Garrett Snyder is a writer and beverage enthusiast based in Los Angeles. His work has appeared in publications such as the Los Angeles Times, LA Weekly, Los Angeles magazine, GQ, Thrillist and Tasting Table.
Often the most reliable place to find a tiki cocktail—even if it’s a bad one—is at a Chinese restaurant. But why? The answer is part of a greater story of cultural appropriation, culinary assimilation and the American thirst for the exotic.
The hallowed ritual of the shift drink may take a different form at every bar, but it inevitably serves the same purpose: letting the staff exhale at the end of service. At Honeycut in LA, it comes in mini shots of tequila and Cosmos.