A week of events in the spirit of Aloha
Brother Cleve began to study and resuscitate the classic cocktail after experiencing a "cocktail epiphany” in 1985, while touring the U.S. with Boston rockers The Del Fuegos. In 1988 he began "preaching the gospel of the almighty cocktail" as a bartender at The HooDoo BBQ in Boston, presenting vintage cocktails to a new generation. By 1994 he was traversing the globe as keyboard player with lounge music pioneers Combustible Edison (SubPop Records), a band which had a Campari sponsorship and whose fans were dubbed The Cocktail Nation. During the last 25+ years, Cleve has built upon his original interest and has expanded into cocktail creation as well as bar management and consulting. Growing up in the 1960's/70's, Cleve was no stranger to the world of Polynesian or "Tiki" drinks. He spent 10 years creating tropical drinks while working as a bartender on a private estate in St Barths, French West Indies, and continues to pour drinks at numerous Tiki parties and bars everywhere, including Tiki By The Sea, Luau On The Lake, The Hukilau and Tiki Oasis.
Martin Cate is a rum and exotic cocktail expert and the owner and creator of Smuggler’s Cove in San Francisco. Smuggler’s Cove features the largest rum selection in the United States and features cocktails from over three centuries of rum history. Martin and Rebecca Cate's book “Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki” was published by Ten Speed Press in June of 2016 and won the 2017 James Beard Award for Best Beverage Book and the 2017 Spirited Award for Best Cocktail Book.
I've worn many hats...including caterer, tinkerer, chef, mixologist. I'm also a certified personal trainer and yoga instructor. None of those are my day job (that involves the Dr. in front of my name), but they are all continued passions. I started professionally bartending in 2001. I live in the San Francisco bay area spending much of my time inventing drinks and chef table menus. I also consider myself an artist, not just in mixology or culinary pursuits. I create digital art work, draw, sculpt, sew. You can also find me @tikilindy on both Facebook and Instagram....if you are into that kind of thing, and you can direct message me there.
Ruth Ann Apruzzese-Welke has been working in the trenches of the service industry for over a decade. She has worked in every capacity you can name: cotton candy maker, food runner, server, crepe chef, catering coordinator, kitchen manager, and of course - bartender. Combining her experience in this industry with knowledge from a more formal education she hopes to empower bartenders to embrace their careers and perform at their very best. She hails from Detroit and is currently alive and well and living in New Orleans. When she isn't tending bar around town at Josephine Estelle or Portside Lounge she is probably researching cocktail history, meticulously crafting the perfect dinner, or experimenting with new ingredients, Cynar Colada in hand, late into the night.
David is a professional bartender, author, and restaurant specialist who has judged, organized, competed in, and won numerous cocktail competitions. A regular contributor to Texas Monthly Magazine, he’s also a co-founder of the Texas chapter of the United States Bartenders Guild (USBG), and in 2013 he published his first book, Tipsy Texan: Spirits and Cocktails from the Lone Star State.
Andres Chopite-Parra is the Brand Ambassador for Santa Teresa 1796. Originally from Venezuela, Andres but came to the United States to attend the University of Tampa, Florida. He then attended graduate school at University College London. His travels finally brought him to settle in Austin working as a brand ambassador for with nearly fifteen years of bartending and management in restaurants and bars under his belt.
As a child, Blair was enthralled with the visions of an exotic paradise from frequent summer trips through Polynesian islands. Many, many excursions to Disney parks also brought about a sense of wonder and awe in creating reality out of fantasy. When sipping his first Fogcutter many years later, at a Trader Vic's in Emeryville, California, Blair knew finally that he was at home, in paradise. He traded an office job for time behind the stick, making his way from barback to management swiftly. He became renowned for his knowledge, and even more his passion for fantastic tiki and tropical drinks, and the experiences they brought to many happy guests. His Tiki nights at local lounges brought guests from miles around, and he began consulting and developing menus for bars around his home in Portland, Oregon.
Kevin Beary (almost) got his first taste of bartending while shaking and pouring colorless liquid as a minor. His first official gig was aboard a Delaware River cruise in Philadelphia, where 500 thirsty passengers would board the ship most nights and drink tickets would start flying. Beary worked in restaurants while attending La Salle University and rose to beverage director of Hyatt at the Bellevue, whose Library Lounge is the home of the Clover Club cocktail. In 2012, he transferred to Chicago’s Park Hyatt to oversee the property’s beverage program and open its cocktail bar, NoMi Lounge, until he took over the juggernaut tiki program that is Three Dots and a Dash. Beary revamped every aspect of prep, installing industrial cold press juice machines and centrifuges to ensure consistency and quality in every one of the 2,000-plus cocktails his team serves on Saturday nights. Beary is a great lover of rum, so much so that he led his 16 bartenders through an 11-week rum course, and he’s working on a master’s degree in brewing and distilling. He has also won major cocktail competitions, notably the World Mai Tai Competition in 2017 and the Diplomatico North American World Tournament. https://www.starchefs.com/cook/chefs/bio/kevin-beary
Eekum Bookum mugs are designed and sculpted by artist John Mulder (aka: Mulder142) and his team of artists in stoneware and offered only as limited editions. All of our mugs are hand produced by John in his St Petersburg, Florida studio. My love of Polynesian exotica began nearly twenty years ago when I bought My first Tiki mug at a thrift store on the East Coast. As my tiki mug collection has grown, so has my fascination with the art and culture of the South Pacific and I have included its influence in much of my art for many years.
Coming in to share with us their wicked tiki skills are the staff of Lei Low, Houston's premier tiki bar. Russell and his crew are known for their fantastic fare, and they'll bring nothing less than their beachside best to the NLand Surf park at Sunday's Closing Party.
Participating Austin Bars, In No Particular Order:
Get your Texas Tiki Week 2018 Mugs and check out their Tiki Week specials at: