The Spirit Series: Tequilas & Rum

As cocktails continue their rise in popularity thanks to gin’s current vogue status, we take a look at tequila and rum drinks perfect for any menu. The first is a cocktail classic, its prominence is matched only by its popularity; the Tequila Sunrise. The recipe is simple and world renowned which when constructed, creates the iconic red to yellow colour fade, from where its name originates. If tradition is the order of the day, a Hiball or Collins glass should be deployed with the beverage being classed as a long drink, ensuring ice is present too. However, for the more unconventional and eccentric establishment, a stemmed glass is a quirky yet stylish way of serving the drink. Another tequila-infused staple all restaurants should aim to offer is the Margarita. The lime-flavoured favourite is refreshingly sharp, giving customers a crisp tasting experience. Unlike the Tequila Sunrise, the humble Margarita has a glass specifically designed for serving the beverage (which is also named after the drink). Nevertheless, it is internationally acceptable to offer a Margarita in a number of glasses, including wine glasses, traditional cocktail coupes and even large schooners. Staying with the Mexican tipple we introduce the pirate’s favourite, finding ourselves serving up the Long Island Iced Tea. The quintessential cocktail, combining tequila, rum, gin, vodka and triple sec makes this a necessary on any restaurant menu looking to offer mixed drinks. A standard long island iced tea is served like its distant cousin, the Tequila Sunrise: in a hiball, complete with lemon wedge and straw. Restaurants and bars looking to add some variation can do so by utilising a more contemporary glass like those in Artis’ Endessa range. Travelling from the American East Coast to a more Polynesian setting, enter the much-loved Mai Tai. Where rum is concerned, the Mai Tai is a primary potation: combining white and dark rum with a citrus sapour, creating a refreshing beverage for customers to enjoy. Normally served on the rocks in either a highball or rocks glass, a stereotypical version will include a wedge of fruit accompanied by a sprig of mint. For restaurants wanting to offer something a little more exotic, but still utilising the white and dark rum mixture as a primary base, you can’t go wrong with a Zombie cocktail. For those unfamiliar with the Zombie, you need not fear. One sip will not render you a mindless wandering creature of the night, seeking nothing more than nourishment. After a couple, you may develop the mindless wandering state, but your only hankering will be for either cheesy fries or a kebab. The recipe includes the aforementioned dark and white rum, whilst introducing an overproof rum into the equation. Following on from this is an orange curacao liqueur and various citrus fruit juices with a generous portion of pineapple juice too. Add 2 dashes of absinthe and serve on the rocks with a sprig of mint and a wedge of fruit. When presenting this drink, due to the high proof rum, a theatrical incendiary aspect can be added by setting the drink alight. Because of the outlandish nature of the cocktail, it can be served in a multitude of glassware, including tiki glasses and skull shaped variants also.