The muse oF miXologY

by cris Dehlavi

my name is Cris dehlavi and i am a native of Arizona, but have lived in Columbus, ohio since 2002. i just took on an exciting new role as the Brand educator for Columbus for diageo brands. i ran the bar program at “m”, of the Cameron mitchell restaurant group from 2002-2020. i am currently the vice President of Columbus usBg and was one of the founding members of the chapter.

in 2013, i attended the rigorous B.A.r. 5 day spirits Certification and have been recognized as one of the top mixologists in the u.s.A. i am one of the senior managers of the prestigious apprentice program at Tales of the Cocktail and work as a mentor to many bartenders around ohio.

my contribution to got rum? magazine will include everything from reviews of national cocktail events, articles on mixology, garnish trends, recipes and techniques, to interviews with some of the leading bartenders in the industry.

new orleans cocktails

The world’s largest cocktail festival, Tales of the Cocktail, is back in new orleans after being virtual for the last two years (thanks to Covid-19). i have been involved in the Cocktail Apprentice Program since 2010 when i WAS an apprentice, working my way up to being one of the senior managers. i can’t wait to be back with people from all over the world in this incredible city. This is also the 20-year anniversary of Tales of the Cocktail, so to toast this momentous occasion i thought it only appropriate to write about new orleans cocktails.

many classic American cocktails were created right in the heart of the French Quarter. The vieux Carre, French 75, sazerac, ramos gin Fizz and the hurricane (to name a few). The hurricane is the only one of these made with rum, however. it originated at Pat o’Brien’s, a bar that is still a staple in the French Quarter and has a rich history. during the 1940s, (about 10 years after Prohibition ended) spirits like Bourbon were hard to find but rum was being transported up and down the mississippi river. however, the only way to acquire it was to purchase it in BulK so Pat o’Brien concocted the hurricane which quickly became the bar’s signature drink. You can still enjoy one today and i highly encourage you to do so if you make a trip to new orleans.

since we are all here to learn more about rum cocktails, i wanted to show you how to take these wonderful classics and switch out rum for the traditional spirits. have fun with these and please remember these are simply my suggestions. rum is such a vast spirit with literally hundreds of unique

flavor profiles so do not hesitate to get creative with the brands you choose.

laissez les bons temps rouler!! (let the good times roll!)

PineaPPLe 75

• 2 oz. Plantation Pineapple rum • .5 oz. simple syrup • .5 oz. Fresh lemon Juice • 2 dashes Peychaud’s Bitters shake well with ice and strain into a coupe glass. Top with champagne. garnish with a lemon twist.

rum VieuX carre

• 1 oz. Appleton estate 12 Year rum • 1 oz. vs Cognac • .5 oz. sweet vermouth • .5 oz. Benedictine • 2 dashes Peychaud’s Bitters • 2 dashes Angostura Bitters stir well with ice, and strain into a rocks glass over one large ice cube. garnish with a lemon twist, be sure to zest over the glass.

BarBaDos saZerac

• 2 oz. mount gay eclipse Xo • .5 oz. simple syrup • 2 dashes Peychaud’s Bitters stir well with ice until cold. rinse a rocks glass with absinthe, making sure to coat the glass thoroughly. discard the absinthe, then strain in the chilled cocktail. do not add ice, but zest a lemon peel over the top and drop into the drink.

enjoy!!