Tiki drinks, in all their boozy glory, have long symbolized escape. Their modern counterparts are no exception. Here are five riffs on the classics, reformulated for the 21st-century palate.
Smoky-spicy-sweet ancho chile liqueur adds an unexpected twist in this Jungle Bird riff.
Simpler than most tiki cocktails—it only contains five ingredients—the Jungle Bird is rumored to have been created in the late 1970s at the Kuala Lampur Hilton.
Located inside a motel in Great Falls, Montana, the legendary Sip 'n Dip Lounge has become cowboy country’s premiere tiki bar, complete with swimming mermaids. Sarah Baird travels to the…
Behind a lime green door in Northeast London, Bespoke Barware churns out an array of oddball made-to-order drinkware, from Margaret Thatcher mugs to shark head punchbowls. Whitney Adams and Izy…
Welcome to "About a Bar," a column that explores North America's most notable bars and cocktail programs. Today: Cane & Table in New Orleans.
While most modern tiki bartenders will point to the genre's founding fathers as their inspiration for garnish once they've paid their dues, all bets are off. Marian Bull explains how…
Loosely based on the Zombie, Will Peet's Mauser incorporates all the traditional flavors of the classic, but dismisses the rum.
Named for the capital of West Sumatra, Indonesia, Zac Overman's Padang Swizzle plays with traditional tiki flavors, but adds a European twist.
Once a guarded element of tiki recipes, falernum—a spiced lime and almond liqueur—has emerged as the modern tiki scene's essential ingredient. Carey Jones on its history and how to make…
