New Rum Drinks at The Daily Tot

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Hong Kong rum haunt The Daily Tot has created a new Rum Journey cocktail menu that focuses on the delectable spirits of the Caribbean.

It’s warming up in the Fragrant Harbour and with the arrival of the balmy summer months comes a new selection of inspired cocktails from the city’s favourite rum joint.

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The product of two months of development, the Rum Journey menu is a showcase of Caribbean spirits and also ingredients, some of which can be found in Hong Kong.

Hong Kong rum haunt The Daily Tot has created a new Rum Journey cocktail menu that focuses on the delectable spirits of the Caribbean.

The new selection features 14 signature rum cocktails created by beverage manager Gerry Olino, with highlights including the Bermuda Triangle, a take on the classic Dark N’ Stormy with Gosling’s Black Seal Rum, homemade Bermuda kumquat liqueur, Angostura foam, and champagne acid; as well as the PB & G, a guava-forward concoction of sous-vide Stiggins Pineapple Plantation Rum, basil, Petite Verveine, yuzu cordial, fresh guava juice, and egg white.

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Also, look out for the new seasonal spritz – Mamacita – with Takamaka Coconut, Aperitivo Cappelletti, prosecco, and coconut water served in a sustainable coconut shell.

Hong Kong rum haunt The Daily Tot has created a new Rum Journey cocktail menu that focuses on the delectable spirits of the Caribbean.

The bar team has also refreshed The Daily Tot‘s non-rum cocktails, has introduced brand new wines from Australia and Italy, and added Cooper’s Pale Ale on draught for its beer geeks.

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And if you need to know a little more about each cocktail before you order, look out for the new QR codes which offer punters access to the newly-developed Multimedia Menu, a selection of videos that show each drink being prepared.

Simply brilliant.

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About Author

Nick Walton is a Hong Kong-based photojournalist and Group Managing Editor for Artemis Communications, producers of Alpha Men Asia, JETSETTER Magazine, Explorer Magazine, The Art of Business Travel, Mirandus, IKHLAS, The Journal and The Edition.

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