Tiki-Ti

Before opening the doors to Tiki-Ti in 1961, Ray Buhen learned his tiki trade secrets by working under Don the Beachcomber. Now his son and grandsons carry on the tradition (and guard the cocktail recipes), running this tiny Hollywood joint that offers 12 bar stools, tiki kitsch galore and 94 signature concoctions. Potent drinks like the Chief Lapu Lapu and the Uga Booga (still made with canned pineapple juice and maraschino cherries) are perhaps more about kitsch than they are craft, but even the most ardent cocktail snob can’t help but embrace this ultimate tiki time warp.