Edinburgh rum bar, Ruma, home to the largest collection of rum in Scotland, is celebrating its first anniversary with a new cocktail menu as it responds to the demand for cocktails in the city.
With over 170 bottles of rum, Ruma’s new low-waste menu is split into five sections based on each drink’s flavour profile: Fresh, Fruity, Short, Smoke & Savoury, and Classics – the idea is to make it as easy as possible for guests to learn & discover new cocktails – alcoholic as well as non-alcoholic. At the same time, Ruma is also launching a range of canned cocktails.
A new online bottle shop will also launch at the beginning of May containing all 170 of the Ruma’s rums. This coincides with its new Rum Experience events diary which include ‘Taste of the Caribbean’ and ‘Intro to Scottish Rum’.
Ruma Co-Owner, Jamie Shields, said, “We opened Ruma one year ago to welcome the largest collection of Rum to Scotland. The response from our loyal guests has been amazing. A thirst for knowledge and interest in where each rum comes from and tastes like is what our staff love talking about.
“In our first year we have seen a demand for cocktails and drinks of all types. At our heart we will always be a rum bar, but we also thought ‘why can’t we offer a range of other drinks too?’ Non-alcoholic options are now key in hospitality. Rather than relegating these to a section at the back of the menu, we believe that guests who are not drinking alcohol should have the same menu experience as those who are, as each has been crafted with as much care as the drinks with alcohol.
“We love championing local. That’s why we serve local beer from Campervan Brewery, and we also have a great wine list by the glass too. Ruma’s goal is to serve the widest range of rum in the country through unforgettable experiences, but also offer deliciously alternative drinks to ensure guests leave with a satisfied smile on their face, and always come back for more”.
Picture: (L) Jamie Shields, Ruma Co-Owner (M) Meg Jenson, Ruma Mixologist (R) Steven Aitken, Ruma Co-Owner. Photo Credit Danny Mcmaniel