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….

12194748_721951264602260_1156685002207731606_o

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!

TALES OF THE COCKTAIL 2011 – part 1 – Toast, Rum and Negroni

Saintsations and Young Pinstripe Brassband to kick off the Taless 2011 toast.

Brassbands…some of the best music you can hear.

The yearly toast to kick off Tales started with music and dance by the Young Pinstripe Brassband and the Saintsations! and as a huge Saints fan i was very happy to see them! And then followed the toast to Tales to honor the New Orleans Culinary and Cultural Preservation Society and the Sazerac Seal of Approval winners.

The 2011 Sazerac Seal of Approval recipients are Sylvain, Napoleon House, Tujague’s, Dickie Brennan’s Bourbon House, Dominique’s and Loa in the International House hotel.

This was followed by the the world´s largest Genever slurp toast –  the Bols Genever Kopstootje (pronounced kop-stow-tjuh) represents the original Dutch ritual of a beer paired with a Bols Genever shot.

So the street was set with long tables with shots, a Bols t-shirt and a cold beer and everybody who did get a space did the slurp together. Those who didn´t get a space (me for example) since the street was completely packed did get the beer and  t-shirt.

The calm before the storm..

People wanna do the Kopstootje slurp!

And slurp!

So with this Tales was on!

The first seminar i went to was not surprisingly a seminar about rum. “6 Rums You Will Probably Never taste Again” led by Ed Hamilton from Ministry of Rum.

THERE´S A LITTLE BIT OF MAGIC IN EVERY BOTTLE OF RUM…


Six very special rums is what we got to hear about and taste and these six were rums from Prichard`s – barrel aged (Tennessee), Botran Reserva and Solera 1893 (Guatemala) Flor de Cana (Nicaragua) Abuelo Centuria (Panama) Santa Teresa Bodega Privada selection (Venezuela) Neisson Réserve Spécial (Martinique)

Ed showed us pictures from the distilleries and told the story about these rums. These were all very good rums, i specifically liked Abuelo Centuria and Neisson Réserve Spécial.

Taste is personal…but here´s a little about how i found these six rums:

Prichard`s – barrel aged – fruity, a bit oaky and vanilla.

Botran Reserva and Solera 1893 – sweet, a little oak,  fruity and caramel

Flor de Cana, from a barrel sample that was put aside for Ed – lots of depth,  this was unfiltered rum right out of the barrel. Woody, oak, much complexity and long finish. each sip was full of flavor.

Abuelo Centuria – The only one of these six that has been commercially bottled and fetch a price of USD 136. It´s a blend of rums, where the oldest rumis over 130 years old.

Very tasty and fullbodied, sweet, round, sugarcane, excellent rum.

Santa Teresa – As part of their Bodega Privada selection, the Santa Teresa sells a blend of aged rums to those who want their own rum which is stored in casks at the Santa Teresa warehouse until it is bottled for the owner.

This sample belons to an anonymous friend in the industry. The oldest rum in the blend is 12 years. A quite light rum with flavors of vanilla and oak.

Neisson (1993) – 18 yo, a bit higher proof. Rhum agricole made from sugarcane juice. Excellent, dry, rich and aromatic, very flavorful – superb.

That was a rum filled and interesting seminar with some good rum samples to enjoy!

Next seminar was all about the Negroni.

NEGRONI AN ICONIC COCKTAIL


I went to this session because i`m a lover of the Negroni and of Campasri and so this was a must. We got the history of the Negroni told with some very interesting photos to see from the old days in italy.

This seminar was moderated by Paul Clarke and the panelists were Jacques Bezuidenhout, and Livio Lauro

The Negroni – both a perfect and icoic cocktail, fresh and vibrant with a deep and true history which you`ll soon be able to read in a new book that is coming out.

The book is written by Kuca Picchi and is called “The true Story of the Negroni Cocktail” and if you´re interested you can send an e-mail to – Negronibook@gmail.com for further info and to reserve a copy.

The Negroni originates from the italian coffeeshops and the aperitivo is a way to keep italians from going home…and the ritual started in Turin, Florens and Florens or Firenze is the capital of the Negroni.

