Drop a Beat & A Mic at Rum Bar with this tropical, coral-hued refresher.
You could come to Dwayne Allen and Danielle Leoni’s Rum Bar – adjacent to their Jamaican restaurant, The Breadfruit – strictly for rum tastings and leave satisfied. After all, Jamaican-born Allen has assembled close to 200 varieties of the Caribbean spirit. But you’d be crazy to skip his creative cocktails, often so deceptively light and wondrously quaffable you could knock back two or three of them in a soporific blink.
Delicious case in point: Beat & A Mic, named after the Chronixx song Allen was listening to while dabbling with spirits one afternoon. Think of this frothy coral elixir – served in a cut-glass highball with a sprig of lemon verbena – as a tropical refresher meant to ameliorate our last toasty days of desert summer. It’s a sweet, tart, perfectly balanced concoction of rum and house-made roasted pineapple liqueur with a touch of acid phosphate (the clean, flavorless chemical used in old-fashioned chocolate and cherry soda drinks) for tongue-tingling texture.
If you buy rather than make your own pineapple liqueur (Giffard is a good brand), the recipe is a snap. Build the drink in a cocktail shaker, adding ice, 1½ oz. pineapple liqueur*, ½ oz. J. Wray rum, ½ oz. Campari, ¾ oz. lime juice, ¾ oz. pineapple juice and 6 drops of acid phosphate (available on Amazon and at bar supply stores). Shake vigorously, strain over ice and step up to the Mic.
108 E. Pierce St., Phoenix