Author: Kevin Crossman

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Equiano Rum Tasting at Smuggler’s Cove

Had a fantastic time up at Smuggler’s Cove for a special education session for Rumbustion Society members with self-proclaimed Rum Ambassador Ian Burrell on Thursday. These occasional sessions are available to Guardian-level Rumbustion members and above, so keep working on your SC rum list to have the opportunities to attend special events like this.

Burrell was there to mostly discuss Equiano Rum, where he has an ownership stake. The rum is an interesting combination of column-still rum from Mauritius from Africa along with pot/column distillate from Foursquare in Barbados where the rum is blended and bottled.

Equiano Original is an aged expression with the molasses-based Mauritius rum aged for 10 years in French Oak/ex-Cognac barrels and the Barbados rum aged for 8 years in ex-Bourbon barrels. Issued at 43% ABV and very easy to sip but since this blend leans more on the Barbados side it really isn’t that unique when sipping aside from the concept of an African/Caribbean rum blend.

On the other hand, Equiano Light is a much more interesting blend since it uses unaged cane juice-based distillate from Mauritius with a lightly aged Barbados rum. This is quite a bit more compelling in that this expression has majority Mauritius rum in the blend and the cane juice notes tempered by the molasses-based rum makes for a very easy to drink rum issued at 43% ABV. We were given welcome daiquiris at SC’s event and the rum worked great in that format. Sipping the Light neat, there are a complex set of flavors including a bit of cinnamon along with vanilla and fruit notes. Not “grassy” at all. I love it and you should seek this out for sampling or purchasing.

After the rum tasting event I headed upstairs for more cocktails and discussion with other patrons. See the photo of Woody Miller and me drinking Mai Tais. It was that kind of night.

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We need to talk about smoking at Frankie’s Tiki Room

Every business can choose to run it how they choose, and customers always have a choice about when to patronize. But it is a bummer when there’s an aspect of the business that puts you off when everything else is great.

Such is the case of the indoor smoking policy at Frankie’s Tiki Room in Las Vegas.

We visited on our last trip but would have loved to stay longer or visit more often, but the smoky smell inside is a total turn-off. We visited at 11:00 am with only two other patrons inside and the place still smelled of cigarettes. We do appreciate the years of smoke this building has absorbed and understand that Frankie’s replaces the carpet every couple years, but the smell isn’t ever going away if smoking is still allowed.

The past decades have seen a transformation of smoking policies at restaurants, bars, and airplanes. The practice of allowing smoking indoors continues at most casinos in Las Vegas, likely as way to keep gamblers at the tables. Many people like to let loose and party in Vegas and that can include smoking if it is your thing when you party or simply as your habit.

But it is 2023 now, and outside of Vegas smoking indoors is very rare. The number of people in America who smoke cigarettes is now around 20%, down 10% just in the last twenty years. Why does any business appealing to a broad customer base cater to this 20%? In a casino, having a customer walk outside for a smoke takes them very far away from the tables and into an environment where there are numerous distractions. Unlike a casino, there’s no losing customers if they went outside Frankie’s for a smoke – it’s a parking lot with zero distractions.

We do have it on good authority that Frankie’s no longer allows cigars, pipes, or vapes. That’s a good step, but in this customer’s opinion Frankie’s needs to take the final one and prohibit smoking of all types.

One only needs to look at Vegas’ other tiki bars. There’s no smoking allowed at The Golden Tiki or even the dive-bar leaning Red Dwarf. If those venues can attract customers and let a few customers out back for a smoke, I don’t see any reason why Frankie’s can’t also do this.

Ashtrays do make nice coasters though.

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Oga’s Cantina for Quinn’s 21st Birthday

Our son Quinn turned 21 on Saturday during our Disneyland trip so Oga’s Cantina was an intended destination. We completed some early park touring and landed in Galaxy’s Edge and tried the online checkin for Oga’s and found it was only a ten minute wait.

Inside we were seated at a table, which aside from being more relaxing was a welcome change since the four previous times I’ve visited Oga’s they’ve always “sat” us in the same place all the way at the end of the bar on the left. Nice to have a different perspective.

Oga’s isn’t a bad place for someone to have their first cocktail, since these are made for easy drinking. Quinn ordered the Takodana Quencher with Bacardi Dragonberry rum, Blue Curacao, and juices. Like I said, easy drinking.

They are now serving a Pretzel Knot with Hawaiian Black Sea Salt and a nice cheese sauce, a welcome addition of something substantial to be served alongside the drinks. And this pretzel knot was pretty damn good. Or so I thought after my Jedi Mind Trick cocktail at 9:30 in the morning.

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HippopotoMai-Tai – New 4th Edition Orange Glaze Mug

We landed at the Disneyland Hotel on Friday evening and got some seats outside at the Tangaroa Terrace after a short wait. A pretty nice dinner, as always, and I enjoy the ambiance at night with the torches and live Hawaiian music.

I don’t love the Bacardi in their standard issue HippopotoMai-Tai so I looked at the rums on the backbar and ordered one with Hamilton 86 Demerara rum. The taste was lovely, richer than their standard.

We also got the new orange mug, which Mrs Mai Tai says is her favorite of the releases so far (I prefer the blue glaze from Trader Sam’s in Florida). The staff worked with us to adjust the level on the propane heaters. The skipper even threw in a few zingers.

When I got the bill it listed Hamilton 151 as the called rum. So that might explain why I found the cocktail so intoxicating.

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Jamaican Highball at Dr. Funk

Dropped by Dr. Funk on Monday before the Surfrajettes show for dinner and some cocktails. Aside from continued “product testing” of Dr. Funk’s still awesome Mai Tai, I tried the Jamaican Highball this time.

More than just a “Wray and Ting”, the Jamaican Highball features Wray & Nephew White Overproof Rum, lime, turbinado, grapefruit soda, and Bitter Truth Grapefruit Bitters. Those additional ingredients and flavors help to enhance the the rum and soda base. I was looking for a slightly lower ABV and asked for Rum-Bar Silver to sub for the Wray. This still provided that classic unaged Jamaican rum flavor and worked great in this cocktail.