From the West Indies to the Maritimes, from the Philippines to Puerto Rico, if a country grows sugar cane, chances are good it also distills rum.
The world, piratical or otherwise, has loved it since the 17th century, and never do aficionados here enjoy drinks made with it as much as they do now when the weather steams and the thirst cries out.
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Lucky for us, Brevard has a thriving cocktail scene, according to News 6 partner Florida Today, which means we’ve got lots of rum-forward options. Here are five of our favorite creative rum beverages, all made with fresh ingredients and a shake of creativity:
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Masa Taqueria y Cantina
445 E. Eau Gallie Blvd., Indian Harbour Beach, 321-610-1462 or masatacos.com.
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At Masa, tequila isn’t the only spirit at the bar and rum doesn’t only go into beverages in which it’s expected. Those beverages aren’t always sweet, either.
Beverage director Danielle Mullenski has invented the Banana Mole Old Fashioned, into which goes Zacapa 23 dark rum, Giffard Banane du Brésil liqueur and mole bitters, served with a brown sugar-coated, torched and speared plantain.
Third Culture Kitchen
1000 Cheney Highway, Titusville, 321-225-4103 or thirdculturekitchen.com.
Third Culture offers a Grilled Pineapple Pina Colada that features home-grown pineapple and house-made coconut puree.
“We grow our own pineapples, which we grill and (with which) we infuse our own Jamaican, Plantation Rum, in-house, and use (in the drink). We let it sit for four days before we use it,” said general manager Jason Griffin.
Tropics
The Cuba Libre Old Fashioned at Tropics has been described as “love and rum in a glass.”
It’s been a favorite since the cocktail bar opened in 2021 just a sand dollar’s throw from the beach. The concoction is made with Chairman’s Reserve Original Rum from Saint Lucia, Coca-Cola reduction with extra spices and bitters and served over a sphere of coconut water.
28 North Gastropub
2250 Town Center Drive, The Avenue Viera, 321-241-1159 or 28northgastropub.com.
28 North beverage director Joe Snyder describes the creamy Mint Condition as something between a mojito and a pina colada.
The refreshing seasonal cocktail served at the restaurant’s indoor/outdoor lounge joins mint leaves, fresh blueberries and Coco Lopez cream of coconut with Malibu coconut rum. The blueberries are there because “they are so good this year;” the Coco Lopez, because new chef Christopher Morales has his sources.
Villa Palma at the Village
11 Riverside Drive, Cocoa Village, 321-301-4222 or visit facebook.com/VillaPalmaAtTheVillage.
Villa Palma is where mixologist Hiiji Harvin makes the likes of an Aguardiente Negroni, “a robust, less tropical intersection of Mexican rum and an enhanced Italian Negroni.”
It’s made with cacao cinnamon syrup, Rabarbaro Zucca and Montenegro amari herbal liqueurs; blood orange-infused vermouth; sugar cane rum from Oaxaca; and Campari, which “emboldens the classic cocktail riff to bring it full circle.” It is stirred and served on the rocks with a charred cinnamon stick and orange.
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