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A New Twist on the Mojito

Greg Norman has his wines (and they're good) and Sammy Hagar has his tequila (Cabo Wabo, and it's good), so why shouldn't Tommy Bahama have his rum?Well, Bahama isn't a real person, but extending the brand to golf's nineteenth hole makes sense for a purveyor of soft goods designed for the tropically inclined. Tommy's sleek, etched-bottle rums (one dark, one white) may ratify what 10 Cane Rum proposed when launched by Moët Hennessy-Louis Vuitton a few years ago: the luxurification of rum. It happened to vodka, after all.

But is there quality inside the bottle?Actually, yes: Distilled in Barbados, where Mount Gay hails from, both are sweet and smooth but not cloying. Aged a minimum of two years, the white has a fruity, creamy-coconut aspect; the dark has a crème-caramel nose and a spicy, slightly tart finish that bourbon lovers should appreciate (it's aged in American oak barrels, giving it a Kentucky accent). Neither has the grassy verve of 10 Cane, which makes that rum a better choice when drunk straight, but both are preferred for cocktails like daiquiris or mojitos. The rums will be poured at golf resorts including the Lodge at Pebble Beach and Barton Creek in Texas, as well as at the company's own tropically themed cafés.


Tommy Bahama tropical CafÉ Mojito
2½; ounces Tommy Bahama White Sand Rum
3 ounces Sprite
5 mint sprigs
½; ounce fresh lime juice

In a shaker, muddle the mint with lime juice. Add rum and shake. Pour over ice then top with Sprite. Garnish with a lime wedge and mint.


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