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Ernest Raymond Beaumont Gantt, known to the world as Don the Beachcomber, or simply Donn Beach, was more than just a man who created a cocktail trend he was a visionary who forever altered the landscape of the bar world. In the 1930s, when most cocktails were simple, dark, and often unimaginative, Donn painted a whole new picture, one where drinks were in technicolor. His creations were explosions of flavor, aroma, and artistry, layered with the mystique of exotic lands and untold stories of adventure. He didn’t just serve drinks; he served dreams.
For me, when people ask, "Who inspired your passion for exotic cocktails?" the answer is easy: Don the Beachcomber. And if they ask, "If you could go back in time, which bar or bartender would you visit?" my answer is always the same: Donn Beach at the Don the Beachcomber. But not just his bar. No, I’d want to experience one of his legendary luaus in Waikiki during the late 1950s, where the spirit of aloha fused with Donn’s boundless creativity.
Donn wasn't just the godfather of tiki cocktails; he was the one who brought the island vibes to life on the grandest scale. He was the first to host commercial luaus, an idea that became synonymous with Hawaiian culture and helped turn Waikiki into a beacon for tourism. These events weren’t just about a feast and a few drinks they were a full immersion into the world of Don the Beachcomber. He transformed every luau into a cultural phenomenon, where music, dance, and cocktails blended seamlessly with the magic of the islands.
Now, picture me attending one of those legendary luaus. It's 1957, the golden age of Hawaii's tourism boom. I arrive at the Royal Hawaiian Hotel in Waikiki, where Donn has curated the evening to perfection. The air is filled with the sweet scent of plumeria and hibiscus, and the soft sound of slack-key guitar floats through the evening breeze. I’m greeted with a lei and, of course, one of Donn’s iconic cocktails maybe a Mai Tai Swizzle or a Q.B. Cooler, perfectly balanced with the punch of rum and the tartness of fresh lime.
The luau begins as the sun dips beneath the horizon, casting a golden glow across the ocean. Hula dancers sway to the beat of traditional Hawaiian drums while fire dancers light up the night. But it's Donn who steals the show, weaving through the crowd like a master of ceremonies, ensuring everyone feels the aloha spirit. His energy is infectious, his charisma magnetic.
Donn wasn’t just serving drinks; he was serving a lifestyle, a dream of far-off islands and tropical paradises that most of his guests had never visited but longed to. His luaus were an escape, a way to step out of the mundane and into a world where anything was possible, where your worries melted away with each sip of his carefully crafted cocktails.
In this moment, surrounded by the vibrancy and magic of Donn’s creation, I can see why he was a game-changer. He brought color to the cocktail world, creating not just drinks but entire experiences. It wasn’t just about the flavors or the presentation; it was about the feeling. And that’s what Donn did best he made you feel like you were part of something bigger, something exciting and new.
I imagine myself raising a glass to Donn, thanking him silently for the inspiration, for bringing the world of tiki to life, and for reminding us that cocktails don’t have to be black and white. They can be as vibrant and exciting as the islands themselves.
As Donn famously said,
“If you can’t get to paradise,
I’ll bring it to you!”
And he certainly did. He continues to do so through the countless bartenders and cocktail lovers he inspired, myself included. Through his legacy, paradise is never far away.
DON'S LEI
A contemporary exotic refreshment, this is one of many other drinks that I create inspired by the legendary Donn Beach lifestyle.
Ingredients:
2 oz Holmes Cay Fiji Rum "Kaona Room Single Origin"
0.75 oz Don's Spices N2
1 oz Citrus Mix
2 oz Unsweetened Pineapple Juice
0.5 oz Luxardo Maraschino Liquor
Method:
Pour all the ingredients into a shaker.
Add crushed ice. Shake for 5 seconds.
Pour unstrained into Wahine Mug or a tall glass.
Add more crushed ice if is necessary.
Garnish with orchid, pineapple cube, cherry and mint sprig.
"Strange As It Seems"
Article on March 17, 1938 in the Los Angeles Daily News featured a rendering of Don the Beachcomber with the caption, "Don the Beachcomber
- Hollywood, Cal., café man, wears a fresh lei of gardenias or other expensive flowers every day, flown from Hawaii by Clipper planes. In 4 years he has spent $7,800 for flowers.
The Beachcomber would sell flower leis and other Polynesian items from an alcove just off the hallway entrance of the new Don the Beachcomber restaurant in Hollywood.
This idea was a forerunner of souvenir shops in connection with some of the more famous and popular restaurants of today. At midnight every night he would present the prettiest girl with a gardenia lei.
OKOLE MALUNA 🌺
Photo Credit: tikiroom.com
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