June 2010

Rum Runner

The drink of the tropics done in inimitable L.A. style
photographs by BARTHOLOMEW COOKE

One thing John Coltharp and Joel Black—formerly of Seven Grand and the Doheny, respectively—have set out to do at Caña is celebrate the sheer breadth of rum’s possibilities. Their aim is to stretch the expectation of the rum cocktail beyond tropical concoctions made with lime and fruit juices, albeit elevated to new heights by fresh ingredients. To do so they tap not only their own considerable skills as mixologists but those of Caña’s other bartenders. The menu features the Originals, a collection of cocktails created by each bartender. Here are four...

Bellevue Cocktail
by John Coltharp

2 ounces Ypióca Ouro Cachaça
A little less than ½ ounce Amaro Nonino
A little less than ½ ounce Amaro CioCiaro
Rinse of Smith & Cross Traditional Jamaica rum (Navy Strength)
1 lime peel

Combine ingredients in a pint glass and stir. Rinse a chilled cocktail glass with rum then pour out the rum. Add mix and garnish with lime peel.

Camptown Swizzle

by Allan Katz

2 ounces of Serrano- and Anaheim-infused, chilled El Dorado Cask Aged 3 Years Demerara Rum
1 ounce fresh lime juice
1 ounce pineapple syrup*
1 bunch cilantro leaves

Fill chilled Collins glass ⅓ full of cilantro leaves. Pour mix into glass and top with crushed ice. Swizzle with spoon or swizzle stick briefly—no garnish. Top with splash of club soda.

*Cook chopped pineapple in a pan in simple syrup for 15 minutes at 350 degrees. Let sit for 2 hours then drain off syrup.

Caña Colada

by Joel Black

2 ounces Ron del Barrilito Calidad Extra (two-star) rum
¼ ounce fresh lime juice
½ ounce fresh orange juice
¾ ounce fresh pineapple juice
¾ sweetened condensed milk
1 ½ ounces fresh coconut water
1 pineapple leaf
1 cherry

Place all ingredients and crushed ice into a blender and mix. Pour into a chilled pilsner glass. Garnish with pineapple leaf and cherry.

Rum Kha Gai

by Brian Summers

2 ounces Matusalem Platino rum
½ ounce fresh lime juice
¾ ounce ginger syrup*
½ ounce fresh coconut water
1 ounce sweetened condensed milk
¼ barspoon Sriracha hot sauce
1 kiefer lime leaf

Muddle all ingredients lightly. Dry shake without ice, then shake with ice. Pour into a chilled glass over fresh ice and top with 2 ounces club soda. Garnish with lime leaf.

*Mix 1 liter strained fresh ginger juice with about 1 liter demerara sugar, depending on level of spice desired.