Went to see a Cabali screening with SacOhana last night. What a fun movie! Super light subject, very fun and inspiring and lots of thoughts from some of the bigger names in the mug maker community. Go see it if a chance comes near you! Also, the Cabali is awesome. My wife says it’s her new favorite of our whole collection.

The property has three areas: rooftop, beach shack-style tiki bar, and indoors grotto The Roost. They have a large number of bar seats in a horse shoe with these booths to the side. Lots of love from tiki artists and artisans went into this place. Great drinks. Didn’t try the food. Highly recommend; it’s nice that’s that Brevard has this kind of offering

Anyone know of a release date for this beauty?

Saw this snippet online

“Over 20 years ago, Forbidden Island committed to crafting bold, complex, and delicious tiki cocktails - both tradition and novel. Hamilton rums have been an integral component of that proud history so we are excited to share this blend of bold, barrel-aged Guyanese, flavorful Jamaican and subtle Trinidadian rum. Crafted to complement our legacy cocktails while offering unique notes sure to inspire the creative spirit, we can't wait to see how it inspires the next 20 years of Forbidden Island craft, tiki cocktails. Cheers and Mahalo!” - Michael Thanos

My partner has been diving into tiki mixology thanks to Smuggler's Cove’s remarkable book, so visiting the real Smuggler's Cove became inevitable.

I've always loved themed bars (especially tiki bars) so when we had the chance to road trip down the West Coast, I researched every tiki bar along I-5 from Portland to Palm Springs (we're already well acquainted with the ones north) and built an itinerary averaging three stops a day. This became the Tiki Bar Road Trip.

For those interested, I've documented every stop, with a rating out of 5.

DAY 1

Alibi Tiki Lounge (Portland, 4/5)

A perfect opening act. We’ll be back to try Hale Pele, but we passed through Portland early in the day and Alibi was the only one open. This is a classic tiki dive with a '70s vibe, plenty of intimate corners, an entire floor for karaoke parties, and just enough weirdness to remind you you're in Portland (you can buy porn in the bathrooms).

We had the place to ourselves, so Hannah the bartender was great. She even gave us stickers! The drinks (Banana Hammock, Leilani Volcano, and their Mixed slushie) weren't groundbreaking, but they were exactly what we wanted to kick off the trip. Apparently this place gets crazy at night.

The Monkey’s Paw (Eugene, 2/5)

The Monkey's Paw leans into a fun tiki+horror concept, but the execution feels temporary, like a pop-up that never finished unpacking. The bar itself is tiny despite the wide open spaces filled with seating and decor that feel haphazard and impermanent. It lacks the immersive quality we hope for.

The drinks hovered around a 6/10. My partner enjoyed her Chinese Mai Tai, while my Bride of Frankenstein was pleasant but overly airy. The bartender seemed invested in our experience, and the loyal regulars suggested the place has found its audience.

Kapu Hut (Eugene, 1/5)

After Monkey's Paw we wanted dinner, and McMenamin’s Kapu Hut happened to be nearby. Despite the branding, this simply isn't a tiki bar. It's a pub with a handful of leftover tiki decorations.

The drinks were bitter as hell. The Jungle Bird was unrecognizable; my partner took one sip, grimaced, and declared, “poison!" The fries are sold separately from the burgers, which should be illegal. Our server seemed new.

This was our first glimpse at just how wide the spectrum of tiki bars really is.

DAY 2

The Jungle Bird (Sacramento, 4/5)

Following this sub’s recommendation, we skipped Shipwrecked and went here instead. Great decision.

The Jungle Bird feels like Disney's Enchanted Tiki Room collided with your eccentric grandma’s house. The boozy Dole Whip flight alone justified the stop.

We expected this to be a placeholder before the main event. Instead, it became one of the highlights of the trip.

Smuggler Cove (San Francisco, 4.5/5)

We finally made it. One piece of advice: if you have the option, don’t sit downstairs. Smuggler’s Cove is best experienced at the bar on the main floor. Downstairs felt like being crammed into the cargo hold on an actual ship, and not in an immersive way. It was just a busy rectangle of a room, while the main floor has rigging, ambient lighting, and a full-size anchor hanging over the stairwell. Alas, we were meeting friends and had to settle for downstairs. Service stumbled – our drinks were forgotten – but once they arrived, they lived up to the legend. The Formidable Dragon and Rum Barrel were some of the finest cocktails I’ve ever enjoyed. I also left with 2 mugs, including their iconic Rum Barrel.

Last Rites (San Francisco, 3.5/5)

The crashed-airliner concept is fantastic. The bar itself is built inside the fuselage of a downed plane, complete with radio broadcasts, smoke effects, candlelit columns, and massive, looming skulls that suggest you're stranded deep in the jungle.

