We have a lot of fun in store as we round the final turn of Creative Distillation’s seventh season, and build toward our 100th episode. Martin and Rebecca Cate’s book, Smuggler’s Cove, has served as the roadmap and bible for this season’s journey into tiki, and in this episode, fortified by a Three Dots and a Dash expertly mixed by Jeff himself, our fearless explorers start charting the course and organizing the data they’ve been gathering for the Tiki paper Brad will allegedly be writing as a result of all this rigorous field research they’ve been conducting. From Jeff’s super secret Tiki Hideaway, our bold academics delve deeply into some Tiki Analysis, with Brad noting the complexity of the drinks, and Jeff pointing out that among bartenders, tiki is considered the highest form of mixology and the most difficult to master. Focusing on the history of Don Beach, aka Don the Beachcomber and the founder and proprietor of the first tiki bar, which opened in Hollywood in 1933, Brad and Jeff touch on the seminal moments in the history of tiki, and delineate the three periods that mark this subculture’s nearly 100-year evolution. It’s a fast-paced, entertaining and downright edifying episode of Tiki Time with Jeff. It’s also a great behind-the-scenes look at the process of researching, writing and, ultimately, publishing a paper. The weather is beautiful, wish you were here. Aloha and cheers! — You’ve been listening to Tiki Time with Jeff, a special, semi-occurring production of Creative Distillation. This episode was recorded on location at Jeff’s super secret Tiki Hideaway. Check the show notes for a Three Dots and a Dash recipe, and Part 1 of Jeff and Brad’s tiki analysis, which includes a timeline of major events in tiki, emerging themes and next steps. Thanks for listening to Creative Distillation and Tiki Time with Jeff! Much aloha to all! -- RECIPE: Three Dots and a Dash (taken from "Smuggler's Cove" by Martin & Rebecca Cate) • 1 1/2 ounces AOC Martinique rhum agricole vieux • 1/2 ounce blended aged rum • 1/4 ounce Velvet Falernum • 1/4 ounce allspice dram • 1/2 ounce honey syrup • 1/2 ounce lime juice, freshly squeezed • 1/2 ounce orange juice, freshly squeezed • 1 dash Angostura bitters • Garnish: 3 maraschino cherries, 1 pineapple frond -- Part 1 of Brad and Jeff's Tiki Analysis: https://bit.ly/4vy82TE -- 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
