Episode 18: Nick Ivarra Returns

Aloha, tikiphiles! Thanks for joining me for another episode of Marooned: A Texas Tiki Podcast.Th...

Episode 18 of the Marooned: A Texas Tiki Podcast podcast, hosted by David Phantomatic, titled "Episode 18: Nick Ivarra Returns" was published on April 26, 2019 and runs 56 minutes.

April 26, 2019 ·56m · Marooned: A Texas Tiki Podcast

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Summary

Aloha, tikiphiles! Thanks for joining me for another episode of Marooned: A Texas Tiki Podcast.This week, Nick Ivarra, mastermind behind the bar program at Hot Joy in San Antonio, TX, joins us once again to discuss the rad new happenings at Hot Joy. In addition starting up a new BYOTM (Bring Your Own Tiki Mug) Tuesdays, they’re going to begin hosting distilleries for rum tastings and will be debuting a new menu before the start of summer.If you’d like to keep up today with the podcast, you can follow me on Instagram, @davidphantomatic. You can also join the Marooned Facebook group.For more event from Hot Joy, follow their Instagram, @hotjoysa.The recipe of the episode is the Missionary’s Downfall.3/4 cup crushed ice1/2 ounce fresh lime juice1/2 ounce peach brandy1/2 ounce honey syrup1 ounce light Puerto Rican rum1/4 cup fresh pineapple chunks10 to 12 leaves fresh mint, plus a mint sprig for garnish

Episode Description

Aloha, tikiphiles! Thanks for joining me for another episode of Marooned: A Texas Tiki Podcast. This week, Nick Ivarra, mastermind behind the bar program at Hot Joy in San Antonio, TX, joins us once again to discuss the rad new happenings at Hot Joy. In addition starting up a new BYOTM (Bring Your Own Tiki Mug) Tuesdays, they’re going to begin hosting distilleries for rum tastings and will be debuting a new menu before the start of summer. If you’d like to keep up today with the podcast, you can follow me on Instagram, @davidphantomatic. You can also join the Marooned Facebook group. For more event from Hot Joy, follow their Instagram, @hotjoysa. The recipe of the episode is the Missionary’s Downfall. 3/4 cup crushed ice 1/2 ounce fresh lime juice 1/2 ounce peach brandy 1/2 ounce honey syrup 1 ounce light Puerto Rican rum 1/4 cup fresh pineapple chunks 10 to 12 leaves fresh mint, plus a mint sprig for garnish

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