Wednesday, September 7, 2016

Seattle Rum Drops: Tacoma Cabana's Sea Quest Of The Unknown Hippocampus

Home >> Seattle Rum Drops: Tacoma Cabana's Sea Quest Of The Unknown Hippocampus
Sea Quest Of The Unknown Hippocampus
Tacoma Cabana

The morning chill is present and rain falls from the sky; but one must recall, Summer doesn't officially end for another two weeks. A double check of the calendar confirms it is still September and despite recent memories of warmth, the sun has forgotten to shine here in the Northwest. No problem, as they say in Jamaica, for another sort of tropical heat is now being served at our favorite local Tiki spot, Tacoma Cabana. Their newest menu cocktail, Sea Quest Of The Unknown Hippocampus, has the contrasting ability to both unearth pleasant memories and subdue any unwanted ones. Its curious name has meaning, but let's just call it 'Sea Quest' for short, a more palatable title for the short term memory. Jason Alexander, co-owner and its creator, tells us the recipe was serendipitous. The first rift of ingredients used needed no further modifications. As he makes our Sea Quest, he mentions how a recent radio show discussed the hippocampus, notable for its role in memory. Jason recounted it was Latin for seahorse - the upper body of a horse and the lower body of a fish. Hence the fitting Tiki mug and brilliant name. Awesome! If you have tasted the memorable Rhum Damoiseau 110 proof or Rum Fire (126 proof), then you know to expect a incredibly aromatic and flavorful split base. Properly balanced and telling, one sip of Sea Quest unveils a flavor load driven by the Jamaican thoroughbred Rum Fire and illuminated by the charms of the Guadeloupe Sun-filled Rhum Damoiseau 110 proof. Genepy's floral and herbal notes compliment the agricole while rounding out the elemental sweet, citrus and spice blend. During Martin & Rebecca Cate's recent visit to launch their amazing new book, Smuggler's Cove: Exotic Cocktails, Rum and the Cult of Tiki, the following accolade came after tasting the Sea Quest.

Rebecca Cate, Smuggler's Cove

Sea Quest Of The Unknown Hippocampus
Tacoma Cabana

Sea Quest Of The Unknown Hippocampus
by Jason Alexander

.75oz Rum Fire
.75oz Rhum Damoiseau 110 proof
1oz Don's Mix
.5oz Dolin Genepy des Alpes
.25oz Orgeat (house made)
.75oz lemon juice

It's on the menu, so head down to Tacoma Cabana and order a drink to remember. It might, no, it should become one of the timeless Tiki drink on bars across the USA and beyond.


Wednesday, August 17, 2016

Five of the Hottest Tiki Haunts from Seattle to Tacoma and A Chance to Win $250!

Home >> Five of the Hottest Tiki Haunts from Seattle to Tacoma and A Chance to Win $250!
Sea Quest of the Unknown Hippocampus
by Jason Alexander, Tacoma Cabana
Ready or not, the Tiki scene is taking hold of the Northwest. Yeah, it's a thing; but knowing where and when to get your Polynesian-themed, rum fueled celebration on is important. Authentic Tiki drinks are thoughtful and delicious, best enjoyed with friends and thankfully, are now within arm's reach at select bars. Here's our list of the best spots to visit from Sea-town to T-town. Salud!!

Tacoma Cabana Wed.-Sat. 5pm-12am

Rumba Wednesdays 5pm-1am

Rob Roy Mondays 4pm-2am

Essex Tuesdays 5pm-10pm

The Diller Room Fri.-Tue. 2pm-2am

Tiki drinks, like Sea Quest of the Unknown Hippocampus (above photo) feat. Rhum Damoiseau 110proof and Rum Fire Jamaican Overproof Rum, will impress, but what about learning of cool new apps and winning some extra cash. Because, well, properly made Tiki drinks aren't cheap, right?!

Great News!!

