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 bitters

Pop, 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 Sugar

Heat 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 Sugar

Boil 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 1:1 ratio with water by weight.