Tiki Tuesday Talks

Part 2 to the original Art of Blending seminar that Jon Arroyo used to teach at Tiki by the Sea. This version focuses on taking your blender recipes and converting them into a Slushie Ice Machine recipe. We will also discuss tools and techniques, trouble shooting the machine, and how to clean.

Sponsored by Plantation Rum.

Pour ingredients into slushie machine. Serve in 12 oz glasses.

Steep strawberries in water on medium high until soft. Strain through chinios and place

Blend puree with simple syrup equal portions.

This week we have Building the Plate: How Culinary Philosophy Plays into Building a Spirit with Gunnar Gislason.  Too often the kitchen and the bar are disconnected from each other. Hear from Gunnar, a Michelin Starred chef for his work at Dill in Iceland and Agern in New York, who partnered with Svöl Aquavit in the development process of their spirit. The process was a collaboration in tasting various Nordic ingredients in working to produce both a Danish and Swedish style version.  

I Do For Me

Stir in a shaker with ice. Strain into a rocks glass over a large cube.

Sponsored by Svöl Aquavit.  Part of the Tiki Tuesday Talks series.

Looking back through history, the rise of Tiki lined up perfectly with the rise of plastic and the cheapening of global commodities. If you're curious how far the movement has come since then, look no further than the glass in front of you today—the quintessential Tiki drink is adorned with tropical flowers, relies on globally sourced products, and comes with a hefty dose of plastic knick-knacks. It's what we love about it, but also what has consistently made it one of the worst offenders in how cocktail culture contributes to Climate Change. This is the critical decade to fight this fight and the world needs Tiki on board. Can we redesign Tiki to "be better" and "get greener", while still keeping its essence?

Shake-whip with pebble ice. Pour contents directly into a glass and pack full with more ice. Garnish with dried sunflower petals.

Part of the Tiki Tuesday Talks series. Sponsored by Dekuyper. 

This week we have (Trash) Tiki & Fermentation with Kelsey Ramage sponsored by Appleton. In this session we’ll dive into 4 types of fermentation and flavor stability, so you can make the most of your flavors or ingredients whether they’re tropical or seasonal. This will include kombucha basics, beer/wine fermentations, lacto ferments and long extractions/liqueurs - safety, steps and recipes. We’ll then look at how to pull them into a delicious rum tiki cocktail!

Funky Dollar Bill

Pop, shake, and dump!

Peach & Miso Wine

Heat water and dissolve miso paste, add sugar and dissolve, allow to cool to room temp. Clean, pit and flash blend peaches and add to water. Activate yeast according to package directions. Add all ingredients into a fermentation tub with airlock, or a glass mason jar covered with cheesecloth. Allow to ferment for 3-6 days. Strain and refrigerate. 

Boil Water and add tea & cardamom. Leave tea to steep 10 mins and remove bags. Leave cardamom in water until cool and filter through coffee filter. Add sugar at 1:1 ratio with water by weight.

Phonographic Memories

Shake and strain over fresh ice in a Collins glass and garnish with citrus wheel.

Sponsored by Ten to One Rum

Sponsored by Plantation Rum

Shake first 6 ingredients with ice and strain into a wine glass. Top with seltzer and garnish with mint.

The cheat method: heat 1 part white sugar with 1 part pineapple juice until dissolved

Tools

Method

Join Noa Laporga for his seminar on being Born and Raised in Paradise. Noa owns Skulls and Crown Trading Co in Honolulu, Hawaii. He will discuss being raised in a Hawaiian / Filipino household in Hawaii near the sugar plantation and what it's like owning a Tiki bar in Hawaii.

Shake all ingredients over ice until well chilled, then strain into an ice-filled rocks glass.

Sponsored by DeKuyper.

Join Ivy Mix, owner of Leyenda, as she walks through how she came into the realm of rum and into her deep dive into sugarcane spirits for her book Sprits of Latin America. Through stories of her travels, she will give an overview of sugarcane and Latin American rum.

Brooklyn Burro

Shake ingredients together and serve on the rocks. Top with soda. Garnish with ginger candy and a lime wheel.

Fresh off of Jamaican Independence Day and in conjunction with National Rum Month please join us for a conversation about all things Jamaica Rum with Appleton Estate Master Blender Joy Spence and Campari America Portfolio Ambassador Anne Louise Marquis. Bring your rum questions and get into the spirit of Jamaica.

Build drink in glass, add ice, and stir. Garnish with orange peel.

Since the 1970s all prepared foods in America are required to list both ingredients and serving facts on their packaging in order to provide transparency to consumers. Why does this not exist with alcohol? Especially when considering the negative effects of not disclosing allergens, use of animal products, and dozens of added chemicals and sweeteners, consumers need to know this information in order to maintain their health. This seminar explores the need for full disclosure to consumers, and premiers the first alcohol product in history to voluntarily list both ingredients and serving facts on its bottle labels - The Real McCoy Limited Edition 50% ABV.

Corn 'n' Oil

Shake ingredients, pour over crushed ice, and garnish with lime.You can buy the product through the link if you don't have it at your local shop. If you're in CA, FL, NY, or NJ you can also find it here. And if you're in CA, CO, CT, DC, FL, IL, MA, MD, NJ, NY, SC, TX, or WI, this option is for you.