The Tide Is High
A throwback to the classic age of spirit bars with an added dose of sophistication and fun, Better Sorts Social Club, Kimpton Nine Zero’s bespoke cocktail bar in Boston, offers The Tide Is High, made with Plantation Pineapple Rum, Giffard Creme de Banane, kale and lime. “It’s sort of a daiquiri meets your morning smoothie,” says Naomi Levy, head bartender at Better Sorts Social Club at Kimpton Nine Zero Hotel. “The refreshing sip has a tropical undertone that’s balanced by the bitterness of the leafy green.”
Rum Old Fashioned
Music City’s newest hotspot Bobby Hotel tears a page from Nashville’s grassroots songbook and is a great spot for impromptu live sets. Aside from the fun atmosphere, the hotel’s gritty Bobby’s Garage Bar has a great cocktail menu that includes a Rum Old Fashioned made with Cruzan rum, demerara, angostura, and lime. “The Rum Old Fashioned featured in Bobby’s Garage Bar has a flavor profile that pays homage to our infamous Printers Alley neighborhood — reminiscent of a Prohibition classic, and sought after by those with good taste. Dark, barrel-aged rum creates a bold base that’s brightened up by fresh lime juice and citrus notes, making it a favorite among veteran and novice Old-Fashioned-drinkers alike,” said Natalia Olejnik, head of beverage development program.
Channel Marker Old Fashioned
Overlooking the Greens of Mackinac, Mission Point’s scenic 18-hole putting course, Bistro on the Greens features a lounge area overlooking the straits complete with fire pits, as well as classic rum cocktails for National Rum Day. The Channel Marker Old Fashioned features High 5 Mackinac Island Rum, muddled orange and cherry, Crème De Banana and chocolate bitters. “The Channel Marker old fashioned came about after a conversation one night when we were discussing the flavor profile of the rum. Perfect for Mackinac Island, we used a fudge-infused rum and decided to include chocolate bitters and crème de banana. It’s a really great summertime, enjoy-on-the-patio old fashioned,” said Tim May, senior food & beverage manager.
The Brass Sling
At The Bar at MacArthur in Sonoma, California, sourcing seasonal ingredients and garnishes from the property’s gardens and neighboring farms, the Brass Sling is a refreshing, tart and slightly sweet rum cocktail featuring spiced rum, cherry shrub made in-house and lime juice, and garnished with a mint sprig and Rainier cherry pick. The Bar at MacArthur debuted May 2019 as a cocktail-forward bar-lounge at Sonoma’s iconic MacArthur Place Hotel & Spa. “Our summertime take on the Singapore Sling, the Brass Sling epitomizes the season with fresh notes of cherry, lime and mint. To create the cocktail’s cherry shrub in-house, we use Bing cherries sourced from a farm in Lodi, CA, mint and cane sugar. The drink is then topped off with Rainier cherries, which add brightness, acidity and a brilliant brassy-crimson hue, and contrast the shrub, giving the Brass Sling its name,” said Guy Freshwater, beverage manager.
The Gun Smoke
At Jack Dusty at The Ritz-Carlton, Sarasota, there’s The Gun Smoke cocktail, featuring Flor De Cana 7 Year Anejo Rum, a premium full-bodied rum, aged seven years to achieve a rich mahogany color and a taste so smooth it’s almost imperceptible on the way down, combined with cold-brew coffee, apple-cinnamon syrup, topped with an egg-white froth. “In early naval times at the end of a long day, the sailors would have a cocktail named the Gun Smoke. Traditionally, it is made with equal parts black tea and rum. Our riff and twist on this historic drink in the naval world replaces black tea with cold brew coffee, adds an apple cinnamon syrup, and we froth it for body with an egg white. This cocktail is perfect for any part of your meal but is especially delicious as an after dinner cocktail,” said lead bartender Kelly Crawford.
At Beau’s Bar at Rosedon Hotel in| Hamilton, Bermuda, located inside the historic main house and on the hotel’s grand front porch lies Beau’s Bar, an elevated wine and cocktail experience dedicated to Beau Robinson, who created cocktails as unique as he was and dedicated over 50 years of service at Rosedon. Illustrating this theme is The Huckleberry signature cocktail, featuring Bacardi 4 Rum, huckleberry, lemon juice “passion fields” from the property’s citrus garden, and honey syrup, sourced from the property’s on-site bee-hives. “In the creation of this cocktail we wanted to first establish the connection between Huckleberry’s name, concept and location so we naturally began with the two core ingredients and flavor profiles – Huckleberry and Rum. We source a great Huckleberry preserve from Jansal Valley, as Huckleberries are hard to come by in Bermuda, and conducted multiple local tasting sessions at the Bacardi International Headquarters, located two doors down from Rosedon Hotel, allowing us to pick the most perfect Rum match – Bacardi Anejo Quatro. To build on our concept, we use a honey syrup as a sweetener that is sourced from Passion Fields and on-site Beekeeper. When it comes to drinking the Huckleberry, always enjoy responsibly and if a straw is needed, no plastic please. Cheers!” said assistant food & beverage manager, Jordan Monkman.
