Scotty Schuder’s Missionary’s Downfall
This modern update to Don the Beachcomber's amplified Daiquiri simply swaps lime juice for lemon.
- story: Chloe Frechette
- photo: Joann Pai
Brian Miller | Co-Owner, The Polynesian
Clad in a sarong, warpaint, a cast of necklaces, bandana and a pair of tie-dyed Vans, Brian Miller looks like he lives for tiki. And that's because he does. A…
- story: Jason Diamond
- photo: Eric Medsker
The Paradise Paradox
Tiki has long been defined by escapism—and excess. Can it find a place in an eco-conscious world?
- story: Dave Infante
- illustration: Lauren Cierzan
Paul McGee’s Fog Cutter
With three different base spirits, bright citrus and oxidative sherry, the original Fog Cutter can often come off as disjointed, but Paul McGee brings it into relief by tilting the axis…
- story: Chloe Frechette
- photo: Lyndon French
Bar Review: A Tiki Master Goes for Broke
Brian Miller and Major Food Group’s king-size tiki bar, The Polynesian, aims to be the best in the world.
- story: Robert Simonson
- photos: Lizzie Munro
IPA in Paradise
Brewers are adopting tiki flavors, drawing on tropical fruits, sharp citrus and rum-redolent spices.
- story: Justin Kennedy
- photo: Lizzie Munro
Mastering the Pearl Diver With Jeff “Beachbum” Berry
In “Masters of Tiki,” we spotlight bartenders chasing perfection in one drink. Here, Jeff “Beachbum” Berry on resurrecting the Don the Beachcomber original, the Pearl Diver.
- story: Chloe Frechette
- photos: Randy P. Schmidt
Exotic Orchard
Atop a base of apricot eau de vie compounded by a measure of pear liqueur, Jelani Johnson adds a blend of rums for a fruit-forward drink that lives up to…
- story: Chloe Frechette
- photo: Lizzie Munro
Mastering the Winchester With Brian Miller
In "Masters of Tiki," we spotlight bartenders chasing perfection in one drink. Here, Brian Miller on tiki's only modern-classic cocktail, the Winchester.
- story: Chloe Frechette
- photos: Eric Medsker
Double Barrel Winchester
Brian Miller combines gin, St-Germain, fruit juice, grenadine, ginger syrup and Angostura bitters in this a modern-classic tiki drink.
- story: Frances Yackel
- photo: Eric Medsker
