Friday, May 17, 2013

My Favorite Tiki Bars!

Why do I love a good Tiki Bar? I think a much better question would be why wouldn't I love Tiki Bars... Strong deliciously flavored drinks and tropical themes, need I say more? There is even a Wikipedia page dedicated to the Tiki Bar! 
This is a list of my favorite Tiki Spots:

The first Tiki bar I ever visited and the one I've seen the most of.
From what I understand Tonga Hut is the longest running Tiki Themed bar in the Los Angles area opening it's North Hollywood doors in 1958. Tonga hut is now a neighborhood landmark that still holds up today. 

Located right on the boarders of Hollywood, Los Feliz and Silver Lake Tiki Ti first opened it's doors in 1961. This place is so tiny I drove by it time and time again before I ever checked it out, but once I did I was hooked. I have a 2 drink max rule for Tiki Ti, that is if I want to remember the rest of my night.
Tip: Don't forget cash this tropical bar doesn't take credit cards.

A New York City surprise located in Manhattan's Lower east side. We stumbled upon this place thanks to yelp it is off the main street, but you will see the sign and bouncer outside. The officially name is Painkiller New York and after a few delicious cocktails prepared by the most impressive, passionate, and knowledge bar tender I've ever met you wont be feeling any pain! 

Ok so I admit it this is one is still on my must try list, but I didn't want to leave it out. Everyone I know that has paid this legendary Tiki room a visit simply raves about it. So the next time I'm in Las Vegas I will be paying Frankie's a long over due visit! 

Make your own classic Tiki drink:
The Zombie is the a staple Tiki drink... aka rum combined with lots of tropical ingredients. 

1 oz. Gold Rum
1 oz. Dark Rum
1 oz White Rum
1 oz. Lemon Juice
1 oz.  Pineapple Juice
1 oz. Lime Juice
1 oz. Passion Fruit or Pineapple Puree
1 tsp. Brown Sugar

Combine lemon juice and brown sugar in a shaker, and stir to dissolve. Add crushed ice and all other ingredients. Shake vigorously and pour into glass. Garnish with a mint sprig and a maraschino cherry.


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