Tiki is a style of bar and cocktail built around rum, fruit and a sense of escape. It began in the United States in the 1930s.
The beginnings
In 1933, Ernest Gantt, who later became known as Donn Beach, opened a bar in Hollywood that became it Don the Beachcomber. He combined several rums with fruit juices, spices and syrups, and decorated the room with South Seas style. The idea was an instant success.
A rival in Oakland
Victor Bergeron, known as Trader Vic, opened his own bar in California in the 1930s. In the 1940s he is said to have invented the Mai Tai, though Don the Beachcomber's followers dispute this, and the argument is still part of tiki lore.
The big idea: blending rums
Tiki drinks often combine two or three different rums with lime, fruit and spice, so that each rum adds something different. This layered approach is still used by cocktail bars today.
Decline and revival
After a boom in the 1950s and 60s, tiki fell out of fashion. Since the 2000s bartenders and fans have brought it back, with a focus on good ingredients and careful technique.
Bring a little tiki home
You do not need a bamboo bar. Fresh lime, crushed ice, a tall glass and a bright garnish get you most of the way. Start with our Pink Dream Spritz or Lychee Bliss Lemonade.
Enjoy responsibly.