Ingredients: Privateer Silver rum, Privateer Amber rum, pineapple juice, orange juice and coconut, garnished with nutmeg
If you like piña coladas: Evan Harrison, co-owner and bar manager of neighboring sister spots State Park and Mamaleh’s, sticks to the script with this Tiki classic—first mixed in the ’70s at British Virgin Islands’ Soggy Dollar Bar—by blending two liquors to mimic the original’s Navy rum. “It definitely satisfies that piña colada itch that people get this time of year,” Harrison says.
…and getting caught in the rain: Opened in May in Kendall Square, the Bar by the Elevator opens around 4 pm on weekdays and 1 pm on weekends, weather permitting—though one bartender stuck it out in a short-lived shower with a cocktail shaker in one hand and an umbrella in the other.
Round Two: The “streamlined” menu sees some other tropical faves like Three Dots and a Dash and Corn ’n’ Oil, plus a short list of beer, including Notch Left of the Dial IPA, and a rosé on draft. Pair it with a pineapple relish-topped hot dog.
The digs: Inspired by beachside watering holes Harrison frequented during a trip to Martinique, the outdoor bar is built from shipping pallets, bushel boxes and old benches. It’s adorned with a decorative surfboard and wind chimes: “It’s like a mini vacation every time you’re out here.” Harrison says.
Looking ahead: The team is already chatting about “whiskey parties” and hot toddy events for fall’s cooler temps.
The Bar by the Elevator 1 Kendall Square, Cambridge thebarbytheelevator.com