By Rodger Gillespie, property mixologist, the Cromwell
A dizzying blend of Bacardi 8, Appleton Estate Reserve, Zaya 12 Year and Wray & Nephew Overproof rums with white grapes, fresh lime juice, lavender honey syrup, tiki bitters and sherry that is tiki to a T.
“I love working with rum because it’s so diverse. Depending on where it’s made, we can get so many flavors and terriors with this spirit, giving us a multitude of canvases on which to paint. I love Bacardi 8’s depth in uses from tiki to Old-Fashioneds. And when you start with nine rums from all over the world, then narrow it down to four and keep blending until you get it perfect—either way, you’re left with a pretty good buzz!”
As served at Bound Bar in the Cromwell, $16
Add 4 white grapes to a shaker tin and muddle gently. Add 1 ounce Bacardi 8, ¾ ounce Appleton Estate Reserve, ¾ ounce Zaya 12 Year, ½ ounce Wray & Nephew, 1½ ounces fresh lime juice, 1 ounce honey syrup (1:1 ratio honey to water), a la minute tiki bitters (4 dashes Angostura aromatic bitters, 1 barspoon grapefruit juice, 1/8 barspoon anise) and ½ ounce Lustau Pedro Ximénez sherry. Add ice cover and shake 20 times. Double-strain into a 12-ounce julep cup. Top with crushed ice, an ice cup with sliced white graapes and a dehydrated lime wheel.
By Mariena Mercer, chef mixologist, the Cosmopolitan
Rhum Clément Vieux Agricole Select Barrel , fresh lime juice, orgeat, apricot liqueur and pistachio in a drink that takes a cue from the mai tai, which Mercer calls “the fountainhead rum cocktail,” but doesn’t go overboard.
“This full-bodied rum’s profile is very dry and slightly vegetal. The production process yields more flavors from actual sugarcane stalks than molasses-based rums, resulting in less saccharine. I adore the intensity from the sugarcane and aging, redolent of silky crème brûlée and burnt sugar. The cocoa, cardamom and cinnamon notes marry perfectly with the drink’s almond, apricot and pistachio, while still allowing the rum to steer the ship.”
As served at the Boulevard Pool at The Cosmopolitan, $16
In a cocktail shaker, combine 2 ounces Rhum Clément Select Barrel Rum Vieux Agricole, 1 ounce fresh lime juice, 1 ounce Giffard orgeat, ½ ounce Giffard apricot liqueur and a bar spoon of pistachio gelato gel base. Add ice, cover and shake for 20 seconds. Strain over crushed ice into a Collins glass. Garnish with a sprig of fresh mint and a dried apricot.
By Craig Schoettler, property mixologist, Aria
Pyrat XO Rum, Amontillado sherry, Gran Classico Bitter and orange bitters for a Manhattan-style cocktail served in a barrel-stave-smoked glass.
“I like this rum’s versatility and approachability. The rich orange notes stand up to the aromas of burning barrel stave. The synergy between the pleasant oxidative notes of the sherry and the nuttiness of the rum are elegantly complemented by the brightness of the orange bitters. It would probably fall under a Manhattan variation as the spirit is balanced with bitters and sugar.”
As served at Sage in Aria, $18
In a mixing glass, combine 2 ounces Pyrat XO Rum, ½ ounce Amontillado Sherry, ½ ounce Gran Classico Bitter and 2 dashes orange bitters. Add ice and stir. Hold a torch to the inside of a barrel stave until it glows. Cut the flame and invert a rocks glass over the stave to capture the aromas. Right the glass and strain the cocktail into it neat. Serve immediately.
By Joy Herrin, bartender, Buddy V’s in the Palazzo
Don Q Añejo Rum, fresh mint, fresh lime juice and passion fruit purée for a Puerto Rican twist on a Mojito Cubano.
“I’m from San Juan, Puerto Rico, so rum is part of my culture and identity. Every time I use it I give a little something of me—my tradition and passion. Aged in American white-oak barrels, the rum’s sweetness combines with the toasty coconut notes for a finish that’s similar to flan, an island favorite. This year Don Q and the Serrallés family celebrate 150 years of great quality rum, and that is a reason to cheer!”
