The WhafTiki, at Café ArtScience in Cambridge, Massachusetts, is made with Appleton 12, Cocksure, Clarified Lime, Burnt Cinnamon, Flavored Ice, and Cachaca Garnish. Café ArtScience Bar Director Todd Maul’s signature WhafTiki separates the drink into liquid, solid, and vapor parts. In a glass, Maul places almond and pineapple flavored ice cubes (each at a temperature of -40 degrees to regulate melting rate), surrounded by alcoholic Cachaca vapors made in restaurant co-founder David Edwards’ invention, Le Whaf. To keep the vapors inside the glass, Maul tops the container with a circular sugar and cachaca crisp. In a separate container, he pours a mixture of Appleton 12 year rum, Cocksure rum, burnt cinnamon simple syrup, and clarified lime juice that has been run through his Centrifuge. To consume the cocktail, guests crack the sugared garnish and inhale the alcoholic vapors before a bartender pours the liquid component over the glass. Once combined, all components slowly melt together, changing consistently over time to result in a classic tiki drink.
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