Issue link: https://digital.copcomm.com/i/142283
especially well with super-premium bourbons. The fact is: RumChata is an innovative product with unlimited creative potential behind the bar. "The mixability of RumChata comes down to its perfectly blended real flavors," contends Maas. "There are no substitutes for RumChata's freshest, highest quality ingredients when it comes to preparing a cocktail that, when tasted, becomes a delicious, memorable experience." The company's Master Mixologist Nick Maas enthusiastically agrees. "I've heard RumChata referred to as the 'bartender's best friend' because of its tremendous mixability." (See sidebar) Recently the younger Maas worked with the staff at John Barleycorn River North, a popular restaurant near downtown Chicago. The objective was to introduce a selection of tantalizing RumChata specialties to add to the bar's drink menu. "We were looking to create drinks in several fun and well-received categories—adult milkshakes and cereal shooters, which taste reminiscent of popular breakfast cereals." Adult milkshakes are like regular milkshakes—only better because they're made with alcohol. RumChata is a perfect ingredient to promote in these drinks. Case in point are the Maas' creations, the RumChata Shamrock, a dreamy blend of RumChata, Jameson, crème de menthe and ice cream, and the RumChata by Elvis, which features RumChata, spiced rum, banana liqueur, peanut butter and vanilla ice cream. Both are tall, sumptuous slices of heaven. Maas also introduced a six-pack of cereal shooters to Barleycorn's bartenders, selections that taste like Honey Nut Cheerios (RumChata and honey whisky), Golden Grahams(RumChata and Goldschläger), Fruit Loops (RumChata, strawberry vodka and blue Curaçao), Cinnamon Toast Crunch (RumChata and vanilla vodka), Captain Crunch (RumChata and Captain Morgan) and Count Chocula (RumChata, chocolate vodka and marshmallow vodka). Rumchata is indeed something special. Perhaps it appeals directly to a special part of our brain. Seriously, who wouldn't crave a horchata-laced cream liqueur infused with Caribbean rum? Sweet Inspiration Having worked with the brand since its inception, Master Mixologist Nick Maas knows his RumChata. "I started working in 2009, packing and shipping the product, and then worked my way up. This familiarity with the company, " combined with his experience as a bartender in college, gave Maas the ability to easily connect with accounts. Take, for example, John Barleycorn River North. "Those guys really embraced RumChata early and they don't mind when I come in and exchange ideas with them, says Maas. "That conversa" tion between the accounts and me is vital. " So, after all these years, where does Maas draw inspiration for his new, scrumptious creations? "We really listen to our consumers, says Maas. " "Actually, the idea for the cereal shooters originally came from customer feedback on our website. However, Maas definitely keeps the accounts in " mind, as well. "Simplicity is always my goal. RumChata gives bartenders an easy, simple tool for mixing straightforward, delicious drinks. " Maas also draws on his past as a muse for flavor combinations. "I worked at an ice cream store in high school and used to play around mixing different flavors when the place was empty. (Now that explains where the idea for " those adult milkshakes came from!) "I especially loved trying out mint with other flavors, so the Shamrock holds a special place in my heart. You can't get more inspired than a RumChata milkshake—there's so much room for creativity!" —Breanne DeMore RumChata Salted Caramel Martini RumChata Shamrock ◗ 2 oz. RumChata ◗ 1 oz. caramel vodka ◗ Sea salt or table salt (do not use ◗ 2 oz. RumChata ◗ 3-4 scoops ice cream ◗ ½ cup ice ◗ 1 oz. crème de menthe ◗ 1 oz. Jameson Margarita salt) ◗ Rim Martini glass with salt (use water, not lime juice). Shake ingredients into salted Martini glass. ◗ Combine all ingredients in blender. Blend until consistency is smooth. Pour into tall glass. 80 / the tasting panel / july 2013 TP0713_066-99.indd 80 6/24/13 5:48 PM