No need to travel to San Francisco. The bar voted the country's best will take over Rumba for one night in August.

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Last week,  Smuggler’s Cove in San Francisco beat our own Canon for the title of “Best Cocktail Bar in America.”  Now that tiki bar is coming to Seattle to rub our face in it. Kidding! But the part about Smuggler’s Cove coming really is true; it’s taking over Rumba on August 4 to make cocktails from its own menu.

Here’s your chance to check out  a bar program that a panel of veteran bartenders and spirits critics anointed the country’s best during Tales of the Cocktail, the world’s largest booze fest held in New Orleans last week.

Tales judge and acclaimed cocktail historian Dave Wondrich is among its biggest fans; “I love how obsessive Smuggler’s Cove is about creating an all-encompassing tiki experience, with attention paid to every possible detail.  I also love that it’s in an unlikely commercial storefront on one of the dullest blocks in San Francisco–that you step in and suddenly you’re time-warped into a rum-soaked pirate ship – soaked in good rum.”

The Rumba takeover, 7-10 p.m. next Thursday, is a book-signing event for Smuggler’s Cove owners Martin and Rebecca Cate, who also wrote the acclaimed recipe book “Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki.” Come in tiki attire and sip some rum drinks. (We knew that tacky Hawaiian shirt would come in handy one day.)

Rumba is flying in Smuggler’s Cove bartender Steven Liles to make tiki drinks for three hours. You don’t want to miss it.

Or maybe it’s a school night for you? Then save this recipe, an after-dinner drink straight out of Smuggler’s Cove playbook, called “The Chadburn,” essentially a liquid dessert of port, pear and chocolate. If you don’t like sweet drinks, just ease off on the pear and port to dry the drink out and then you have what Smuggler’s Cove owner Martin Cate called a pleasant, Manhattan-esque tipple. Cheers.

The Chadburn

1/2 ounce tawny port

1/2 ounce natural pear liqueur (such as Mathilde Poire)

2 ounces blended aged rum (e.g. El Dorado 8 Year or Appleton Estate Reserve)

6 drops Bittermens Xocolatl (Chocolate) Mole bitters

Add all  ingredients to a mixing glass. Fill with cracked or cubed ice. Stir and strain into a chilled coupe.

NOTE: The Chadburn (named for the Chadburn telegraph) is quite sweet and makes a fine after-dinner drink. But it’s easily converted to a more preprandial version by decreasing the amount of port and pear liqueur to ¼ ounce each.