Zuma Las Vegas, recently launched the “Zuma Zacapa Live Solera” installation, on the one-year anniversary of the global partnership with Ron Zacapa, joining nine other Zuma locations worldwide.
The custom-designed cocktail theater installation is displayed at the bar at Zuma restaurants across the world, each cocktail delivering a unique taste inspired by the location.
Zuma Zacapa Live Solera Barrel Tap
The Zuma Zacapa cocktail served from the barrel system is Zuma’s twist on a Vieux Carré cocktail. The bubble gum-inspired essence gets it flavor from the combination of the Zacapa 23-year-old Rum, Bulleit Bourbon, Peychaud Bitters, Bitter Truth Elixier, Bitter Truth Golden Falernum, Vya Extra Dry Vermouth and Mancino Sweet Vermouth.
“The idea was to reflect what Zuma is and how we respect and adapt our cocktail menu accordingly with the city we are in. Seventy-five percent of our menu is identical globally but we always let space for local inspiration and creativity which make each and every Zuma unique.”
– Jimmy Barrat, Zuma’s Global Bar Development Director and man behind the Zuma Zacapa inspiration
Zuma Zacapa Live Solera Cocktail
Other Zuma Zacapa flavor essences include Dubai’s rose & saffron, kaffir lime and camel cheese, London’s rhubarb, nettle and raspberry and Miami’s nori & pineapple, coconut and cocoa nibs.
Tell us about the Live Solera System.
The live solera system is inspired by the way Spanish were aging sherry, a succession of containers filled with the product over a series of equal aging intervals, and how this applied to the rum production. The ‘live’ part here is very important, it is where the theatricality is, the system contains 20L of the cocktails we need to pour a freshly-made batch on it to get a last minute aged and flavor version.
What was the inspiration for this ‘cocktail theater’ in your bar?
I came across the live solera system that Tristan Stephenson (Fluid Movement) and Thomas Aske (Fluid Movement co-founder) created for their bar and I found the idea genius. James Shearer (Zuma’s Global Beverage Director) and I, being good friends with them, decided to propose a collaboration on taking the system to the next level. The system itself represents perfectly what we try to achieve with our bar program – mainstream yet each and every city we are in has a flavor that is unique and inspired from its location. The cocktail recipe that goes inside the solera is exactly the same everywhere, but the season of the wood is different and inspired by its environment. Ultimately the final result has its own twist. It reflects perfectly on our philosophy and the importance of the wood.
Zuma Zacapa Live Solera Barrels
Talk to us about the Zuma twist on Vieux Carre cocktail?
The original 1930’s recipe calls for rye, cognac, sweet vermouth and Benedictine. We keep the complexity of the flavors but adapt it around the obsession and love we have for Ron Zacapa 23. Our version elevates the Guatemalan beauty blending it with bourbon, our own vermouth blend, a hint of falernum and some spice.
Why bubble gum-inspired flavor in Las Vegas?
It is not only bubble gum – the first two barrels are inspired by the flavors of American breakfast, banana and maple syrup. The bubble gum inspiration comes from that with a hint of sweet perfume.
The post Jimmy Barrat, Zuma’s Global Bar Development Director appeared first on Chilled Magazine.
Source: Mixology News