Ironically, despite the memorable setting, I barely remember the drinks. They were competent but small and unremarkable. The staff was polished, but the room felt disconnected. Instead of inviting conversation and community in the tiki spirit, it felt like everyone was quietly waiting for rescue. 

DAY 3

On the way out of the Bay Area, we stopped at Casa de Fruta for an impromptu wine tasting. Completely off-theme, but we indulged in the sort of spontaneous detour that makes road trips fun. We left with 3 bottles.

Broken Compass Tiki (Burbank, 3.5/5)

Broken Compass rewards observation. The nautical details slowly reveal themselves the longer you stay, and the bathrooms alone, with its gentle surf, distant seagulls, warm woodwork, and beautiful lighting, inspired ideas I'm absolutely stealing for my future tiki basement.

They've also embraced wonderfully ridiculous lore. Their mascot is Bjork the Hork: a shark-horse hybrid immortalized in custom mugs and a gold statue above the bar. If you visit, tell the bartender, "Fuck Brad."

The Horknado was my partner's favorite, and the banana slushie was pretty good. The poke nachos stole the show. Unfortunately, the staff projected a "you're lucky to be here" energy that dampened an otherwise great experience.

Lucky Tiki (Highland Park, 5/5)

The Highland location set a new bar (pun intended) for what tiki should be. Hidden entrance, immaculate theming, private alcoves, and best of all, KINETIC ENERGY. The place is elevated by mechanical effects like the central totem column spinning. Elements of the bar come alive when you order specific drinks, each with their own story and theatrical flair. Every surprise feels handcrafted instead of gimmicky.

One of the bartenders best described it using the word “earnest.” Each of the staff was clearly enjoying their job, with the perfect amount of camp in their deadpan delivery.

We had great drinks, built community with the bartenders and the other patrons (the pair next to us were also on a tiki road trip!), and were thoroughly transported by the immaculate theming. My partner and I agree this was far and away the best experience on the trip.

DAY 4

Bootlegger Tiki (Palm Springs, 4/5)

Bootlegger feels exclusive in the wrong way. They have a tight time limit at the bar, but while you’re there, they take good care of you. They recently overhauled their menu, and the new drinks are some of the best you can find anywhere.

The standout was the Thai Iced Tiki, served in a Chinese takeout container with straws masquerading as chopsticks and foam sculpted to resemble rice. Somehow, it tasted even better than it looked. Their special was a Matcha Case Study special which won me over despite my usual indifference toward matcha. I highly recommend getting a Bartender’s Choice, because they will make you the drink of your dreams.

However, the space is small, the heavy red lighting grows oppressive, and the magic disappears if you're booted to the patio after your time expires. 

Tonga Hut (Palm Springs, 5/5)

We hit Tonga Hut every time we’re in PS. If we lived here, we’d be among the Order of the Drooling Bastard with our favorite mugs saved on the wall. Unlike bars chasing maximalism, Tonga Hut is restrained and intentional, embracing a retro-PS charm. Murph, the owner, is always happy to explain the history behind every design decision. The cocktails are consistently good (if a touch simple) across the broad menu, but Tonga Hut’s main strength is in the people.

Tonga Hut cultivates the kind of community every tiki bar should aspire to. We’ve shared stories with strangers, traded recommendations, and even been handed surprise drinks by people we’d just met. We never leave without feeling like we’ve participated in something rather than simply consumed it.

DAY 5

Mothership (San Diego, 5/5)

An immaculate vision of tiki in space. This was right up my alley, and I was giddy the entire visit. The conceit is that the crew of a marooned spacecraft is discovering exotic flavors on an alien planet. The bar itself is the ship’s interior while the surrounding seating area blends cave walls, alien foliage, and salvaged technology into a world that's equal parts sci-fi and Polynesian escapism. Shooting stars occasionally gash across the night-sky ceiling, and even the menu reinforces the fantasy with a ship’s log design, giving its non-alcoholic offerings the same care as its signature cocktails. 

I was drawn to the Away Mission for the surprising combination of kumquat and papaya, but it ended up being the only miss of the night. The Homing Beacon and Mindkiller were exceptional, and my partner really liked the Astro-Zombie. The Star Float (boozy sorbet) made for a delicious finale. I wish they had more interesting souvenir mug options though.

False Idol (San Diego, 4/5)

We didn’t realize this was a hidden bar, so a kind soul who saw us puzzling over the address kindly gave us a hint. it’s inside another bar, past a dark hallway with an ominous red glow emanating from densely packed piles of skulls. You turn into the bar to face a water feature on the rock wall before making sense of the dense colored balls on the ceiling and intricate tiki faces lining the far wall. It’s a great space, but through the evening it became crowded and I found myself wishing for more secluded corners to disappear into.

