Each year on this dates I prepare a workshop of tiki cocktails for Halloween, with new cocktails or adapted versions classics giving to it a tetric look. This year I’m going to share my recipes and you could do that on your thematic Halloween partys. [Read more…]
This next Wednesday 27th of april 2016 I’ll be in the exhibition Alimentaria making a master class titled “Coctelería Tiki con siropes Real”, in which I’m going to talk about Real Syrups, talk about the history of tiki drinks, explain the structure of a tiki cocktail and make some tiki drinks using Real Syrups. [Read more…]
Aloha!!!I’m still in the process of the certification programme of ACR (Authentic Caribbean Rum). I have taken part in the training sessions, and I have my diploma, now I prepared a cocktail and answered some questions to try to access to the second phase of the certification: the ultimate training session delivered in the Caribbean (as they announced, in Guyana, Barbados and Trinidad).
Aloha! Today i’m going to continue with the cocktail videos with my other submission to the Angostura Global Cocktail Challenge 2016.
This drink is on the Freestyle Cocktail category where I have as requirements the use of at least one dash of Angostura Orange Bitters and no more than 6 ingredients. I could select the distillate that I prefer to use in that cocktail…and, of course, I decided to use RUM!!!! [Read more…]
At this time I want to show you something new on this blog that I never made before: videos. Yes!My own videos making cocktails!!!! The Angostura Global Cocktail Challenge 2016 was the excuse to start making it…I hope you could understand the mistakes that I could made on it, because I was a bit nervous as a first-timer, but…well!All is knowledge on my tiki way, and next time I’ll improve and try to do it better!!!
I’m going to talk a bit about the drink…it’s my Rum Cocktail for the challenge and I had to use at least 1oz of Agostura rums, 5 dashes of Angostura Aromatic Bitters and no more than 6 ingredients as a requirement. I knew the Angostura rums and I wanted to combine two of their rums, the 1919 and the 1824. I used the 1919 as a base rum, with his smoother taste with vanilla notes, and combine it with some 1824, more rich in flavor nuances and intensity, in which you could taste more the aging in the barrels. That’s how I found a more complex rum flavor for my drink. And the final flavor was rounded with a touch of Angostura Aromatic Bitters. [Read more…]
Essence Century Cocktail Competition is a spanish cocktail competition promoted by Campari Group. This competition challenge bartenders to make 2 cocktails that reflects the passion, the flavour, and the authenticity of Jamaica and United States, with two of their most charismatic brands and his legacy: Appleton Estate and Wild Turkey. [Read more…]
That’s the first year that they accept bartenders from out of the US…and I think that I’m the only one non american bartender on it! [Read more…]
The Rum Barrel is a very popular and strong tiki drink, every tiki bar or polynesian restaurant has a different version of it, for that reason, this past weekend’s challenge was very interesting, we had a very good drink to try a lot of strong rums on it and made a lot of twists and own versions of the barrel…It was a great experimental tiki time and a great opportunity to show our barrel mugs collection!!!! [Read more…]
Yes, we had another tiki challenge past weekend, and this time the crazy rummy freaks was making pictures, experiments, twists and amazing drunken rituals with another classic tiki drink: Jet Pilot.
Searching on the Bum books I found the recipe of the Jet Pilot on the Sippin’ Safari, it was the version of The Luau Restaurant on Beverly Hills (circa 1958) and it calls for: 1/2oz lime juice, 1/2oz grapefruit juice, 1/2oz cinnamon syrup, 1/2oz falernum, 1oz dark jamaican rum, 3/4oz gold puerto rican rum, 3/4oz Lemonhart 151 Demerara, 1 dash Angostura bitters, 6 drops Pernod. [Read more…]