Smashing the stereotype of rum as fit mainly for mixing sweet-and-simple tropical drinks, some restaurant and bar operators are crafting it into serious cocktails and pouring it neat as an eminently sippable spirit. There's no denying that rum's association with exotic travel destinations and fun in the sun have helped sell oceans of daiquiris and pina coladas. But in a day when customers increasingly are interested in sophisticated, hand-crafted cocktails, those simplistic images ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!