“Hey Matt, I think I found a bug in your book,” began a recent message from my friend, Mike. ”The Trinidadi Issues recipes calls for 1.5 ounces of Angostura bitters...seems like that can’t be right (?)” I chuckled. Mike wasn’t the first person who’d messaged me about this recipe, certain they’d found a typo. If... Continue Reading →
NEWS FLASH - Minimalist Tiki - The Book is now available for order at MinimalistTiki.com. It builds on the article below, plus adds many more advanaced garnish tips to takes your home tiki-tending to a whole new level. It also has 100 original recipes from some of today's best Tiki-centric bartenders and bars. Rum and... Continue Reading →
NEWS FLASH: Minimalist Tiki - The Book is now available for order at MinimalistTiki.com. It builds on the original article (below), then takes your home tiki-tending to a whole new level. It also features 100 original recipes from some of today's best Tiki-centric bartenders and bars. Recently, a torrent of articles in the mainstream press has... Continue Reading →
I've realized recently that within the mixology world there are two tribes: The professionals who work at a bar and passionate amateurs, the “home bartenders”. Most experience with spirits and technique are shared by both tribes. I’m firmly on the home bartender side but I can converse with expert bartenders about many topics. When it... Continue Reading →
One day as Jason Alexander and I were doing our usual Facebook chatting about all topics rum and Tiki, we were both lamenting that with 70 years of history and a well-established set of ingredients, it can be difficult to really innovate in the Tiki space. Sure it’s fun to make classics and tweak things with... Continue Reading →
I realize that what follows may be heretical in Tiki circles. It might go against 80 years of Tiki lore, secret recipe books, and exotic rums as described by Beachbum Berry in his book "Beachbum Berrys Sippin Safari". But, the simple truth is that a tasty Tiki libation isn't hard to improvise if you know... Continue Reading →
A well-established maxim in mixology circles is that bartenders should keep a notebook of recipes they've made, experiments in progress, and so on. Usually this is the form of a small spiral notebook or index cards. I completely agree that if you're passionate about mixology, a good repository for your experiences and ideas is essential.... Continue Reading →
Nearly early modern mixed drink involves ice. You can make amazing drinks with rudimentary spirits and MacGyver equipment, but without ice, the drink falls flat. Besides the obvious cooling effect, ice also dilutes the drink, reducing the overall percentage of alcohol and increasing the volume. While dilution might seem non-desirable, trust me - you want... Continue Reading →
Trinidad Sour In cooking, we all know that different ingredients play different roles. You've got your proteins, starches, vegetables, spices, flavor enhancers like salt, and so forth. In the cocktail world there are similar categorizations. Let’s look at some very broad categorizations of common cocktail ingredients. Base Spirits - These form the backbone of your drink and... Continue Reading →
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