You don’t have to get on plane to get a taste of the tropics this summer. Most of us associate things like coconut, pineapple and rum with the typical tropical cocktail. Fresh fruit is always best, but you don’t have to raid the produce section to go tropical. Think fresh herbs, specialty mixers and aged rum. Jack Rose Head Bartender Trevor Frye has a put together a few rum recipes (sans tropical fruit) that will help you bring the tropics to your cocktail cabinet.
Trevor Frye
Jack Rose Dining Saloon
2007 18th St. N.W. 
Washington, DC 20009
(202) 588-7388

Trevor Frye is the head bartender at Jack Rose Dining Saloon, as well as the owner of nearby speakeasy Dram & Grain. While he specializes in whiskey, he also dabbles in craft cocktails. The D.C.-based bartender was named “Bartender of the Month” in April of 2014 by Nightclub & Bar Magazine. He keeps busy developing a rotating menu of specialty cocktails for both bars. Jack Rose Dining Saloon is a microcosm of mini-bars combined with a menu of Southern-inspired cuisine. Located near Dupont Circle, it houses the largest collection of whiskey in the Western hemisphere, along with an impressive craft beer list and a menu of creative craft cocktails. Guests can relax out on Jack Rose’s open air terrace and enjoy Happy Hour specials from 5:00-7:30 p.m. Monday through Friday or book a private party in one of the establishment’s themed bars.

Bacio Cubano 


  • 1 1/2 oz Zaya 12-year-old rum
  • 1/2 oz lemon juice
  • 1/2 oz chamomile-infused honey
  • Champagne topper

Directions: Combine rum, lemon juice and honey in an ice-filled cocktail shaker. Pour contents into a Collins glass and top up with Champagne.

For the chamomile-infused honey: Mix one to two tablespoons of dried chamomile in with 8 ounces of local honey. Let the mixture infuse in a jar for five days, and then strain.

Related: Ask A D.C. Bartender: Your Best Tequila Cocktail



  • 1 1/2 oz Zaya 12-year-old rum
  • 3/4 oz Cardamaro (a wine based aperitif)
  • 1/2 oz honey syrup
  • 1/2 oz lemon juice

Directions: Combine all ingredients in cocktail shaker with ice. Shake until well combined and pour over ice into a rocks glass.

Gran Mojito


  • 1 1/2 oz Zaya 12-year-old rum
  • Fresh mint
  • 1 tsp sugar
  • 3/4 oz lime juice
  • Soda water


In the bottom of a tall glass, muddle 2-4 mint sprigs with one teaspoon of sugar and a splash of soda. Muddle just until you can smell the mint. Add the rum and lime juice, fill with soda and garnish with a mint sprig.

Related: Best Speakeasy Bars In Washington, D.C.

Christa Emmer is a graduate of the University of Nevada, Las Vegas in broadcast journalism. She has experience as a news writer, editor and producer in television news. Follow her on twitter @ChristaEmmer. Her work can be found at