Does Anyone Really Know What Tiki Is?
What began as Don the Beachcomber’s fantasy has evolved into a fully fledged cocktail genre, and yet no one has ever quite managed to define it.
- story: Chloe Frechette
- photo: Lizzie Munro
Getting Dressed With Tiki Pirate Brian Miller
How the sarong-wearing co-owner of The Polynesian prepares for a night at the bar.
- story: Chloe Frechette
- photo: Eric Medsker
Tiki’s Goth Streak
In an age where “dark comedy” is merely a synonym for “comedy,” it’s no wonder that tiki has taken a turn towards noir.
- story: Jennifer Fiedler
- photo: Lizzie Munro
Garret Richard | Bartender, Existing Conditions
A radio producer turned tiki enthusiast, Garret Richard left the mixing board behind to focus on mixing drinks. Born in New York City, but raised in Los Angeles, Richard returned…
- story: Jason Diamond
- photo: Lizzie Munro
Mastering the Peachtree Punch With Martin Cate
In “Masters of Tiki,” we spotlight bartenders chasing perfection in one drink. Here, Martin Cate on the dark-era Trader Vic classic, the Peachtree Punch.
- story: Chloe Frechette
- photos: Aubrie Pick
Martin Cate’s Peachtree Punch
Martin Cate rejiggered this 1970s Trader Vic recipe one ingredient at a time.
- story: Chloe Frechette
- photo: Aubrie Pick
Tiki’s Lost “Hawaiian Whiskey”
Drawing comparisons to bourbon, Hawaii’s okolehao was once an integral ingredient to a number of tiki drinks. Is it poised for a revival?
- story: Chloe Frechette
- photo: PUNCH
What We’re Into Right Now
An old-favorite orange wine from Umbria, a Midori-spiked vodka soda, a new red bitter liqueur from Calabria and more.
- story: Punch Staff
- photo: Lizzie Munro
Garret Richard Is Bringing a New Kind of Flair to Tiki
The Existing Conditions bartender and creator of the “Exotica” pop-up series is applying modernist techniques to tiki, and emerging as a torchbearer for the genre’s next generation.
- story: Chloe Frechette
- photos: Lizzie Munro
Kahuna Barrel
Garret Richard's take on the Rum Barrel, a tiki classic consisting of tropical juices, sweetener and, of course, rum.
- story: Chloe Frechette
- photo: Lizzie Munro
