Kalyn Oyer is a Charleston native and the features editor for The Post and Courier. She’s a music festival and concert photographer and avid showgoer who used to write about music for the Charleston City Paper as well as national publications.
The Ordinary’s rum-focused cocktail program has a few showstoppers in the mix, including the classic daiquiri.
Bar Tab is a recurring column in The Post and Courier Food section that highlights a locally made or sold adult beverage.
The Ordinary’s beverage manager, Christian Favier, spent a decade in New York City’s restaurants and bars before coming to work in Charleston, a city he said is top-notch for its size when it comes to wine but a place he still sees in its infancy as far as cocktails go.
He aspires to contribute to the growth at the oyster bar located off King Street, where rum is a major feature on the menu that includes a dozen drinks spanning from classics to inventive variations. Since taking on his role, he has transformed the previously too-tiki-oriented menu into a more contemporary rum selection, excluded of any culturally insensitive Polynesian imagery that originated from the 1950s movements in California. Nevertheless, it retains a mix of both traditional and fresh Caribbean tastes.
Highlighting the importance of the daiquiri, Favier stated that one’s capability to properly prepare this drink is a decisive factor in their adaptability in dealing with rum.
“In discussions about the epitomic representation of rum cocktails, the daiquiri unquestionably stands out,” expressed Favier.
The daiquiri created here follows a straightforward recipe: a signature rum mix, fresh lime juice, and sugar, both shaken and stirred.
The Ordinary Daiquiri is a delightful, rotating version that keeps the customers coming back. The current version, Daiquiri #8, was personally the most delicious I tried during the visit, crafted with El Dorado, brown butter, rosemary, maple, and lime.
Another specialty that The Ordinary highlights is the Bad John, a drink mixed with Angostura bitters, salted lime, lemon, and a tangy pineapple element. A lot of the menu is inspired by a modern take on Caribbean classics with rich flavors. The pineapple is freshly cut and juiced behind the bar, creating a fluffy blend that provides a light, airy tasting experience.
The Batida Sazonal is an item that should not be overlooked, prepared with Novo Fogo cachaça, condensed milk, lime, and pomegranate. Another eloquent drink is the Coco y whiskey, blending Japanese-style single malt whiskey with oolong tea and coconut water.
The delight of an on-draft mojito comes with a twist of novelty and freshness, although I had to muddle my own mint to appeal to my preferred taste.
The enjoyable treat of the Ordinary’s mojito can be appreciated straight from the tap.
If in search of another extraordinary specialty, the frozen Pastis Painkiller stands out charmingly with an ethereal licorice flavor. (My recent preference has been leaning towards Absinthe!) However, no Absinthe is incorporated here, but rather a spicy and fragrant French pastis enhancing those licorice nuances — complemented with Coco Lopez, fresh pineapple, orange and nutmeg.
Starting off the feast with the snapper ponzu flavored with citrus, Asian pear and cilantro was a culinary delight, only to be surpassed by the rock shrimp rice. This is skillfully prepared with butter-infused Carolina Gold rice and filled with delicately textured vegetables topped with crispy sunchokes. A delightful experience to the palate, and ideal complements to the cocktails.
Favier is headed to Barbados soon for more research, so expect some new drinks to arrive on the menu once he’s back.
Reach Kalyn Oyer at 843-371-4469. Follow her on Twitter @sound_wavves.
Kalyn Oyer is a Charleston native and the features editor for The Post and Courier. She’s a music festival and concert photographer and avid showgoer who used to write about music for the Charleston City Paper as well as national publications.
The Ordinary’s Christian Favier, beverage manager, spent a decade in New York City’s restaurants and bars before coming to work in Charleston, a city which he says is top-notch for its size when it comes to wine but a place he still sees in its infancy as far as cocktails go.
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