Tiki Thursday: Numéro 2

Welcome back!! As I mentioned last time, have loved all things Tiki for a very long time regardless of whether it is politically correct or not.

I do not care. You should know by now that I like what I like and who cares if others don’t like it. As long as I’m not breaking any laws, I say live and let die.

This is episode number TWO of the new weekly post series that will delve into the various aspects of Tiki ranging from bars to drinks to décor to history. Ready? Let’s begin!

History Minute

Last week, I got a little bit into the start of Tiki “culture”, and I ended by introducing Victor Bergeron, the man who saw and experienced first hand the success of Don’s Beachcomber and decided to give it a try himself. He created Trader Vic’s and went about battling for Tiki supremacy.

This week, I want to talk a little bit more about Trader Vic and his own sizable influence over Tiki. While Don’s Beachcomber was the first, Trader Vic’s took the concept and expanded it worldwide. Victor partnered with hotel chains (originally Western Hotels, then Hilton, then others) to put restaurants/bars in hotels. This was tremendously profitable for both parties. He also created franchises that expanded the concept further.

Over the course of time, there have been over 50 locations worldwide with many throughout the US as well as Cuba, Canada, Saudi Arabia, Dubai, China, Singapore, Germany, the UK, Japan, Spain, Egypt, India, and others. As the popularity of Tiki grew and waned, locations opened and closed. Today, there are three locations still open in the US: Emeryville, San Jose, and Atlanta. In addition, there are locations in Europe, The Middle East (ten!), Asia, and Africa.

The concept of using existing businesses and partnering with them instead of creating stand-alone locations has allowed the business to continue amid global economic problems through the years. Trader Vic’s locations are still mostly at hotels but also at airports and other locations where people are on vacation and are looking for something exciting they’ve never experienced. That strategic decision was very smart and is really the main reason the business exists today.

There is talk that a West Hollywood location will open this year. If so, I will do a Field Report. But that’s a story for another day…

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Tiki Bar O’ Da Week

Today’s featured bar is Damon’s Steak House in Glendale, California.

Damon’s was established in 1937 in Glendale on Central Avenue by an entrepreneur from Oregon named Loyal (yes, that’s his real name) Damon. There was a palm tree in the middle of the property on Central and Loyal took advantage of it to create a tropical theme in keeping with the Tiki vibe started by Don’s Beachcomber.

The business was passed on through the family for generations. In 1980, the restaurant moved from Central to Brand Boulevard and amped up the Tiki décor. Today, it is a Glendale institution just as much as Porto’s, which is located literally next door. Their most famous drink is “Damon’s Famous Mai Tai”. As we learned last week, this drink inspires bartenders to create their own version in hopes of making a better one. That’s exactly what happened at Damon’s.

I have been to Damon’s more than once and I’ve found the steaks to be good, the drinks strong, and the vibe perfect. If you want to venture up to Glendale to visit your Armenian friends, get some Porto’s, or go to the Galleria, I suggest a side trip to the South Pacific via Damon’s.

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Tiki Drink O’ Da Week

Last week, I talked about the drink that is considered to be the basis for the most famous of all Tiki drinks: the Mai Tai. I gave you the recipe for the Q.B. Cooler and mentioned that Trader Vic’s reimagined it as the Mai Tai. Today, I am giving you the recipe for Trader Vic’s Mai Tai!

As I mentioned, have a fabulous book titled “Sippin’ Safari” that has a bunch of Tiki history and original drink recipes. This is the recipe as written in that book:

Ingredients:

• 1/2 oz orange curaçao
• 1 oz aged Jamaican rum
• 1 oz aged Martinique rum
• 1 oz fresh lime juice
• 1/4 oz sugar syrup*
• 1/4 oz orgeat syrup**
• crushed ice

* The sugar syrup can be made by mixing equal parts cane sugar and water and stirring until the sugar dissolves.

** The orgeat syrup can be procured by buying it from a reputable vendor. You have your favourite brands based on your own ingredient and quality requirements.

Directions: Throw all ingredients into a shaker. Shake, Strain, and Pour into a double Old-Fashioned glass/mug/shoe, garnish with a mint sprig, drink, and repeat.

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Tiki Purchase O’ Da Week

In this space, I’ll highlight one thing I recommend that you purchase if you are at all interested in what you have read so far. This could range from books to furniture to decorations to barware to costumes. Today’s item is:

Another very good book that I discovered titled “Smuggler’s Cove“. There is a famous Tiki Bar in the Bay Area called the Smuggler’s Cove and the owners put out this book to showcase the history and recipes of Tiki.

It is a great resource as it has a lot of history and recipes. I look forward to Dok visiting and giving us a Boots in the Ground post!

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Ballsy’s Tiki Corner

Each week, I will upload a picture of one of my personal Tiki items. Today’s item is:

A very special and old Tiki-style liquor bottle! In the back of the headdress, there is an opening with a cork in it. This bottle originally contained a liquor (what it was is unknown) but it can be re-used to fill with other liquors and also works just as well as a decoration piece.

Keen-eyed readers will note that the Hard Road to Nowhere poster is framed and in the background. I have to clean up my bar area at some point and put it back up…

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That’s all for now. If you are into any aspects of Tiki, I would love to hear your stories in the comments. I’m off to Bali with Lady Balls and her coconut bikini top…