Though landlocked by some 200 or more miles in just about every direction, San Antonio has held onto the notion of tiki cocktails first created in pre-WWI California. Tiki cocktails, as a whole, have already gone in and out of vogue several times over, and it's been no different in the SA microcosm.
The Brooklynite first gave us a taste for rum-based tropical drinks that weren't overly saccharine in 2012. Staffing changes and departures eventually led to a tiki funk for the bar, if you will, but the addition of Joshua Brock on Tiki Tuesday is helping bring back those laid-back vibes.
Nowadays, rum-lovers can get their fix during the bar's revamped Tuesday shindigs. Monthly themes are planned (Brock's a fan of themed nights so expect a WWII variation or '80s beach classic night), but Brock's CapriRum has landed as an early staple of the new tiki menu.
"For my first tiki night, King Pelican was playing and there were a lot of people there and I was doing drinks I'd never done, a bunch at a time. Each has six or seven ingredients and quarter-ounce measures so I needed something I could do super-quick and easy," Brock said.
Enter tropical and fruit punch varieties of Capri Sun made only better with the addition of an ounce of overproof rum (Smith & Cross and Wray & Nephew's White Overproof rum) through a metal-tipped turkey baster. The result is a $6 bag of fun (not to be confused with Paramour's Mixtli-inspired "Fun Bag," ... but we'll leave #pouchgate for another article).
"I think drinking is fun and we should have fun while we do it. I think that's where a lot of my stupid ideas come from. This is one of them," Brock said.
But San Anto's tiki wave extends past South Presa's Concrete Jungle (still alive and kickin') into the balmy waters of Olmos Park where Park Social is filling Thursday nights with tropical classics and house variations. The menu will change every first Thursday of the month. For the May festivities, the bar will join forces with Mezcalería Mixtli for Tiki vs Aztec: Cinco de Mayo.
"Agave and rum are really good friends and since Cinco de Mayo [falls] on a Thursday we all thought doing a shared menu between neighboring bars was a good idea," Javi Gutierrez, front-of-house manager for Park Social and Folc said. Beginning at 5 p.m., the bars will feature proprietary punch bowls, a shared tiki menu made using Don Q Rums, Montelobos Mezcal and other spirits, and will offer shuttle service to and fro.
San Anto's tiki-fueled summer starts now.