April 15th 2024.
Edinburgh, Scotland's capital city, has recently welcomed a new addition to its vibrant bar scene - Ruma, the city's largest collection of rum. Curious to experience this new hot spot, I made my way there with great enthusiasm. You see, I have a deep love for rum, and hearing about a place that shares this passion was enough to pique my interest.
Ruma is the brainchild of a group of young friends who have a strong affinity for this sugary spirit. Located on Broughton Street, towards the eastern outskirts of Edinburgh's charming New Town, the ground-floor bar boasts an open layout with low tables and a no-frills, utilitarian decor. But don't let the simplicity fool you - the real star of the show here is the extensive selection of rums, perfect for any rum connoisseur.
On my visit, the focus was on the menu of ten unique and impressive rum-based cocktails. Some of the ingredients listed on the menu were enough to make my mouth water - El Presidente, Pineapple & Fig Old Fashioned, and Saturn, just to name a few. My companion and I decided to try two of the more subtle options. The first was the Dominicana, a delightful blend of Brugal 1888 Doblemente Anejado rum, Crossbrew coffee liqueur, and whipped oat cream. The flavors were dark and rich, and the texture was almost velvety. Next, we tried the Madinina - a mix of Clement Blanc Rhum Agricole, Clement Creole Shrubb Liqueur d'Orange, toasted coconut, lime, and ginger ale. While it was certainly bursting with flavor, I found it a bit too acidic for my taste.
One of the best things about Ruma is that you don't have to break the bank to enjoy their cocktails. With five options priced at £10 and the most expensive at £12, it's a pretty reasonable deal for such unique and expertly crafted drinks. If you're a fan of rum, or just looking for a new spot to try out in Edinburgh, Ruma is definitely worth a visit.
So why not stop by Ruma and see for yourself? Trust me, you won't be disappointed. And while you're at it, don't forget to check out other reviews and subscribe to the latest issue of Scottish Field for more exciting updates. Cheers!
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