Chinatown Daiquiri at Slowly Shirley, Photo by Nick
It says something that the preferred spirit of both Ernest Hemingway and Hunter S. Thompson was, in fact, rum. But one need not reach such epic levels of wantonness, surely, to enjoy the oft misunderstand spirit.
As happens with everything (yes, there’s a National Hug Your Cat Day – and sorry, but you missed it), tomorrow, August 16, is National Rum Day – though, to be honest, rum likely deserves at least a week. Still and all, to help the celebration along, we tapped a few of our favorite and fashionable drinking establishments to let us in on their special rum creations for the big day.
“Rum is probably my favorite base spirit with which to work,” says Jim Kearns, Beverage Director and Managing Partner of suave subterranean West Village cocktail spot Slowly Shirley. “Because rum is the most unregulated spirit in the world, it is a huge umbrella category that encompasses a wide array of sugarcane / molasses-based spirits that all share a welcoming roundness, while simultaneously possessing their own very unique attributes. Whether it’s the grassiness of an Agricole, the earthy funk of a Jamaican, or the silky caramel of a Spanish-style rum, there is something within the category for just about any application.”
They’ll be offering a special Daiquiri menu this week, including this tasty pair.
Chinatown Daiquiri (pictured above)
2oz Appleton Reserve Rum
.75oz lime juice
.75oz fresh strawberry / Sriracha puree
.5oz honey syrup
.5oz ginger syrup
Garnish: Fortune cookie on the rim
Method: Shake & double strain
.25oz Wray & Nephew Overproof Rum
.5oz Pusser’s 15 Year Old Rum
.5oz Ibis Rum
.5oz Plantation Barbados Rum
.25oz L’Esprit de June Liqueur
.75oz lime juice
.5oz cane syrup
Method: Shake with lime disc. Strain
Photo by Nick
Bar Fiori, at the swank Langham Place NY, is one of the city’s classiest cocktail establishments, with its elegant bar, plush banquettes and dark corners for more private assignations. Head bartender Pete Stanton, an avowed rum advocate, has charmingly named this papaya-forward drink for the pretty Southeast Asian bird. He explains that the cachaça adds “hints of funk” and he uses Barrell Rum for its fruitiness and spiciness. The Flor de Cana keeps it light and refreshing, making it, as he describes, as “easy sipper.”
Garnish: dried papaya slice
3/4 oz Flor de Cana
3/4 oz papaya infused Avua Prata Cachaca
1/8 oz Rare wine co. Boston Bual Madera
1/2 oz lime juice
1/2 oz simple
2 dashes Barrell Jamaican rum
Method: Combine all ingredients into a shaker tin with ice and shake vigorously. Strain into glass and garnish.
Its small-plates-sharing, inventive cocktails and exotic interiors have made the Miami and Vegas locations of Sugarcane unequivocal hotspots. A Brooklyn location will open soon in DUMBO’s Empire Stores. But for Rum Day, the original outposts will serve up a decidedly on-trend Beet Mojito. It’s the perfect way to both tipple and care for your health at once: beets improve blood pressure, detoxify the liver and, perhaps now most important of all, improve brain function. And, well, it’s a really delish drink.
The Beet Mojito
Infused Bacardi Superior light rum,