Cocktail-Toa!

COCKTAIL-TOA! The Eruption of Tiki Drinks & Live Music!!!

Elemental Exotica Meets the Lounge Party of the YEAR!

THE VIBE: Midcentury tiki, cool Latin, bachelor pad lounge.

  • Old-school tiki cocktails crafted by barmen Kyle & The Professah
  • Groovin exotica lounge played live by the world-renowned WAITIKI Quartet
  • Drinks guaranteed to be “supra-chilled, as exotica should be”
  • Featuring pupus catered by Pacific Gateway Center
  • Short presentation of Tiki in Honolulu, facilitated by Eruption Music Fest Curator Randy Wong, with Phillip Roberts, author of the best-seller Waikiki Tiki: Art, History and Photographs; a screening of excerpts from the new film DVD of Tiki from Armchair Travelling and Hawaii: Home Movies from the 1950s, 60s, & 70s from Careless Navigator

TICKETS:  $25 includes your 1st drink, live exotica music, Tiki in Honolulu presentation, and event favors. Additional drinks, food purchased ala carte at event. Must be 21+ to enter.

 

What’s EXOTICA music?

An exotic blend of Polynesian soundscapes, hot Latin rhythms, and cool jazz. It started in the 50s after WWII, and was made popular by Martin Denny, Arthur Lyman, Augie Colon, and Harold Chang. By the early 60s it was a worldwide phenomenon. TV couldn’t get enough of this crazy mix of bird calls, bongos, Tahitian drums, and twinkling ivory keys. And vibes! The music was a hit and Hawaii was put on the map. Come have a Mai Tai, a Zombie, and a Shrunken Skull and see what we mean.

  • Exotica artists you may know: Martin Denny, Arthur Lyman, Gene Rains, Augie Colon
  • Latin artists you may know: Cal Tjader, Ray Barretto, Xavier Cugat
  • Space Age Bachelor Pad: Juan Garcia Esquivel, Les Baxter, Robert Drasnin

Bar

Kyle Reutner is the bar manager at TOWN restaurant in the heart of Kaimuki. The little Honolulu restaurant focuses on local ingredients and classical preparations. Kyle’s cocktails follow the same approach; local first and with aloha always. Kyle recently represented Hawaii at Tales of the Cocktail New Orleans, in a Spirited Dinner held at Chef Donald Links’ Cochon Restaurant. Kyle is Secretary of the U.S. Bartending Guild’s Hawai‘i Chapter and has been able to help other barmen grow towards the rebirth of Honolulu’s cocktail culture.

Known to Atlantic imbibers as The Professah, The Professah is a man of all things exotic and tiki—but specifically with regards to cocktails.

Noted for his ability to reverse-engineer and recreate flavor profiles ranging from the historic (Forbidden Fruit liqueur) to the domestically-unavailable (Flaggspunsch) to the downright grotesque (Moxie, in bitters form), The Professah is an elusive character who quickly surfaces and disappears. Serious about crafting drams, orgeat, falernum, and other tiki elements that enhance the characteristics of complex rums, whisk(e)ys, gins, and other spirits, the Professah’s drinks have an utter sophistication that leave his guests either completely floored, or on the floor(!!).

The Professah’s cocktails, ingredients, and/or impetus have been cited in many recent and upcoming cocktail tomes, including Off The Shelf (T. Maul/W. Chinook, n.d.), Drink & Tell (Fred Yarm, Cocktail Virgin Industries, 2012), Cocktails 2010: Mixologist All-Stars (Food & Wine, 2010), Beachbum Berry: Remixed (SLG Publishing, 2009); plus in a number of blogs and in Todd Maul’s “Citrus Cocktail Contortions” seminar at the StarChefs 2011 International Chefs Congress. He frequently collaborates with Brother Cleve, the godfather of the Boston cocktail scene. One of the Professah’s biggest personal triumphs is the re-creation of Donn Beach’s Pink Cow, now being served at Don The Beachcomber (Huntington Beach, CA).


Guest Speakers

Phillip S. Roberts is a former radio air personality in Hawaii and currently works as a freelance writer and photographer. An avid tiki researcher, documentarian, and collector, his best-selling book WAIKIKI TIKI: Art, History, and Photographs is a contemporary, landscape-styled book that offers a pictorial documentation of the past and present of tiki (and related art forms) throughout Waikiki as well as Hawaii’s island of Oahu. The book displays original photographs that document the tiki art culture scene that blossomed after WWII through its modern forms today. A great many of the images captured in its pages no longer exist in real life. Much of the ephmemera and archival material pictured reside only in the author’s private collection.