Ever since L.A.’s pre-prohibition cocktail craze began, tiki drinks have been out of favor. They’re dismissed as being overly sweet, requiring little skill to make and fit for only the most unsophisticated of palates. The prevailing attitude goes something like this: slosh syrupy mixer and rotgut rum together, pop an umbrella in it and call it good.

But a reinvention and revitalization of tropical tipples is underway.

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