The world of tiki drinks is many and varied. The key theme? Well, it’s that idea of getting out of the everyday, escaping, of being anywhere other than here. So, with that in mind, here’s a drink that looks a little left of centre: the Pago Pago cocktail.
Here, Flamingos Tiki Bar co-owner Andrew Pare talks to Sam Bygrave about how they got the project up off the ground and why they love tiki.
For this modern day trip to Port, I headed to the Sea Temple, a cracker of a resort for a five-night mission to unwind and do nothing. Every day was 37 degrees.
Trader Vic’s Samoan Fog Cutter is a 1950s update of his original Fog Cutter, which first appeared on his menus back in the 1940s at Trader Vic’s in Oakland, California.
But tiki drinks were popular not just in the USA and Hawaii and the Caribbean.
We’ve got two tiki drinks here today that come from another of the world’s great tropical destinations: South East Asia.
We’ve cribbed this Pearl Diver recipe from Tom Bulmer at Sydney tiki popup, Lost Luau, which is running until the end of summer. Bulmer swaps out the lime juice of Don the Beachcomber’s original recipe for lemon instead, as he feels it gives a little something extra too the final mix.