Lester's Tiki Hut

Tiki drinks! A taste of paradise in your own home!

The other day I was on a Zoom call with my new friend Lester Jones. To be honest Lester and I have not yet met in person! We are both speaking at the 2025 Sociable City Summit this coming week in Sacramento, CA. We have been on a couple of Zooms together, and realize we have similar likes and similar viewpoints, such as cold beer, skiing & winter sports, the bright future of the hospitality industry and related industries. (I’ll write a future article on that!). During the last discussion of our upcoming panel, I casually mentioned Tiki Drinks as a former trend that will be coming back…and a trend that I am truly happy about!

Lester proceeded to walk his laptop outside and show me the Tiki Bar he built in his backyard! Wow! My kind of guy! He mentioned that he was throwing a Tiki party this weekend. I decided to send him a bunch of recipes and this article was inspired. Below are a bunch of recipes for your inspiration and some recommended bars and restaurants to visit.

Few cocktails evoke escapism, quite like a tiki drink. With their towering garnishes, vibrant colors, and layers of rum, citrus, and spice, tiki cocktails transport drinkers to a mythical Polynesian paradise—one built more on imagination than geography. Born out of post-Prohibition creativity and mid-century Americana, the tiki movement fused theatrical presentation with exotic flavors, creating a category of cocktails that are as complex as they are playful.

Tiki drinks are the liquid equivalent of a vacation you didn’t know you needed—served in a coconut, set on fire, and garnished with a pineapple spear and a wink. Beneath the kitschy charm and tropical flair, however, lies a fascinating story of cultural mashups, post-Prohibition reinvention, and Cold War-era Americana. Born in 1930s California but borrowing liberally from imagined South Pacific landscapes, tiki is less about authenticity and more about theatrical escape. These cocktails—layered with rum, fresh juices, exotic spices, and a surprising amount of mixological complexity—deserve more credit than their paper umbrellas suggest.

The tiki movement began with two unlikely pioneers: Ernest Raymond Beaumont Gantt—better known as Don the Beachcomber—and Victor Bergeron, aka Trader Vic. In the 1930s and ’40s, these enterprising restaurateurs transformed their Hollywood and Oakland bars into immersive tropical escapes, complete with bamboo décor, rum-soaked concoctions, and stories of South Seas adventures (most of which were gloriously fabricated). Don the Beachcomber introduced drinks like the Zombie—a boozy, multi-rum monster with enough potency to warrant a two-per-customer limit—while Trader Vic is credited with creating the Mai Tai, a deceptively simple blend of rum, lime, orgeat, and curaçao that became a postwar phenomenon. Though their recipes were often kept secret, guarded like treasure maps, modern cocktail historians have decoded them, revealing a surprising depth of technique and balance behind the fun and flair.

By the 1970s, the golden age of tiki had faded into a sugary caricature of its former self—swallowed up by neon-hued mixers, plastic leis, and soulless chain restaurants. What began as an artful expression of exotic escapism devolved into a punchline of bad taste and even worse drinks. But like any great cocktail genre, tiki wasn’t gone, it was just hibernating. In the early 2000s, a new generation of bartenders and cocktail historians began to unearth the original recipes, reexamine the craftsmanship, and restore tiki to its rightful place behind the bar. Today’s revivalists are bringing authenticity back to the genre, honoring its layered flavor profiles and rich—if complicated—heritage, all while still embracing the over-the-top fun that makes a good tiki bar feel like a passport stamp to paradise. I for one am thrilled at this development!

Mahalo!

Planters Punch – T.J. Nichols Recipe

“One of sour, two of sweet, three of strong and four of weak,

and if you want it nice add some spice!”

As Beachbum Berry recounts in his book Intoxica, "While growing up in Louisiana during Prohibition, Donn Beach spent several winters as a crew member on his grandfather's yacht, The Port of New Orleans, that made rum-running trips to Jamaica. There, at the Patio Bar at the Myrtle Bank Hotel in Kingston, Donn met and fell in love with his soul mate... the Planter's Punch."

