Macadamia Nut Chi Chi
A rare vodka drink in the canon of tiki classics.
- story: Leslie Pariseau
- photo: Lizzie Munro
Ticonderoga Cup
Rum, oloroso sherry and golden pineapple syrup add sweetness and complexity to the julep.
- story: Chloe Frechette
- photo:
Adam Bernbach’s Piña Colada
Adam Bernbach has a particular affection for Piña Coladas, and serves them year round in his basement-level bar using fresh pineapple, unsweetened coconut and aged rum.
- story: Leslie Pariseau
- photo:
Year of the Rat
A cross between two tiki classics: the Pearl Diver and the Zombie, featuring Gardenia Mix, an obscure spiced syrup invented by tiki forefather Donn Beach.
- story: Chloe Frechette
- photo:
Three-Minute Toddy
This gin-based play on the hot toddy looks clear at first, then turns a bright ruby hue.
- story: Lizzie Munro
The Kerryman’s Irish Coffee
A dusting of freshly grated nutmeg sets this recipe apart.
- story: Chloe Frechette
- photo:
Pope
Belonging to the ecclesiastic family of wine-based punches, the Burgundy-based Pope cocktail was popular in the 18th and 19th centuries.
- story: Chloe Frechette
- photo:
I’m a Loner, Toddy, a Rebel
Brian Bartels' Becherovka-based take on the Hot Toddy.
- story: Chloe Frechette
- photo:
Irish Coffee
First introduced to the United States by way of San Francisco’s Buena Vista Café, the Irish Coffee was invented at the Foynes Airport’s restaurant in 1943.
- story: Leslie Pariseau
- photo: Eric Wolfinger