Brightly colored décor inspired by the culture of the South Pacific, heavily garnished cocktails, and pu-pu platters — these are a few of the things that you will find at Tiki Rock, a restaurant honoring tiki culture and its rich tradition of escapism. “We’re trying to make people feel like they’re in an exotic destination,” said Operating Partner Christopher Straub. “Everything, from the food to the décor to the drinks, is supposed to make you feel that way.”
Tiki Rock opened in 2018, but the U.S. origins of tiki trace back to the 1930s when prohibition was ending and Hollywood began romanticizing tropical places. The decade also saw the end of World War II, and as soldiers returned from the South Pacific regions, so did their new knowledge. It was an ideal time for a new cocktail style to emerge. The tiki bar explosion started in California and later spread to other major cities.
Tiki culture's popularity declined later in the 20th century and has seen a resurgence in the last decade. The craft cocktail scene welcomes the syrupy, fruity, rum-based tiki drinks with open arms, and the allure of the culture's escapism is back in style with patrons.
Patrick McQuaid, Bar Manager at Tiki Rock, is well aware of the culture's history and has curated a cocktail menu that pays homage to its flavors. On it, you will find classics like the Mai Tai, the Rum Barrel, and many other rummy concoctions. “Rum is the bread and butter of tiki,” said McQuaid.
Fruit and fruit juices are also staples, as are spices like cinnamon and nutmeg. McQuaid's favorite Tiki Rock drink is the Cobra Fang, an updated twist on the classic Zombie. It’s not as boozy as its inspiration—made with at least three different types of rums—but it still packs a punch with Falernum, a syrup liqueur from the Caribbean that contains flavors of ginger, lime, and almond.
Tiki Rock's cocktail menu also includes exotic drinks made with other alcohols. The Poison Dart is bourbon-based, with orgeat syrup, lemon juice, orange oil, Cynar, allspice dram, cinnamon simple syrup, and orange bitters. The K Bay cocktail is vodka-based and chock full of coconut flavors.
The extravagance doesn't stop there, visual presentation is also a big part of tiki culture and Tiki Rock honors that. Drinks are garnished with fruit, flowers, umbrellas, swirly straws and even fire. “I consider tiki to be the punk rock of the cocktail scene,” said McQuaid. “There are no rules, and you’re just trying to make it as fun and tasty and as over-the-top as you can.”
It's not just Tiki Rock's cocktails that are tailor-made for social media, the restaurant's colorful interior is a welcome contrast to the old office buildings that surround it. Its escapist appeal attracts lively crowds for celebrations and contributes to Tiki Rock being a popular spot for first dates. And you bet the bar is always buzzing when the weather is bad — especially during Boston's blizzards.
When it comes to food, Tiki Rock's menu has traditional dishes, including crab rangoons and pu-pu platters, and like their cocktail counterparts, their American roots run deep. In fact, “A lot of what we consider Americanized Chinese food was actually invented in tiki bars,” Straub told us.
Tiki culture may never hold America’s attention as it did in the past, but thanks to Tiki Rock the love for its unforgettable cocktails is alive and well in Boston.
2 Broad St., Boston, 617-670-2222,
tikirock.com
