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Back in the 1930s, Ernest Beaumont Gant “Donn Beach” and Later Victor Bergeron "Trader Vic" were the masterminds behind the tiki cocktail craze, with rum as their go-to spirit. Post-Prohibition, rum was cheaper then other spirits, flooding the market and perfectly priced for their innovative ventures. As time went on, Trader Vic and his mixology crew started to explore beyond rum, crafting new concoctions and giving classic recipes a fresh twist. In his Bartender’s Guide, first published in 1947 and updated in 1972, Trader Vic showcased a diverse array of both traditional and novel cocktails, highlighting an array of spirits. This inventive spirit caught on, inspiring other bartenders to infuse their menus with unexpected, flavorful delights, thus sparking the trend of non-rum tiki cocktails.
Other bartenders Like Sandro Conti from The Kahiki liked these ideas, so they took recipes like the Port Light and made their own versions, adding more choices to tiki cocktails.
Trader Vic’s Port Light
In the 1968 cocktail menus is describe as "a Sailor delight made with bourbon"
2 oz Bourbon
1 egg white
1 oz fresh lemon juice
0.5 oz passion fruit syrup
0.5 oz honey mix
-
Pour all the ingredients in a blender,
Add crushed ice.
Flash blend for 5 seconds.
Pour unstained in Trader Vic’s Port Light mug or a tall glass.
Garnish with mint and maraschino cherry
[ From: Trader Vic's Bartender's guide Book ]
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Kahiki’s Port Light
[Sandro Conti]
1.5 oz Bourbon
1 oz fresh lemon juice
0.5 oz passion fruit syrup
0.25 oz grenadine
-
Pour all the ingredients in a tin,
Add crushed ice.
Flash blend for 5 seconds.
Pour unstained in a tall glass.
Garnish with mint and maraschino cherry
[From : Beachbum Berry Total-Tiki APP]
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PORT LIGHT
[Daniele Dalla Pola Remixed]
2 oz Bourbon Whiskey
2 oz pineapple juice
1 oz fresh lime juice
1 oz Dan’s Mix*
-
Pour all the ingredients in a tin,
Add crushed ice.
Flash blend for 5 seconds.
Pour unstained in a tall glass.
Garnish with a mint sprig, pineapple wedge and a cinnamon stick. [light up the cinnamon stick before serving]
*Dan’s Mix
Equal parts:
Reàl Blue Agave Nectar
Passion fruit puree [unsweetened]
The Magic of the Kahiki Supper Club, A Polynesian Escape.
I often wish I could have experienced an evening at the Kahiki, enjoying its captivating atmosphere and vibrant drinks. Shaking cocktails next to Sandro Conti, sharing the passion for exotic drinks, would have been a dream come true. Mixing a Port Light, with its perfect balance of bourbon and tropical flavors, in such a legendary setting would have been unforgettable.
The Kahiki was known for its exotic drinks and vibrant atmosphere. The Outrigger Bar and Maui bar served various unique cocktails, each with its own specially designed mug that patrons could take home. Popular drinks included the Malayan Mist, Blue Hurricane, The renowned "Mystery Drink," accompanied by a smoking volcano at its center and ceremoniously served by a "Mystery Girl," was where I discovered inspiration for my Hala Kahiki Volcano Bowl and the celebrated Treasure Chest. These creations feature smoke and fire, complemented by the dramatic music of Ennio Morricone's "L'estasi Dell'oro."
The Kahiki Supper Club was a famous restaurant in Columbus, Ohio, located at East Broad Street and Napoleon. Opening in February 1961, it was Lee Henry and Bill Sapp, who wanted to bring a unique, tropical dining experience to the city. Inspired by their travels, they created a place that looked and felt like a Polynesian paradise.
The unique Kahiki's design and atmosphere was truly special. The building was shaped like a large Polynesian boat, standing 40 feet tall with huge, flaming Moai heads at the entrance. There were wall-sized aquariums, shell-shaped washbasins, and even "thunder and lightning" effects to add to the ambiance. Inside, it felt like a tropical rainforest with a recreated Pacific Island village, with details inspired by New Guinea meeting houses and war canoes. The roof was decorated with symbols of plentiful food, and Easter Island head replicas stood guard at the entrance.
Despite its popularity, the Kahiki couldn't last forever. It was added to the National Register of Historic Places in 1997 but closed on August 25, 2000, after being sold to Walgreens. The iconic building was demolished, including the removal of the large Tiki fireplace through the roof.
Though I never got to visit the Kahiki, its story continues to captivate me. The blend of exotic decor, lively music, and imaginative cocktails paints a vivid picture of an unforgettable dining adventure..
The Legacy of Sandro Conti
Sandro Conti was a legendary bar manager at the Kahiki, famous for creating the Port Light cocktail, (also the Polynesian Spell, The Kahiki Outrigger This drink was unique because it used bourbon instead of the usual rum found in tiki drinks. It combined bourbon, passionfruit syrup, lemon juice, and grenadine to create a delicious tropical flavor.
In 1996, thanks to Jeff "Beachbum" Berry, The Port Light finally gained the fame it deserved.
Credits: Columbus Underground
From the Kahiki Drink Menu above
MISTERY DRINK
Brought to your table by the
-Kahiki Mystery Girl.-
Serves four or more. $6.00
Rum - the magic ingredient that transports one to the land of the brilliantly glowing sunsets in the rolling South Pacific Seas; the mysterious key to enchantment and romance; the pulsating rhythms and primitive chants of a civilization now fast ebbing away.
This is the love-child of the ancient Orange Beer and Palm Wine that slowed and delayed the journeys of adventurous captains like Magellan and Bligh. Fun-loving and stout hearted seamen set about to research the effects of the many dark, light and very potent rums introduced via the West Indies blended with the juices of the Mango, Papaya, Guava, Coconut, Pineapple, Passion Fruit and the myriad of almost unknown fruits of Polynesia.
These exciting drinks have been created expressly for the Kahiki. Savor them slowly. Enjoy them.
Only in that way can one fully sense the world so romantically apart-and yet enable one
to practice the art of living "a la Polynesienne".
Artwork and photo credits: ddp's collections + The Columbus Dispatch
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