In celebration of the launch of NightOwl 3.0, Nicholas Feris, founder of The Rum Collective, has teamed up with an incredible roster of bloggers and nightlife luminaries that you'll want to know and follow. Be sure to visit and follow their sites:

John Romard of
Dara Pollak of
Ryan Shea of
Selena of
Tara of ThirstyNYC
Jane of


Just go to the entry links below. Each time you take an action listed - following a blogger, downloading the app, signing up for a newsletter - you'll get additional entries, increasing your chances of winning

Rules: You must be a US resident and 21 years and older

Monday, June 27, 2016

Seattle Rumdrops: Rumba's Hot Mess Swizzle

Summer is officially here, but given Seattle's recent weather, the forecast calls for more Rum. If you're local, you know it's Junuary, and that means an unpredictable mixture of rain, clouds or Sun-filled skies with temperature ranges wide enough to give your mother's hot flashes a run for their money. Have no fear Seattleites, there is relief! Rumba offers up awesome under the umbrella of their new drink menu featuring a most fittingly named cocktail: Hot Mess Swizzle.

Hot Mess Swizzle

Bradley's Kina Tonic
Stopping in to see Kate Perry, General Manager of Rumba, always brightens the day. However, being introduced to the Hot Mess Swizzle felt more like a daydream on the isle of Jamaica. Kate tells me Jim Romdall (no introduction needed here!) had been fine tuning this new menu drink in light of Rum Fire's recent WA State launch. Pop! Kate cracks open a new bottle of Rum Fire...ahh, the unmistakable funk of 100% Jamaican Pot Still Rum, well-endowed with esters, fills the air. If you've had the pleasure, then you know. But what of this Hot Mess? It's bright and mature, yet poorly mannered; charmingly attractive in its display, but get too close to the fire, or ice in this case and you'll get, well just what you ordered - fun! Literally, a cocktail temptress of sorts you cannot ignore. The tall glass is frosted, with crushed ice spilling out over its edges. No need for napkins with this one. Its more than less bothered looking presentation is what it is, but the character of what's inside will keep you in trance. I embrace the chilled vessel from which herbal aromas of mint and Peychaud's Bitters create a lucid atmosphere below my nose. Before I place my lips around the straw, I pause at the snow-cone like appearance and can't help but cool off by slipping my tongue into the ice for a quickie with the bitters. Sorry, not sorry!

Rum Fire & Giffard Banane du Bresil
Now, it's well known, big flavor Jamaican rums go great with banana, and Giffard's Banane du Brésil is arguably the top shelf pick for this flavor enhancer. My thirst was building and it was time for the main event. Suddenly, the mint sprig came off and fell to the floor. The sign, right?! The first sip is refreshing, beaming with hogo flavor and quality. The fresh lime juice and Bradley's Kina Tonic gives it balance and seems to cool the rather heated Rum Fire and banana combination down a notch while adding a touch of complexity. I forget about the weather outside and recall Tarrus Riley's hit Cool Me Down as I start feeling the effect from the potent 126 proof Rum Fire. Impressive drink, but just to be sure, I order one more. Oh yeah!! I'm convinced, Summer in Seattle just got better with this one; but then I begin to wonder, was Jim really thinking about the weather or not...??

Hot Mess Swizzle
by Jim Romdall

1oz Rum Fire
.5oz Giffard Banane du Bresil
.75oz Lime Juice (fresh pressed)
.5oz Bradley's Kina Tonic
Crushed ice
Peychaud's Bitters on top
Mint sprig garnish

Go to Rumba, get yours, ask Jim and enjoy!

Swizzle Fo' Shizzle!!!!

