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Almost any pre-Prohibition cocktail’s original specs mostly hover around the three-to-four-ingredient range. By the time the tiki craze was underway in the ‘30s and ‘40s, it was par for the course to see drinks containing over seven ingredients and multiple expressions of rum layered on top of one another. Why the hell not?
In today’s craft cocktailculture, being forward-thinking with your drink program is important. For example, if you are a tiki bar, then you want your menu to reflect cocktails, liquors, beers, and flavors that match a tropical and Caribbean theme, i.e. rums and frozen drinks.
For years, much of American cocktailculture treated rum as little more than a summertime spirit or a match for Coke and ginger beer. is embracing rums in every facet. With this in mind, bartenders and beverage directors have grown increasingly interested in the new and small-batch rums popping up on shelves.
But the area has its own cocktailculture too, and that culture reflects the region’s sensibility: It’s tropically inclined and tiki-influenced, but sillier, more absurd, more ridiculous, more over-the-top. Inevitably, that means a lot of Miller Lite and tequila shots.
Cocktailculture is strong, and is probably about as strong as its been in the last 10 years, says Mat Snapp, a partner in Barter and Shake, the consultancy behind Phoenixs award-winning concept bar, Century Grand. UnderTow is a tiki bar with tropical drinks. Its a promising playlist.
There are spirits and then theres spirit, and El Guapo embodies bothin no small part because the leader of the brand, Christa Cotton, came of age in a craft cocktailculture ripe with creativity. Quite festive and a great bitters for whiskies, anjeo tequilas, dark rums and tiki inspired cocktails. Really well done.
With its metallic gold cover, a copy of Bubbly: A Collection of Champagne and Sparkling Cocktails by Colleen Jeffers will do the trick as a token of gratitude to an effervescent host. While tiki drinks are notoriously complex, these streamlined renditions deliver maximum flavor without most of the fuss. Price: $16.07
Each July, the industry gathers in New Orleans, the beating heart of cocktailculture and hospitality, for a one-of-a-kind conference that blends education, networking, and celebration like no other. Bar Team – U.S. Hotel Bar – U.S. reaching professionals and communities around the world.
Were delighted to recognize their achievements and celebrate the impact they have on their local and international cocktailcultures. said Charlotte Voisey, Executive Director of Tales of the Cocktail Foundation. Bar Team – U.S. Hotel Bar – U.S.
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