
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
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…
Tiki has long been defined by escapism—and excess. Can it find a place in an eco-conscious world?
In his modern take, Paul McGee tilts the axis of the drink more towards rum.
Brian Miller and Major Food Group’s king-size tiki bar, The Polynesian, aims to be the best in the world.
Brewers are adopting tiki flavors, drawing on tropical fruits, sharp citrus and rum-redolent spices.
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.
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…
In "Masters of Tiki," we spotlight bartenders chasing perfection in one drink. Here, Brian Miller on tiki's only modern-classic cocktail, the Winchester.
In typical tiki fashion, four different gins form the base of this recipe.
Long-extinct rums critical to the genre’s classic recipes are being brought back to life.