Tiki Tuesday Talks

Tiki Tuesday Talks

By Tiki by the SeaArtsFood
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Tiki Tuesday Talks episodes

  • Tiki Tuesday Talks: Pandemic and the Danger of Losing the Tiki Experience with Michael Neff
    A discussion about the fallout of Covid-19 on tiki bar culture with Michael Neff, master bartender and proprietor of The Cottonmouth Club in Houston, TX. As the pandemic rages and shuts down bars across the country we are in danger of losing the beauty of aspirational drinking and hospitality of the tiki bar experience.  We discuss the impact to guests, hospitality professionals, and the small craft brands that rely on the environment for discovery.

    Sponsored by DeKuyper 


    Yes You Not Me by Gaz Regan (can be found in his book, The Joy of Mixology) 

    1.5 oz Beam Black Kentucky Cream (make ahead with Jim Beam Black bourbon; see below)

    • 0.75 oz DeKuyper Buttershots schnapps
    • 0.75 oz Jagermeister
    • 0.5 oz cinnamon syrup (make ahead; see below)

      • Whip shake to combine and serve over crushed ice. Garnish with three raisins to represent health, wealth, and happiness.


      To make Kentucky Creme:
      2 x 12 oz can evaporated milk
      2 cups heavy whipping cream
      1 cup 2% milk
      0.5 cup sugar
      4 tbsp chocolate syrup (don't skimp! We use Ghiradelli)
      2 tbsp instant coffee
      4 tsp vanilla extract
      32 oz Beam Black Bourbon

      Combine all non-alcoholic ingredients in a blender and process until smooth. Gently stir in whiskey. Refrigerate and enjoy for up to 7 days.

      To make cinnamon syrup:
      6 sticks cinnamon
      1 quart sugar
      1 quart water

      Boil water with sugar, and when dissolved, break cinnamon sticks into pieces and add. Remove from heat and cover at least 3 hours (up to 24). Strain and seal in a sealed container.

      1 hr 10 min
    • Tiki Tuesday Talks: Bringing the Funk in Cocktails with Shannon Mustipher

      "Funk" is a term usually associated with Jamaican rums. Shannon Mustipher would like to explore that and push it further, with unlikely flavors and ingredients. She will be preparing the Poolside, a cocktail featured in her book.

      Sponsored by Avuá Cachaça

      Poolside
      You'll need:
      • 1 oz navy-style rum
      • 0.5 oz Avuá Amburana Cachaça (purchase through link)
      • 0.5 oz ginger syrup
      • 0.5 oz banana milk (make ahead, see below)
      • 0.5 oz papaya juice
      • 0.5 oz lemon juice

        • Combine in a blender with light ice. Flashblend for 10-15 seconds. Pour into a chilled Collins glass and garnish with grated lime skin.


        To make the banana milk, puree 3 ripe bananas with 1/2 cup of water. Optionally add 4-6 oz clove simple syrup for additional body and sweetness.

        This cocktail is featured on page 84 of Shannon's book. It has the creaminess of a piña colada with dialed-back sweetness.

        1 hr 8 min
      • Tiki Tuesday Talks: Tiki - the Intoxicating Flavors of Colonization with Mariah Kunkel

        We are excited to host a very important conversation about tiki from an indigenous Pasifika perspective in an effort to provide historical and cultural context around themes of colonialism and appropriation, as well as examine tiki's place within today's hospitality industry.

        Sponsored by Pasifika Project and cocktail by Avuá Cachaça. 

        Featured Cocktail: Nectar of Ohana

        You'll need:
        • 1 oz Avuá Prata Cachaça
        • 1 oz Avuá Amburana Cachaça
        • 1 oz Guava Juice
        • 0.5 oz Lilikoi or Passion Fruit juice
        • 0.5 oz Lemon juice
        • 0.5 oz Orange Juice
        • 0.75 oz Cinnamon-macadamia nut coffee syrup.

          • Serve in highball glass, garnished with a burnt cinnamon stick, orange wheel, and mint sprig.

          1 hr 13 min
        • Tiki Tuesday Talks: Botanical Spirits in Tiki with Allen Katz

          Tiki is more than just rum. Botanical spirits (especially gin) played a role in some of the early classics from Trader Vic like his version of the Sling and the Royal Hawaiian. Later in the return of tiki, aquavit (a Scandianavian botanical spirit whose main profiles are caraway and dill) came into the picture with drinks like the Norwegian Paralysis from Smuggler's Cove.


          Allen Katz, founder of NY Distilling Co (maker of Dorother Parker Gin and Svöl Aquavit) will take us through applications and ideas around these spirits in tiki cocktails.

          Sponsored by Svöl Aquavit


          Dulce Nunes
          You'll need:
          • 2 oz SVÖL SWEDISH-STYLE AQUAVIT
          • 0.75 oz fresh lime juice
          • 0.5 oz lemon verbena syrup (make ahead; see below)
          • 0.5 oz creme of coconut
          • 1 oz chilled Prosecco

            • Shake first 4 ingredients over ice. Add Prosecco. Strain into a collins glass with fresh ice.


            To make lemon verbena syrup: Simmer 1 cup Demerara sugar with 1 cup water until sugar is dissolved. Add 1 tbsp lemon verbena. Let stand 40 minutes. Transfer to a quart container, cover, and refrigerate.

            You can buy the product through the link if you don't have it at your local shop.

            1 hr 12 min
          • Tiki Tuesday Talks: Tiki Time Machine with Brother Cleve

            Tiki by the Sea is incredible stoked to bring you the Tiki Tuesday Talks series - a weekly session at 3 ET / 12 PT / 9 GMT with some of the best in the business - education, cocktails and some fun.

            As it is should be first up is the one and only Brother Cleve - the unofficial ambassador of Tiki by the Sea taking us to the Tiki Time Machine! Brother Cleve will take us back to his first tiki experience in the 70s, through the collapse of the drink style, and back again. We will be featuring a simple, refreshing original cocktail featuring our sponsor Avuá Cachaça - make the drink along with us at home and tag us!

            Sign up for the session at Zavvy.com 

            Island Breeze
            • 1.5 oz Avuá Prata Cachaça 
            • 0.75 oz Ginger liqueur, such as Barrow's
            • 0.5 oz Lime
            • 0.25 oz Falernum
            • dash Cardamom bitters, such as Scrappy's or Fee's
            • dash DeGroff pimento bitters

              • Whip shake with crushed ice; dump into double old fashioned glass. Garnish with palm fronds and mint sprigs.

              1 hr 15 min

            About Tiki Tuesday Talks

            From the publisher's feed

            In an effort to address the current times, Tiki by the Sea is sharing content digitally to engage our community of trade and consumer enthusiasts! We want to ensure that we are continuing our mission of community building, education, and fun.