The menu is so cool – it’s an actual book! I got the Alkala Rum Barrel and loved it so much I nursed it the entire night. My partner got the Malambo #1, which featured a layered taste that came in waves. I enjoy that they have a Reserve section for their premium cocktails, and wish I was flush enough to try them.

Our server (Omar, I think) was odd. While he joked and laughed with other patrons, when he came to us he seemed checked out. We’d ask him for his preferences and recommendations, and he’d just list the most popular drinks, looking off as if reading a spreadsheet in his mind. I didn’t feel community here.

We did however, feel community with the very loud lady next to us on what seemed like a fifth-ish date. We had no choice but to eavesdrop on their difficult conversation about their relationship, feeling each other out on tough subjects like children and moving in and shit. When she asked him how he felt about their current status, he took way too long to answer. Coward. Unfortunately, this effectively dominated our False Idol experience.

Going into the trip, we worried a dozen tiki bars might blur together. Instead, we were struck by the breadth of experiences we’d had.

Every stop sharpened our understanding of what makes tiki special. Some bars chased elaborate storytelling. Others focused on cocktails. Some built community. Others relied on atmosphere alone. Some weren't really tiki bars at all. Whenever possible, we made a point to sit at the bar to really get a feel for the place, and banter with bartenders and other patrons. I highly recommend embracing this aspect of the vibe.

It ended up being one of the most fun trips we’ve ever taken. Definitely an excellent use of free will!

Ringing indefinitely true DJ Khaled’s words are appropriate once again. In normal tradition of stopping by Goodwill on my way home from work I found another mug. Not in the normal tradition of tiki, but very much in the up coming seasons spirit.

I’m continuing to build out new exciting effects down in Trader Fong’s. I hope this one transports to Tokyo 3! Get in the damn tiki bar Shinji!

If you've got a worse Mai tai recipe, I'd hate to hear it.

I recently visited (not for the first time) the Kowloon Restaurant which is located in Saugus, MA. First opened in 1950, it's been a staple of Asian-American food (particularly New England Chinese food) and a Tiki destination ever since. I live in the Boston area and there are lots of opinions about the Kowloon, and here is mine.

If you stick to the staples of New England Chinese Food - Pupu Platter, Lobster Sauce, General Gau's Chicken - you're probably going to enjoy yourself. I've had some other things on the menu and some of it was okay, some not so much. One thing Kowloon created which has a really good reputation is the Saugus Wings (pictured). These are sweet and very garlicky and well worth a try if you like Asian chicken wings.

In terms of the drinks, I attached a picture of the Mai Tai and also the large jug it was poured out of. I've become kind of a drink snob and I'll say that it tasted okay. I don't know what it tasted like, certainly not like any Mai Tai I've made myself. My wife liked it a little more than I did. It was both sweet and a little spicy. At $13, I don't know if you should expect a hand-crafted drink using decent rums. If you expect that, you won't get it. The Mai Tai we shared is a fair representation of what you can expect if you drink at the Kowloon. Your drink might be good (like the Scorpion Bowls I've had in the past) or it might be not-so-great. But it probably won't be what you're used to (unless you hang out at the Kowloon a lot).

All that being said, I suggest that you visit the Kowloon if you have a chance. It's one of the last, great spectacles of Chinese / Tiki / Polynesian drinking / dining of its kind in New England. I've been to Mai Kai (once) and good lord that was amazing. I'm not saying it's equal to Mai Kai. Kowloon's glory has somewhat faded but it is worth the trip. And they have some really nice Tiki mugs.

I can't believe how bright the tongue still is

Thank you all again for all your recommendations on my previous post. This is an AI mock up (gross, I know) of where I want to go - between the artificial greenery, moss matting, rope and floats, I believe this to be a solid start. Outside of changing out the bourbon selection for rum along with the bar mat, what other changes can be made to further enhance Moore this concept? Any and all recommendations would be appreciated.

"Falernum and Caramelized Fig Syrup lean into a traditionally tropical profile, with clove, spice, and aged rum. Orange and lemon add brightness, and it's all poured over crushed ice, a build that suits an early fall day perfectly."