The name is derived from the fact that the punch was enjoyed by the plantation owners who as sugarcane growers in the tropics had all the ingredients needed to improve upon their current condition. By the time Donn discovered it, the recipe had been a codified rhyme for more than 200 years. One of sour, two of sweet, three of strong and four of weak. Donn's was most likely 1 part lime juice, two parts rock candy, three parts Jamaican rum, and four parts water/ice. The deeper you get into Tiki drinks, the more you start to see that this formula is the basis for most of the drinks.

T.J. Nichols was my bartending mentor at Tumbledown Dicks in Bronxville NY, back in 1980, and taught me how to make this version of the punch.

Ingredients:

½ oz Lime Juice

½ oz simple syrup

½ oz Velvet Falernum

2 oz Rum

½ oz Allspice Dram

½ oz Crème de Banana

2 dashes of Angostura Bitters

Garnish: pineapple wedge & mint sprig

Glassware: rocks

Directions:

Add all ingredients to a cocktail shaker, fill with ice and shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into glass filled with ice, garnish and drink responsibility

The Zombie

Recipe Notes: Depending on whom you ask, the creation of the Zombie is alternately credited to Trader Vic, the legendary restaurateur (Victor Bergeron) of a chain of eponymous restaurants, and Don the Beachcomber, a Los Angeles-based restaurateur who traveled the beaches of the world.

Ingredients:

1 oz Orange Juice

1 oz Lemon Juice

1 oz Lime Juice

½ oz apricot brandy

1 oz dark rum

1 oz light rum

1/4 oz Grenadine

Dash Angostura bitters

Garnish:

¼ oz 151 proof rum for floating

Fresh mint

pineapple slices

Glassware

Beer Glass

Fill a large pitcher with ice and add the citrus juices, apricot brandy, dark rum, light rum, grenadine, and bitters. Shake Vigorously until the pitcher is beaded with sweat and frosty.

Fill the glasses with crushed ice and strain over the cocktail.

If desired, float ½ ounce 151 proof rum on top of each cocktail. Garnish each with several mint leaves and the pineapple slices and serve.

Tea For Tiki

Recipe Notes: This is a drink I created many years ago for the poolside menu at the Atlantic Hotel in Fort Lauderdale, Fl. Dry and fresh yet exotic and fruity. Makes a great punch.

Ingredients:

2 oz Yuzu Juice (if you cannot find sub lime juice)

2 oz Bacardi Gold Rum

¾ oz dry curacao

¼ oz Absinthe or Pernod

¾ oz Simple Syrup or Agave Nectar

1 oz Pineapple Juice

1 oz lemon juice

1 oz green tea

2 dashes lavender bitters

Dash of grenadine

Garnish:

Edible Orchid and Fresh Mint

Glassware:

Tiki glass or highball glass

Recipe:

Measure all ingredients except grenadine into cocktail shaker. Add ice and shake vigorously until the outside of the shaker is frosted and beaded with sweat.

Strain into prepared glass filled with ice. Drizzle grenadine over the top and Garnish.

Mai Tai

Recipe Notes: The Mai Tai is one of the most famous Tiki drinks in the world. Composed of rum, orange curaçao, fresh lime juice and orgeat (a nuanced almond syrup), it’s held sway over cocktail enthusiasts and Tiki aficionados for decades.

Victor “Trader Vic” Bergeron is credited with inventing the drink at his Trader Vic’s bar in the 1940s, though it’s likely that Donn Beach laid the groundwork for the famous recipe during the 1930s at his Don the Beachcomber bar.

The original Trader Vic’s recipe featured Jamaica’s J. Wray & Nephew rum. Once Bergeron ran out of his supply, he moved to blending rums in an attempt to create a similar flavor profile. Too often we see Mai Tais that are served in really large glasses and don’t truly represent the original drink. Orgeat is a syrup made from almonds and is quite sweet. If you cannot find it, substitute Amaretto.

