Ernest Raymond Beaumont Gantt was born in Texas in 1907. He traveled the South Pacific and, after rum running during prohibition, he opened Don’s Beachcomber bar in Los Angeles in 1933. He decorated the small bar on a shoestring, making good use of the various souvenirs he’d brought back from his travels.
Cheap rum from the West Indies was plentiful after repeal, and he dressed it up with tropical juices and other sweet ingredients to make it palatable to his customers. It was Don the Beachcomber (who later legally changed his name to Donn Beach) who created the unique and kitschy tiki craze. These American-born cocktail creations from West Coast bars hoped to transport patrons with a vacation in a glass. Rum is generally the star of these cocktails while tropical fruit flavors such as pineapple and passion fruit reign supreme.
The beautiful thing about tiki — and likely much of the reason it’s making a comeback across the country — is that it doesn’t take itself too seriously. Craft cocktail culture has fostered a renaissance of classic drinks and a whole new understanding of high-quality beverages, but it can sometimes be an intimidating world to step into. Tiki cocktails, on the other hand, are fun and accessible with playful presentation (and are much cheaper than a plane ticket to paradise). But watch out: The delightfully colorful appearance and fruity flavors of tiki cocktails often disguise a potent amount of alcohol.
Temple Bar
Temple Bar’s tiki-inspired cocktail is exactly what you might imagine from this classy, sumptuous bar. The Valkyrie features aged rum, BG Reynold’s passion fruit, lime, orange, aromatic bitters, green chartreuse and fire. Yes, you read that right: A lime half is hollowed out a bit, filled with chartreuse — a complex herbal liqueur — and lit on fire. There’s no better tiki cocktail in all of Valhalla.
Temple Bar
306 W Champion Street
Bellingham, WA 98225
templebarbellingham.com
Redlight
Bellingham’s own “sparkle dive” does tiki their own way by playing off the cocktail classics and adding their own twists. Redlight’s tiki offerings are delightfully smooth interpretations of the classics featuring their signature house infusions. You won’t want to miss:
- Zombie: White rum, cachaca, grapefruit, house sour, sparkling mineral water, and fig infused spiced rum, garnished with a Peychaud’s bitters soaked sugar cube and a bourbon and cognac soaked boozy cherry. If that sounds delicious to you, you’d be right.
- Piña Colada: House white-spiced rum, peach infused rum, real coconut syrup, pineapple juice, lime, and egg white. This off-menu specialty is likely different than the cloyingly sweet piña coladas you’re familiar with. Redlight’s version is fluffy, light and delightful.
- The Scorpion: Blackberry infused brandy, rum, orgeat (almond syrup), orange and lemon. This drink was the favorite at our table, richly flavored without being heavy-handed.
Redlight Bar
1017 N State Street
Bellingham, WA 98225
www.redlightbellingham.com
Want to try tiki cocktailing at home? Test drive the simple-yet-delicious early predecessor to tropically inspired cocktails: The daiquiri.
When you think of a daiquiri, you might imagine something similar to a blended margarita. While tasty, a daiquiri doesn’t require any special ingredients or equipment, making it perfect for the home bartender.
Classic Daiquiri
1.5 ounces light rum
1 ounce freshly squeezed lime juice
? – ½ ounce simple syrup
Combine all ingredients in a cocktail shaker. Fill partially with ice, and shake vigorously for about 30 seconds. Strain contents directly into your favorite cocktail glass (or over crushed ice if you prefer).
Garnish with a lime wedge, twist, or other tropically inspired adornments (I used hibiscus flowers from my garden).
