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After conquering low-lift highballs and easy equal-parts concoctions, most aspiring bartenders are eager to step into the big leagues and attempt more intricate cocktails. But once it is mastered, the rum choice is less consequential, provided the rum is well made and doesn’t have any extra sugar added post-distillation.”
You’ll see an $11 Adios M *r on the menu painted on the wall next to its room-length bar, touting ingredients like overproof rum and navy-strength gin. You’ll likely notice its brightness and cleanliness. Belly up to the bar, and you may spot a black wooden message board trumpeting the blue Powerade they have on a soda gun.
Many bars and restaurants are attempting to do ‘highvolume’ without any of the training, systems, infrastructure etc. If you were making a Hemingway Daiquiri and a Rum Old Fashioned, for example, the light rum could rinse the Maraschino as it’s added to the Daiquiri, then you could go straight for a dark rum in the Old Fashioned.
It specialized in agave spirits and drinks, or rum. Also on offer may be a frozen cocktail or two, draft cocktails, a fat-washed cocktail, a clarified milk punch, a Boilermaker, a fancified whiskey highball, something with shochu, and a spritz. You need an element that is high-volume. It is a bit like Walmart.
Indulge in a banana coconut milkshake with rhum agricole and Benedictine at the 24-hour Beginner’s Diner or end the night with a tequila and aged rum Espresso Martini at supper club Lou Lou’s Jungle Room. If you’re a guest at the hotel, well-crafted cocktails are mere steps away thanks to several intriguing on-property bars and restaurants.
Add the freshly squeezed lime juice and the high-quality white rum. You can also explore the growing market of high-quality non-alcoholic spirits, which are designed to mimic the complex flavors of gin, rum, and other liquors, to create truly sophisticated mocktail versions of your favorite summer drinks.
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