The Monarch Bar, located on the Country Club Plaza, just welcomed its sister bar, Verdigris, to Park Place in Leawood.
Brock Schulte, bar manager of the Monarch, and Stephen Montez, general manager of Verdigris, give us a taste of what they are drinking at home. And to keep it even simpler, they chose two different cocktails that showcase one outstanding spirit, The Real McCoy 12 Year Single Blended Premium Rum. Enjoy!
Brock Schulte loves this iteration of the classic mojito, featured on the Monarch Bar's Mojito Migration.
1.5 ounces Real McCoy 12 year rum
.75 ounces fresh lime juice
.75 ounces mint syrup
Whip shake all of the above with pebble ice, open strain into a Collins glass. Top with 1.5 ounces soda water and pack with more pebble ice. Garnish with 3-4 mint sprigs.
Stephen Montez looks to the classic tiki pairing of rum and Velvet Falernum for a simple but tasty concoction.
Corn & Oil
2 ounces The Real McCoy 12 year rum
.5 ounces Taylor's Velvet Falernum
1 lime coin
Combine liquids in your rocks glass with large ice cubes and stir until cold. Squeeze the lime coin over your cocktail to express the oils and a bit of juice. Drop into your glass and enjoy.