On September 20th Rhum J.M paid tribute to the Garden State’s hardworking and creative bartenders while Cellar 335 celebrated its one year anniversary, with the first ever J.M RHUMBLE.
New Jersey’s emerging cocktail scene has been often overshadowed by their neighbor across the river. However, this past week SPIRIBAM continued to offer bartenders a creative platform through its rum brands cocktail competitions. The J.M RHUMBLE presented New Jersey’s finest bartenders the opportunity to represent their local establishments, showcase their personal flare, and the chance for one individual to discover Martinique, which home to Rhum J.M.
The first ever J.M Rhumble Cocktail Competition took place at Jersey City’s most recent addition to the cocktail scene, Cellar 335, who simultaneously commemorated their one year anniversary of bringing progressive Asian American cuisine and the Tiki cocktail influence to Jersey City.
Louie Catazone of St-Agrestis Amaro represented as Master of Ceremonies, while hosts Benjamin Jones (SPIRIBAM), Justin Lane Briggs (Skurnik Wines & Spirits), and Damon Boelte (Grand Army Bar, The Speakeasy) judged the 7 finalists hailing from cocktail programs across the state.
Competition contestants include:
- Celeste Dittamo (Whistle and Tins, Sofia, Sticks & Stones)
- Calvin Hwang (The Dillinger Room)
- Aileen Drum (Cellar 335)
- Carlos Ruiz (The Laundromat)
- Max Goldberg (Atlas Public House)
- Jonathan Coklyat (Cellar 335)
- Chip O’Connell (The Dillinger Room)
Jonathan Coklyat and Carlos Ruiz made it to the final rounds with the respective drinks:
To Have and Have Not (Jonathan Coklyat)
- 1 oz. Rhum J.M Blanc
- 0.25 oz. Rhum J.M VO
- 0.5 oz. Yellow Chartreuse
- 1 oz. Lemon Juice
- 1 oz. Spiced Orgeat
- 2 Orange halves
- 2 Medium. Basil Leaves
Garnish: Basil leaf wrapped lemon wheel, skewered
Add all ingredients to tin, add ice. Shake. Double strain into double rocks glass. Top with pebble ice. Garnish in center of drink.
Purple Stuff (Carlos Ruiz)
- 1.75 oz. Rhum J.M Blanc
- 0.25 oz. Campari
- 1 oz. Chicha Morada
- 1 oz. Lime Juice
- 0.75 oz. Black Pepper Simple Syrup
- 1 drop Sesame Oil
Garnish: Grated lime zest, purple corn, sesame seeds
In a cocktail shaker add all ingredients. Shake with ice and strain into Collins glass. Fill the glass with crushed ice and Garnish.
The finale was claimed by Coklyat, with his final cocktail which was a play on a Jack Rose.
- 1.25 oz. Rhum J.M VSOP
- 0.75 oz. Laird’s Applejack
- 0.75 oz. Grenadine
- 0.5 oz. Lemon
- 0.5 oz Lime
I wanted to preserve the original spirit, so I had to throw Laird’s in there. Also, with Laird’s being the oldest New Jersey-based distillery, it was a point of NJ pride to include. Quickly, I had to think of how to use the Applejack to compliment the Rhum J.M base that I wanted to utilize. The VSOP fit perfectly because it added nice spice to the cocktail, while the dryness of the spirit worked well with the other sweeter components. For a while I was making the Jack Rose with just lemon as the acid, but there are many recipes that call for lime instead. I think using just lime makes it just a little too tart and bitter, where using only lemon, the acid kind of hides. Splitting the base gives it a nice tartness without being overpowering. Kind of reminded me of baked granny smith apples.
Honoree, Jonathan Coklyat, won a spot in SPIRIBAM’s 2018 trip to Martinique. The winner will join like-minded bartenders to discover and experience the J.M Distillery and it’s homeland of Martinique.
View the competition photos and stay updated on similar events by liking the SPIRIBAM Facebook page!
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