Newsletter 48: Talking Tiki with Rhum Clement

Once again, a great time was had at our March meeting! We were led through “Tiki Past and Present” by none other than Matt “Rumdood” Robold!! The 320 Main bar team provided us with awesome drinks sponsored by Rhum Clement and Plantation Rum and we did an awesome hands-on Ti Punch demo.

The recipes:
Ti Punch
2 oz Clément Première Canne Rhum
1 ea Lime disc
.5 tsp Clément Sirop de Canne

Samoan Fog Cutter
by Trader Vic & adapted from Jeff “Beachbum” Berry
1.5 oz Plantation 3 Stars White Rum
.5 oz Plantation Original Dark
.5 oz Brandy
.5 oz Gin
2 oz Lemon
1 oz Orange
.5 oz Orgeat
Frappe (shake with crushed ice)/Dump
.5 oz Cream Sherry float
Collins Glass
Orange Twist

El Presidente
1.5 oz Clement VSOP Rhum
.75 oz Dolin Blanc Vermouth
.25 oz Creole Shrubb
.5 tsp Grenadine
Lemon Twist

For more tiki recipes, check out Matt’s blog, Every bar should be using his recommendations for their Zombie and Mai Tai recipes!

Heads up! The LA Spirits Expo is coming to Los Angeles on May 9th & 10th. For more information, please see their website:

Our next meeting will be on Monday, April 7th at 7pm in Fullerton. We will be treated to a tasting featuring Highland Park and the OCBC board has prepared a very cool presentation on Sour families. This education will be appropriate for all, whether you just started tending at a craft cocktail bar using fresh juices or you are and old pro who’s looking for a great method to train your bar staff.

As always, to maintain the quality of service, presentation, space, food and drink we are limiting the capacity to 35 and must insist on RSVPs. Please get your RSVP in early and send it to if you’re planning on attending, let us know if something comes up so we can make your spot available to someone else if you can’t make it.

Hope to see you there!

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