At Manhattan’s elite lounge located within Gramercy Park Hotel, there’s the Local Celebrity cocktail — a unique blend of Bacardi No. 8 rum, apple cider, blackberry -thyme shrub, and bitters. “We created Local Celebrity to add a beautifully refreshing rum cocktail to the menu, boasting a more interesting flavor combination than your typical mojito or a daiquiri. Mixing a delicious shrub with blackberry and thyme in tandem with the Bacardi 8 anos, balances the sweetness and acidity with bitters — resulting in an incredible drink,” said Dane Asermely, general manager of Rose Bar.
Guests of Grand Hotel Tremezzo in Lake Como, Italy are offered tastes of the past, in style when they visit the T Bar with options to order vintage or modern cocktails. For a twist on a vintage cocktail, guests can order the modern version of the Hemingway Special. This updated cocktail, with an ode to the late writer Ernest Heminway, is crafted with light rum, grapefruit juice, limoncello, and cherry marmalade for a fresh take on the popular rum classic abroad all summer long. “The original Hemingway Special was created in the 1939s by Head Bartender Costantino Ribalaigiua, in honor of the world-renowned writer Ernest Hemingway. The GHT Hemingway Special is a tribute to Hemingway’s Italian vacations, created by T Bar’s Head Bartender, Hatem, and features a mix of the finest ingredients such as Legendario Anejo Blanco light Rum, Sicilian Grapefruit juice, Limoncello from Sorrento and Cherry marmalade from Vignola (Modena region).”
Let’s Have a Tiki
At District Local in New York City, perfect for summer, the cocktail combines rum, fresh coconut and grapefruit with allspice dram to add a dark and spicy balance to the drink. “When I was conceptualizing ‘Let’s Have a Tiki’ I wanted to do something tropical and refreshing for the summer without losing sight of the foundations of Tiki culture. The drink incorporates a small amount of allspice dram which complements the richness of the coconut cream. I chose grapefruit juice for the citrus component because it contributes a nice bright tart flavor without adding too much acid. And of course, as is the case with all great tiki drinks, we serve it in a fun ceramic mug,” said beverage director Brittni Motyka.
At OTTO Enoteca e Pizzeria, New York City, this is a cool rum version of the classic Gin & Tonic using Mount Gay Rum, Bordgia Herbal Bitters, Fever Tree aromatic tonic water and lemon juice, garnished with a sprig of rosemary! “For the summer, I wanted a cool rum-based cocktail but keeping the famed Gin & Tonic in mind, so I added the Bordiga Herbal Bitters to our Rum & Tonic to give guests a hint of the original cocktail that everyone loves!” said wine drector and OTTO’s resident mixologist Elana Abt.
This tiki drink is made with Plantation Dark Rum, hazelnut liqueur, cashew-coconut milk. “The Dopey Benny is our chef’s brainchild. Tanner Smith’s is known for prohibition-era cocktails, but summer says rum and what better way to showcase the whimsy of tiki than with a house-made refreshing cashew-coconut milk cocktail?” said Lucas Wilde, beverage director at Tanner Smith’s in New York City.
Love Potion 21
At Huckleberry Bar in Brooklyn, New York, Love Potion 21 is named in part for the 21 Devisiones, a common term for Dominican Vudú practices, and also named for the (unofficial) national drink of the DR, mamajuana. Said to be an aphrodisiac that is sometimes dubbed “Dominican Viagra.” Hints of cinnamon bark, amontillado sherry & banana liqueur are used to enhance the characteristics of Brugal 1888, meanwhile paying homage to the rich history of the Dominican Republic and the long tradition of medicinal drams. “This boozy, tropical elixir will get your juices flowing, even in the crisp autumn weather. Just in time for cuffing season,” said bartender Sörine Anderson.
The Republic of Coco
At DaDong in New York City, this cocktail is a mixture of Brugal Light Rum, Brugal Dark Rum, Cointreau, Coco Lopez, orgeat syrup, and lime juice that is blended with half of passionfruit and garnished with the pineapple leaf. “The thought behind this summer’s summer cocktails was to make it fun and summery with delicious flavors as well as a beautiful presentation so that the cocktails can be photogenic,” said head bartender Billy Cove.
Spiked Iced Caramel and Spiked Iced Coffee
At Live Nation venues nationwide, illy has teamed up with SelvaRey Rum, a boutique spirits company founded by Bruno Mars, to create SelvaRey Cacao Iced Coffee Cocktails. Both recipes feature a smooth, balanced taste of coffee and cacao rum with one having a touch of Salted Caramel syrup and the other with Kahula and Crème de Menthe. “Quality rum has a smooth, balanced caramel flavor that is given by the raw material where the rums come from the sugar cane, which is harmonious with coffee aromas like dark chocolate and caramel found in beans from certain Central and South America countries like Guatemala. I love to inspire people to try new ways of enjoying coffee. My advice with rum based coffee cocktails is to not overdo it with additives and other sugary sweeteners. It’s important that both coffee and rum flavors are well balanced in the drink. Ratio is important as well as the overall taste of co