-photo by Gab Bonghi
Bolo, Chef Yun Fuentes’ Latin American dining room and rum bar nestled in bustling Rittenhouse Square, has recently introduced a myriad of freshly-minted cocktails to its ever-evolving bar program. Crafted by newly appointed Beverage Director Tony Jimenez, these creations showcase his exceptional talents and rich heritage. Since joining Bolo’s Rum Bar, Jimenez has also earned various accolades – including being named a finalist in PUNCH Drink’s ‘Best New Bartenders 2024’ – and his latest summer cocktail lineup beautifully reflects his skill and dedication to showcasing Latin American flavors.
From Bayamon, Puerto Rico, Jimenez made it his mission to bring his culture (and rum!) wherever he lands. Since arriving in Philadelphia in Fall 2021, he has worked in programs regarded as some of the best in the country – including East Kensington’s Post Haste, recently named one of the Best Bars in America by Esquire – and has worked in various notable bars across Puerto Rico and New York City. Since stepping into his new role at Bolo, Jimenez has been able to perfect his craft while teaming up with Chef Yun Fuentes to expand his Latin diaspora vision to Bolo’s Rum Bar.
“Bolo is focused on serving Latin diaspora flavors with American influences, and each of the new drinks tie into a different part of the Americas. Myself, and the Bolo team, are always trying to combine lots of cultures and spirits – both in an attempt to be modern, but also paying tribute to tradition,” says Jimenez. “This menu is focused on pops of color – we want our lineup to feel as if you are walking down a street in Puerto Rico, filled with brightly painted houses with all the colors brought by nature.”
Imbibers paying a visit to Bolo’s inviting and colorful first-floor Rum Bar can expect riffs on Latin American-focused classic cocktails, and innovative specialty sippers, all meticulously-prepared and crafted by Jimenez. Each cocktail is curated with a story in mind – combining mixtures of locally-sourced and global spirits with fresh, flavorful fruits and complementary ingredients – designed to transport the guest to beaches and coastal towns throughout the Americas.
Highlights from the all-new summer cocktail program at Bolo includes the following:
- Aventura – a daiquiri riff comprised of Rum JM Silver, chinola, red aperitivo, lime, and hibiscus
- “This drink is a nod to Philly’s vibrant cocktail scene, made with Latin American spirits. It’s a split-base daiquiri inspired by the ‘Adventure Rocketship,’ a cocktail originally created by Adam Ravitz, and introduced to me by Brandon Thrash of Middle Child Clubhouse. Drawing from this cocktail discovery, I use a blend of Rum JM Silver from Martinique, chinola from the Dominican Republic, red aperitivo from Brooklyn, hibiscus syrup, and lime – all staples across the Caribbean – and the result is a bright red passion fruit daiquiri.”
- Flamenco –Mijenta Tequila, Combier Blue, salted lime cordial, soursop
- “On the small island of Culebra lies Flamenco Beach, a truly beautiful place known for its stunning clear waters and the graffiti-covered remnants of abandoned US military tanks. Inspired by this juxtaposition, our Flamenco cocktail combines Mijenta Tequila, Combier Blue, and salted lime cordial to create a vibrant blue hue reminiscent of the ocean, and it’s topped with a soursop and white wine foam to represent the sea foam atop the water. At its core, this cocktail is a Margarita with a New York Sour twist, using an ISI to create the foam – reflecting how technology becomes part of the landscape at this beach.”
- Las Croabas –Gin, chili oil-washed dry vermouth, aji passion ceviche brine
- “This cocktail is inspired by Chef Fuentes and his incredible ceviches. Not only is he a great mentor, but he’s also a constant source of inspiration, leading me to create a ceviche dirty martini. Using Philly’s Bluecoat Gin as a base for its bright citrus notes, we combine it with chili oil-washed Method Dry Vermouth from New York, and our Bolo ceviche brine. The brine incorporates flavors from Bolo’s entire ceviche selection, resulting in a yellow pepper and passion fruit blend with tropical and savory notes, giving the drink a pastel yellow hue. This cocktail reflects influences from the three places Chef Fuentes and I call home: Puerto Rico, New York, and Philadelphia. The name stems from the umami and fresh fish notes, which evoke memories of Las Croabas, a beach town on the east coast of Puerto Rico renowned for its fishing community.”
- Cancun –Libelula Tequila, Banhez Mezcal, orange liqueur, pineapple pique
- “In the same spirit of naming drinks after beaches, Cancun seemed like the appropriate name for this tropical and bright yellow spicy mezcal margarita. The drink is inspired by another creation from the kitchen: the pique (hot sauce) Chef Fuentes makes with pineapple rinds. I add sweetener to Chef’s pineapple pique and combine it with Dry Curacao, Banhez Mezcal and Libelula Tequila, and a Tajin rim for folks who love some extra spice.”
- Mosquito Bay – Stateside Vodka, Faccia Brutto Centerbe, lemon, parsley, rosemary, and lavender bitters
- “Mosquito Bay is one of the three bioluminescent bays in Puerto Rico. In the darkness of the night, blue-green lights glow as the dinoflagellates emit light ten thousand times brighter than themselves. Inspired by these radiant plankton, this cocktail is a vibrant green drink with a lot of complexity – it’s an herbal Lemondrop featuring Stateside Vodka from Philadelphia and Faccia Brutto Centerbe from Brooklyn as its base, combined with lemon and parsley syrup.”
- Rongroni – Brugal 1888, Campari, sweet vermouth
- “As a Negroni enthusiast, I enjoy experimenting with rum variations, and occasionally, one truly stands out. The Rongroni is a prime example. Method Sweet Vermouth from New York pairs perfectly with Campari and Brugal 1888. The secondary aging of the rum in the Oloroso Sherry adds rich toffee notes, creating a delightful after-dinner sipper. With its mahogany hue, this cocktail is as robust as a tree trunk.”
- Piña Colada – Don Q Gold, pineapple juice, and coconut cream (option to make upgrade to a Blue Colada or Cherry Colada for an additional $3)
- “The Piña Colada holds a special place in my heart as the first virgin cocktail I ever tried. In Puerto Rico, you can find it at almost any outdoor event. Inspired by this memory, I chose to make this Piña Colada using a blender rather than the traditional method with pebbled ice. The Coco Lopez cream, pineapple, and Don Q Gold rum blend seamlessly into the smooth, icy texture, creating the perfect drink to beat the heat. And, of course, I wanted to make multiple variations of this drink to represent the very colorful hues of Puerto Rico.”
Bolo also offers a variety of zero-proof libations, including the No Jito, a non-alcoholic riff on a classic mojito featuring Lyre’s White Cane Spirit, lime, mint, and soda, the Hibiscus Lemonade made with Lyre’s Dry London, lemon, and hibiscus syrup, the N/Amaro & Coke with Pathfinder NA Amaro, guarapo, and coke, and the Fresh Cuban, fashioned with Lyre’s Dark Cane Spirit, N/A sparkling wine, lime, and mint.
Bolo’s rum bar is first come, first served – walk-ins are welcomed. Reservations for the second-floor dining room are highly encouraged, and can be made via Resy.
Hours of operation at Bolo are Monday through Thursday, 5pm – 10pm, Friday and Saturday, 5pm – 12am, and Sunday, 5pm – 9pm, with happy hour Monday through Friday, 5pm – 7pm.
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