Thursday, February 18, 2016

Denizen Rum Arrives in Washington State

Denizen Aged White & Merchant's Reserve Rums
Leavenworth, WA
It's true, Denizen Rums are now stateside, Washington State side that is and it's about time. These two lovely blends of the E&A Scheer are an answer to a time past, but not lost and most definitely not forgotten. In fact, after tasting them, you might likely begin to question any previous ideas of using (or making) overly distilled rums, which have very little to no detectable flavor or that lack substance, well, like vodka. Sorry, not sorry! Each of Denizen's expressions are thoughtfully created for the purpose of mixing without losing the essence of the rum's character. The Aged White Rum consists of a blend of both aged and un-aged Trinidadian rums married with a small portion of high-ester Jamaican rums. Pot still with contrast, bingo! Almost sounds like medical speak, but rest assured, it's highly therapeutic. That's right rum lovers, they are freeing the funk out of it, literally! The Merchant's Reserve is the marriage of aged and un-aged Jamaican Rums with Rhum Grand Arôme from Martinique. This rum blend is a living reincarnation of the blend that Trader Vic Bergeron used to make his "second adjusted Mai-Tai"; a true homage to another blend and blender. So cool, not to mention tasty! A slow clap for the rum's founder, Nicholas Pelis of Citizen Spirits. Now, thanks to American Northwest, these two amazing rums are being distributed here!

Join us for Denizen's Official Washington State Launch Party Events!

Saturday, Feb. 20th 7-10pm
Details here:

Sunday, Feb. 21st 7-10pm
Details here:

Monday, Feb. 22nd 7-10pm
Details here:


Sunday, February 14, 2016

Rum Fire Arrives in Washington State

Rum Fire at Liberty
Drink by Andrew Friedman

Rum is not dead. In fact, it's just starting to catch fire, particularly in Washington State. A new arrival has just hit the market with much to do; it's called Rum Fire. Those of you who like that funky, hogo character in their rum are in for a treat. Straight out of Trelawny, Jamaica, in the Overproof (63% ABV) category, this rum, like its label, does not lie. No, we aren't talking flavorless, neutral, 151 proof formulations here folks, we are talking about mouth full of flavor, Jamaican pot still rum. Oh hell yeah! J. Wray and Nephew Rum might have been your go to workhorse up until now, but, let's not get confused, Rum Fire is a thoroughbred. Well-endowed in all the right areas, Rum Fire will improve your Tiki game, move your mixed drinks and simply take your breath away. Plus, a little goes a long way, so there is good value as well. For more information, take a look at our article recounting the historic Hampden Estate several years back to learn a bit more about how Rum Fire is made.

Not surprisingly, this rum is already making a statement. Andrew Friedman, owner of Liberty, one of the long-time respected cocktail bars in Seattle, has reported it to be one of the two rums used in their new 'house blend' well rum. In a recent post, Andrew writes:

"Next trend! House blends!"

Our new #HouseBlend well rum? 5 parts @Ron_Cartavio silver/one part Rum Fire.

Guaranteed better #daiquiri.

Rum Fire & Ron Cartavio Silver
photo credit: Andrew Friedman, Liberty


Similarly, Mojito Restaurant, who recently launched their new cocktail menu, has made their decision as well. One of their new drinks is titled, TNT aka "Trelawny 'n' Ting" and it's dynamite alright. Luam Wersom, co-owner of Mojito, remarks, "this...oh man, this is my type of drink!". I doubt many will disagree either, just take a look, or even better, go have a drink!

TNT "Trewlany 'n' Ting"
Mojito Restaurant

Rum Fire (like Ron Cartavio Silver and Ting) is being distributed by American Northwest. You will soon find this Rum at retail liquor stores like QFC University Village, Esquin, Capco, Bevmo and Total Wine among others. And if you don't see it at you local liquor store (or bar), that means something's not right. So, ask them to order the Rum Fire and get your party started!

Join us for Rum Fire's Official Washington State Launch Party Events!

Saturday, Feb. 20th 7-10pm
Details here:

Sunday, Feb. 21st 7-10pm
Details here:

Monday, Feb. 22nd 7-10pm
Details here:


Tuesday, February 9, 2016

Dictador Rums: From Colombia with Love...and Gin?

