Simply put, tiki drinks have three main components in common 1) The drink contains exotic fruit juices and spices 2) The flavor profile of the drink is deceptive 3) The presentation is over-the-top
When we say exotic juices, we mean exotic for the 1800s and early 1900s. In the age of the classic cocktail, lemon juice was the main juice being used in America, with lime being used to a lesser extent in the states but to a much larger extent in the Caribbean and Latin America. Tiki went outside the box and started using a lot of grapefruit juice, passion fruit juice, pineapple juice, and orange juice. As for the spices, tiki drinks from the beginning have been big on syrups made with cinnamon, allspice, clove, anise, and nutmeg (we lump almonds and ginger into this category as well).
You can’t quite put your finger on the ingredients of a tiki drink. Part of this is probably because tiki ingredients are uncommon in other types of drinks, but it’s also because the flavors of a good tiki drink intermingle in a way that is different from the sum of its parts. Perhaps another reason for this is that tiki bartenders aren’t afraid of drinks with “too many” ingredients. When your drink has two teaspoons of 5 different ingredients, it makes sense that your palate would start getting confused.
Each class features at least 3 craft cocktails built around a unique spirit or liquor. Learn tips and techniques along with a little history: this is a great way to start building a craft spirit bar! Each class includes a $10 credit towards a purchase after the class.
Reservations required – Space is limited
Call the Wine Bin to reserve your spot! 410-465-7802
2:00PM to 3:00PM