That phrase can make a good bartenders' eyes roll. Why? Because the issue usually isn't sugar. It's that the patron has had one too many poorly make cocktails that relied too heavily on simple syrup to do the work alongside the booze. A well-balanced cocktail can have sugar. It's all in the balance.
Case in point - a drink at The HiHi Room called Rum & Cake. Get it? Rum & Cake! It literally brings together Mount Gay XO Rum and a Coconut Cake in a glass.
I can hear you now, "Ick! That sounds way too sweet for me!"
But this isn't an over sweetened mess. In fact, it is quite the opposite. This an astutely built beverage. Couldn't expect less from HiHi's gifted lead bartender Izzy Tulloch, who just left the Cobble Hill restaurant to join the team at Soho's soon-to-open Milady's.
And, to make matters even more transcendent, let me tell you about that Coconut Cake that's in the drink. It is by none other than celebrated Pastry Chef Caroline Schiff of Gage & Tollner, who was just named one of Food & Wine's Best New Chefs of 2022. That cake has some serious street cred.
The pair wash Lustau Sherries with the cake. Yes, you read right. That is Coconut Caked-washed Sherry in that drink alongside the rum. Then a bit of Coconut Demerara to complete the beverage that will make your eyes roll - roll back into your head with pleasure that is.