Meeting Event at Liberty

Dictador is not your typical rum from Colombia, nor was this meeting typical for The Rum Collective. Several weeks after we explored a full line of rums from Peru, we continued this South American tour into Colombia. Now, Colombia is well-known for many of its quality exports, but rum, and definitely gin, are not among them. So, what was so different, you ask? Instead of a full range of rums, from unaged to aged expressions, we tasted only well-aged, mature rums and a pair of gins. Yes, you read it right, GIN! But, but...this is a purely rum focused society, isn't it? True, but these Colombian Gins are not only made from sugar cane honey (reduced sugar cane juice), but they are both aged, one of which is done in rum casks. So, technically, they're related to rum and quite interesting to contrast in this context. Intriguing, eh? Let's move on then. Here is a brand that didn't want to produce just another Colombian Rum; they wanted to change the way you think about Rums from Colombia. Their rums seem to transcend tradition without losing any of its class; from how it's made to how it's marketed. First, and most importantly, Dictador Rums are not government run or produced. I'm not going to mention names, but quite a few rums from this country are. Second, take a look at the photo (above), their bottles are visually attractive on the shelf. They could have simply used a plain-Jane transparent bottle and a paper label, but they didn't. They used a squat, tapered neck bottle and added a bold, black polymer coating from Japan giving it a hint of technology and style, not to mention a better grip for pouring. Its black, matte finish concealing the contents within is no nonsense and grabs your attention prompting the question, "I wonder what is inside?" Their age statements highlighted in color are distinguished. Seriously, before you pop the cork, rum lovers might as well admit crushing on their package (no pun intended, funny though:). The compliments paid to the bottles at our meeting were of that tone. But, let's get serious, it's what inside that counts, right?

The meeting started and one of Liberty's rather quiet and humble bartenders, Andrew Dalan, brought out the greeting cocktail he created for this meeting. Now, if you have had a few of his inspirational cocktails before, there wasn't any surprise, he nailed it. Here's a look at his cocktail presentation and its recipe (see photo below).

Fitzcarraldo Cocktail

by Andrew Dalan

1oz Grapefruit juice
.5oz Honey
.25oz Raspberry Liqueur

Shaken and served up, orange peel garnish

Our tasting began with the gins. The Ortodoxy - Colombian Aged Gin (white bottle) is bright, with only a select few dominant aromas and flavors, notably, Juniper and mint. Of interest, it is made from fermented sugar cane honey, which is then five times distilled, extracting its fruits, spices and botanicals during the last distillation before ageing 6 months in oak casks. Its more aged sibling, Treasure - Colombian Aged Gin (black bottle), is rounded, more mellow in its bouquet possessing a gentle sweetness in its balanced aromas. It reveals a soft lemon zest and orange peel amidst hints of vanilla. It ages for roughly 35 weeks in previously filled Dictador Rum barrels and its medium bodied mouth feel is appreciated neat. Remember, we are talking about Caribbean ageing, where spirits age 2-3 times faster than that of temperate weathered England. While many of the guests were enjoying the Treasure, both in and out of the cocktail, other rum lovers commented on how they just found their go-to Gin for their next Caribbean Gin & Tonic!

Now, onward to the Rum!

The transition from tasting Gins to their Rums required only an open mind and some hand-to-mouth that was found most enjoyable, particularly when starting off with their 12 year old Rum. First, a discussion of Dictador's history and brief orientation about their rum making process was due. Dictador Rums are made at Distilleria Colombiana, located off the Caribbean coast of Colombia in the city of Cartagena de Indias. The distillery was founded by Don Julio Arango y Parra in 1913, when Colombia was known only as Nueva Granada. Legend has it, Don Julio Arango y Parra was the 3rd generation descendant of Severo Arango de Ferro, who emigrated from Spain in 1751 and became well known for making Cartagena the most important trading post for the Spanish Armada. Severo's duty there was to "increase trade" or in other words, improve tax collection, between Nueva Granada and the mainland. His reputation grew as did his power, which aptly landed him the name, Dictador. This nickname became branded and still remains today.

