Melbourne Tiki Bar

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Melbourne Tiki Bar

Post by hewey on Mon Jun 01, 2009 6:29 am

For thirty years from the early 1930s Tiki was the King of the Cocktail world. Ignored and denounced by cultural critics of its time, Tiki was always a purely populist movement. With its decline in the seventies it came to be seen as an embarrassing lapse of taste.

Now in a post modern world, Tiki is back and creating a wave of interest around the world with barmen who are interested in the history and origins of cocktails. It also represents something a little exotic, something a little fun.

Surfing this new wave interest is Tiki Bar and Lounge in Richmond Melbourne where they are giving people exactly what they want, authentic Tiki cocktails and atmosphere.

Owners David Backler and Dianne Heywood-Smith have been working in corporate entertainment together for seven years, performing with their dance and comedy act “The Dry Martinis”. They have now opened their groovy studio to incorporate a funky cocktail lounge where you will be able to sip the fabulous and famous Tiki cocktails in their original and unadulterated form whilst enjoying late night professional cabaret performances selected from some of the best acts of the professional circuit.

Awash with the “forbidden sounds” of 1950s Polynesian pop lounge music, the bar features a vivid collection of Tiki cocktails served with the imitable fresh and far out Tiki presentation. classic cocktails and of course martinis. Head barman “Cocktail Kev”, a self confessed Tiki culture enthusiast runs a cocktail journalism podcast “Soused”. His approach is all attention to detail and authenticity and research behind the recipes. Fresh ingredients and above all prepared with the heart, soul and rhythm of “New Tiki“.

It’s all about having a little fun……

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Re: Melbourne Tiki Bar

Post by hewey on Mon Jun 01, 2009 6:35 am

Check out the cocktail menu!

Cocktail Menu
Here are the drinks from the upcoming 3rd revision of our Cocktail Menu. This menu sees the introduction of our first signature drinks like the Cone of Silence and the Ruapehu.


Mai Tai
After sampling many different recipes, we have settled on one that is widely regarded as the most authentic from Trader Vic. We use two different Jamaican Rums, fresh lime, with orange and almond flavours to create a balance which is “out of this world”.

(Limit 2 per Customer)
Don the Beachcomber’s classic Zombie represents all that is great about Tiki Drinks – heaps of great Rum, fresh fruit juices, bold flavours and a bit of showmanship, our Zombie is good old-fashioned fun. Full of four premium Rums, Lime, Lemon, Passionfruit and pineapple, our Zombie is brought to life with a bit of fire and some Voodoo magic… Don’t singe your eyebrows!

Suffering Bastard
Named after one of Trader Vic’s “suffering bar stewards”, The Suffering Bastard is made with Gin, Bourbon and Ginger beer, a dash each of lime juice and bitters, and top it all off with some genuine suffering from our very own bar stewards.

The Fogcutter is a very strong Tiki drink with lots of freshly squeezed citrus juice, Rum, Cognac and Gin. Adapted from the classic recipe from Trader Vic, feel free to ask for extra Fog in yours.

Piña Colada
The much maligned and scorned Piña Colada has fought its way back into respectable cocktail menus around the world, and deservedly so. No longer the over-sweet, frozen mess that it became during the 80s, it is once again a cocktail to be savoured and enjoyed.

Scorpion Bowl
Serves 4
The concept of a drink for many people served in a communal bowl was a unique and fun way for guests of Tiki Bars throughout the mid 20th Century to enjoy a good cocktail. Our Scorpion is Rum and Pisco with orange and lime juices, flavoured with almond syrup. Or if you’re feeling adventurous, ask our skilled bartenders to concoct a potion of their own imagination.

Singapore Sling
A great Classic Cocktail from the Raffles Hotel in Singapore, the Singapore Sling is a fresh tasting Gin based drink with Cherry Heering, Cointreau and Benedictine liqueurs, topped with pineapple juice. Our Singapore Sling is slightly sweet with a tangy aftertaste and is perfectly balanced.

Picasso’s Idol
Famed Spanish Cubist painter Pablo Picasso was known for his love of Tikis and other primitive and tribal art-forms. We named this drink for a Tiki statue that Picasso was known to be fond of that was given to him by the poet Guillaume Apollinaire. It contains Gin, Sherry and a touch of Absinthe finished with fresh squeezed orange juice.

Named after New Zealand’s largest active Volcano, the Ruapehu is our complexly volcanic mix of Rum, passionfruit and pomegranate grenadine. This explosive drink is finished in true Tiki Bar style with a bit of unnecessary pyrotechnics.

Skull and Crossbones
A drink as mysterious as the pirate in whose honour we invented it, the Skull and Crossbones is made with Raspberries, premium dark Rum, and a fine coffee and vanilla liqueur from the Island of Reunion in the Indian Ocean. This cocktail is blood-red for the memory of Pirate Oliver le Bouché, “the Buzzard of the Indian Ocean”, whose Rum-soaked grave can be found on Reunion, where it is said his lost treasure still lies undiscovered.

Pirate’s Grog
Arrgh, me hearties! Our Pirate’s Grog is a drink that strikes fear into the hearts of men! A hardy mix of white Rum, fresh citrus juice and spiced Rum, this is the drink that brings fire to the belly of the most dangerous of brigands, thieves and murderers who ever set foot in a kitsch retro cocktail bar in the inner suburbs of Melbourne.

