Cheers June 2015

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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Page 18 of 51 19 June 2015 • NEW TIKI CONCEPTS While Tiki trends go up and down, it never really goes out of fashion. And with the current interest in classic cocktails and different rums, Tiki is hotter than ever. Here are a few of the Tiki bars that have opened in the past year. And not only does The Rum Line's take on Dark & Stormy feature house-made ginger beer, the Santa Teresa Anejo rum is "blackstrapped" with an infusion of molasses, cloves, allspice, cinnamon and vanilla ($10). Because it's situated on the open terrace of the Loews Miami Beach, the bar can also offer a cigar with selections hand-rolled by a local producer. Staff offer pairing suggestions. "Guests can sit outside, sip some rum—say, Zacapa XO or Appleton 2—and smoke a fi ne cigar," says Ferrara. The Rum Line has two special sections on its drinks menu. Daily Rations is a selection of 2-oz. shots ($5 each): the Daiquiri Time-Out; Don Pina, which is grilled-pineapple-infused Don Q rum; Banana Boat, which is Appleton Estate rum infused with bananas; and Malibu's Most Wanted; fat-washed coconut butter in Ron Atlantico Reserva rum. The other is a Rum & Soda section; featuring various Latin soft drinks as well as a house-made "Koke" cola served in Mexican beer can-shaped glasses. Customers choose the rum, and the sodas are served on the side. For guests wanting to drink something other than rum cocktails, staffers can run inside the hotel to order it from Lure Fishbar—sister to the New York seafood restaurant and bar. THE POWER OF FLIGHT As with many spirits today, one of the best ways to persuade people of the allure and variety of rum is to offer fl ights. "The thrill of discovery is part of our brand," says Himmel at Paladar. "Flights allow guests to try different rums without making a big commitment." During its Happy Hour, Paladar discounts its fl ights of three 1-oz. pours (regularly priced $14.95 to $18.95) by $5. "It's a huge value," Himmel notes. Flights are served on a wooden board with cut-outs for the glasses and slits in back for tasting notes. ON THE HORIZON As consumers learn more about the rum category, they'll fi nd more to discover. Many countries make rum: "There are so many rums out there—Jamaican, Haitian, Guatemalan, Nicaraguan—it's endless," says Ferrara. But he predicts that "the next big thing when it comes to rum is rhum agricole (fermented from sugarcane juice instead of molasses) because it is so unique and funky." Ferrara offers a few rhum agricoles on his list, as do most of the other forward-thinking rum bars. At Zafra, Splendorio is also looking toward the future. "Hopefully Cuban rums will make their way to the U.S. If that happens, it would be great for us, for business," he says. "We've got our fi ngers crossed." Thomas Henry Strenk is a Brooklyn-based freelance beverage writer who has visited a number of rum distilleries in Latin America. LONGTITUDE Oakland, CA Opened: August 2014 By: Suzanne Long LATITUDE 29 New Orleans Opened: November 2014 By: Jeff "Beachbum" Berry, author, Tiki fan and drink- recipe preservationist CONCRETE JUNGLE San Antonio Opened: December 2014 By: Roy Guerrero RED TIKI BAR St. Petersburg, FL Opened: December 2014 By: Seth Santiago LOST LAKE Chicago Opened: January 2015 By: Paul McGee of Three Dots and a Dash Tiki bar fame, and Martin Cate of Smuggler's Cove in San Francisco, with Land & Sea Dept. THE SATURN ROOM Tulsa, OK Opened: April 2015 By: Noah Bush, John Gaberino and Jeremy Reed MOTHER OF PEARL New York Opening: June 2015 By: Ravi Derossi The Rum Line's take on the Dark & Stormy cocktail uses a house-made ginger beer with a "blackstapped" spice-infused rum. RAI S I N G CAN E

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