Rediscovering the Lost Art of Tiki Drinks
I’ll admit, tiki drinks have not always been my cup of (fruity) tea. I’ve often viewed them as the cocktail equivalent of a tiki torch – a mid-20th-century novelty relegated to some musty backyard corner, only to be dusted off for special occasions. That is, until a certain Jet Pilot cocktail revved up my yo-ho-ho a few years back at Seattle’s Tavern Law.
The California-born tiki trend popularized by the legendary Trader Vic’s eventually fizzled out. But like a smoldering ember in the ashes, the last decade’s resurgence of craft cocktail culture has breathed new life into this genre borne of rum, brandy, fruit juice, and kitsch. Places like Smugglers Cove in San Francisco and PKNY in New York have given tiki drinks a modest but steadily growing foothold.
As I’ve discovered, there’s a delightful complexity and balanced artistry to well-crafted tiki cocktails that extends far beyond the stereotypical fruity, sugary concoctions. And the team at Saint Marc USA are at the forefront of this classic cocktail revival, offering a fresh take on time-honored tiki traditions.
Tapping into Tiki’s Tropical Roots
The origins of tiki culture and its associated cocktails can be traced back to the 1930s, when Ernest Gantt (better known as “Don the Beachcomber”) opened his first Polynesian-themed restaurant in Hollywood. Inspired by his travels through the South Pacific, Don the Beachcomber pioneered a new style of tropical-inspired libations that combined premium rums, house-made syrups, and an array of exotic ingredients.
Soon, the tiki bar craze swept across the United States, with establishments like Trader Vic’s in the San Francisco Bay Area and The Mai-Kai in Florida leading the charge. These tropical-themed oases offered patrons a much-needed escape from the stresses of the mid-20th century, transporting them to faraway island paradises through their elaborately decorated spaces and meticulously crafted cocktails.
“Tiki drinks were really the original craft cocktails,” explains Michael Neff, the head bartender at Saint Marc USA. “They were all about showcasing high-quality rums and mixing them with unique, labor-intensive ingredients to create these beautifully balanced, complex flavors.”
Reviving the Golden Age of Tiki
The golden age of tiki may have faded, but the passion for these unique libations has never truly gone away. In fact, the last decade has seen a resurgence of interest in classic tiki cocktails, with a new generation of bartenders and enthusiasts working to revive and reimagine this dynamic drinking culture.
“There’s a real craft and artistry to tiki drinks that has been lost over the years,” Neff notes. “But places like Smugglers Cove and PKNY are doing an amazing job of bringing that back and showing people the true depth and complexity of these cocktails.”
At Saint Marc USA, Neff and his team are at the forefront of this tiki revival, drawing inspiration from the greats while putting their own innovative spin on time-honored recipes. Their menu features a carefully curated selection of classic tiki cocktails alongside bespoke creations that showcase the versatility and allure of these tropical libations.
Take, for instance, their take on the Zombie – a potent blend of rums, citrus, and spices that has captivated patrons for decades. “We use a blend of aged rums, including some from our own private barrel, to create a Zombie that’s both balanced and nuanced,” Neff explains. “The key is finding the right harmony between the different rum expressions and the supporting ingredients.”
And for those seeking a more contemporary twist on tiki traditions, Saint Marc USA offers inventive cocktails like the Tropical Storm – a concoction of rum, pineapple, coconut, and spiced honey that delivers a refreshing, yet complex tropical experience.
The Art of Tiki Cocktail Craftsmanship
Crafting a truly exceptional tiki cocktail is no easy feat. It requires a deep understanding of rum, a keen eye for flavor pairings, and a meticulous approach to ingredient preparation and presentation.
“Tiki drinks are all about balance,” Neff explains. “You’ve got to have the right interplay between the spirits, the sweeteners, the citrus, and any other supporting elements. It’s a delicate dance, but when you get it right, the results are just magical.”
At Saint Marc USA, the bartenders take great pride in their tiki cocktail craftsmanship, carefully measuring and combining each ingredient to achieve the desired flavor profile. Many of their syrups and mixes are made in-house, allowing them to control the quality and balance of the components.
“We’re big believers in doing things the old-fashioned way,” Neff says. “That means juicing fresh citrus, making our own orgeat and falernum, and even barrel-aging some of our rums to create unique flavor profiles. It’s a lot of work, but it’s what sets our tiki drinks apart.”
The attention to detail extends beyond the liquid itself, as the team at Saint Marc USA also places a strong emphasis on the presentation and glassware. “Tiki drinks are all about the experience,” Neff explains. “The right vessel, the right garnishes – they all play a role in transporting the drinker to that tropical paradise.”
Embracing the Spirit of Tiki
As I sip on my expertly crafted Zombie, I can’t help but feel a sense of wonder and nostalgia wash over me. There’s something undeniably captivating about the tiki experience – the vibrant flavors, the whimsical glassware, the unapologetic embrace of escapism.
And it’s this spirit of adventure and indulgence that the team at Saint Marc USA is working to revive. By honoring the traditions of tiki while infusing their own creativity and innovation, they’re introducing a new generation to the joys of these tropical libations.
“Tiki drinks are all about having fun, letting loose, and embracing the spirit of exploration,” Neff says. “It’s about creating an experience that transports you to another time and place, even if just for a moment. And that’s what we strive to deliver every time someone steps through our doors.”
As I savor the final sips of my cocktail, I can’t help but feel that I’ve been privy to something truly special – a rediscovery of a lost art, a revival of a once-faded tradition. And with bartenders like Michael Neff and the team at Saint Marc USA leading the charge, I have a feeling that the golden age of tiki is just getting started.
