Cheers

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 By Kelly A. Magyarics Hogo's Volcano Bowl mixes several rums with citrus and maple syrup. Hogo Takes on Tiki 2.0 T om Brown's new D.C. bar is an authentic ode to Tiki. So don't expect to see ticky-tacky kitsch in the form of thatched roofs or bamboo torches when you vist Hogo. Guests arriving at the bar are greeted by a mural of Bill Murray's title character in the 2004 movie The Life Aquatic With Steve Zissou, painted by local artist Bobby Moore on Hogo's exterior. Inside, rum fans sip cocktails and sharable—or not—punch bowls amid walls adorned with a zombie Elvis tapestry and the hood of a 1939 Pontiac painted with a topless mermaid. "Hogo was inspired by the design philosophy of the original Tiki bars—found art, the sense of the exotic, and rum," says Brown. Tiki Tuesdays at The Passenger, the nearby bar that Brown owns with his younger brother Derek, inspired him to launch an offbeat, laid-back den for those who share his propensity for the sugar-based spirit. RUM FUN The word "hogo" stems from the French term for high taste, "haut-goût," but it's also often used in the Caribbean to characterize that funky, hard-to-describe flavor so common in traditionally aged rums. Brown is an obsessive rum fanatic, and Hogo offers more than 75 options, from vegetal rhum agricole to spicy and earthy blackstrap rums. He also stocks 16 | JULY/AUGUST 2013 plenty of bottles of what he deems as other great, unheralded spirits—tequila, mezcal and pisco. The bar's signature drink is Tom's Rum Punch ($9), with El Dorado white rum, Cruzan Blackstrap rum, Domaine de Canton ginger liqueur, velvet falernum, lime and nutmeg. Brown's smoky twist on a classic Tiki tipple, the Bahía Ahumada ($11), replaces lightly aged rum for Fidencio mezcal, along with cream of coconut and pineapple. Hogo is also part of a project called Temporary Works, which strives to bring more late-night dining options to the District. Rotating chefs from D.C. and other markets have the opportunity to serve up their twists on bar food in a Temporary Works diner-style kitchen located in the back of Hogo. www.cheersonline.com ELIZABETH PARK PHOTOGRAPHIE DC's new laid-back, rum-centric lounge

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