Food

The 6 Tiki Drinks You Need to Try at These Washington Bars

Right this second.
The best tiki drinks around DC. Photographs by Jeff Elkins.

1. Painkiller

The Painkiller tiki drink at Copycat Co. Photograph by Jeff Elkins. (July 2016/Chesapeake Bay)

The menu changes frequently at the cocktail den Copycat Co., which sometimes goes full-on tiki. Regardless of the night’s theme, the barkeeps are happy to whip up a goblet of rum, fresh orange and pineapple juices, coconut cream, and nutmeg. 1110 H St., NE.

2. Zombie Circa 1946 Scorpion Bowl

Zombie Circa 1946 Scorpion Bowl at Farmers Fishers Bakers. Photograph by Jeff Elkins. (July 2016/Chesapeake Bay)

Jon Arroyo of Farmers Fishers Bakers has built one of the largest tiki-bar menus in Washington, exploring classics such as this midcentury scorpion with rum, gin, pisco, and citrus. 3000 K St., NW.

3. Poker Face

Poker Face tiki drink from Pepita. Photograph by Jeff Elkins. (July 2016/Chesapeake Bay)

Guests at Pepita can’t keep a straight face when receiving this showstopper—a copper pineapple filled with vodka, fresh juices (passionfruit, more pineapple), kefir lime, and a spicy peppercorn tincture. 4000 Wilson Blvd., Arlington.

4. Mohan Travels to Peru and Gets a Haircut

Mohan Travels to Peru and Gets a Haircut tiki drink from Barmini. Photograph by Jeff Elkins. (July 2016/Chesapeake Bay)

At Barmini, José Andrés’s temple to molecular mixology, you’ll find this creative concoction of walnut liqueur, pisco, chicha morada, and a rosemary “Mohawk” styled after barman José Rivera’s former mane. 501 Ninth St., NW.

Related: The 25 Best Cocktails in Washington 

5. Off the Coast of Hanauma Bay

Off the Coast of Hanauma Bay tiki drink at Dram & Grain. Photograph by Jeff Elkins. (July 2016/Chesapeake Bay)

Get to Dram & Grain early to snag this drink served in a treasure chest. (There’s only one such vessel—otherwise you’ll receive a flaming bowl.) It’s loaded with two rums, fermented-tea Falernum, and toasted-coconut orgeat. 2007 18th St., NW.

6. Pineapple of Hospitality

Pineapple of Hospitality tiki drink from Archipelago. Photograph by Jeff Elkins. (July 2016/Chesapeake Bay)

Rum and “secrets” are the only ingredients Owen Thomsen will divulge for this cocktail at Archipelago. The recipe is a version of one he created years ago to bestow on patrons, as a fun bonus drink—minus the flames. 1201 U St., NW.

This article appears in our July 2016 issue of Washingtonian.

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Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.