The Tropical Itch is a noteworthy cocktail that demonstrates the blend of tiki culture and bourbon through its unique ingredients and garnishes. Developed in the 1950s by Harry Yee at the Hawaiian Village Hotel, it combines bourbon, rum, passion fruit, and bitters, highlighting a cross-cultural cocktail evolution. Jocelyn Morin of Tern Club emphasizes its role in representing mid-century drink trends, noting how it reflects the commercialization of Polynesian aesthetics. This cocktail serves as a historical marker of how tiki culture adapted and integrated various spirit profiles, particularly bourbon, into its offerings.
The Tropical Itch is a convergence of tiki and tropical resort bar genres, showcasing the interplay of flavors and cultures in mid-20th century cocktails.
Harry Yee, creator of the Tropical Itch, merged the aesthetic of Donn Beach’s tiki with the bourbon influence of Trader Vic, creating a unique cocktail experience.
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