Cheers July/August 2013

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

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SCENE Left, Hogo bartender Dani Paulson. Directly below, the Jamaican 75 cocktail, made with Appleton V/X Rum, Rothman & Winter apricot liqueur, lemon, Champagne and brandied cherry. Bottom, chef Javier Duran's fried green tomatoes. For its first month, The Passenger's chef Javier Duran cooked Hawaiian diner food favorites like Loco Moco (a burger patty and fried egg served with rice and gravy), and traditional mixed plates. Rogue 24 chef Robert Cooper recently offered his avant-garde take on what he called "gypsy street food," like sweet pea emulsion with bay crab and espelette pepper ($9), and veal sweetbreads with cauliflower puree and an apple-bacon raviogote ($14). Other chefs have highlighted Jewish deli fare and Swedish cuisine. ELIZABETH PARK PHOTOGRAPHIE BOWLED OVER Of course, no Tiki temple would be complete without communal concoctions served in scorpion bowls, topped with overproof rum and ignited. Hogo's Volcano Bowl ($25) mixes Lemon Hart rum, Appleton Estate rum, El Dorado Gold rum, maple syrup, lime and grapefruit. Another Bowl called They're All Bastards ($25) combines Virginia Gentleman's Bourbon, Cruzan Blackstrap rum, falernum, Angostura bitters, orange juice, lime juice, brown sugar syrup and ginger beer, garnished with fresh flowers and citrus slices. "This drink epitomizes the spirit of Hogo," Brown says. "It's fun, intimate and a little unexpected." Kelly Magyarics is a wine and spirits writer, and wine educator, in the Washington, D.C. area. She can be reached through her website, www.kellymagyarics. com, or on Twitter @kmagyarics. 18 | JULY/AUGUST 2013

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