150 bottles of rum on the wall

Tommy Bahama is ready to rum-ble with more than 150 varieties of the spirit on hand.
Photo: Christopher DeVargas

Ever hear someone order a Blanco Madero and Coke? How about a Montecristo mojito? Chances are, you haven’t. Tommy Bahama Restaurant & Bar wants to change that. The Town Square destination now boasts more than 150 types of rum from around the globe and the largest rum collection in Las Vegas, so be prepared to have your mind blown and your taste buds tantalized.

The bar officially unveils its collection December 2, though six specialty rum libations have already debuted. Alleviate your thirst with the “Premium Painkiller”—Pussers 15-year rum mixed with coconut syrup, pineapple and orange juices and fresh nutmeg. The cool concoction quenches with a surprising kick at the end. Or, if you fancy yourself a rum enthusiast, play mixologist. Add some excitement to your elixir with a flaming floater atop any drink on (or off) the menu (for the extra-adventurous, 160-proof Stroh is the strongest the bar carries). The restaurant will soon even feature a rum-pairing menu for diners who want to dive into the sugarcane-based spirit.

Should the collection overwhelm you, don’t fret! Rob Aspaas, Tommy Bahama’s resident rummellier, has you covered. “There’s this great hankering for quality rums now. There’s as much to know about rum as there is about wine,” says Tommy Bahama spokeswoman Gretchen Connelie. And Tommy Bahama knows quality rum, like collection component Pyrat Cask 1623, priced at $60 per shot.

The Millionaire Mai Tai - garnish with your favorite wildflower for some extra cocktail flair.

Millionaire's Mai Tai


1 oz Rhum J.M. Agricole Blanc

1 oz almond syrup

1 oz orange liqueur

1 oz pineapple juice

1 oz scratch sour

Gosling's 151 floater


Shake Rhum J.M. Agricole Blanc, almond syrup, orange liqueur, pineapple juice, and scratch sour in a mixing tin without ice. Strain into glass of ice. Top with a Goslings 151 floater.

Citrus Ginger Punch


2 oz Appleton 12 yr

1/2 oz Clement Creole Shrubb D'Orange

1/2 oz Ginger Elixir

hand pressed ginger

1/2 pressed lemon

1/2 pressed lime


Muddle the ginger, lemon and lime juice in a mixing tin. Add the Appleton Rum, Clement Creole Shrubb and Ginger Elixir. Shake in tin with no ice. Strain into glass of ice.

Premium Painkiller


2 oz Pusser's 15 year

1/2 oz coconut syrup

1/2 oz fresh orange juice

2 oz pineapple juice

freshly grated nutmeg


Shake Pusser's 15 year, coconut syrup, orange juice, and pineapple juice with ice in a mixing tin. Strain into glass of ice. Grate nutmeg on top.


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