A touch of ex­ot­ica for Port

Port Douglas & Mossman Gazette - - THE GROOVE - Gizelle Ghidella

NEW wa­ter­ing hole Jimmy Rum’s is mar­ket­ing it­self as a cock­tail lounge like no other.

For­mer movie pro­ducer and writer, James Gor­man, has moved on to the next chap­ter by open­ing up his very own cock­tail lounge.

Step­ping into Jimmy Rum’s is cer­tainly dif­fer­ent: there’s dark light­ing, the floor is red and the decor is strik­ing.

You can thank Amer­i­can “tiki” bars for the in­spi­ra­tion.

“When you stepped into the room it was green lights and ex­ot­ica mu­sic,” Jimmy said.

“That’s what we have here, it’s a world among it­self.

“You step in here and you’ve for­got­ten your life, you’ve for­got­ten ev­ery­thing and you take a step out­side and it’s back to re­al­ity.”

Pun­ters can taste a piece of his­tory with the El Draque, the old­est cock­tail in the world or try Saz­erac, the of­fi­cial cock­tail of New Or­leans.

Ac­cord­ing to Jimmy, this lounge has the most ex­ten­sive list in Queens­land with more than 100 cocktails and alcoholic con­coc­tions to choose from.

“We look af­ter you, ev­ery­body is king and queen in here and we will serve you the best cock­tail you’ve ever had,” he said.

“We have two of the best bar­tenders in Port Dou­glas and two highly ex­pe­ri­enced bar­tenders from Ve­gas and Colorado.”

Jimmy Rum’s Fa­mous Lava Chill, a com­bi­na­tion of fa­mous tiki bar drinks served in a skull with dry ice, is ap­par­ently a “must try” and will prob­a­bly find its way on to many peo­ple’s so­cial me­dia pho­tos.

Jimmy knows what makes the per­fect drink and it’s not just great in­gre­di­ents.

“With ev­ery­thing – great wine, great beer, great life – it’s all about bal­ance,” he said.

Jimmy has been open to work­ing with and sup­port­ing other lo­cal busi­ness and is aim­ing to cre­ate a sugar syrup with lo­cally grown cane sugar.

“The lo­cals are ex­tremely im­por­tant,” he said.

“We do choco­late shots, we worked with Cof­fee Works on them.

“I de­signed them with Ali­son who’s the choco­latier.”

Jimmy said he has many more in­ter­est­ing projects and ideas planned but he won’t spoil the sur­prise just yet.


“Wel­come to New York,” Jimmy said as he greeted his customers.

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