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BevX 2024: The Tonga Room & Hurricane Bar Make Tiki Cocktail Magic

Cheers

The Tonga Room & Hurricane Bar in the Fairmont San Francisco hotel, which first opened its doors in 1945, has long been a Tiki institution and immersive experience. A noteworthy enhancement to the beverage menu includes a description under each of the classic Tiki drinks describing the history of the cocktail.

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Can a Cocktail Have Too Many Ingredients? Bartenders Weigh In

VinePair

By the time the tiki craze was underway in the ‘30s and ‘40s, it was par for the course to see drinks containing over seven ingredients and multiple expressions of rum layered on top of one another. Eduardo “Lalo” Hernandez, bartender, Superbueno , NYC The article Can a Cocktail Have Too Many Ingredients?

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Imbibe 75 Place to Watch: Paradise Lost

Imbibe Magazine

But they wanted to avoid the usual South Seas cliches and imagery that have made tiki a controversial topic in recent years. When Kavé Pourzanjani and Ray Sakover were both working at the Manhattan bar The Polynesian, pre-pandemic, they began talking about opening their own tropical bar. They needed a new theme.

Tiki 290
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4 of the Strongest Cocktails You Can Order at a Bar

VinePair

When tiki bar legend Don the Beachcomber first created the cocktail in Los Angeles in the 1930s, he notoriously enforced a two-per-customer rule for the cocktail to emphasize just how intense it was though many believe this was just a gimmicky marketing tactic for the bar.

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The Cocktail College Podcast: The (Re)Missionary’s Downfall

VinePair

Few tiki and tropical drinks are as light, herbal, and dangerously sessionable as the Missionarys Downfall. THE PERFECT WAY TO ENJOY PATRN IS RESPONSIBLY. THE PERFECT WAY TO ENJOY PATRN IS RESPONSIBLY. IMPORTED BY THE PATRON SPIRITS COMPANY, CORAL GABLES, FL. TEQUILA 40% ABV.

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Exploring Rum’s Vast Diversity and Range

Imbibe Magazine

But I don’t see that happening a lot in conversations about rum, except when there’s a controversy,” says Shannon Mustipher, author of Tiki: Modern Tropical Cocktails. Workers in the cane fields at Worthy Park Estate in Jamaica.

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How to Use Fall and Winter Produce in Cocktails, According to Bartenders

VinePair

Pumpkins While orgeat is traditionally made with almonds, at Tiki Chick in NYC’s Upper West Side, bar manager Linda Nivar reinvents the syrup with pepita seeds (the hulless seeds of certain pumpkin varieties) creating a unique spin on the tiki bar staple while honoring her Latin roots. “I Shake until chilled.