Peche’s sister rum bar, Isla, a tropical paradise next door


When Pleasant Storage Room closed suddenly late last year after less than a year in business, Austin was left without a good rum bar where colorful island culture — bright Hawaiian shirts, coconut-shaped mugs and drinks with names like the Zombie — could be celebrated regularly.

That hole was soon filled when the bar’s next-door neighbor, the French-centric Péché, decided not to change the focus of the space very much when Péché’s owner Rob Pate bought it. Now Isla, the place is all about tiki, all the time, the only bar in Austin to fully embrace the tropical-themed bar trend that is on a resurgence across the country. Tiki bars have been opening across the U.S. thanks to the earlier mythologizing influences of Don the Beachcomber, Trader Vic’s and Jeff “Beachbum” Berry. (Austin’s previous participation in the tiki movement had been through Texas Tiki Week for the past few years.)

Walk in and you’ll see how easily the new bar, now open seven days a week, lives up to its name: Isla’s cool tropical vibe, highlighted by vintage art in mismatched frames and teal, yellow and burnt coral seating, “will bring the paradise to you,” as Isla’s general manager Trey Jenkins said.

So will the drinks, of course.

For Jenkins, transferring from Péché’s absinthe-tinged bar program (he was the assistant bar manager there) to Isla’s rum-soaked one wasn’t a big transition. He had been playing around with rum already, having spearheaded Péché’s Tiki Sundays last year. Every Sunday, he and a couple of regulars would pick out a cocktail to make from one of Beachbum Berry’s tiki books — Berry is essentially the historian of the modern tiki movement and has now opened his own tiki bar in New Orleans — before the weekly night of rum became official, with a menu featuring a mix of Berry’s staples and some riffs on them.

“I like rum because it’s a rogue spirit,” Jenkins said. “Rum doesn’t play by the rules like the other spirits do. It just has to be made from sugar. No specifications on aging or where it has to be made. Not even any rules on how it has to come from sugar. No wonder the pirates drank it so much.”

Isla will have about 105 different rums on the shelves once all the bottles Jenkins ordered come in, the selection representing the full range of complexities that rum can have, from Martinique’s rhum agricole, a very grassy and vegetal version, to Guyana’s Demarara rums, full of spice and vanilla notes. (Quick rum lesson: Rhum agricole, or rums from French-speaking islands, Jenkins said, are produced from pressed sugarcane juice. These preserve the soul of the sugarcane flavor more than the rums from English-speaking islands, such as Jamaica or Guyana, which will have a fuller-bodied taste reminiscent of molasses. And these are just two of the regional varieties that will be offered at Isla.)

Because the tastes of all these rums can vary so wildly, cocktail recipes often specify which type of rum should be used, Jenkins said. “With a lot of tiki drinks, you can’t replace the rum with another because the ingredients are meant to complement the characteristics of that rum, whether it’s Puerto Rican gold rum or Jamaican rum or Demarara rum,” he said.

The drinks menu at Isla details what rum should be used, and Jenkins has divided the menu into three sections.

There are classics, featuring timeless favorites like mojitos, daiquiris and a rum Old Fashioned; tiki drinks popularized by the mid-20th century’s love affair with cocktails full of fruit juices and topped by lots of garnishes, like the Zombie and the Painkiller; and Isla drinks created by Jenkins, such as the Isla Barrel of Rum with house-spiced rum, 12-year Nicaraguan rum, grapefruit juice, lime juice, passionfruit syrup and Angostura bitters.

Within the tiki drinks section are two cocktails offered on draft, the Mai Tai and the Zombie. Jenkins is batching them ahead of time, he said, because the Zombie has a whopping eight ingredients, far too many to be whipping up one at a time each night. And the Mai Tai is sure to be popular, so it’s also a good one to have prepared early.

One of the bar’s original concoctions is the Kill Devil Cobbler, made with 12-year Jamaican rum, sherry, sugar, pineapple and orange juices, and nutmeg sprinkled on top. It’s an ode to Isla’s original name, the Old Kill Devil (a 17th-century moniker for rum), that Jenkins said “is more the name of a basement tiki bar where men in tattoos serve you” — not exactly the sort of exotic island paradise Isla hopes to transport visitors to, he said with a laugh, but worthy of a cocktail all the same.

Isla also has island-inspired food, such as grilled octopus and a Caribbean seafood pepper pot of shrimp, scallops and more cloaked in a spicy broth. That’s yet another reason Isla is the place to go if you’re longing for a tropical sojourn, Mai Tai in hand.

“Not many places in town are doing tiki on this level,” Jenkins said. “We’re proud to be one of them.”



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