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Miss B's Caribe Welcome
By Kathleen Furore
Margaritas are probably the most popular cocktails being made behind your bar. But there’s a trend mixologists and other bar pros see heating up the craft cocktail scene.
“With the soaring popularity of the Margarita, there’s been a noticeable shift in consumer interest towards the Daiquiri. This classic cocktail is capturing attention, particularly with its intriguing origins in the early 20th century, where it was discovered in the town of Daiquiri in Santiago de Cuba,” says Ray Lombard, executive vice president and general manager, Craft Spirits, at Southern Glazer's Wine & Spirits. “On a hot day in the iron mines a fresh squeezed lime over sugar and crushed ice was topped with Bacardi rum and the Daiquiri was born. Bartenders and cocktail enthusiasts alike are rediscovering the charm of this refreshing beverage.”
And that means they’re discovering — or perhaps rediscovering — the power of rum.
At Miss B’s Coconut Club in San Diego’s Mission Beach neighborhood rum isn’t just a spirit — it’s the heartbeat of the bar, where cocktails celebrate “the depth and versatility of cane spirits through house-blended varieties, immersive tasting flights, and island-inspired cocktails.”
Miss B's Rum Cannonball
Standouts include the Tortuga Heater, a mix of barrel-aged rum, rye whiskey, Mandarine Napoléon, sherry, and house maple bitters; and the Welcome to the Caribe, a blend of white rum, Coco López, coconut water, cordial, and lime.
“We have always had a strong Daiquiri following at Miss B’s, but I have recognized that more and more people are understanding what is in a classic Daiquiri, which is a huge step in the right direction,” General Manager Eddie Jurado says. “You could only imagine guests’ faces when we would present a refreshing, classic lime Daiquiri in a coupe glass, when they were expecting a variation of some flavored, sugary, frozen concoction.”
Miss B’s “Go-to” Daiquiri is made with 1.5 oz. rum (suggested spirit: planteray pineapple stiggins); 0.5 oz. pear liqueur (suggested spirit: Belle de Brillet); 0.5 oz. grapefruit juice; 0.5 oz. lime juice; and 0.75 oz. vanilla orgeat.
Another fun trend Jurado says is catching on: the Snaquiri, a shot sized Daiquiri.
And while Assistant Beverage Director Brianna Rahoy says Margaritas “are definitely hard to beat, especially in San Diego where tequila is hands down the most popular spirit,” two of Miss B’s most popular cocktails feature rum.
The Rum Cannonball combines a house rum blend plus trini rum, fresh lime juice, fresh pineapple, falernum, orgeat, and demerara syrup in what Rahoy describes as “our House Mai Tai.”
The Caribe Welcome mixes white rum, Coco Lopez, coconut water, cordial and lime. As the story goes, Ramón "Monchito" Marrero created a new cocktail to welcome guests to the Caribe Hilton in 1954. Originally non-alcoholic, he eventually decided to add local rum — and the rum-based Caribe Welcome was born.
The Mexican Connection
There are ways mixologists can effectively incorporate rum into cocktails to give them a decidedly Mexican twist.
“The best way to incorporate rum into a Mexican Restaurant is to use one of the fine agricole rhums the country produces,” Rob McShea, Miss B’s beverage director, says.
While other rums are made from a sugared solution comprised mostly of watered down molasses, rhum agricole — which is similar to Cachaça — is distilled from freshly squeezed sugarcane juice.
“My favorite in that category right now is Parranubes made in the northern highlands of Oaxaca, where a sparsely inhabited sub-tropical climate produces some of the best sugarcane on earth,” explains McShea, who describes two ways to incorporate the spirit. “First, I would use this spirit to make a traditional Mai Tai, with a house made orgeat. Orgeats are typically made with almond; however, other nuts can be used to provide a more complex flavor. Second, I'd let the spirit sing in a straight-forward Daiquiri. The modifier ingredients in these particular cocktails are similar to those used in Margaritas.”
That category of rum is one Lombard also recommends.
“This unique category of rum, known for its distinct flavor profile, is starting to make waves as more consumers become educated about its origins and production methods,” he says. “It's exciting to see this lesser-known rum variety gain traction and appreciation.”
Using ingredients with flavor profiles that mesh with dishes featured on the menu is another way to ramp up the selection of rum-based drinks at Mexican and Latin restaurants.
A drink on the February menu at Death & Co. in Los Angeles, Denver, New York and Washington, D.C. is one example. The Drive-In Theatre by Josh White was one of four cocktails created to honor the excellence and legacy of Black bartenders during Black History Month. Showcased with the recipe on Instagram, it featured Equiano Light Rum, Sango Agave Blanco, St. George Green Chili Vodka, Nixta Elote Liqueur, Coco Lopez, orange juice, and lime juice — ingredients that clearly evoke the flavors and spirt of Mexico.
Lombard also cites “a fascinating movement towards infused craft rums” showing up at Mexican and Latin restaurants in creative ways.
“One standout example is Copalli Cacao Infused Rum from Belize. This cacao-infused rum provides a wonderful twist to the classic Espresso Martini, offering a rich and flavorful experience that’s been very well received,” Lombard says. “Exploring new flavor combinations and presentation styles can truly elevate the rum cocktail experience for patrons.”
Sidebar: What’s in a Name?
A lot, according to Eddie Jurado, the manager Miss B’s Cocktail Lounge in San Diego, who says verbiage can play a key role in making rum relatable to guests who typically wouldn’t opt for rum-based drinks.
“Find similarities between rum and tequila and use that to your advantage when describing rum to the guest,” Jurado suggests. “For example, ‘Try this really smooth aged rum that has notes of vanilla and baking spices. It has a lot of similar tasting notes to a high end añejo or reposado tequila.’”
Another idea: call a Daiquiri a Rum Margarita.
“I have seen that used on menus and people will gravitate towards that over saying daiquiri,” he says.
Sidebar: Caribe Cartel Rum Flight Club
Miss B’s Coconut Club has made a splash in San Diego with its Caribe Cartel Rum Flight Club — an offer the restaurant describes as “a high-spirited adventure where guests embark on a journey through the world’s best rums, collecting regional pins along the way.”
There’s even a prize for those who complete the journey: They earn the title “Caribe Kingpin” and take home a bottle of Miss B’s exclusive Great Idea house-blended rum!
Miss B’s Go-to Daiquiri
1.5 oz rum (suggested spirit: Planteray Pineapple Stiggins)
0.5 oz pear liqueur (suggested spirit: Belle de Brillet)
0.5 oz grapefruit
0.5 oz lime
0.75 oz vanilla orgeat
Shake all ingredients and strain into a coupe glass. Garnish with lime wedge.