Tiki Tuesday Talks

In Jamaica we love a great rum punch, especially when Wray & Nephew Overproof rum is utilized; the complexity adds unique character to the rum punch. Let’s explore the punch and it’s versatility through flavors which marry well with the fruity natural aromas and molasses overtones, our 4 cocktails will demonstrate the utility and balance Wray & Nephew offers to the World of Rum Punch!

This week on Tiki Tuesday Talks we have Scandinavian Tiki with Selma Slabiak sponsored by Svöl Aquavit. How Scandinavia fits into the Tiki Culture - How to use Scandinavian flavors in your tiki drinks (and what the hell is ‘Scandinavian flavors?) Selma Slabiak -Hailing from a long line of sailors, born and raised on the island of Thurø in Denmark, and have been bartending for 22 years, 12 of them in New York City. Tiki lover and keeper of Selma’s Bar in Ridgewood, Queens, and author of ‘Spirit of the North’, a recipe & story book about Scandinavian flavors and culture.

This week on Tiki Tuesday Talks we have Tiki by the Sea Holiday Edition with the alumni family sponsored by Dekuyper.  Tiki Alumni Family as we recap the year and look ahead to better times together while we make some fun holiday drinks! Guest appearances galore - hope to see you there with a festive outfit!

Pivoting Your Bar Program - Lessons from a Survivor with Karl Franz Williams sponsored by Dekuyper. 67 Orange celebrates 12 years old this December. Opened during the Financial Crisis of 2008, learning to survive lean economic times became essential. Those lessons learned and further refined during this pandemic have allowed us to thrive. This session will explore our keys to success.  Originally streamed 12/15/20

This week on Tiki Tuesday Talks we have Hot Tiki with Ezra Star sponsored by Plantation.

Hot Mai Tai

If you need help locating a product, hit us up on the email and we can try to ensure you are able to find it so you can follow along and make the drink with us!

A critical survey of tiki and its culturally problematic elements, with emphasis on the cultures of Pasifika. Practical, actionable suggestions to help create more inclusive hospitality spaces will be examined and discussed.

Presented by Avuá Cachaça.

Add all ingredients to a shaker without ice. Dry shake.

Add ice to shaker. Wet shake.

Fine strain into coupe glass.

Add 5 drops of Angostura bitters to surface.

In this session you will learn the basics on how to create compelling concepts, find great partners, build a team that is set up for success. After doing record business at Three Dots and a Dash, Julian went on to run several restaurant concepts for Tartine in LA, SF, and Korea. We will touch on techniques to run high volume and increase your revenue.  He will share the secrets of how to navigate contracts to set your business up correctly and protect your work.

Method: combine ingredients and dry shake 

6 oz Apple juice

A conversation with Sly Augustin about the responsibility of bars in the community. Looking at the social contributions and connections of rum and the bars that sell it.

Sponsored by Appleton Estate. Part of the Tiki Tuesday Talk series.

We will explore Creating Cultural Appreciation Through Cocktails: Doom Tiki, sponsored by Avuá Cachaça and Real McCoy Rum. With the current discussions going on about some of the problematic elements of tiki, what are some of the other approaches that we can use going forward. Chockie Tom of Doom Tiki discusses the philosophies behind their pop up and their recent program to create cultural exchange and appreciation through cocktails. Learn how using diverse spirits and ingredients can be interpreted using classic tropical cocktail blueprints and finding inspiration in the familiar to create transportative cocktail concepts.

If you need help locating a product, hit us up on the email and we can try to ensure you are able to find it so you can follow along and make the drink with us!

This week we have Going Green in Rum Production with Julie Reiner sponsored by Copalli Rum. Julie is their national brand ambassador and owner of the famed Clover Club and Leyenda in NYC!   

Copalli Rum is a sustainable rum in the heart of the Belizean Rainforest. Built in 2017 and surrounded by 22,000 acres of rainforest conservancy, the farm is the first certified-organic farm in Belize. Copalli’s core founding principles was to make great tasting rum with all-natural ingredients, while honoring the land and the community.  

The distillery is designed to be zero impact. The stills are powered by sustainable, regenerative biomass and the process supports full-circle conversion of waste from production into agricultural inputs. Rainforest water is captured in holding tanks for blending. There is no toxic waste run-off, typical to other rum distilling practices.  

Shake and strain over crushed ice. Garnish with mint, or a lime wheel and orchid.

Sponsored by Copalli Rum. Part of the Tiki Tuesday Talk series.