Beverage Operator, Trevor Tyler Talks Mexican Rum
La Popular, led by VP of Beverage Operations Trevor Tyler, offers an elevated drinking experience that transports guests to Mexico City.
Photos by Stan Lee
Trevor Tyler, VP of Beverage Operations for La Popular
Known for its bold approach, La Popular brings together the finest Mexican spirits, with an emphasis on agave-based options like tequila and mezcal. However, the bar also shines a spotlight on the rising star of Mexico’s beverage landscape: Mexican Rum. While tequila and mezcal are often the first spirits that come to mind when thinking about Mexico, Mexican Rum is on the rise in popularity. With a range of profiles from sweet and fruity to rich and spicy, it offers a versatility that is ideal for crafting complex cocktails.
Yucatan Toucan, a clarified mezcal punch presented with a flamed sugar cube
For the bar’s beverage program, Tyler chose to highlight Dakabend, a premium Oaxacan rum with a distinct flavor profile that blends the qualities of cachaça, rhum agricole, and Jamaican rum. Distilled using traditional methods adapted from mezcal production, Dakabend is made from fresh high-mountain sugar cane and crafted in classic mezcal pot stills. This artisanal process reveals a richness and complexity to the rum, influenced by Oaxaca’s unique terroir.
Oaxacan Jellyfish with Dakabend Oaxacan rum, pineapple, lime, blue lemongrass, coconut cream, and a lemongrass smoke bubble
Perhaps the most intriguing cocktail on the menu is the Oaxacan Jellyfish, which perfectly showcases Dakabend’s unique character. This drink blends the rum with tropical flavors like pineapple, coconut cream, and lime, as well as a blue spirulina lemongrass syrup for a vibrant color and refreshing taste. A touch of saltwater enhances the flavors, much like how salt elevates the taste of a cookie. The cocktail is then topped with a lemongrass smoke bubble, adding an aromatic layer that complements the rum’s fruity and herbal complexity, as well as a visually appealing experience. This thoughtful combination of ingredients creates a whimsical yet sophisticated drink that not only highlights the versatility of Mexican Rum, but also embodies La Popular’s commitment to offering an immersive, sensory experience.
Forbidden Paradise Mule with Siete Leguas Blanco tequila, fresh ginger, lime, passion fruit, chamoy, and bee pollen
As Tyler designs every cocktail with the intention of balancing creativity, flavor, and visual appeal, guests are treated to drinks that are as pleasing to the eyes as they are to the palate. Whether enjoying the Oaxacan Jellyfish or exploring another inventive cocktail, La Popular ensures each visit is a memorable experience that leaves guests eager to visit again.
Carajillo with Licor 43, espresso, vanilla cream
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