“We leaned on rum-heavy traditional Tiki cocktails, but substituted the citrus and sweet modifier with less-conventional ingredients,” says bar supervisor Robert Chacon. And The Guild Bar’s signature cocktail is the flamboyant Million Dollar Bill, a blend of three rums, falernum, lemon juice and kiwi syrup. But those few are choice, including Doctor Bird Jamaican, Appleton Estate 12-year and El Dorado 15-year-old. The Guild Bar in downtown San Diego isn’t a rum specialist it stocks fewer than 15 varieties. Of course that’s not surprising for a rum-centric concept that features 125 rums on its menu at any given time, with148 brands in stock. “Rum is definitely our number-one seller,” says Fred Jackson, general manager at Casta’s Rum Bar in Washington, D.C., adding that rum sells five to one compared to other spirits. whiskey, but there has been a noticeable uptick in rum interest recently.” The Fort Lauderdale, FL-based group, which includes five Quarterdeck concepts and three other casual restaurants, is now building a Tiki bar called the Hula Kai in Fort Lauderdale. “Historically rum been overshadowed by the other brown liquors, i.e. “Rum is about to have its proverbial day in the sun,” predicts James Flanigan, chief financial officer of Old School Hospitality. Advertisement Why Rum has a Bright Future