Monterey County may not have warm tropical rain that allows tropical fruits like pineapples and mangos to flourish, but it does have rum. And according to Nellie South, assistant manager of Hula’s Island Grill in Monterey, the spirit’s popularity is on the rise.
“People like the tiki vibes – it’s super popular,” she says.
Rum’s burnished sweetness plays naturally with the freshness of pineapple, making it perfect for classic tiki drinks, such as Hula’s Mai Tai. But where rum really shines is in its versatility. Not only does its proof vary widely – from 80 all the way up to cask strength of 150 or above – but there’s also variety: dark rum, spiced rum and white rum. South says the lighter rums are having a popular moment.
The bar at Hula’s boasts over a dozen rums on the shelf. Of course, the spirit can be appreciated neat. But why? Hula’s Painkiller cocktail can be made with either Monarch Gold Rum or the Royal Fiji Rum. At 94 proof, the latter is a choice selection to complement the drink’s spiciness.
But the star of the bar remains the Mai Tai. Think of the sharp edges of biting into a pineapple being smoothed into an almost-creamy balance of sweetness and tang on the palate. The signature version uses white rum, but according to South, using a darker or spiced rum can put a modern spin on the classic.