Tiki culture — a movement that originally took off in the 1950s and ’60s when tropical-themed bars began appearing all over the country — first originated with the opening of Don the Beachcomber in 1934 Hollywood. The restaurant and its subsequent locations are no longer around today, but the movement’s recent resurgence has sparked new ones, such as Smuggler’s Cove in San Francisco, as well as themed days or weeks throughout the year at other bars. (Austin’s own Texas Tiki Week just ended.)
No matter where you go for some tiki fun, you’ll find that these cocktails often feature flavored syrups and fresh fruits to combine with rum or another spirit. In this case, with sake, a fermented rice beverage from Japan.