As served at Buddy V’s Ristorante in the Palazzo, $13
In a mixing glass, combine 5 mint leaves, 2 ounces Don Q Añejo Rum, ½ ounce organic raw coconut simple syrup, ½ ounce lime juice and 1 ounce Finest Call passion fruit puree. Add ice, cover, shake and strain into a chilled hurricane glass. Top with 1 ounce club soda and garnish with a lime wheel and mint sprig.
By Dominic Trupiano, bartender, Lola’s Louisiana Kitchen
Sailor Jerry Spiced Rum, Ancho Reyes chili liqueur, lemon juice, honey syrup and Blue Moon beer, based on a recipe Trupiano developed while serving in the Army.
“Rum is a relaxing, summery spirit. It reminds me of somewhere tropical and serene. I like Sailor Jerry for its depth of flavor, strength and versatility. [Here], the spice in the rum complements the spice in the chili liqueur. Orange peel is used in Blue Moon’s brewing process, and that fresh flavor makes it a perfect summer rum cocktail. However, the spice makes it great for all seasons.”
As served at Lola’s Louisiana Kitchen in Summerlin, $11
Combine 1 1/5 ounces Sailor Jerry Spiced Rum, ½ Ancho Reyes chili liqueur, ½ freshly squeezed lemon juice and ½ ounce house-made honey syrup (2:1 honey to water) in a shaker tin. Add ice, cover, shake and strain over fresh ice into a Collins glass. Top with 2-3 ounces Blue Moon and garnish with a slice of orange.
By Rustyn Vaughn Lee, lead mixologist, Rose. Rabbit. Lie. in the Cosmopolitan
Denizen Merchant Reserve Rum, crème de pêche, tarragon and pink peppercorn syrup, fresh lime and aromatic bitters in an absinthe-rinsed glass for a bright play on the classic daiquiri.
“I like working with rums that exhibit characteristics that give a sense of place, especially Jamaican rums for their high esters and what the Jamaicans refer to as ‘hogo’. Denizen Merchant Reserve is a blend of five different rums: four Jamaican and one from Martinique. The grassy, peppery and floral qualities of the rum can take classics like the daiquiri and create something very special.”
As served at Rose. Rabbit. Lie., $14
In a mixing glass, combine 1½ ounces Denizen Merchant Reserve Rum, 1 ounce fresh lime juice, ¾ ounce tarragon and pink peppercorn syrup, ½ ounce Briottet crème de pêche, and 1 dash Angostura aromatic bitters in a mixing glass. Add ice, cover, shake and strain into e stemmed cocktail glass that has been rinsed with ½ ounce Kübler absinthe. Garnish with a dehydrated lime wheel.
Tarragon/Pink Peppercorn Syrup: Simmer 1 quart of water with 2 cups fresh tarragon and 1 cup pink peppercorns for 15 minutes, then remove from heat, cool slightly and strain. Add an amount of sugar equal to the remaining liquid for a 1:1 ratio.
By SeongHa Lee, mixologist, 365 Tokyo in Inspire Theater
Atlantico Private Cask Rum, Amaro Montenegro, Tuaca, hot cinnamon liqueur, freshly pulled espresso, sugar and cream for a rich, hand-shaken, spiced and spiked coffee treat to temper
the summer heat.
“With Atlantico Private Cask Rum, I can make mojito-style drinks, Mai Tai-style drinks and use instead of whiskey in some traditionally whiskey-based classic cocktails such as a rum Old-Fashioned and rum Manhattan. But it’s also really good for pairing with coffee, and especially with espresso. In the end, I wanted to make a low-alcohol coffee drink for all-day enjoyment.”
In a cocktail shaker, combine 1½ ounces Atlantico Private Cask Rum, ½ ounce Amaro Montenegro, ½ ounce Tuaca vanilla-citrus liqueur, ½ ounce Bols hot cinnamon liqueur, 1 ounce freshly pulled and cooled espresso, ½ ounce simple syrup and 1 ounce half & half. Add ice, cover, shake and strain into a teacup. Top with house-made vanilla foam and dust with cinnamon.
Vanilla Foam: Combine 1½ ounces egg white, ½ ounce simple syrup, ¼ ounce vanilla extract in a dessert whip siphon. Charge twice with N20.