As the excitement to taste the rums grew, we paused to experience Dictador on screen.

Oh yeah!

We tasted through the first two expressions and a few notes were taken...

The 12yr, a blend of alembic pot and column distilled rums aged 8-14yr, offered up a pronounced honey like sweetness amidst balanced aromas of roasted almonds, toffee and marzipan. In contrast, the 20yr was chock-full of raisins, vanilla bean, currants, cherry tobacco, oiled leather and aged port under the nose. Both expressions had a silky, medium bodied mouth feel, however the finish on the 20yr (blend of rums aged 14-24yr) was notably more extended as one would expect. These two rums have a certain elegance; sipping like a fine brandy, no doubt.

Dictador Rums are made from sugar cane honey that is pressed from cane grown in the area's surrounding fields. Use of sugar cane honey is relatively unique, so why not molasses? In Colombia, molasses is earmarked by the government for biofuel making it economically undesirable with practical challenges. They employ an alembic copper pot still and a column still to distill their 12yr and 20yr Solera System Rums. Their rums are aged in ex-bourbon and ex-sherry oak barrels in a solera system, as Spanish sherry has been done traditionally in Jerez for years and are then blended by their master blender, Hernan Parra Arango.

The final two samples we tasted began with the XO Insolent and finished with the XO Perpetual, both distilled using only alembic pot still. Rums aged up to 25yrs were selected from their finest barrels including ex-bourbon casks and ex-sherry barrels.

Although both XO expressions did not have the forthcoming bouquets as the younger expressions, the XO Insolent presented subtle aromas of sweet coffee cake, dark chocolate beneath oak-driven vanilla nougat and caramelized honey over marshmallows. The XO Perpetual was overall more on the earthy side with notes of moist tobacco leaves, new leather, charred oak, dark cacao, vanilla nougat. The silky smooth mouth feel was present in both, however the finish of the XO Perpetual was less drying and more pronounced in duration than the XO Insolent. These Rums would do well in cigar pairings, and despite attempts, Dictador's Cigars were not yet available in Washington during our meeting. It is worth noting that each of Dictador's rums are distinctly different from one another and may be tasted individually or in another order just as well. Overall, our small sample of refined palates were partial towards the XO Perpetual. However, both XO expressions are complex and well worth another visit to further explore their unique attributes.

Andrew Dalan's closing cocktail was served just after we finished tasting our final expression. With his reported idea of a Cuba Libre, reconstructed for better (or worse, as they are very drinkable!), this cocktail far exceeded any idea of just 'free'. It's simple, classic presentation, yet rich flavors embodied living life in style, refined and sexy. Dictador style!!

The Rum Gods bless you Andrew Dalan for this thoughtful gem of a cocktail!

Cartagena Libre

Cartagena Libre
by Andrew Dalan

.25oz Lime juice
.25oz Simple syrup

Build on rocks, top with soda water
lime wedge garnish

We sipped our Cartagena Libre while the next Dictador video began...

The end.
But if you fancy more, there are a few additional videos on YouTube

A big thank you to Andrew Friedman (owner of Liberty) for his generosity and continued support of The Rum Collective!

A round of applause to Andrew Dalan for a pair of rum-tastic cocktails!

Cheers to Dictador Rum for their support and to American Northwest for making this remarkable brand available to rum-lovers throughout Washington State.

Sunday, January 31, 2016

Ron Cartavio: A Recap of the Official WA State Launch Party & Afterparty Events

Ron Cartavio Tasting at Liberty

The series of Ron Cartavio official launch party events began at Liberty in a similar style as many of our meetings. Rum-loving individuals slowly found their way to the back room and seating became scarce thereafter. This meeting marked The Rum Collective's second "official" rum launch of the year in Washington State; however in this case, there was a whole line of interesting rums, instead of a single expression. Rum from Peru, you say? Known more for its pisco and wine, rum didn't register yet as one of Peru's many fine crafts. Not surprisingly, guests left with a new perspective. This new view hastened by the refreshing greeting cocktail created exclusively for our meeting by one of Liberty's (and Seattle's) more than talented rum-oriented bartenders, Megan Radke.


