Welcome to Eater Guides, a new series curated by chefs, bartenders and members of the local food and drink industry. Are you a San Diego eating or drinking pro with a special fondness for a certain kind of cuisine or type of dish/drink? Want to tell us all about it? Drop us a line.
This Cocktail Week 2013-themed edition of Eater Guides takes us into the world of tiki, which is having its moment in San Diego. The city has played host to the Tiki Oasis, the annual tiki extravaganza, since 2006 and traditional bars all over town have been getting in on the tiki action with weekly events dedicated to tropical cocktails.
Ballast Point Brewing & Spirits' co-founder and COO Yuseff Cherney, who is the company's head brewer and distiller, is also an avowed tiki devotee who tells Eater that he likes the "non-pretentious" nature of tiki culture. Twenty years ago, Cherney tasted his first tiki drink at a now-shuttered bar near Pizza Port in Solana Beach; today, he owns a collection of over 120 tiki mugs and a hand-crafted tiki bar in the backyard of his Mission Hills home. His love of tiki has even spilled into his day job; earlier this year, Ballast Point released its own tropical Mai Tai mix, which blends well with their white rum. The company will soon released a spiced rum and a Tiki Farm-designed tiki mug to celebrate the rebirth of whiskey-based tiki cocktails.
Eater asked Cherney to curate his ultimate tiki crawl; read on for the drinkable list, in his own words and in no particular oder.
· All Eater Guides [~ESD~]
· All Cocktail Week 2013 Coverage [~ESD~] Read More