Please Note: You are viewing the non-styled version of Where to Eat. This website employs technology that your browser does not support. If you are using an older browser, please learn why you should upgrade. Thank You.


Restaurant: RumBa at the InterContinental Boston Hotel
Bartender: Glazielle Da Silva

For as long as anyone can remember, the bar has been a shrine to personality. Patrons become regulars at a bar because they love the atmosphere and experience, much of which is provided by the people there - and often a specific person behind the bar. This month, Bartender Glazielle Da Silva, shows you how to serve up RumBa's hottest
summer drink.

2 oz Clement Rum Premier Cane
2 oz Ice Tea
Squeeze of Fresh lemon
5 Mint leaves
1 oz Honey
1 oz Simple Syrup

Place the mint leaves and fresh squeezed lemon
in a glass and muddle. Then add in the 1 oz of simple
syrup. Next fill the glass to the top with ice. Add in
your honey, ice tea and clement rum. Shake and
serve on ice.

imagemap imagemap