Tiki Glass – Kahiki Supper Club – Imperial Glass Bamboo Set

Polynesian was the theme and pineapple was the flavor. Inspired by Florida’s famed Mai-Kai Polynesian Restaurant. Bill Sapp and Lee Henry opened the Kahiki Supper Club in 1961. They set out simply to build a nice Polynesian restaurant and ended up establishing the most magnificent one of them all. Patrons lined up for hours to see the celebrities who dined there. Everyone from Betty White to Raymond Burr. Outside, two giant Easter Island heads with flames spouting from their topknots stood guard while customers dined in a faux tribal village with thatched huts, palm trees and a towering fireplace moat. One wall featured aquariums of exotic fish and another had windows overlooking a tropical rainforest with periodic thunderstorms. For nearly forty years, the Kahiki was the undisputed center of tiki culture.

Fog Cutter – While many tiki drinks use just one type of spirit as a base, the Fog Cutter uses three: rum, bourbon, and gin. Each element lends something unique to the cocktail, and you end up with a drink that has a hint of molasses, a bit of vanilla, and some refreshing aromatics, along with tropical fruit flavors. 

Aged Rum – 1 ½ ounces
Bourbon – ¾ ounce
Gin – ½ ounce
Orange Juice – 1 ounce
Pineapple Juice – 1 ounce
Lime Juice – 1 ounce
Orgeat – ½ ounce
Honey Syrup – ¼ ounce

Combine all the ingredients in a shaker and fill with ice cubes. Shake vigorously for 20 to 30 seconds, until very cold. Strain the contents of the shaker into a highball glass (Imperial Bamboo) filled with crushed ice. Garnish with an orange wedge and a cherry.