Greeting Cocktail
photo credit: Andrew Friedman

Greeting Cocktail
by Megan Radke

.5oz Orgeat (Giffard)
.5oz Grapefruit juice
.5oz Lemon juice
.75oz Apricot Liqueur (Giffard)

Ron Cartavio's history surfaced as guests sipped their cocktail, looking over the five expressions in snifters set before them. This rum brand, although relatively new to Washington State (see our article from the WSCLB days here), is not new at all. In fact, it has been being produced commercially in Peru since April 29, 1929. The use of the term Rum is a bit more stringent in Peru. Fresh distillate or aguardiente, must be aged at least 1 year in a oak cask before it can be called Rum. This rum bears the name of el Capitan Español Don Domingo Cartavio, who acquired the land in 1675. Sugar cane began being harvested for refined sugar on the land shortly thereafter. This fertile area became known as the Chicama Valley named after the river running through it, located just south of the Ecuador border. Our meeting's discussion detailed everything from the brand's year-round harvesting of their sugar cane and scale of molasses production to their continuous fermentation and wood management program, including a most diverse portfolio of wooden casks for ageing. In conjunction with a slide show, guests got an inside look at their rum making process. To see a few of the photos from the distillery or more in-depth quality rum reviews, take a look at Rum Gallery. All of Ron Cartavio's sugar cane and the molasses, which they now use for their rums, is 100% Peruvian. That's important and not all brands can say that in today's rum business. The distillery, originally started by Jose Carnera, a distiller from Cuba, began producing their rum from fermented sugar cane syrup using a simple alembic still. Later, molasses became a more suitable base and the alembic was replaced with a 4000 liter John Dore Pot Still, made in England, circa 1953. Wait, Peruvian Rum from a Pot Still? Yes! Tell us more, the eyes in the audience nodded in approval. Today, with only a few exceptions, exclusive use of column stills are exceedingly the "norm" for most rum producers in countries colonized by Spanish. That isn't a bad thing, just a fact. In addition to Cartavio's pot still, they also employ a continuous vacuum column still in their rum making process. Here's the advantage of utilizing both column and pot stills, they can create "light" and "heavy" aguardientes, which they blend in various ratios and then age in selected casks to make each of their rums. A trivial question that was posed at the meeting regarding this was, "Which other rum brands do this?" Well, the time to taste had begun starting with their younger expressions, Cartavio Silver and Cartavio Black. The age statements on their label reflect a weighted average of the rums inside. The color, aromas and flavors of these two expressions are mostly consistent with their age statements. Here's a few notes summarized from the tasting:
Cartavio Silver reveals a light sweetness, anise notes and hints of oak in its aromas that are again appreciated on the palate. Its unfiltered and clearly darker sibling, Cartavio Black shows more caramelized sugar, vanilla, oak tannin and subtle baking spices of cinnamon and clove. Notable in these young rums is the front to mid palate mouth feel, pleasantly viscous, which transitions quickly to a mildly drying, heated finish. 
During many of our tastings, one can often identify industry (bartenders, bar managers, retailers etc.) in the audience as they raise the question of price faster than others and for good reason. In Washington State, sticker shock and pricing disappointments in rum and all spirits, are quite normal due to our leading tax and fee structure nationally. However, at this meeting, the prices announced were stunning. "I'm sorry, could you repeat that?", several people replied to the price. In fact, the Cartavio Silver (and Black) wasn't just priced competitively; it was priced to win the well and is arguably, one of, if not the best value, "light" or very young rums available by distributor in Washington State. Oh yeah! The Selecto 5yr was the next expression on the itinerary and a testament to unique harmony achieved by the various types of wooden barrels employed in their ageing program. Rums from 9 different casks were blended to produce this rather unique 5 year old rum. The bouquet of the Selecto 5yr opens up more fully after a few minutes offering soft vanilla, ripe tropical fruits (papaya, guava) and more pronounced spices amidst hints of leather and sherry. Its well-rounded flavors in the mouth progress evenly to a dry, sharper whiskey-like finish. Surprisingly, there are even soft cognac notes to appreciate, and after probing Federico Schulz, Cartavio's Master Blender, are due to the time in Slovenian oak casks. Clearly this is a rum full of potential for both classic cocktails or for simply pouring into a glass over ice. Like the Selecto 5yr, the Solera 12yr, was a crowd favorite, and with the pricing, again, solid value. This rum is aged in a classic Solera system; it's rich, complex flavors (toffee, prunes, candied nuts, cocoa) are in balance with a lingeringly smooth, yet dry finish. It begs for another glass, or let's be honest, another bottle! The final expression, Cartavio XO, is succulent, dessert-like rum of fine sipping quality with an elegant decanter to match. Released to commemorate their 80th Anniversary, it's a blend of rums with an average age of 18yr, that range from 10 years all they way up to 30 years! On any other night, the XO might be the choice rum for a nightcap, however, tonight, there was more on the agenda. Megan's closing cocktail was served straight away featuring the Cartavio Solera 12yr. Brilliantly boozy, stirred and full of big nut flavors.

