This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
In 2008, he was bestowed the “reader’s choice” award for best bartender by the Chicago Reader. In 2014, he was hailed as the city’s Best Bartender by the Phoenix New Times , which described him as “an encyclopedia of booze know-how… witty, jovial, and entirely professional—everything you could want from a bartender.”
It’s a vibrant, close-knit scene fueled by an influx of young talent,” says Chris Coy, co-owner and operator with Ed Rudisell of beloved tiki destination The Inferno Room. It’s no surprise that Indy’s fellow bartenders are fans of the space. Photo by Mallory Talty; bartender Niki Royal at The Inferno Room.
Raised among the retro culture of Los Angeles and a tiki enthusiast before he was old enough to drink — he came to the culture via exotica music in high school — Richard ditched his focus on a radio career to get into bartending. A year later he started a “Tiki Takeover” series at Prime Meats in Brooklyn.
Tecate debuted America’s first canned Michelada in 2012, while 2014 saw Modelo roll out Chelada Especial, made with tomatoes, salt, and lime. “We Moreover, Lagunitas has been a little lost in the wilderness, experimenting with hard teas and a tiki cocktail–inspired imperial IPA. “I
That’s the idea behind “Sippin’ Santa,” Cocktail Kingdom’s tiki and tinsel pop-up, a spinoff of their wildly popular “Miracle” Christmas pop-up. Christmas vacation in a winter wonderland, or a tropical island getaway? Why choose just one? The upshot?
but also brought journalists, bartenders, and spirits professionals along with him. In 2014, he published his first book, “ Baijiu: The Essential Guide to Chinese Spirits ,” and later met Bill Isler and Matthias Heger while delivering a talk on the work. Sandhaus says yes.
In the 1960s, Frank Sinatra fled rabid fans to unwind with his favorite tiki drink, the Navy Grog , in a private room at the same Beachcombers. I wasnt a bartender, I was a screenwriter; my goal was to make films, not drinks. Observing, interviewing, and just plain pestering more veteran tikibartenders eventually solved the riddle.
We organize all of the trending information in your field so you don't have to. Join 5,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content