Vizcaya VXOP and Dominos At Philly’s Rum Bar

Let’s face it: when you think of rum, Philadelphia is not the first location to come to mind. The owner and mixologist behind Rum Bar, however, wants to change that.

Adam Kanter has painstakingly crafted a rum list and cocktail menu to showcase a variety of rums, including the ultimate sipping rum, Vizcaya VXOP Cask 21. Rum Bar, which is located conveniently just off Philadelphia’s Rittenhouse Square Park, is a cozy yet not overly intimate setting in which to sip a glass of Vizcaya and perhaps indulge in a small plate or two from the restaurant’s island-inspired menu. After all, who could resist an order of jerk chicken wings, Jamaican beef patties, or ahi tuna tacos with pineapple slaw, pico de gallo and sweet avocado sauce?

Don’t let the delectable food offerings fool you, however; this is a serious rum bar, with a collection of over 140 rums and a cocktail menu designed to showcase them. The knowledgeable bartenders at Rum Bar will mix you up something familiar—a mojito or Mai Tai made high-end by the addition of Vizcaya—or something a little more esoteric. How does a creole daiquiri or a cucumber-rum sour sound? And should your companion be less of a rum enthusiast than you, there’s also a unique selection of South American wines.

Rum Bar features live music, ranging from samba to calypso to rock, every Saturday night, as well as rum flights, and drink and food specials that differ each day. Perhaps most notable among their special events, however, are their Save the Daiquiri Wednesdays, in which the bartenders will craft authentic daiquiris for half price, while patrons can enjoy a spirited game of dominos and the laid-back sounds of live reggae music.

The ambiance at Rum Bar is lush, warm and inviting—much like the experience of sipping Vizcaya VXOP. So the next time you’re in Philly and want to talk rum or enjoy some good company while drinking great Cuban-style Vizcaya VXOP rum, stop in to the Rum Bar Lounge and Restaurant.

Published in: on July 15, 2010 at 1:03 PM  Leave a Comment  
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Pairing Vizcaya VXOP with Food

It’s not difficult to enjoy Vizcaya VXOP Cask 21 rum—really, all you need is a glass and maybe a few ice cubes. Rum drinkers who like to gild the lily pair Vizcaya with a premium cigar for the ultimate exercise in relaxation.

And then there are those epicurean adventurers who relish the challenge of pairing fine spirits with gourmet food.  A truly inspired match of delicious food and rum will bring out the most vibrant flavors of both—and will make your tasting party a gastronomical event to remember.

The most natural pairing for Vizcaya VXOP, with its complex notes of cloves, cardamom and pepper, may be tropical food—coconut-crusted shrimp, pineapple salsa, jerk chicken or pork, mesquite-grilled fish, sweet potatoes or fried plantains. Don’t be afraid to add some heat, either, as the robust and sweet character of Vizcaya will stand up to spicy habaneros or other fiery peppers, and even temper their fire somewhat.

A similar, yet slightly less expected cuisine to try matching with Vizcaya is southern American barbecue. Slather your next rack of grilled ribs with a peach-chipotle glaze and pour a glass of Vizcaya to go with it. You may find that the smooth, dark sugar tones of the ultimate sipping rum are a natural companion to the unctuous, flavorful pork. Creole and cajun foods like jambalaya, etouffee and blackened meats, when paired with rhum agricole, will also provide the perfect balance of heat and sweet.

Any cuisine that makes use of lime juice would also be an excellent candidate as a companion to Vizcaya VXOP. Spicy Thai food, with coconut, lime and ginger flavors, may not be the first food you’d think to pair with rum, but it’s a surprisingly good marriage.

Don’t forget about dessert! Coconut ice cream with rum-glazed pineapple, a tropical fruit salad featuring mango and papaya with a lime vinaigrette, or even an old classic like pineapple upside-down cake are great partners for Vizcaya. Lastly, experiment with sipping your Vizcaya while nibbling a few pieces of fine dark chocolate—each are complex, intense, with nuances of coffee, butterscotch, allspice and vanilla.

Vizcaya VXOP Cask 21 Cuban-style rum is a winner right out of the bottle, but we encourage you to experiment with rum and food. You might discover a delicious new combination—and if you do, we’d love to hear about it!

Published in: on July 15, 2010 at 11:38 AM  Leave a Comment  
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