Ingredients:

1 ½ oz dark rum

¾ oz orange curacao

¾ oz lime juice

¾ oz Orgeat or Creme de Noyaux or Amaretto

Garnish:

2 mint springs

1 lime wedges

Glassware

Rocks Glass

In a cocktail shaker filled with ice add first 4 ingredients.

Shake vigorously until the outside of the shaker is frosted and beaded with sweat.

Strain into rocks glasses filled with ice.

Top each glass with a mint sprig and a lime.

Painkiller

Recipe notes: A twist on the Piña Colada, the Painkiller is a rich and fruity cocktail that stays true to its name: It will cure what ails you. Made with dark rum, pineapple juice, orange juice and cream of coconut, the drink was created in the 1970s at the Soggy Dollar Bar in the British Virgin Islands. It has since become a mixologist favorite and established itself as a new classic.

Ingredients:

1 ½ oz Pusser’s Rum

3 oz Pineapple juice

¾ oz orange juice

½ oz Cream of coconut

4 drops Angostura Bitters or your favorite bitters

Garnish: Pineapple wedge and nutmeg

Glassware: Tiki mug or Collins glass

.Add all ingredients to a cocktail shaker then add ice. Shake Vigorously and strain into ice-filled glass. Grate some nutmeg on top and garnish.

Fog Cutter

Recipe Notes: Another masterful creation from Trader Vic himself. Apparently, he served this drink at his CA home before ever putting it on his menus. So, So glad he did! It is a true Tiki Classic and one of my favorites.

Ingredients:

1 ½ ounces light rum

1 ounce cognac

½ ounce London Dry gin

2 ounces lemon juice, freshly squeezed

1 ounce orange juice, freshly squeezed

½ ounce orgeat

½ ounce oloroso sherry

Glassware: Old Fashioned

Garnish: Orange Slice and mint sprigs

Add all ingredients into a cocktail shaker fill with ice, shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into glass filled with crushed ice and garnish.

Fish House Punch

Recipe Notes: Not truly Tiki but drinks like it! Popular legend has it that the lack of content on three pages of George Washington's diary can be traced directly to a bowl of punch. But it wasn't just any old punch--it was Fish House Punch, a concoction that packs...well, you get the idea!

The drink was first developed at the Fish House Club, a.k.a. the State in Schuylkill, or simply the Schuylkill Fishing Company in Philadelphia, an organization formed in 1732 by a group of anglers who liked to cook. They spent their days fishing for perch in the Schuylkill River, and as the sun went down, they headed to the clubhouse to make dinner with their catch.

Ingredients:

1 750 ml bottle dark rum
9 ounces cognac
4 ounces peach brandy
4 ounces simple syrup
4 ounces fresh lime juice
4 ounces fresh lemon juice

4 ounces fresh pineapple juice

A few generous dashes of Angostura Bitters.

Glassware: Punchbowl and punch cups or Pitcher and rocks glasses

Place the ice into a large punch bowl, add the rest of the ingredients, and allow to chill for approximately one hour before serving.

Double Rum Sling

Ingredients:

¾ ounce Bacardi White Rum

¾ ounce Kracken Spiced Rum

½ oz Benedictine

½ oz St Germaine

1 ounces Lemon Juice

1 ounces Simple Syrup

2 dashes angostura

3 ounces club soda

½ Oz Cheery Heering or other Cherry Cordial

Garnish:

1 orange slices

1 cherry

Glassware

Highball Glass

Recipe:

Fill a cocktail shaker with ice and add the first 7 ingredients. Shake vigorously until the outside of the shaker is thoroughly beaded with sweat and is extremely cold to the touch

Strain into the highball glasses and top each with 3 ounces of soda, then drizzle Cherry Heering over the Top. Garnish with the orange and cherry and serve.

