FIBAR 2015 and the European Tiki Experience

A Fibar Valladollid a sign

FIBAR is the biggest bar Show in Spain and was held in Valladolid in a pretty cool building that looks like a giant football, the Cúpula del Milenio on november 17-19.

The first ever European Tiki Experience took place there on the tuesday nov 17th and it was for that I was invited to do a seminar about the history of tiki together with Oriol Elias from the Rum and Tiki blog Three of Strong. We made a seminar called “Paradise Lost, the Roots of Tiki” where we covered the history and roots of the American Polynesian Pop culture with all it´s past and present bars and bartenders, carvers, artists, writers, musics and what the tiki culture is all about.

We also raised a toast with Chief Lapu Lapus to Jeff Beachbum Berry in appreciation of all that he did to uncover the lost recipes and all the books he wrote containing history and recipes for a lifetime! because without him we wouldn`t have all these recipes resurrected today.

And he toasted us back….in a video he made back in New Orleans 🙂

Paradise Lost seminar Bum video

The other speakers in the Tiki Experience were Sly Augustin, owner of the Tiki bar Trailer Happiness in London who made a seminar called “The Future of Tiki”, and Miguel and David Perez also know as the two “Brothers in Tiki” were talking about tiki bar and tiki products.

Thanos Prunarus, owner of the famous Baba au Rum bar in Athens did a seminar about the Anatomy of Tiki Drinks and Miguel Escobedo, (Kona Lei) did a seminar called “Tiki-Orama:50 years of Cocktails and Iberian Tiki”

Among the guest bartenders were Guillermo Uriel, bartender at Mahiki in London.

Pavon tiki mugs was also for sale and I was happy to be able to grab a few….they have some that are really cool like the big bamboo and the pineapple mugs, they also have a swimming vahine bowl that is pretty cool and another with a smiling tiki that looks very happy and drunk 🙂

One thing that I learnt at the Tiki Experience is that Tiki in Europe is most likely going to become bigger and bigger but be formed in it´s on fashion and inventiveness – but without losing connection with the traditions. I see a very exciting future for both rums and tiki in Europe…

A very interesting seminar that I attended was Luca Picchis seminar about the Negroni cocktail where he also presented his book “Negroni Cocktail an Italian Legend” which I also bought a copy of and I would recommend anyone who`s a lover of cocktails to get a copy, it´s a masterpiece.

Negroni cocktail book

Every night after FIBAR there was a party and good food to have…the bar to go to was El Nino Perdido, great cocktails and nice atmosphere! Bar manager at El Nino Perdido is Juan Valls, also the organizer of FIBAR Valladolid.

There were a lot more things happening at FIBAR but we had only one day of the three so the other things that happened at FIBAR I cannot write about…..but i`m very happy to been able to be there, it was a great experience and I met so many nice people both new and old friends and I hope I can be back again the next year!

Here is as usual when I go to these kind of events, a picture parade….because pictures speak more…

Cúpula del Milenio

Cúpula del Milenio

Cocktail at Fibar 1

Beautiful Daquiris like these…

Cocktail at Fibar 3

Paired with Spanish croquetas…

Yuzu 2

Yuzu…

Gin and Tonic 2

Siderit Hibiscus Gin, made in northern Spain and very tasty.

Gin and Tonic sign 2

….made a very refreshing gin and tonic.

Hendrick´s Gin skeleton

Hendrick`s Gin booth, give him a drink….

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Luca Picchi (Head bartender in Coffee Rivoire of Florence and author of the book Negroni Cocktail) made a great seminar about the Negroni – The history of the Negroni cocktail and the Italian appetizer ! 

(pic credit FIBAR)

Negroni at pianobar

Piano….and Negroni….

Fair rum

FAIR Rum from Belize!

Rum Don Q

And Puerto Rican Don Q

Cocktails at Fibar

Mezcal goodness and burnt cinnamon stick – yummy…

Plantation rums Stiggin´s fancy2

Plantation rums! and of course the famous Stiggin´s Fancy….probably the tastiest pineapple rum I have ever tasted.

Pavon big pineapple mug

Big pineapple tiki mug from Pavon.

Pavon vahine mug

And a swimming vahine.

Paradise Lost seminar Aloha shirt and rum

Aloha shirt and rums….