Nuttin' but rum yum! 

Closing Cocktail

Closing Cocktail
by Megan Radke

.5oz Dry vermouth
.25oz Black Walnut Liquor
.25oz Raw sugar
3 dashes Black Walnut Bitters

The After Party part 1: Rumba

Entering the hottest rum bar in Seattle, one will always find something new and attractive; on this day, it was an exclusive menu to further highlight some of Ron Cartavio's mixing potential. Jim Romdall, Rumba's bar manager and bartender extraordinaire, offers a simple, yet diverse array of cocktails to satisfy each palate in the crowd. Here's a couple of our favorites...

Peruvian Punch

Peruvian Punch
by Jim Romdall

Make oleo saccharum from peels of 4 lemons and 8oz sugar...

Add 32oz black tea and dissolve sugar...

40oz Cartavio Silver & Selecto 5yr blend
10oz Macchu pisco
10 dashes orange flower water
6oz lemon juice
6oz lime juice
750ml sparkling wine

(Note, when I asked Jim for the recipe afterwards, there wasn't total recall...but isn't this the case with all Incan secrets?)

The Esoteric Industry Drink

The Esoteric Industry Drink
by Jim Romdall

The After Party part 2: Tacoma Cabana

Tacoma's Tiki game is strong and Tacoma Cabana doesn't hold anything back. If you have been in to visit Jason Alexander, co-owner and 2014 Iron TikiTender champion, then no introduction is needed. Jason went all out with the Cartavio cocktail only menu in light of Halloween. In fact, they were so spooky good, he literally ran out of a few of the rums to pour before the night was over!

Take a look at his menu!

They all looked as good as they tasted!!

Creepy Cartavio Cooler
by Jason Alexander

.75oz lime juice
.5oz Don's mix
.5oz honey syrup
.25oz curacao

A sincere thank you to everyone who came out to join us and learn about Ron Cartavio.

Big respect to Andrew Friedman, owner of Liberty and the talented Megan Radke for their support and generosity.

 Cheers to Jim Romdall (Rumba) and Jason Alexander (Tacoma Cabana) for their time and dedication to awesome rum cocktails and their help in making the Ron Cartavio After Parties so much fun!!

Lastly, a big round of applause for American Northwest, who distributes Ron Cartavio in Washington State and Jim Driscoll, owner of Ekeko Fine Wines & Spirits, their importer.
Thank you very much for your support!