• Jarnard Sutton

Behind the Stick with Keenan Anaya of Bare Back Grill

Rum Drink

$10

1 oz light rum

1 oz dark rum

.25 oz Cointreau

.25 oz orgeat

.25 oz lime juice

Topped with passion fruit foam

What's the story behind the Rum Drink?

A slight variation to a cocktail by Daniel Lucariello.

What's the key component of this drink?

The passion fruit foam.

Watch as Keenan shows us how to make this, sweet, citrus and boozy libation called the Rum Drink.

About Keenan Anaya

Are you from San Diego?

I'm originally from the island of Kauai, but then moved to Oahu to attend the University of Hawaii. This is when my career in the restaurant industry began.

How did you get into bartending?

I was hired at Tikis Bar and Grill as a busser and moved my way up from there taking on various positions. I moved to San Diego for a change of scenery and a new adventure, and five years later, I'm still loving it.

What do you like about bartending and how has it evolved since you've started in the business?

I like that you get to be creative and get to meet a lot of cool people. I'm always learning new techniques or learning about different flavors. People seem to be getting into the classic style of cocktails again, liquor forward but delicious.

What trends are you seeing in SD?

Definitely seeing a tiki trend now, Tiki bars are popping up all over the place.

What do you do in your spare time when you're not creating cocktails?

I really enjoy being outdoors, and although I don't as much any more, I still love surfing (even though I think the water is really cold out here). When it warms up during the summer months, I definitely try to get out in the water more. I also recently started rock climbing with a few people at work and that's been really fun and exciting.

Bare Back Grill

4640 Mission Blvd., Pacific Beach. (858) 274-7117 or barebackgrill.com

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