Paul McGee’s Fog Cutter
In his modern take, Paul McGee tilts the axis of the drink more towards rum.
- 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
Resurrecting Tiki’s Lost Rums
Long-extinct rums critical to the genre’s classic recipes are being brought back to life.
- story: Matt Pietrek
- illustration: Lydia Ortiz
Sven Kirsten | Cinematographer, Urban Archeologist and Tiki Historian
Despite the seeming pervasiveness of tiki within the modern bar world, the subculture of Polynesian pop owes its very existence to just a few dedicated forefathers. Among the most lauded…
- story: Lizzie Munro
- photo: Jochen Hirschfeld
How to Use Key Limes in Cocktails
When it comes to adding acidity to drinks, a select few bartenders are reaching for Key limes, rather than the standard Persian.
- story: Chloe Frechette
- photo: Lizzie Munro