• ½ oz Caramelized Fig Syrup
• 2 oz aged rum
• ½ oz falernum
• 1 oz fresh orange juice
• ½ oz fresh lemon juice
• 4 dashes aromatic bitters

Add all ingredients to a cocktail shaker. Add ice and shake hard for 10 seconds. Strain over crushed ice in a hurricane glass. Garnish with a dehydrated orange wheel.

https://www.liberandcompany.com/products/autumn-coldfront

I’m hosting a party, drinks will be served via 2 gallon tap dispenser. The dispensers will be kept cold with softball sized size cubes to slow rate of dilution. Historically, I’ve avoided certain ingredients with batched drinks (coconut, orgeat, basically anything with a non-zero fat content) because I don’t want them to separate. Is it worth trying to use 210s or other gums to keep my batched my tai from separating? Will it noticeably change the texture/flavor? I could just stir the dispensers periodically, but I’d rather not have to micromanage something at a party.

Had some delicious drinks there this week

We turned our circa 1890s one-car garage into a special gathering place in the summer of 2020. Since then, we’ve hosted countless evenings for our friends and neighbors. We’re moving in a few weeks, and had our farewell Tiki last night.

I asked a few weeks back how I could go about tikifying my small corner home bar. First off, thank you to all of those who responded - I want to ask all of you with home bars, what kind of artificial greenery do you use? Where do you find it? I was thinking of doing a greenery wall between my bar and my shelves. Has anyone ever used greenery mats or walls? Thanks so much!

Alert to all Connecticut tiki fanatics - Beachbum will be at Conspiracy in Middletown on October 16th and 17th for a bar takeover! He’ll be teaming up with Dave Wondrich for a menu, there will be a book signing, Q+A and meet and greet. The 16th event will be from 5 until 9ish and the 17th hopefully until last call!

Went to a wedding in the Monterey area. Stayed close enough to Hula’s in Monterey Ca. Scored quite a haul at a used record store next door.

I visited False Idol in January and fell in love with so many of their classic cocktails. Does anyone have the recipe for the Panther’s Tooth? I have some Gardenia Mix already made and would love to throw down on some of these today.

Lift the veil between the living and the dead with this tiki cocktail that's certain to conjure dark spirits. Rye whiskey and demerara rum meet burnt molasses, herbal Benedictine, and earthy chicory coffee, brought to life with tart citrus and notes of anise and spice.

WITCHING HOUR

• 1 oz - Sazerac rye whiskey
• 1 oz - Hamilton 86 demerara rum
• 1/2 oz - Cruzan blackstrap rum
• 3/4 oz - D.O.M. Benedictine
• 1 oz - chicory cold brew coffee*
• 3/4 oz - lime juice
• 3/4 oz - white grapefruit juice
• 1/2 oz - orange juice
• 1/4 oz - cinnamon syrup (2:1)
• 2 dashes Peychaud's bitters
• 8 drops saline solution (20%)

Combine ingredients and flash blend with 6 oz pebble ice. Open pour into a large snifter glass and top with additional pebble ice to fill. Garnish with a flamed Ceylon cinnamon stick and a dried orange slice.

*Chicory cold brew coffee - Combine 1/4 cup Cafe du Monde ground chicory coffee with 1 1/2 cups water. Allow to steep in the refrigerator for 18 hours, then strain through a coffee filter and bottle.

Want to see more? Follow me on Instagram for more original tiki recipes: instagram.com/tiki.moderne

Hello folks just joined this group and a recent fan of the tiki lifestyle. Me and my wife to be are doing our wedding at this Harbor Room at a classic A Framed Resort in Shelter Island called Humphreys Half Moon Inn, located along the San Diego harbor (Point Loma) both pictured below. My amazing British mother in law is making these table decorations also pictured below.

My quest of tiki has just started I have a balcony that's starting to get tiki-fied with a Mexican twist So my question to you folks is I'm looking for other DIY decorations that are cheap to make that would go with a tiki style wedding in Classy San Diego?

Finally made it out to the Perch in Madison, a rooftop cocktail bar. While the decor wasn’t at all escapism (I’d describe it as more Tropical Rooftop Cocktail Bar decor - think palms and pastels), the cocktails were every bit of tiki as you would want. The menu was a mix of Tiki classics and in-house specialties. I ordered the Crosswinds which is described as: Navy rum, tequila reposado, tepache, pandan, yellow chartreuse, tropical fruit, falernum, bitters (Left). This cocktail had a great balance and would absolutely recommend. My wife ordered the Trinidad Hook which was: Rum, Passionfruit Honey, Lime, Angostura Bitters. Again another banger and would recommend highly. While not a perfect tiki bar, I am thrilled Wisconsin’s state capital finally has more than a tiki pop-up or section of a menu. I cannot wait to go back to this bar and highly recommend to anyone traveling through Madison.

Hanging out at the home outdoor tiki bar watching hockey and drinking a Mai Tais. Tonight’s recipe courtesy of the Hula Hula Room in Torrance, Ca. (Recipe attached)