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First, Revolucion (1132 Prospect St., 317-423-9490) converted its back patio into a grass-skirted, paper lantern–festooned cantina. Then salsa shop Lava Lips (4915 N. College Ave., 317-965-6629) opened a sampling room full of bamboo and rattan. Further proving that the tiki trend has firmly planted its tiny plastic sword in Indianapolis soil, Tini (717 N. Massachusetts Ave., 317-384-1313) recently introduced a spring/summer drink menu that might as well come with its own ukulele soundtrack. The five new mostly rum-based drinks are poured into punch bowls and offered with cups and ladles, a presentation inspired by owner Brad Kime’s recent cocktail hour at Workshop Kitchen + Bar in Palm Springs. The drinks are designed to be shared among the table, sipped on Tini’s new sidewalk patio. Bar manager Curtis McGaha (fresh from a banana daiquiri-sipping trip to St. Lucia, incidentally) created the menu at Kime’s direction. “The thing about tiki drinks,” McGaha says, “is that they are really boozy.”True to form, McGaha’s potions include a potent Beach Comber, like a refined pina colada with traces of coconut and almond; a Peg Leg poured with Ron Zacapa dark aged rum and garnished with basil; the tequila-based Paloma Anderson, a grapefruit juice-and-soda play on the popular Mexican sipper made from tequila and grapefruit soda; the dark, coconut-flavored Let’s Have a Tiki, warmed with cinnamon syrup; and (hold on to your paper umbrella) an absinthe-spritzed Zombie that is the booziest of them all.The punch bowls range in price from $50 to $60, or $25 to $30 for smaller versions.
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