Looking back through history, the rise of Tiki lined up perfectly with the rise of plastic and the cheapening of global commodities. If you're curious how far the movement has come since then, look no further than the glass in front of you today—the quintessential Tiki drink is adorned with tropical flowers, relies on globally sourced products, and comes with a hefty dose of plastic knick-knacks. It's what we love about it, but also what has consistently made it one of the worst offenders in how cocktail culture contributes to Climate Change. This is the critical decade to fight this fight and the world needs Tiki on board. Can we redesign Tiki to "be better" and "get greener", while still keeping its essence?

Golden Year

• 1.5 oz Cruzan aged dark rum
• 0.5 oz Dekuyper Triple Sec
• 1 oz sunflower seed "orgeat"
• 0.5 oz lemon juice

Shake-whip with pebble ice. Pour contents directly into a glass and pack full with more ice. Garnish with dried sunflower petals.

Part of the Tiki Tuesday Talks series. Sponsored by Dekuyper.