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Some recent writing for Williams-Sonoma with thanks for the re-print.

All This Rum! A New Tiki Bar Cocktail

Ever since I sat as a Rum Judge at the 2010 Ministry of Rum tasting competition in San Francisco, the whole direction of my spirits-writing career has changed. I used to only write about wine.

Then a flash went off: wine is so serious; why not write about something fun, like spirits?

I’ve always loved rum. Rum appeals to me.

Rum is a spirit woven from history. Flavors exist within rums that don’t reveal themselves in other lighter-colored liquors. I’m a fan of rums aged in used wooden casks that formerly held bourbon or cognac. The caramelized notes of smoke, butter and bittersweet chocolate reveal themselves beautifully with the white flower aromas of freshly crushed cane sugar.

What is good rum, and how does it differ from all other rums? I’m not entirely sure. But when you’re out on a yacht, somewhere between Bermuda and the Virgin Islands, nothing tastes so delicious with some coconut water ice.

 

Over the past few years, Tiki Bar cocktail lounges have revealed themselves as funky representations of times gone past. Tiki gives credence to the easier times in America.

 

Smuggler’s Cove in San Francisco faithfully reproduces a dream Tiki bar located down off a decaying pier, jutting out into a world of rotting boats and handcrafted cocktails. If a stage set of liquid pleasures could be created, Smuggler’s Cove fits the West Coast genre to a T. Over on the East Coast, on the Island of Manhattan — described as the Greatest Island in the World – PKNY – formerly named Painkiller(the name is another story for another day) has a knack for Tiki as well.

 

Here’s a Tiki Bar cocktail you’ve never had before.

 

The Yachtsman’s Demise


3 oz. Kōloa Rum from Hawaii (use their Spiced Rum for this cocktail)

1 oz. fresh mango juice

1/2 tsp. freshly chopped coconut meat

1/2 tsp. freshly scraped ginger

3 drops Bitter End Thai Bitters

6 ice cubes made with coconut water and freshly grated nutmeg (just a bit, it’s strong stuff!)

1/2 oz. Lemon Hart 151 Rum

Q-Ginger Ale to finish

 

Fill a cocktail shaker with fresh ice (reserve your coconut water ice for the glass). Add the Kōloa Rum to the shaker, then the fresh mango juice, coconut meat and ginger. Add the Bitter End Thai Bitters.

 

Shake and strain into a tall Tiki (ceramic) mug filled with your coconut water and grated nutmeg ice cubes. Float the Lemon Hart 151 Rum over the top, and finish with Q-Ginger Ale. Makes 1 cocktail.

By Warren_Bobrow

Warren is the cofounder and CEO of drinkklaus.com, the finest terpene forward, craft cannabis cocktail in the world. He's written Apothecary Cocktails-Restorative Drinks from Yesterday and Today, Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails, and Elixirs , Whiskey Cocktails : Rediscovered Classics and Contemporary Craft Drinks Using the World's Most Popular Spirit, Cannabis Cocktails, Mocktails, and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations, and the Craft Cocktail Compendium (2017)
Warren Bobrow has been a pot scrubber, dishwasher, the owner of the first company to make fresh pasta in South Carolina , a television engineer in New York City, and he even worked at the famed club named Danceteria. He became a trained chef from the dish sink up; this unfortunately led to a mostly unsuccessful twenty year career in private banking.
Currently a cannabis, wine and travel aficionado, Warren is a former international rum judge and craft spirits national brand ambassador.
He works full time in the cannabis business as an alchemist/journalist/CEO. Instagram: warrenbobrow
http://en.wikipedia.org/wiki/Warren_Bobrow