Keith opted for the Premium Rum Tasting. For $60, he was able to select three options and received a generous pouring of 1.5 oz each. His favorite was the Abuelo aged 12 years.
For food, we did a sampling of tapas. The Ahi Tuna Tostones were fun and delicious with togarashi mayo and avocado. I also liked the Gambas al Ajillo served with baguette toast. The shrimp were large and meaty and the garlic sauce was creamy but not overpowering. I sopped it up with the toasted bread and was fully satisfied.
Keith also ordered the Birria Tacos. Stuffed with braised beef short ribs, salsa roja, and Oxaca cheese, the tacos had lots of flavor and paired nicely with the rum.
Instead of dessert, we decided to order another cocktail. Keith chose the Grapefruit 46 made with Maker's Mark 46 Bourbon, fresh grapefruit juice, simple syrup, fresh lemon juice, and grapefruit sparkling water. I chose the Caicu Sunset made with 18 Patron Añejo, Ancho Reyes, fresh passion fruit juice, pineapple juice, and lime juice and served with Tajín Rim. While I like the tequila and fruit juices, I am not a huge fan of the Tajin.
This rum cocktail bar was fun and had great tapas. They tend to get pretty busy later in the evening, as it pretty close to the resort's casino. Live music is available on most Saturday nights.
Total Rating: 3.8
Food: 4, Price: 3, Service: 4, Ambience: 3.5, Accessibility: 5
