The Sweetest Form of Sugar

Bacardi and Captain Morgan are fine when you’re yelling across a crowded bar for a rum and coke, but there is much more to taste and enjoy in the wonderful world of rum. Being among so many Hispanic and Caribbean migrants, Miamians have been fortunate in the rum department. Most...

By Patrice Elizabeth Grell Yursik

August 9, 2007

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Bacardi and Captain Morgan are fine when you’re yelling across a crowded bar for a rum and coke, but there is much more to taste and enjoy in the wonderful world of rum. Being among so many Hispanic and Caribbean migrants, Miamians have been fortunate in the rum department. Most of us are already familiar with Haiti’s Barbancourt, Jamaica’s Appleton, and Trinidad’s Old Oak. If you really want to taste it all, you can get to know more obscure varieties at Miami’s newest specialty bar, RumBar at the Ritz-Carlton Key Biscayne.

We’re generally skeptical of establishments that focus on one specific drink (we’re talking to you, Martini Bar), but this place looks classy with a capital C. Think subdued lighting, palm-frond-shape ceiling fans, and dark wood accents. There are appetizers and main plates (order the sugar cane prawns or roasted duck and goat cheese quesadilla -- you won’t be disappointed) and, of course, lots and lots o’ rum -- 53 varieties from 18 countries, to be precise. The five-piece Latin band Nostalgia adds to the sultry ambiance from 7:00 to 11:00 p.m.
Starts: Aug. 15. Daily, 2007

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