Tiki culture in the United States began in 1934 with the opening of Don the Beachcomber, a Polynesian-themed bar and restaurant in Hollywood. The proprietor was Ernest Raymond Beaumont-Gantt, a young man from Louisiana who had sailed throughout the South Pacific; later he legally changed his name to Donn Beach. His restaurant featured Cantonese cuisine and exotic rum punches, with a decor of flaming torches, rattan furniture, flower leis, and brightly colored fabrics. Three years later, Victor Bergeron, better known as Trader Vic, adopted a Tiki theme for his restaurant in Oakland, which eventually grew to become a worldwide chain. The theme took on a life of its own during the restaurant’s growth in the Bay Area. The Trader Vic’s in Palo Alto even spawned architectural choices, such as the concept behind the odd-looking Tiki Inn Motel, which still exists as the Stanford Terrace Inn.
California’s World’s Fair in 1939 – the Golden Gate International Exposition – celebrated for the first time Polynesian culture in the United States. The theme of this fair was “Pageant of the Pacific” primarily showcasing the goods of nations bordering the Pacific Ocean. The theme was physically symbolized by “The Tower of the Sun” and a giant, 80-foot statue of Pacifica, goddess of the Pacific ocean.
- 40ml pineapple juice
- 40ml ginger ale
- 30ml Zacapa 15yr old
- 10ml blue curaçao
- 10ml orgeat
- 10ml passion fruit syrup
- 10ml pink grapefruit juice
- Orange Wheel
- 1 maraschino cherry
- Shake pineapple juice, ginger ale, rums, curaçao, orgeat, syrup, and grapefruit juice in a cocktail shaker.
- Double strain into a Highball filled with ice.
- Garnish with pineapple and cherry.