Post #669713 by JenTiki on Mon, Mar 4, 2013 1:29 PM

I think you'll find that the most highly-respected tiki mixologist, who is also currently operating a very successful tiki bar, is Martin Cate (Tiki Central: martiki) of Smuggler's Cove in San Francisco. Your best chance at success would begin with hiring him to consult on your menu. As a regular patron of his establishment, I can tell you that $12 is a very reasonable price to ask for a well-made tiki cocktail using the finest ingredients. If you're anywhere near a major city, you should have no problem getting people to pay that much.

I also think it is much more important to focus on quality, rather than quantity. If you can't afford to make all the drinks well, then only make the ones you can afford. When you have a small, well-curated menu, guests are more likely to always get a drink they'll like. If you include some sub-standard cocktails just to have a huge selection, you're opening yourself up to more less-than-favorable guest experiences.

Two other thoughts in response to the comment you got from a bartender who said the ingredients are just to add sweetness: 1. Not all tiki drinks are sweet! 2. Why bother with an ingredient if it doesn't add something unique to the flavor of a drink? If it's sweetness you want, add simple syrup, or honey, or whatever other sweetener works for that drink. But if you want banana flavor, use a banana ingredient. Every ingredient in a drink should serve a purpose, or leave it out.

The main points are these:

• Any tiki drink worth making is worth making well with the right ingredients.
• Do your research. Read the Beachbum Berry books. Keep asking the questions you're asking until you get an answer that feels right and makes sense.
• Tell us where this bar is. :)