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So, as we should all damn well know, February 19th, Tiki Third Tuesday at Teardrop (say that 5 times fast) is rapidly approaching... 18 days!
In preparation for the event, I'm opening up the home bar for interested parties the Sundays prior, that's Sunday February 10th and 17th. I'll be mixing (not blending, woo!) drinks off of the special menu and rattling off tales of Beachcombers and Traders of days long past.
No admission, no charge, but a bottle of rum is always appreciated.
That's Sunday, February 10th and Sunday, February 17th
Bar opens at 2p, snacks will be provided
The bar is small, so e-mail me (blair @ tradertiki dot com) or comment here to reserve a spot.
Mahalo!
I'll likely be there both days, unless I'm signing house papers on the 10th.
Blair:
Count me in for the 17th. It'll do us good for me to sit down & taste your intent prior to the event. Can't wait.
Daniel
I'm working on it, but my schedule is best described as insane these days.
Just refreshing this notice, the bar is open this Sunday, 2pm. email me (blair @ tradertiki dot com) for directions and info.
Thank you, Blair, for your hospitality and fine pours on Sunday. I had a wonderful afternoon.
I'm certain I've admitted that I am near-complete ignorant when it comes to tiki drinks. But there were two important things I learned yesterday from observation and discussion with Blair and Craig:
1) Tiki drinks require as precise a build as any acknowledged classic. Particularly as tiki drinks present a careful selection of rum(s) supported by a careful combination of juice and syrup, and perhaps a float of liqueur. Tiki drinks may have inspired the sticky excesses of the fern bars, but the recipes themselves are solid concoctions.
2) Served on crushed ice, the tiki drink is meant to begin cold and strong then dilute perceptibly as it is enjoyed. The direction here is more akin to whiskey on the rocks than a cocktail served up.
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