Drink of the Week: The Bobaloo

On this week’s prowl for drink of the week, we decided to stop by Tucker’s Pub on Atlantic Avenue in the heart of the Wildwoods. We were immediately struck by the distinct historic architecture of the pub’s interior and the huge bronze vault situated behind the bar. This had to be the most secure bar on the island … We then learned that Tucker’s is located in a former bank building and that the bronze bank vault is actually now home to Tucker’s extensive beer collection. There was no doubt that a unique Tucker’s creation would be a contender for drink of the week.

Just a few minutes later, bartender Ryan proudly presented the “Bobaloo” – a Tucker’s signature masterpiece. One taste later, this week’s winner was decided. While its name does not reveal much about the “Bobaloo” flavors, it serves as a tribute to this cocktail’s creator. Tucker’s former owner Bob Villone enjoys playing mixologist and invented this summery rum blend. The Bobaloo consists of equal parts Captain Morgan, Malibu, Bacardi, and Amaretto shaken with a dash of mango and equal parts pineapple, cranberry, and orange juices, creating a burst of flavor. An orange slice and cherry garnish add the final colorful touches. Bobaloo samplers beware…The drink’s deliciousness tends to shield its strength, but this cocktail definitely does the trick. Try your very own Bobaloo at Tucker’s extended daily Happy Hour from 11 a.m. to 6 p.m. featuring $1.50 domestic pints, $2.50 domestic bottles, $4 imported or craft pints, $5 wines, $3.50 well drinks, and half-price select appetizers. Tucker’s is also now home to a number of weekday specialty nights including Tuesday’s Ladies’ Night from 8 to midnight, Irish Wednesdays, and Thursday’s Yuengs ‘n Wings. Irish Wednesdays, all new this summer, are a special treat, featuring authentic Irish fare prepared fresh by Tucker’s Pub’s own Irish staff members. Sample exclusives such as Irish Stew and Guiness Battered Fish & Chips while enjoying $4 Irish drafts with this friendly chef staff.

By Meg Kummer