Missionary's downfall
The name says it all. Our signature drink at the Golden Tiki. Oh, and you don't have to be a missionary for this to do it's heathenish work.
Banana Boat
One of Kelly's favorites. Pineapplpe, coconut, bannana. Yum!
HONOLULU COOLER
Southern Comfort meets pineapple, and they live happily ever after. From the Restaurant Of The Five Volcanos in the 1964 New York World's Fair's Hawaii Pavilion, where diners watched "lovely girls diving into a lagoon for oysters — each guaranteed to produce a pearl."
RANGOON GIMLET
Plymouth gin, fresh lime, and the sure hand of master mixologist Tony Ramos made this a favorite at Burbank's China Trader restaurant in the 1960s.
RUM BARREL
A 1960s recipe by Dean Short of Tuscon's Ports O' Call restaurant. Passion fruit, pineapple, orange and lime dance with dark Jamaican and 151 Puerto Rican rums. More fun than a barrel of monkeys — well, it tastes better anyway.
ZOMBIE
Don The Beachcomber's legendary recipe from the dead. So secret even his own bartenders didn't know what was in it: they poured the ingredients from bottles marked only by numbers and letters, and only Don knew the code.
KRAKATOA
A volcanic eruption of imported rums and tropical fruit nectars, blended with Caribbean spices and laced with Kona coffee.
SATURN
J. "Popo" Galsini, of the Outrigger restaurant in Laguna Beach, won the 1967 International Bartenders' Association World Championship with this drink. One sip and you'll know why.
RED TIDE
Pomegranate grenadine makes it red, aged Jamaican rum makes it great.
COCONAUT
Send your worries into orbit with this rocket full of rum, coconut and lime, served flaming. Houston we have a party.
MIEHANA
Created to appease mighty Miehana, god of the orange grove.
VON TIKI
It's a riot on the Western Front when German liqueurs attack Mexican limes with a barrage of Barbados rum ... and the winner is you.