This week we have (Trash) Tiki & Fermentation with Kelsey Ramage sponsored by Appleton. In this session we’ll dive into 4 types of fermentation and flavor stability, so you can make the most of your flavors or ingredients whether they’re tropical or seasonal. This will include kombucha basics, beer/wine fermentations, lacto ferments and long extractions/liqueurs - safety, steps and recipes. We’ll then look at how to pull them into a delicious rum tiki cocktail!Funky Dollar Bill 50 ml Appleton Estate 8 year Rum 45 ml Peach & Miso Wine (make ahead, see below) 20 ml Cardamom Tea Syrup (make ahead, see below) 15 ml Lemon Juice 2 dashes Angostura bittersPop, shake, and dump!Peach & Miso Wine 1 kg Peaches .5 g Champagne Yeast (to bag directions) E-118 1 L Water 3 g White Miso Paste Caster SugarHeat water and dissolve miso paste, add sugar and dissolve, allow to cool to room temp. Clean, pit and flash blend peaches and add to water. Activate yeast according to package directions. Add all ingredients into a fermentation tub with airlock, or a glass mason jar covered with cheesecloth. Allow to ferment for 3-6 days. Strain and refrigerate. Cardamom Tea Syrup: 4 Bags English Breakfast Tea 1L Water 1g Ground Cardamom Caster SugarBoil Water and add tea & cardamom. Leave tea to steep 10 mins and remove bags. Leave cardamom in water until cool and filter through coffee filter. Add sugar at