Sway: Tomos Mughan
By V.R. BryantPublished September 1, 2012
The Park Street scene isn’t exactly the epicenter of mixological sophistication in Columbus – many of the venues don’t even trust their clientele with glassware. But that hasn’t deterred owners of the space from trying to bring a slightly classier experience to the district.
The space formerly known as Mynt is now Sway, another concept from the Peerless Management Group, owners of BBR and Mynt (which incidentally still exists in Cincinnati). Where Mynt may have had a very distinctly dark nightclub feel, Sway during the daytime (it opens at 3 p.m. most days) has a more inviting aura. A five-dollar-cocktail five-hour-long happy hour doesn’t hurt, either. Day drinking awaits.
The man pouring those drinks is Tomos Mughan, a wayfaring sort that’s been behind the stick for about five years. Born in Canberra, Australia and raised in England, Mughan has been working in restaurants in one capacity or another for most of his adult life. Showmanship is important, says he, and in an environment like Sway, he has plenty of opportunity to prove he’s got it.
Mughan says his goal is to get people to step outside their comfort zones, and some of Sway’s drinks definitely tread those waters (hand-crushed Serrano peppers qualify). The three he demoed for me weren’t quite so adventurous, but they do at least exhibit some desire to play with traditional flavors. The Blackberry Caipirinha was tart, not-too-sweet, and had a nice bite from the fruit’s acidity and the punch of the Cachaça. Tomos cooked up a modified mojito, balanced out with cucumber and watermelon – definitely something worth enjoying as the rest of the summer plays out. Finally, the Sunset Strip – a rare wine cocktail – is built delicately around a nice sauvignon blanc and a splash of Aperol, an Italian aperitif.
In all, the drinks reflect the atmosphere: bright, fun, and decidedly un-stuffy.
1 1/2 oz. Cachaça
3/4 oz. Demerara simple syrup
4 lime quarters muddled
2 small blackberries muddled
Shake with ice; pour mixture with garbage into rocks glass
Watermelon Splash Mojito
2 oz. Bacardi Superior
3/4 oz. lime
3/4 oz. simple syrup
Muddle cucumber and watermelon, then add mint to not over-bruise; add mint, lime, rum, simple syrup
3 oz sauvignon blanc
3/4 oz. Aperol
3/4 oz. grapefruit
1/4 oz. lemon
1/4 oz. simple syrup
Combine ingredients, shake with ice, strain into martini glass, garnish with lemon wheel