Ho Hum and a Barrell O Rum

1 ½ oz Dark Rum

¾ oz Crème De Banana

1 oz pineapple juice

Dash of lemon

2 Dashes Creole Bitters

1 dash lavender syrup or simple syrup

Garnish: Pineapple Wedge and Mint

Glassware martini glass

Add all ingredients to a cocktail shaker filled with ice. Shake briskly. Strain into martini glass and garnish

Otto’s Shrunken Head
East Village, Manhattan
http://www.ottosshrunkenhead.com A punk-meets-Tiki dive bar with strong, affordable drinks, kitschy decor, and live music. It’s beloved for its charm rather than purism.

Leyenda
Carroll Gardens, Brooklyn
https://www.leyendabk.com

Wile not strictly Tiki, Leyenda (co-founded by Ivy Mix) offers seasonal tropical menus and Latin-spirited cocktails with nods to Tiki stylings.

Super Power
Crown Heights, Brooklyn
https://www.superpowerbk.com

A playful, tropical-themed bar with vibrant drinks, slushies, and a laid-back vibe. Great for those who love Tiki flavor without heavy kitsch.

The Sunken Harbor Club
Downtown Brooklyn (inside Gage & Tollner)
https://www.sunkenharbor.club

A gorgeous, nautical-themed cocktail bar tucked above the historic Gage & Tollner restaurant. Not traditional Tiki, but wildly inventive with serious cocktail chops and oceanic inspiration.

Smuggler’s Cove
San Francisco, CA
https://www.smugglerscovesf.com

Award-winning and legendary, Smuggler’s Cove boasts over 80 exotic cocktails and an immersive nautical/pirate-meets-Polynesian vibe.

Latitude 29
New Orleans, LA
https://www.latitude29nola.com

Created by Tiki historian Jeff “Beachbum” Berry, this spot offers meticulously researched, historically inspired Tiki drinks and island-style fare.

Three Dots and a Dash
Chicago, IL
https://www.threedotschicago.com

A hidden oasis in the heart of Chicago, known for its elaborate cocktails, house-made syrups, and Instagram-worthy presentation.

The Hale Pele
Portland, OR
https://www.halepele.com

This Pacific Northwest gem is beloved for its fiery drinks, thunderstorm effects, and reverent approach to classic Tiki culture.

Strong Water Anaheim
Anaheim, CA
https://www.strongwateranaheim.com

A hidden speakeasy-style Tiki bar with a nautical theme, innovative cocktails, and an extensive rum list, often cited as a must-visit in SoCal.

Zombie Village
San Francisco, CA
https://www.zombievillage.com

A retro-futuristic Tiki paradise with nods to classic Polynesian pop, known for showstopping drinks and immersive design.

Pagan Idol
San Francisco, CA
https://www.paganidol.com

From the team behind Smuggler’s Cove, this downtown bar features a volcano lounge, glowing totems, and expertly balanced Tiki cocktails.

The Mai-Kai
Fort Lauderdale, FL
https://www.maikai.com

A historic Tiki landmark since 1956, The Mai-Kai is one of the most iconic and authentic Tiki destinations in the U.S.

Max’s South Seas Hideaway
Grand Rapids, MI
https://www.maxstiki.com

A two-story Tiki restaurant and bar with an extraordinary interior designed by Oceanic Arts, offering rare rums and a modern twist on Tiki cuisine.

Archipelago
Washington, DC
https://www.archipelagodc.com

A hip, tropical oasis in the capital, known for house-infused rums, creative small plates, and a fresh, irreverent take on Tiki classics.

Tiki Tatsu Ya

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Rumba

https://tasterumba.com/hampton-bays-ny/

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Tiki Joes

Tiki Joes is a mini chain on the east end of Long Island NY, with several locations on the beautiful waters of the Long Island Sound and Great Peconic Bays.

Tiki-joes-captree-boat-basin/