Tiki Tuesday Talks

Brother Cleve has spent his life playing in bands, playing records in clubs, and playing with booze in bars all around the world. He's also a writer, producer and X-rated party comedian. He drank his first Manhattan at age 10 and never looked back. When you're relaxing with a delicious, cold tropical cocktail, what should you be hearing besides the sound of waves hitting the shore? Long time DJ /musician and inveterate vinyl collector Brother Cleve explores the possibilities for the perfect tiki soundtrack. Evocative sounds from a palm tree covered world beckon....

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 Avuá 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.

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 2 oz Svöl Danish-style Aquavit 1 oz Campari 1 oz Cocchi Torino vermouth Dash of red chili pickling liquid Dash of black pepper pickled cucumber juice Dash of bitters; Angostura or Orange 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? Golden Year 1.5 oz Cruzan aged dark rum 0.5 oz Dekuyper Triple Sec 1 oz sunflower seed "orgeat" 0.5 oz lemon juice 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 50 ml Appleton Estate 8 year Rum 45 ml Peach & Miso Wine (make ahead, see below) 20 ml Cardamom Tea Syrup (make ahead, see below) 15 ml Lemon Juice 2 dashes Angostura bitters Pop, shake, and dump! Peach & Miso Wine 1 kg Peaches .5 g Champagne Yeast (to bag directions) E-118 1 L Water 3 g White Miso Paste Caster Sugar 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. Cardamom Tea Syrup: 4 Bags English Breakfast Tea 1L Water 1g Ground Cardamom Caster Sugar 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.

During this session, Ten To One's Founder Marc Farrell will explore what it's like to build a disruptive brand during equally disruptive and turbulent times. Marc will discuss the inspiration for creating Ten To One, which began with a desire to challenge consumer expectations and elevate the conversation around the category. He'll also discuss how things have shifted with the business since the advent of Covid, and where he and his team have been forced to quickly react and pivot to secure new innovative pathways for the business. Phonographic Memories 1.5 oz Ten To One Dark Rum .5 oz Rhum Clement Creole Shrubb .75 oz Yellow Curry/Honey Syrup .5 oz Lime Juice 1 oz Orange Juice Shake and strain over fresh ice in a Collins glass and garnish with citrus wheel. Sponsored by Ten to One Rum

There's no choice but to find a way to get through the COVID crisis — but how we get through will make all the difference for our survival and growth. In this discussion, Gin & Luck (Death & Co, Proprietors LLC) partner and COO, Alex Day, shares his team's approach navigating the crisis, pivoting their attention to fine-tuning their bars, and the tactics they've taken to modify their heralded offerings and experience in cities that allow limited occupancy. Sponsored by Plantation Rum Pins & Needles 1 oz Plantation White Rum 1.5 oz Lillet Rose 0.75 oz Pineapple Gum Syrup (make ahead; see below) 0.5 oz lime juice 1 tsp Avuá Cachaça Prata 1 dash Angostura bitters 1 oz seltzer Shake first 6 ingredients with ice and strain into a wine glass. Top with seltzer and garnish with mint. To make Pineapple Gum Syrup: The cheat method: heat 1 part white sugar with 1 part pineapple juice until dissolved The real method: Time: 10 Minutes Active, 120 Minutes Cooking Ingredients 150 grams Pineapple Juice 150 grams White Sugar 10 grams Gum Arabic 1 grams citric acid powder Tools Immersion Circulator & Bath Cutting Board Knife Gram Scale Fine Gram Scale Blender Chinois Glass Jar Method Place an immersion circulator in a water bath, set to 140F Carefully measure powders and place in a blender; blend for 30 seconds Add pineapple juice slowly while blending, and blend for about 2 minutes or until all dry ingredients are fully integrated into solution Transfer to ziplock bag, remove air and seal Cook for 120 minutes Transfer bag to an ice bath until it reaches room temperature Strain through a super bag/fine strainer Place in sealable containers, label, and date Keep refrigerated

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. Noa will be joined by Adrian Eustaquio. He is the host and producer of "Inside the Desert Oasis Room," a podcast recorded from his home tiki space of the same name. Adrian is a long time Tiki enthusiast, active member in the Tiki community and avid supporter of the current Tiki revival. Brazil 66 1.5 oz Avuá Prata Cachaça 0.5 oz DeKuyper Triple Sec 0.5 oz fresh lime juice 0.5 oz fresh orange juice 0.25 oz simple syrup 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. Ivy is offering our newsletter subscribers free shipping on book orders made through the link above by using the code TIKISEAFREE at checkout. Brooklyn Burro 2 oz Plantation 3-star rum 0.5 oz lime juice 0.5 oz pineapple juice 0.5 oz ginger syrup dash Angostura bitters 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. Reserve Old Fashioned 2 oz Appleton Estate 8 year rum 0.5 oz brown sugar simple syrup 4 dashes aromatic bitters orange peel garnish 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 2 oz The Real McCoy 5 Year Rum 0.75 oz Velvet Falernum 0.5 fresh lime juice dash of bitters 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.

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.

"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.

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.

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.

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.