We tasted 3 different Negronis, one classic, a Negroni Swizzle and one carbonated. What vermouth adds to a cocktail is both sweetness and acidity and bitters adds some spice and fun! The appeal of the Negroni is that it uses bitters, speaks of it`s place (Italy) and is a very special cocktail!

There was actually much more Negroni to come during this Tales…


There was also the Negroni with a Twist Party with the World’s largest Negroni cocktail ever made at the Sonesta and a more packed room than that one i have never seen before, i tweeted “How much people can they possibly fit into a room”??????

It was almost impossible to move…much less balancing two cocktails and a plate of food….seems like most everybody wanted a taste of the world´s biggest Negroni…which was served from a huge ice block. Well, huge crowds is very much a part of the Tales…

The recipe included Campari, Beefeater 24 London Dry Gin and M&R Sweet Vermouth. Also other twists of the Negroni was served made with talian brands such as Luxardo, Aperol and Mionetto Prosecco.

 

 

To go with the Negroni cocktails was served crispy grissini sticks, strawberries with balsamic vinegar, parmesan cheese and some very fat yummy green olives.

The third Negroni event was a Negroni toast hosted by Campari to celebrate the nominees of this year’s Annual Tales of the Cocktail Spirited Award and Negroni´s was served in the Monteleone lobby.

This was all  for now – part two from Tales is soon to be posted. I apologize for being late with my posts but i just came back to Sweden after almost a month in New Orleans.

Next up are the sessions about the Mai Tai, the 151 Swizzling around the World, Vanilla and Agave spirits followed by part 2 about some good Nola food.

MxMo XLIII: VERMOUTH

mxmologo

Vermouth is the topic of this Mixology Monday – a topic that to me brings back many sweet memories from my early travels in my teens, especially it means Italy to me, not only was i introduced to Campari there but also to Vermouth namely Cinzano and Martini.

We used to drink them neat with ice, maybe a sprinkle of lemon in the lazy hot afternoon. When i drink a sweet vermouth with ice  i`m immediately transported to those memories and can mentally almost feel the warm sunny floor on the terrace of a small apartment in Napoli. It was not until many years later i learnt to use Vermouth as a component in cocktails.

Cocktailians are the host for this MxMo and i`m happy for this topic, thanks Vidiot for hosting!

The drink i got in my mind to make already before i had thought so very much about what to mix was the much beloved Negroni, it pairs 3 ingredients i really like. But i didn`t want to make the common Negroni this time so i decided to experiment with another of my favorite spirits – mezcal – instead of gin.

Really if i could have chosen i would have wanted to try Carpano Antica Formula in this drink but its not sold here so instead i had the choice between Martini Rosso or Punt e Mes. Need i say that i would love to see Carpano sold here? its really a shame it isnt.

I chosed the Martini because i find it better for this drink, a bit more neutral than Punt e Mes. And like Carpano and Punt e Mes Martini Rosso its strong enough to stand up against both Campari and the smoky mezcal (i used Ilegal joven which is an excellent mezcal)

And because it was mezcal in this i also added a small sprinkle of fresh lime, i feel that`s what this drink wanted and instead of an orange peel garnish a lime wedge went into the glass. It turned out to be a good drink, i cannot say its better than the classic Negroni but its an interesting twist.

I wish Vermouth could be stored longer than it can, even in the fridge it starts loosing its flavour after some time and therefore i usually buy small bottles because despite that i really do like vermouth i don`t use it often enough and really i should use more of it. Its a lucky thing that they are not so pricey. When the flavour isn´t so fresh anymore i usually use up the rest in cooking, its good in different pasta sauces.

SIGNORA ROSSA

signora-rossa

1 oz Mezcal

1 oz Martini Rosso

1 oz Campari

Small sprinkle of fresh lime

Stir with ice, serve in old fashioned glass, garnish with a piece of lime.

Happy Monday everone!

Sugarcane bar

 

http://www.braindumps.com/JN0-633.htm http://www.test-king.com/exams/OG0-093.htm  http://www.champlain.edu/  http://www.actualtests.com/exam-640-554.htm http://www.certkiller.com/exam-70-410.htm http://www.hitachi.com/