Tiki drinks and their colorful, festive ilk are the ultimate sunny-day accessory—and, as such, a summer favorite among local bartenders. Nowhere is this more true than at Felipe’s Taqueria, in Harvard Square, where you can knock back fancified piña coladas and daiquiris at the brand-new rooftop tiki bar. The brainchild of bar manager Will Thompson, a Drink alum, the string-lit paradise will offer a bevy of tropical libations, including the “Bye, Felicia” (pictured above), which combines Tequila Ocho and Ancho Reyes chili liquor with lime, grapefruit, and Mandarine Napoléon. Here, five more umbrella drinks to seek out right now.
Adapted from Trader Vic’s bartending guide, this refreshing swizzle features Martinique rum, lime juice, cane sugar, an absinthe rinse, and crushed ice topped with Angostura bitters.
348 Congress St., Boston, 617-695-1806, drinkfortpoint.com.
“The drink is actually a spin on a piña colada,” says bar manager Markus Yao, who combines El Dorado eight-year rum, fresh pineapple syrup, coconut cream, and orange juice over cracked ice.
9A Tyler St., Boston, 617-423-7888, shojoboston.com.
The Baldwin Bar
Bartender Ran Duan mixes vodka with grapefruit Combier, lime juice, yuzu, ginger, and dill to create a potent concoction with a heavy citrus hit.
2 Alfred St., Woburn, 781-935-8488, thebaldwinbar.com.
“Traditional tiki is kind of like jazz for rum,” says cofounder and bartender Todd Maul. Named after a mustachioed regular, the Sanchez hits all the right notes with Rhum J.M Gold rum, El Dorado five-year rum, lime juice, Cherry Heering, bitters, cognac, orgeat, and bitter-cherry-juice ice cubes.
650 Kendall St., Cambridge, 857-999-2193, cafeartscience.com.
Dreamed up during one of last winter’s blizzards, the Bitter Scandinavian Winter’s Cure showcases blended scotch, Aperol, pineapple and lime juices, and honey-saffron-cardamom syrup (and comes in a fun ice-filled tin).
540 Atlantic Ave., Boston, 617-451-1234, trade-boston.com.
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