Cheers June 2016

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 15 of 43 16 • June 2016 and Angostura bitters. It's one of, if not the most-popular cocktail on the menu. Straight rum cocktails also sell surprisingly well, says Tocco. The Patterson House has a rum section on its drinks list with fi ve cocktails ($13 each), including the Midnight Dreary, with Appleton V/X rum, Varnelli Caffè Moka liqueur, lime juice, ginger and falernum. Menu descriptors refer to drink names customers will be familiar with, such as a Kingston Negroni, made with rum instead of gin. Staff will refer to a cocktail as "this is a lot like a Manhattan with rum." Another unusual but natural combination is coffee and rum. Jessie's Girl ($8) is a cortado coffee with Diplomatico Anejo rum, Nardini Grappa and sweet orange spices. CARIBBEAN CONNECTION "The rum cocktail has made a huge comeback with nods to both the classic rum drinks, as well as a resurgence of the Tiki movement, with strong drinks and loud shirts," says Paul Yellin. The chef is slated to open his new restaurant and bar concept Cane Rhum Bar and Caribbean Kitchen this spring in the heart of the Charleston, S.C., historic district. Yellin grew up on the island of Barbados and has a special affi nity for sugarcane spirits. Cane's bar program focuses on an extensive curated rum selection, with about 75 bottles sourced from across the Caribbean, the U.S. and more, including many bottles from Yellin's own collection. Tiki classic cocktails such as Zombies, Mojitos and Painkillers will appear on the drinks menu with prices ranging from $8 to $18. Cane's Zombie is made with pineapple juice, lime juice, simple syrup, apricot brandy, Hamilton Jamaican Pot Still black rum, Cockspur Barbados rum and Pusser's Gunpowder Proof rum. Yellin and his team have also created some original cocktails featuring infused and house-made spirits. One is the Instant Vacation, made with Mount Gay rum infused with lemongrass and ginger, velvet falernum, lemon and orange juices and house-made ginger beer. In a nod to Charleston's humid summer weather, Cane Rhum Bar's list includes some frozen drinks, such as the So Fresh So Clean, featuring Brugal Silver rum, mint simple syrup, fresh cucumber, coconut water and lime juice. Cane will also offer a selection of specialty punches on tap, including St. Cecilia's Society Punch and Barbados Rum Punch. Isla, a Carribean Cantina, uses its proprietary barrel of Mount Gay rum to create the El Doctor. Besides the rum, the drink mixes Kronan, a Swedish rum-based punsch, house-made orgeat and fresh lime juice. The Tituba mixes Nicaraguan rum with basil, jalapeño and house-made coconut cream. There is a selection of Tiki cocktails as well. Drink prices range from $9 to $14. Cocktails at The Breadfruit & Rum Bar include the Jack Rubie (left), with Clement single barrel rhum agricole, house crème de cocoa, baked apple, lemon and mauby bark tincture, and Mr. Fifty, with Wray & Nephew overproof rum, Lillet Blanc, Campari, and saffron tincture. Rum cocktails at La Descarga, a speakeasy in Los Angeles, include the Cortadita (left), with coffee-macerated rum and a fl amed cinnamon-stick garnish; and the Mama Juana, with rum and pineapple juice spiked with house-made tamale syrup. In addition to signature rum cocktails, The Breadfruit & Rum Bar in Phoenix also offers a daily rotation of rum punches. "THE RUM COCKTAIL HAS MADE A HUGE COMEBACK, WITH NODS TO BOTH THE CLASSIC RUM DRINKS, AS WELL AS A RESURGENCE OF THE TIKI MOVEMENT, WITH STRONG DRINKS AND LOUD SHIRTS." — Paul Yellin, owner of Cane Rhum Bar and Caribbean Kitchen in Charleston SC.

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