After lunch at Sel De La Terre we briskly careened down a freezing Atlantic Avenue ducking next into RumBa the posh rum and champagne cocktail bar located inside the InterContinental Hotel. The bar looks to pay homage to the history of rum-trade in Boston; once a prominent economic force in the 17th and 18th centuries. 
A collection of vintage rums are showcased on the multi-tired shelves that hang over the zinc bar and signature rum-based cocktails are the heart of the menu.
The girls and I opted for cushy seats in front of the fire, where our table was fashioned from a restored Louis Vuitton trunk. Soaking in the warmth and relaxing in high backed brown leather chairs with specialty rum and champagne cocktails in hand, I could not think of a better way to spend a chilly Boston afternoon.
I sipped a Mai Tai ($14) (so into them lately!) made with Appleton Reserve Jamaican Rum (15 year old), Barbancourt Estate Reserve, De Kuyper Curacao, Orgeat, Rock Candy Syrup and Lime juice. Well then!
The fourteen dollar price tag means cocktails at Rumba don't come cheap. I genuinely think the fifteen year old rum in my Mai Tai makes all the difference. Even though it has a tropical association, this was a truly fantastic cocktail to sip fireside.
InterContinental Boston
510 Atlantic Avenue
Boston, MA 02210
Cakes Suzette prides itself on the use of quality ingredients including cage free eggs, rich Belgium chocolate, fresh picked lemons and vanilla from the Sonoma Syrup Company. I received a gift box fastened with a lime green bow that revealed a Cake Os Assorted Sampler.
These cakes are fantastic! A dense batter strikes of semi moist cake that is just shy of being considered overly rich; in some instances containing bits of the feature ingredient melting into each bite of cakey goodness. Natural frosting that is void of any overpowering or artificial sweetness is infused and the round nugget is coated in chocolate that cracks gingerly in your mouth before melting into your taste buds. This is not your typical light and fluffy batter or whipped cake frosting. The cakes, to me, are an innovative play on a classic box of chocolates. 
In the Red Velvet Cake O tiny chocolate chips are laced within the red batter infused with cream cheese frosting and topped with white chocolate.
First impression: That's a damn good cake.
Mocha is chocolate cake meets cappuccino and espresso chips inside, infused with coffee butter cream icing coated in chocolate and topped with an espresso bean. 
The Chocolate Peanut Butter was bursting with creamy peanut flavors. The chocolate cake has peanut butter chips baked in so even more bursts of the feature ingredient is laced throughout each bite. Chocolate Peanut Butter takes the cake! (In other words, it was my favorite.) 
Next up was the Lemon Cake where the fresh picked lemons come into play. Tart citrusy batter mingles with sweet raspberry frosting, followed by rich white chocolate that shatters into a melty crumble. If you prefer fruit to chocolate this bright and refreshing flavored Cake O is for you.
The classic Vanilla Chocolate is vanilla cake baked with chocolate chips, combined with bittersweet chocolate frosting and covered in milk chocolate. This cake embodied a lighter fluffier texture in comparison to the others. 
I enjoyed sampling these over the course of the weekend (way to filling to eat all in one sitting) as well as Cakes Suzette's Mallomore Bars made with organic gram cracker, homemade marshmallow and rich dark chocolate. The products tasted unbelievably fresh, especially having traveled all the way from the West Coast. You can purchase Cake O's in quantities ranging from 6 to 36 pieces in flavors including what I've sampled above as well as Chocolate Mint, Brownie, Coconut and Spiced Pecan. 
