On 2011-01-23 10:02, telescopes wrote:

Quote:

On 2011-01-12 22:25, bigtikidude wrote: I will check it out, but I'm in no hurry, and it's definitely not in my normal area of travel. Jeff(btd)

Nor mine - however, last night I made the journey from Palm Desert/Palm Springs to finally check this place out. Considering I would be gone most of the day, needed to insure I would have a quality drink. That meant Tiki-Ti as a first stop. After a Ray's Mistake (it was a bit sweet this time) and a 151 Rum Swizzle - I punched up my GPS and headed off for what was a fairly quick jump to Tiki No. But who knew - they don't open until 6 PM on a Saturday. So, after another quick jump I arrived at Tonga Hut (that was suppose to be my last stop) and had a Mai Tai and a Kelly Custom drink from Hiphipahula. They were both good - but no cigar - this was to be saved for Tiki No in the smoking area.

Finally, I made the jump to Tiki No.

The pictures on this thread are accurate. The comments placed by others are accurate. I loved the place. And, I am glad I first went to Tiki Ti..

I spoke with a tall pretty bartender with brunette hair and asked her what she thought about measured pours. She told me at first she hated it but is adjusting. She found the process to be to time consuming. I asked her if she had been to Tiki Ti yet and she said she had not. She did indicate that she wanted to go.

Personally, I think there should be a rule that any bartender working a tiki bar in LA should go to the Ti at least several times to learn why you need to use the correct rums and get the pours correct.

I will say this. Both Tonga Hut and the No both made great attempts to get it right. But you can't make your Mai Tai using Cruzan rums and then call them Trader Vic Mai Tais. The taste is simply way off.

Martin Cate gets it right because he understands that what goes into the drink is just as if not more important than the thatch or trappings of the decor.

Regardless, I will go back to Tiki No. I appreciate their efforts and I am sure that in time they will get it better. They are going to have to if they want to stay open.

In closing, I think this is why Don the Beachcombers is so wonderful. The atmosphere and the quality of the drinks go hand in hand.

Southern California - who knew we would see such a revival.

Now, can you do something for Palm Springs -

Lets not allow the reefer bar to go up in smoke - Rx it quickly.

On 2011-01-24 10:52, bigtikidude wrote:

Quote:

On 2011-01-23 10:02, telescopes wrote: Quote: On 2011-01-12 22:25, bigtikidude wrote: I will check it out, but I'm in no hurry, and it's definitely not in my normal area of travel. Jeff(btd) Nor mine - however, last night I made the journey from Palm Desert/Palm Springs to finally check this place out. Considering I would be gone most of the day, needed to insure I would have a quality drink. That meant Tiki-Ti as a first stop. After a Ray's Mistake (it was a bit sweet this time) and a 151 Rum Swizzle - I punched up my GPS and headed off for what was a fairly quick jump to Tiki No. But who knew - they don't open until 6 PM on a Saturday. So, after another quick jump I arrived at Tonga Hut (that was suppose to be my last stop) and had a Mai Tai and a Kelly Custom drink from Hiphipahula. They were both good - but no cigar - this was to be saved for Tiki No in the smoking area. Finally, I made the jump to Tiki No. The pictures on this thread are accurate. The comments placed by others are accurate. I loved the place. And, I am glad I first went to Tiki Ti.. I spoke with a tall pretty bartender with brunette hair and asked her what she thought about measured pours. She told me at first she hated it but is adjusting. She found the process to be to time consuming. I asked her if she had been to Tiki Ti yet and she said she had not. She did indicate that she wanted to go. Personally, I think there should be a rule that any bartender working a tiki bar in LA should go to the Ti at least several times to learn why you need to use the correct rums and get the pours correct. I will say this. Both Tonga Hut and the No both made great attempts to get it right. But you can't make your Mai Tai using Cruzan rums and then call them Trader Vic Mai Tais. The taste is simply way off. Martin Cate gets it right because he understands that what goes into the drink is just as if not more important than the thatch or trappings of the decor. Regardless, I will go back to Tiki No. I appreciate their efforts and I am sure that in time they will get it better. They are going to have to if they want to stay open. In closing, I think this is why Don the Beachcombers is so wonderful. The atmosphere and the quality of the drinks go hand in hand. Southern California - who knew we would see such a revival. Now, can you do something for Palm Springs - Lets not allow the reefer bar to go up in smoke - Rx it quickly.

thank you for your Honest Opinions Telescopes.
appreciate that in these times, of blowing smoke up peoples ass.

Jeff(btd)

On 2011-01-24 15:55, bigtikidude wrote:
Kelly I was referring to his review of Tiki No.
And not your mixilogy skills.
Everyone knows you do all the drinks perfectly.

Chill out.
Jeff btd

So, after another quick jump I arrived at Tonga Hut (that was suppose to be my last stop) and had a Mai Tai and a Kelly Custom drink from Hiphipahula. They were both good - but no cigar - this was to be saved for Tiki No in the smoking area.


I will say this. Both Tonga Hut and the No both made great attempts to get it right. But you can't make your Mai Tai using Cruzan rums and then call them Trader Vic Mai Tais. The taste is simply way off.

Martin Cate gets it right because he understands that what goes into the drink is just as if not more important than the thatch or trappings of the decor.