instead of blended, but it was decided that that would be too precarious for comfort.