Paradise Lost seminar Oriol

Oriol at our seminar “Paradise Lost, the Roots of Tiki”

Paradise Lost

And now we`re entering the realm of tiki…

Paradise Lost presenters

Three of Strong and A Mountain of Crushed Ice taking it through the history of tiki to show where it came from and that tiki is so much more than just the drinks, which btw were some of the world´s first crafted farm to glass cocktails – in tropical costume.

Paradise Lost diap 8

And no tiki seminar without the Bums books!

Paradise Lost diap 7

Or the Bum himself….

Paradise Lost seminar Chief Lapu Lapu 4

Chief Lapu Lapu was served….

Paradise Lost seminar Chief Lapu Lapu in glass 2 (2)

And it was good….

Sly Augustin

Sly Augustin (Trailer Happiness, London) talked about the exciting future of tiki.

(pic credit FIBAR)

Miguel and Thanos

While Miguel Escobedo (Kona Lei, Madrid)  made a seminar called – Tiki-Orama:50 years of cocktails and Iberian Tiki, and Thanos Prunarus (Baba au Rum) spoke about the anatomy of The Anatomy of Tiki Drinks and of course his world famous rum bar, Baba au Rum (pic credit FIBAR)

Guille Uriel

Guest bartending was Guillermo Uriel, bartender at Mahiki in London. (pic credit FIBAR)

Tiki Brothers

The Tiki Experience was created by Miguel Pérez Muñoz and David Perez, also known as the “Brothers in Tiki”  (pic credit FIBAR) who also did a seminar about tiki bar and tiki products.

Thanos seminar 1

Three Dots and a dash, one of my fav tiki cocktails

There were so much more than what these pictures have shown and we were there only one of three days! try to go and visit the FIBAR in 2016!

MIXING THROUGH GROG LOG 11 – Chief Lapu Lapu

Here`s one of those typically odd drink names again – so typical in the Tiki world..so who`s Chief Lapu Lapu?

Well, he was the tribal chef of Mactan, an island in the Visayas in the Philippines and lived in the years 1491–1542. So how come he´s got a drink named after him? well…if you beat Magellan – here`s the story:

Lapu-Lapu led his Mactan warriors armed with barong and spears on the morning of April 27, 1521 in a battle against Portuguese explorer and conquistador Ferdinand Magellan who with his Spanish buddies armed with cannons and guns decided to tour the Philippines in 1521.

In what would later be known as the Battle of Mactan, Magellan and several of his men were killed – and Lapu Lapu apparently got a cocktail named after him as well – but by who i have no idea.

And now there`s a statue of him that the Cebuano people have erected in his honor on Mactan Island and renamed the town of Opon in Cebu to Lapu-Lapu City. Another statue stands in Rizal Park in the national capital of Manila.

Seems like a great chief and likewise this is also a great cocktail:

CHIEF LAPU LAPU

chief-lapu-lapu2

3 ounces of orange juice
3 ounces of sweet and sour
1 ounce of passion fruit syrup
1 1/2 ounce of light rum
1 1/2 ounce of dark rum

Shake (or blend with crushed ice) with ice cubes and pour into a large snifter partly filled with more ice cubes.

The drink is sweet and tart, and really like the addition of passionfruit syrup. You can make your own – or use Trader Tiki`s.

I decided to try to make a twist with bourbon, and hibiscus grenadine – plus a topping of hibiscus tincture which has been taken back in use after a bit of dormancy on my shelf.

PULAKA PUNCH

pulaka-punch

3 oz orange juice
3 oz sweet and sour (equal parts lemon and lime + simple syrup, 50/50)
0.5 oz passion fruit syrup
2 oz Bourbon
A tsp hibiscus grenadine
A few dashes hibiscus tincture on top of the ice

Shake with ice cubes (or blend with crushed ice) and pour into a tall or double old fashioned glass filled with crushed ice. Add a few dashes hibiscus tincture on top of the ice and garnish with a speared pineapple chunk and brandied cherry.

To make a hibiscus tincture, take an ounce of dried hibiscus flowers (jamaica) and steep in about 5 ounces of alcohol (vodka or overproof white rum) for a couple of days, then strain and bottle.

They are quite similar in taste, its just that Pulaka Punch has Bourbon. After trying these out i can now say that the result of these drinks both depends on two things i think – the passionfruit syrup and the quality of the spirits.

My advice for passionfruit syrup would be – make your own – or use Trader Tiki`s. And for the spirits, well – use the best quality you can get – and also the one´s that you like the most of course, which doesn´t have to be the most expensive ones.