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Issue link: http://read.dmtmag.com/i/537558
www.cheersonline.com 18 • July/August 2015 BALBOA CONSTRICTOR 1 oz. Ancho Reyes chile liqueur ¾ oz. White rum ¼ oz. Luxardo Maraschino liqueur 1 oz. Fresh lemon juice ½ oz. Grapefruit olio (house-made grapefruit/lemon peel syrup) 6-8 Mint leaves Combine ingredients and hard shake. Strain into bucket glass with fresh ice, garnish with a lemon wheel and mint spear. Kris Rizatto, bar manager at Bankers Hill Bar + Restaurant in San Diego, created this recipe. CUCUMBER MOJITO 1 ¾ oz. Don Q Cristal rum ¼ oz. Cucumber juice* ½ oz. Simple syrup ½ Lime cut in wedges 6 Mint leaves Splash club soda Muddle lime, simple syrup, cucumber juice and mint leaves. Add rum and ice, then shake. Pour into an ice-fi lled highball glass. Top with splash of club soda. Garnish with cucumber slice and lime wheel. *For cucumber juice: Place a whole cucumber in blender with 1 oz. of water and ½ oz. of simple syrup. Blend on high until liquefi ed. The mixologists at Don Q created this recipe. MR. AND MRS. HOWELL 1 oz. Smith & Cross rum 1 oz. Cynar ½ oz. Giffard Banane du Bresil liqueur ½ oz. Cocchi di Torino PX Sherry rinse Dash black walnut bitters Rinse a coupe glass with sherry. Stir other ingredients together and strain into the coupe. Garnish with an orange twist. Chris Burmeister of Outpost, in Goleta, CA, created this recipe. RUMSPRESSO 1 ½ oz. Diplomatico Reserva rum ½ oz. Varnelli Caffe Moka liqueur ½ oz. Lime juice ½ oz. Espresso Ginger beer Shake all ingredients except ginger beer and strain over fresh ice in a tall glass. Fill with ginger beer and stir. Garnish with a lime wheel. Mixologist Tad Carducci created this recipe. TIKI BANANA COOLER 1 oz. Zacapa Rum 23 ½ oz. Banana liqueur ²⁄3 oz. Fresh lemon juice 1 barspoon Demerara syrup Sparkling water Dash Aromatic bitters Combine rum, banana liqueur, lemon juice, Demerara syrup and aromatic bitters into a cocktail shaker with ice and shake vigorously. Strain contents into a Tiki glass over crushed ice. Top with sparkling water. Garnish with banana Tiki dolphin or banana and cherry skewer. Mixologist Lynnette Marrero created this recipe. Best Rum Cocktails b 18 • July/August 2015 18 Matt Tocco BEVERAGE DIRECTOR FOR NASHVILLE, TN-BASED STRATEGIC HOSPITALITY, INCLUDING THE PATTERSON HOUSE, PINEWOOD SOCIAL, AND MERCHANT'S Isla De Muerta is a cocktail created by Michael McCollum at The Patterson House. I immediately fell in love with it—the fl avors are not only fantastic, but the mouthfeel is really incredible. For all intents and purposes, it's a Rum Old Fashioned that uses two different kinds of rum. The fi rst is the Diplomatico Reserva Exclusiva, a rich, primarily pot-stilled Venezuelan rum, and second is the Appleton White, a white Jamaican rum with a little bit of funk and toasted coconut fl avors. Next there is a banana liqueur, a rich demerara syrup, and just a little bit of pineapple juice, which not only help to create some great fl avors, but are ultimately responsible for the great mouthfeel. I love the tropical fruit fl avors that come from the drink. At the same time, it avoids the really sharp textures of juices; instead substituting them with the rounder, silkier textures that are found in stirred drinks. ISLA DE MUERTA ½ oz. Diplomatico Reserva Exclusiva rum ½ oz. Appleton White rum 1 tsp. Giffard Banane du Bresil liqueur 1 tsp. Demerara syrup 1 tsp. Pineapple juice Combine ingredients and stir. Strain into a rocks glass with an ice sphere. Garnish with orange peel.