{"id":8052,"date":"2014-07-09T16:05:39","date_gmt":"2014-07-09T20:05:39","guid":{"rendered":"http:\/\/www.slammie.com\/atomicgrog\/blog\/?p=8052"},"modified":"2014-08-16T15:36:15","modified_gmt":"2014-08-16T19:36:15","slug":"summer-of-rum-south-florida-hotspots-give-cool-spirit-a-chance-to-shine","status":"publish","type":"post","link":"https:\/\/www.slammie.com\/atomicgrog\/blog\/2014\/07\/09\/summer-of-rum-south-florida-hotspots-give-cool-spirit-a-chance-to-shine\/","title":{"rendered":"Summer of rum: South Florida hotspots give cool spirit a chance to shine"},"content":{"rendered":"

Updated Aug. 16, 2014<\/em><\/p>\n

Several of the area’s most respected cocktail bars are embracing rum this summer, giving the sometimes maligned spirit its moment in the sun and providing guests with a jolt of bold and sweet flavors to match the season’s sizzling intensity. <\/p>\n

Perhaps spurred by the success of the Miami Rum Renaissance Festival<\/a> and a growing respect by mixologoists and serious drinkers, rum is poised to break away from its stereotypical niche and reach a broader audience. It’s the prefect fun summer spirit, and it offers many ways to enjoy its versatility. <\/p>\n

See below: Kapow<\/a> UPDATE<\/strong><\/font> | Dada<\/a> | The Mai-Kai<\/a> | Miami<\/a><\/p>\n

Bar Stache welcomes an array of rums, brand mixologists for special events<\/strong><\/p>\n

\"Don<\/a><\/p>\n

Bar Stache in Fort Lauderdale is offing the most ambitious summer events, dubbed Rum Takeovers. They kicked off July 9 with a Rhum Cl\u00e9ment<\/a> tasting and drink demo by Nick Nistico<\/a>. Then on July 23, Ron Zacapa<\/a> from Guatemala was featured along with artesian cocktails by Brijette De Berardinis. Aug. 6: brought Brugal from the Dominican Republic, presented by Bar Stache mixologist Brian Sassen. On Aug. 13, Freddy Diaz of AlambiQ Mixology<\/a> in Miami brought some of his signature cocktails featuring Mount Gay Rum<\/a>, joining brand ambassador Karlene Palmer-McLeod.<\/p>\n

These Wednesday night tastings (from 6:30 to 8:30 p.m.) feature not only some of the top rum brands in the world, but also include cocktails created by special guest mixologists who will also answer questions about each brand. RSVP to vip@stacheftl.com<\/a>. <\/p>\n

Here’s the current schedule (as of Aug. 16):<\/p>\n

<\/p>\n

\"Bar<\/a>
Bar Stache in Fort Lauderdale has a pre-prohibition speakeasy vibe. (Facebook photo)<\/figcaption><\/figure>\n

* Aug. 20:<\/strong> <\/a>Don Q<\/a> Puerto Rican rum and mixologist Michele Bowman of Republic National Distributing. [Event flyer<\/a> | Facebook<\/a>]<\/p>\n

Bar Stache, which opened in November in downtown Fort Lauderdale, was recently named Best New Bar<\/a> by Broward Palm Beach New Times<\/em>. Billed as a “1920s drinking den,” the large venue occupies the 5,000-square-foot space (formerly the Green Room) next to Revolution Live and America’s Backyard and also shares the same ownership group. It’s quickly establishing itself as the go-to spot in Broward County for well-crafted pre-prohibition cocktails and was mentioned by Zagat as one of the top 10 hottest bars<\/a> in the Miami area.<\/p>\n

BAR STACHE:<\/strong> Official site<\/a> | Facebook<\/a> | Twitter<\/a> | Instagram<\/a> <\/a><\/p>\n

Kapow goes totally Tiki with summer rum cocktails made with a special flair<\/strong><\/p>\n

\"Kapow's<\/a><\/p>\n

Kapow! Noodle Bar in Boca Raton has been a unique treasure in South Florida since opening in November 2011, praised by both critics and hordes of fans. The small and colorful establishment in Mizner Park has taken home a boatload of awards from Broward Palm Beach New Times<\/em>, including Best Cocktail Bar, Best Happy Hour, Best Cocktail, and Best Bartender.<\/p>\n

Mixologist Angela Dugan deserves all the acclaim for crafting seasonal menus that always offer surprises and unique tastes. But I always got the feeling that she wasn’t a huge fan of rum, and I rarely saw it featured in Kapow cocktails. Well, Dugan has more than made up for it with her 2014 summer menu.<\/p>\n

Kapow’s seasonal summer cocktails are an explosion of rum and Tiki classics, offering new twists on some groundbreaking libations. All four date back prior to 1945 but also offer a little taste of Kapow, from Tanduay Asian Rum, to grilled pineapple, to house-made orgeat. I finally got a chance to check out the summer libations on a recent visit. Here’s a drink-by-drink review:<\/p>\n

\"The<\/a>
The Zombie at Kapow! in Boca Raton. (Photo by Hurricane Hayward, August 2014)<\/figcaption><\/figure>\n

Mai Tai<\/strong>: Lighter and fresher than the traditional version of the Trader Vic’s classic. A distinctive orgeat flavor and aroma dominates, and the floater of the stellar Appleton Estate Extra 12-year-old rum is a nice touch that lends both taste and visual appeal. I do miss the traditional mint, though. But the orchid garnish is a nice touch and totally fits the Kapow style.<\/p>\n

Zombie: <\/strong> More like inventor Don the Beachcomber’s more accessible 1956 version than the deadly 1934 original, this potent concoction is dominated by a very nice homemade falernum, plus three rums. Also, like the Mai Tai, it’s refreshing and well-balanced thanks to the fresh lime juice. I spotted three rums going into the ominous mug (Tanduay light and gold from the Philippines, Mekong dark from Thailand). The lack of a traditional 151 rum makes this less deadly (Mekong is actually less than 80 proof), but there’s still plenty of flavor and firepower. The cool mug is imported from China in keeping with the Asian theme.<\/p>\n

Pina Colada: <\/strong> Sour and bright, more like a pineapple daiquiri, this is based on the pre-Coco Lopez recipe with no creamy elements. The muddled pineapple combines with the lime and just a touch of sweetness to create more of a sour than a sweet drink. It relies more on the natural sweetness of the pineapple than added sugars. And the grilled pineapple (with coconut) is a creative (and tasty) garnish.<\/p>\n

Singapore Sling: <\/strong> The only non-rum cocktail is the most true to the original, which really was created in southeast Asia. It features an outstanding gin (Caorunn, a small-batch Scottish gin) and traditional flavors (lime, Benedictine, grenadine, bitters, etc.). Very smooth and not as bracingly strong as some Sling recipes. Yet another great garnish (lemongrass) makes for perhaps the most distinctive looking of all the selections.<\/p>\n

These drinks, while not exact replicas of the originals, perfectly fit the aesthetic of Kapow. And they share enough traits to make them worthy additions to the canon. They also pair perfectly with some of Kapow’s tasty small bites, such as steamed buns and dumplings. <\/p>\n