Cone of Silence
Utilising forgotten ice manipulation techniques from Tiki bars of yore, we bring you our very own salute to bumbling 1960s secret agents everywhere. What spy would be able to resist this lime juice and feijoa vodka-based drink? Comes armed with a touch of Chartreuse liqueur, and packs a real judo-punch of flavour. Would you believe a kick to the shins? How about a flick on the ear and a harsh name-calling?

Dry Martini
Premium Gin and dry Vermouth. Stirred with ice. In an frozen cocktail glass. With an olive or a twist. What more could you want?

The Negroni features the “bitterest of bitters” Campari. Once you have a taste for it, the Negroni is one of the most satisfying aperitif-style cocktails one can drink.

The Aviation is another recently rediscovered cocktail that has found its way onto many cocktail menus around the world. Made with Gin, lemon juice, and the aromatic, cherry-flavoured Maraschino liqueur, the Aviation is sure to lift your spirits.

Brandy Crusta
The granddaddy of the Sidecar, the Brandy Crusta includes aromatic Maraschino liqueur in addition to VSOP Cognac, Cointreau and lemon, and is served with a sugar-encrusted rim (hence the “crusta”).


Old Fashioned
The most venerable of Whiskey cocktails, the Old Fashioned is a strong but mellow drink of Bourbon, bitters and sugar. Something like drinking a liquid barley-sugar, the Old Fashioned is a great sipping drink. For something different, try a Rum Old Fashioned.

Blood and Sand
One of the few Scotch cocktails worth a sniff, the Blood and Sand is a recently rediscovered classic from the heyday of cocktails. Made with Scotch, orange juice, cherry Brandy and sweet Vermouth. Finished with a flamed orange zest.

Mint Julep
More than a hundred years old, the Mint Julep is the “grand dame” cocktail of the US southern states. Its beauty is in its simplicity; nothing but fresh mint, Bourbon and sugar, the Mint Julep is just stunning.

The Manhattan is all class. An elegant mix of premium Bourbon and sweet Vermouth, we like to add a dash of bitters before garnishing with a maraschino cherry.

The classic New Orleans cocktail is made with the unique Gentian root based bitters invented by pharmacist Antoine Peychaud. the Sazerac has an Absinthe rinse, Peychaud’s bitters, Bourbon and sugar. One of the only drinks served without ice in an old fashioned glass.


Unlike many classic cocktails the Sidecar was invented in Europe around the time of the first World War. It is a marriage of Cognac, Cointreau and lemon juice. The sidecar is superb when it is balanced just right.

Dark n Stormy
A Tall refreshing drink with Rum and Ginger beer, we make ours with all Australian products – a superb Australian Rum called Inner Circle, and Queensland’s own Bundaberg Ginger Beer. Purists Note: the proper recipe says that the Dark and Stormy should be made with Goslings Rum, which is not currently available in Australia.

Cuba Libre
A classic “freedom drink” of the early 20th century invented to celebrate the conclusion of the Spanish-American war, the Cuba Libre contains American Coca-Cola, Cuban Rum and Lime Juice. Ironically, with the state of international trade, it is illegal to serve an “authentic” Cuba Libre in either Cuba or the USA.

Ti Punch
The Ti Punch (short for “Petit Punch”) is a favourite of the French Caribbean Islands. We have a lovely Agricole Style Rum from an Island called Reunion off the coast of Madagascar which gives this Caipirinha variation a rich, earthy flavour.

The Margarita brought Tequila out of Mexico and into the hearts and minds of the global drinking public. Having been rescued from the flavoured and frozen depths of the 80s, Margaritas are thankfully now being taken seriously by modern bartenders.

This section of the menu is our little tribute to one of the most recognised drinkers in History. Hemingway was famously associated with a number of cocktails which are listed here.

The Daiquiri is one of the world’s perfect cocktails – three simple ingredients, Premium Rum, Fresh Lime and Sugar Syrup. Our recipe is the original Daiquiri recipe – around one hundred years old. Our house pour is Matusalem Platino but we have an extensive range of premium Rums that we are happy to use in our Daiquiris – each one bringing its own twist to the drink.

Hemingway Daiquiri
Also known as an “El Floridita Daiquiri”, this drink was invented for Ernest Hemingway at the El Floridita bar in Cuba. A complex drink with Cuban Rum, Maraschino liqueur, and grapefruit juice, the “Hemingway” is the drink you’ll catch our bar staff sipping on at the end of a long night.

Death in the Afternoon
The Death in the Afternoon was, by all accounts invented by Ernest Hemingway. Although basically a Champagne cocktail with Absinthe, the “Death” is an elegant way to experience life the way Hemingway did… under the influence.

One of our most popular cocktails, the Mojito is a tall refreshing drink comprising of Rum, Lime Juice, pressed mint leaves, sugar and soda water. Light Cuban Rum is the rum of choice for our Mojitos, but we’d recommend ordering one with dark Cuban Rum to give the drink a more full-bodied flavour.

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Re: Melbourne Tiki Bar

Post by Lolly on Wed Jun 10, 2009 3:01 pm

We TRIED to go there when we were down last!
They advertise they are open "until late" but when we turned up at 11.30pm they were closed! Evil or Very Mad

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Re: Melbourne Tiki Bar

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