A discussion about the fallout of Covid-19 on tiki bar culture with Michael Neff, master bartender and proprietor of The Cottonmouth Club in Houston, TX. As the pandemic rages and shuts down bars across the country we are in danger of losing the beauty of aspirational drinking and hospitality of the tiki bar experience.  We discuss the impact to guests, hospitality professionals, and the small craft brands that rely on the environment for discovery.

Sponsored by DeKuyper 

Yes You Not Me by Gaz Regan (can be found in his book, The Joy of Mixology) 

1.5 oz Beam Black Kentucky Cream (make ahead with Jim Beam Black bourbon; see below)

• 0.75 oz DeKuyper Buttershots schnapps
• 0.75 oz Jagermeister
• 0.5 oz cinnamon syrup (make ahead; see below)

Whip shake to combine and serve over crushed ice. Garnish with three raisins to represent health, wealth, and happiness.

To make Kentucky Creme:
2 x 12 oz can evaporated milk
2 cups heavy whipping cream
1 cup 2% milk
0.5 cup sugar
4 tbsp chocolate syrup (don't skimp! We use Ghiradelli)
2 tbsp instant coffee
4 tsp vanilla extract
32 oz Beam Black Bourbon

Combine all non-alcoholic ingredients in a blender and process until smooth. Gently stir in whiskey. Refrigerate and enjoy for up to 7 days.

To make cinnamon syrup:
6 sticks cinnamon
1 quart sugar
1 quart water

Boil water with sugar, and when dissolved, break cinnamon sticks into pieces and add. Remove from heat and cover at least 3 hours (up to 24). Strain and seal in a sealed container.