“And together we’re so drunk
We’re making sense. Little
By little, with rum the color
Of a woman’s arm, we’re seeing things—”
–Gary Soto, The Jungle Café
On New Year’s Eve, my final evening in Siem Reap before taking the boat to Phnom Penh, I wandered around Pub Street awaiting the celebration. I was exhausted from my 40-mile bike ride around Angkor Wat and in a bit of pain after the Khmer massage that felt more like a $4 muscle-twisting torture session. The heat hadn’t subsided as I walked through the streets in search of dinner, which added to my exhaustion. I was so tired, I don’t even remember what I had for dinner that night.
As it was still too early for the New Year’s revelers to crowd into Pub Street in preparation for performances, fireworks, and who-knows-what-else, I wandered out across the Siem Reap River. It would be my last opportunity to see what Siem Reap had to offer.
I headed into the Siem Reap Art Center and browsed the stalls filled with tourist souvenirs and local crafts, most of which I couldn’t purchase because I was constantly moving. As I contemplated the souvenirs and food and drinks nearby, I noticed a stall full of liquor. I was invited in to try samples of Georges Rhum Arrangé, rums infused with local flavors; they had 10 flavors in all. These rums were infused to the point that it was unrecognizable as rum to people used to the likes of Captain Morgan and Bacardi. It was nothing like the Abuelo rum I bought in Panama.
I first I had was cinnamon, which was strong. I like cinnamon, so this was a good drink for me–it would be great in a dark & stormy. I didn’t enjoy the mango flavor as much because the fruit overpowered the rum, but I could see its usefulness in cocktails.
After tasting a few of the flavors, I was convinced to go visit his father at Georges Rhumerie Restaurant, which had only been open for two months. They even paid for my tuk-tuk to the restaurant, which was down some dark streets (definitely not the place to walk, even if it wasn’t that far). When I arrived, I met three people, two of whom were the owner and an employee.
Despite being full from dinner, I ordered a light appetizer to go with a little more of the rum–the samoussa (samosa) platter sounded like the best option. It was tasty, filled with tuna and came with a sweet and spicy sauce. The menu is full of a fusion of French and Cambodian cuisine–Georges is from Madagascar and moved to Cambodia by way of Reunion Island, where his son is from.
While I waited for the samosas, I ordered the coffee rum for $2–I always have to try the coffee-flavored varieties of anything. Before departing in search of New Year’s festivities, I ordered the vanilla rum. It was a more complex flavor than the other rums as it included more than just one flavor. There was orange peel, lemongrass, anise, and cloves, and the flavors all stood out with each sip.
If you’re in Siem Reap, I recommend visiting Georges Rhumerie Restaurant for a bite to eat and a sip of local rhum arrangé.