RUMI | Miami, FL
1 part hair gel, 2 parts hipster, Rising Star Bar Chef Chad
Weller has been shaking things up on Miami Beach for over
5 years - first at the Forge, then at the Delano Hotel, and
most recently at Rumi. Weller’s drinks are characterized
by a delicate balance of flavors, which he achieves through
a process of trial and error. The current trends in flavored
vodkas and other liqueurs influence his cocktail creations.
And the bar business is no passing fancy for Weller, who dreams
of owning his own bars and restaurants someday.
Blueberry Raspberry Mojito
Bar Chef Chad Weller of Rumi - Miami, FL
Adapted by StarChefs
Yield: 1 Serving
- 5 fresh mint leaves
- 1 teaspoon granulated sugar
- ½ fresh lime, juiced
- 2 ounces Bacardi razz
- ¼ ounce Chambord liquor
- ¼ ounce Blue Curacao
- Splash of club soda
- Fresh lime slice
- Fresh blueberries
- Fresh raspberries
In a tall thin glass, crush mint with a fork to coat the
inside. Add the sugar and limejuice and stir thoroughly. Top
with ice. Add Bacardi, Chambord, Blue Curacao and mix. Top off
with chilled club soda. Garnish with lime slice and berries,
JJ: What are some current
trends you’ve seen in the cocktail market?
CW: Flavored vodkas and
rums are very popular.
JJ: What goes into creating
a new cocktail?
CW: You need to balance
the flavors with trial and error testing.
JJ: What inspires you
when creating a new drink?
CW: New brands and flavors
of liquor encourage me to create new drinks. My creativity,
different moods and guests’ requests (based on their
tastes) also influence my drinks.
JJ: What are popular
drinks you serve at the bar?
CW: Raspberry Kamikaze
and Raspberry Cosmopolitan. Also, being on the beach, people
order tropical drinks like mojitos, margaritas, and rumrunners.
JJ: Where do you see
yourself in 5 years?
CW: Owning a couple bars
and restaurants. I’m passionate about nightlife and
socializing. I like to check out other places in town to keep
up on the trends.