Season 7 of Creative Distillation opens with a special dispatch from the palm trees: it’s Tiki Time with Jeff, an exploration of the history, legends, entrepreneurial exploits and — of course, the cocktails, yes, the cocktails — of the tiki tradition. — On today’s episode, we gather at the seriously secret Tiki Dungeon, where Jeff mixes up a round of Mai Tais and then fills us in on the roots of tiki — a tradition that has endured for nearly a century. He also describes his inspiration behind launching the Tiki Time with Jeff segment, and explains to Brad his vision for an undertaking that ends with Brad publishing his first paper. There are many steps along the way, each of which will be illuminating for anyone curious about — or preparing to begin — the process of writing a paper. The episode concludes with a round of Zombies. Check the show notes of each Tiki Time segment for info on the featured establishments, characters and cocktails discussed. We hope this added element to the Creative Distillation universe brings something useful to your life as well. Enjoy and cheers! — This episode of Tiki Time with Jeff, a special, semi-occurring production of Creative Distillation, was recorded at Jeff’s secluded Tiki Dungeon. Scroll down for the recipes for this episode's featured cocktails. We strongly encourage you to try these at home. Learn more about and order "Smugglers Cover: Exotic Cocktails, Rum and the Cult of Tiki," by Martin and Rebecca Cate, through our Amazon affiliate link: https://amzn.to/4mmOHPK Thanks for listening to this inaugural episode of Tiki Time With Jeff. We'd love to hear what you think. Stay tuned to Creative Distillation for more actionable insights and tropical-themed fun. Mai Tai 1 oz. Holmes Cay Réunion Island Rum Traditionnel (https://www.holmescay.com/reunion-island-rum-traditionnel/) 1 oz. Low ester Jamaican Rum 1 oz. Fresh squeezed lime juice ½ oz. Orange Curacao (dry style) ¼ oz. Orgeat ¼ oz. Rock Candy Syrup or Rich Simple Syrup* Fresh mint for garnish *Double the Orgeat if omitting Rock Candy Syrup Shake all of the ingredients with 2 scoops of crushed ice for around 10 seconds. Pour unstrained into a double Old Fashioned glass. Sink the spent lime shell in the glass, then slap a bunch of mint gently before garnishing to release its oils. Zombie Serving: 1 3/4 ounce lime juice 1/4 ounce grapefruit juice 1/4 ounce Smuggler's Cove cinnamon syrup 1 teaspoon Smuggler's Cove grenadine 1/2 ounce velvet falernum, preferably John D. Taylor's 1 1/2 ounces blended aged rum 1 1/2 ounces column still aged rum 1 ounce black blended overproof rum 2 dashes Herbstura 12 ounces crushed ice Garnish: mint sprig DIRECTIONS 1    Combine all ingredients in a drink mixer tin with 4 to 6 standard "agitator" ice cubes. 2    Pulse for three to four seconds to aerate, dilute and chill the drink while leaving much of the ice intact. 3    Pour into Zombie or highball glass allowing most of the contents into the glass before using a gated finish to ensure the entire drink fits in the serving glass. 4    Garnish with a mint sprig. -- Learn more about CU's Deming Center for Entrepreneurship: https://deming.colorado.edu Comments/criticism/suggestions/feedback? We'd love to hear it. Drop us a note at CDpodcast@colorado.edu. Thanks for listening. -
An Analog Digital Arts Production for the Deming Center for Entrepreneurship
Produced, recorded and edited by Joel Davis "Whiskey Before Breakfast" [Traditional] performed by Jeffrey York and Brad Werner. Recorded, mixed and mastered by George Figgs ___ CREATIVE DISTILLATION University of Colorado-Boulder professors Jeff York and Brad Werner distill entrepreneurship research into actionable insights. Jeff York | Associate Professor | Research Director
jeffrey.york@colorado.edu Brad Werner | Instructor | Teaching Director
walter.werner@colorado.edu Deming Center for Entrepreneurship | CU Leeds School of Business
303.492.9018 | deming@colorado.edu