The Past in a Glass…
The recent “craft cocktail” renaissance owes everything to the creator of the classic “Tiki bar” as we know it: Don the Beachcomber. From 1930s Hollywood, Don’s celebrated “rhum rhapsodies” featuring fresh tropical juices and his secret ingredient syrups spawned copycat establishments across the country. We’ll taste some of his enduring classics and explore the exotic inspiration behind his recipes.
The Dunedin History Museum and Fenway Hotel present this community partnership series, Speakeasy Sunday. Participants will sample cocktails based on the monthly theme, paired with small bites created by HEW’s Executive Chef, Adam Hyatt. Classes will be held 3:00 -5:00 pm, on the fourth Sunday of the month.
A special menu of the featured Speakeasy Sunday cocktails will also be available at the Parlor Bar for all hotel guests and visitors to enjoy that day. Museum members and hotel guests who participate in the class will receive a ticket for a complimentary cocktail at the Parlor Bar, where they can order a full-sized version of their favorite class sample or another beverage of their choice.
rums, simple syrup, grenadine, falernum, angostura bitters, lime
pimento cheese spread, charred pineapple
rum, lime, passion fruit juice, guava juice, honey-cream mix
Coconut Curry Macaroon
rums, white grapefruit juice, lime, cinnamon syrup, angostura bitters, zombie mix
yucca fries, shredded pork, gravy
rum, lime, honey, peach liqueur, fresh pineapple, mint
Grilled Mojito Skewers
cilantro lime shrimp, laura’s ginger vodka-soaked watermelon