Tiki Tuesday Talks

This week on Tiki Tuesday Talks we have Translating Heritage into a Cocktail with Kevin Diedrich sponsored by Appleton. Bartender/Owner Kevin Diedrich of Pacific Cocktail Haven and Kona's Street Market in San Francisco talks about the journey of translating Heritage into cocktails. Kevin Diedrich is Tales of the Cocktail's 2020 American Bartender of the Year. He's also at the helm of the American Cocktail Bar of the Year — Pacific Cocktail Haven in San Francisco.

Wayne Curtis is the author of “And a Bottle of Rum: A History of the New World in Ten Cocktails,” first published in 2006 and updated in 2018. He writes frequently about cocktails, spirits, travel, and history for many publications, and was the spirits and cocktails columnist for The Atlantic magazine for eight years. He is currently a drinks columnist with The Daily Beast, Imbibe, and Garden & Gun. He was named Best Cocktail and Spirits writer in the 2017 Tales of the Cocktail Spirited Awards and currently teaches at the graduate writing program of Johns Hopkins University. Wayne lives in New Orleans mostly, and Maine otherwise. Rums of the 1920s, ’30s, ’40s, and ‘50s The Prohibition and post-Prohibition years were rum’s comeback era. After being eclipsed by whiskey, rum bounced back thanks to Prohibition and the liquors shortages of World War II. How did this happen? What were people drinking? How did rum then differ from rum today? And how did it evolve over those four decades? Wayne Curtis, author of “And a Bottle of Rum: A History of the New World in 10 Cocktails,” will discuss rum’s 20th century revival, including the role of exotic drinks in bringing the most flavorful rums back to the public's attention.

This week on Tiki Tuesday Talks we have To the Batch Cave! with Carley Gaskin sponsored by Plantation. Carley Gaskin, owner and self described “Punslinger” of Hospitality 201, an events, catering and consulting agency, will be discussing a few tips and tricks to make sure your event management and batching skills are executed to the highest standard. During this seminar, will be discussing batching techniques, juice and prep yields to avoid over prepping and event service best practices. Here will discuss everything you need to know to make your batching program and events a smashing success!

We're joined by Mauricio Maia aka O Cachacier - Global Cachaça Ambassador. You'll discover about 500 years of history of one of the most ancient and exciting spirit of the Americas. Versatile and flavourful, Cachaça can be the ace of spades of the modern mixology. Presented by Avuá Cachaça.

This week on Tiki Tuesday Talks we have Modern Techniques at Home with Nico de Soto sponsored by Plantation. Nico will show how you can make cocktail from home, with only a few tools. Techniques like fat wash, carbonation or even fermentation.

Guests: Chelsea F. Gregoire - Owner & Consultant What You'll Learn: When you show off your professionalism, savvy, and expertise, the question that often comes up is "do you consult?" Before jumping in and saying that resounding "yes!", there are things to prepare, situations to consider, and valuations of your capacity and time to do! Now a consultant for five years in all kinds of hospitality businesses, Chelsea Gregoire of Drinkable Genius joins Tiki Tuesday Talks to give some best practices, tips, and insights into the world of consulting, so you can jump in with confidence.

Guests: Jeff Berry, Scotty Schuder, Paul McGee, David Wondrich, Alexandre Gabriel, Paul McFadyen What You'll Learn: From the concepting to its final bottling, learn about the incredible journey that led to the making of Plantation OFTD, a truly unique overproof rum offering for your cocktail programs. Join some of the OFTD Brothers: Paul McGee, Jeff Berry, Dave Wondrich, Scotty Schuder, Alexandre Gabriel and Paul McFadyen on a lively discussion about Rum and Friendship and bring home some great ideas on how to use it for the modern bar.

Back To The Future: Classic Tropical Cocktail Builds, Contemporary Ingredients and Techniques with Shannon Mustipher sponsored by Appleton.

Guests: Guest: Bailey Pryor - Founder & CEO - The Real McCoy Rum What You'll Learn: This seminar focuses on the history, culture, tradition and production methods of rums from around the world, including a technical review of how a variety of stills work, why they were (or were not) adopted in certain countries, and how they impact the final product today. This presentation comes from 10 years of research by Bailey Pryor, seven-time Emmy Award winning documentary filmmaker and founder of The Real McCoy rum, who has interviewed world-renowned rum producers, still manufacturers, historians and authors from over 11 countries. This presentation contains essential information for serious rum fans, and is unlike anything you have seen before. THERE IS NO BRAND MARKETING IN THIS PRESENTATION, and it will provide you with an unbiased look at the complex and widely misunderstood world of rum.

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. This session will show you how to take classic tiki drinks and reimagine them as cold weather warmers. Always a great idea for the winter months, these techniques are more important than ever for to go programs and safe outdoor cocktail enjoyment. Hot Mai Tai 1.5 oz Plantation dark rum 0.5 oz Plantation oftd 0.5 oz orgeat syrup 0.75 oz dry curaçao 0.5 oz lime syrup 1.5 oz hot water 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. Unhindered By Boundaries 1.5oz Avuá Amburana .5oz Banana liqueur .75oz Soursop Syrup .75oz Unfiltered Apple Juice Egg White 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. Sour Peche Kid 1 1/2 oz Sipsmith Gin 3/4 oz lime 1/2 oz Dekuyper Peachtree Schnapps 1/4 oz Dekuyper Apple 1 1/2 tart apple cordial (see below) Egg white Method: combine ingredients and dry shake Add ice and shake until cold. Double strain and garnish with lime twist, sour patch kids and a tiny sprinkle of Malic acid Tart Apple Cordial 6 oz Apple juice 1/4 tsp ascorbic acid ( to mitigate browning) 1/2 tsp malic acid 2 Tbs sugar Juice apples and combine ingredients.

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. Featured Cocktail: Community Punch You'll need: 50ml Appleton 8-year Rum 10ml Sugarcane syrup 10ml Falernum 20ml Fresh Lime 1 quarter sliced lime husk 25ml Pear Juice 1 dash Bitters Lime wheel to garnish

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. Last Living Dinosaur 1 oz Real McCoy 5 year rum 0.5 oz Avu á Amburana cachaça 1 oz Tokaji Aszú 0.75 oz tangerine juice 0.5 oz plum and balsamic reduction 1 drop absinthe 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. Mai Tai (Classic Trader Vic 1944 version) 1 oz Copalli White Rum 1 oz Copalli Barrel-rested Rum 0.5 oz orange curacao 0.75 oz lime juice 0.25 simple syrup 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.

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. Hurricane Slushie 1.75 qt Plantation 3-star Rum 1 qt Plantation Original Dark Rum 0.5 qt Plantation Overproof OFTD Rum 1.25 qt lime 2 qt strawberry syrup (see below) 1.25 qt passionfruit syrup (see below) 3 qt water 0.5 oz Angostura bitters Pour ingredients into slushie machine. Serve in 12 oz glasses. Strawberry Syrup 2 qts chopped strawberries 2 qts granulated sugar 2 qts water Steep strawberries in water on medium high until soft. Strain through chinios and place back on medium heat. Add sugar and stir until dissolved. Take off head and let chill. Passionfruit Syrup 1 qt Passionfruit puree 1 qt simple syrup Blend puree with simple syrup equal portions.