DETROIT – A popular Detroit bar has transformed into an “island oasis” to serve tiki-inspired cocktails for the next couple of months.
Evening Bar, located in the Shinola Hotel, has been turned into “Model T-iki” until mid-April, to give guests an escape from the current winter landscape and honor the city’s tiki history.
“Model T-iki recalls a time when locals - namely automotive workers - took respite from the everyday hustle and bustle at beloved spots like Chin Tiki and Mauna Loa,” according to a release.
This tiki experience will feature thatch huts and lush foliage and offer tiki-inspired drinks and food items.
A menu filled with classic tiki cocktails was created by Darryl Chan, the Noho Hospitality bar director who is known for his experience at NYC’s The Portrait Bar.
Some of these cocktails include the following:
- Model T-ai: The quintessential Mai Tai is elevated with a blend of Jamaican rums, pineapple rum, Grand Marnier, orgeat and kalamansi.
- Colada ‘66: This twist on the Piña Colada gets its tart richness from greek yogurt and a bit of funkiness from Detroit’s Doctor Bird Jamaican run.
- River Rouge: A fishbowl cocktail built for two with Genever, passion fruit, falernum, orgeat and lemon, topped off with a negroni float.
A portion of the proceeds from the River Rouge cocktail will be donated to Friends of the Rouge, the nonprofit that raises awareness about protecting and cleaning up the Rouge River in Southeast Michigan.
Along with these cocktails, chefs Cory Barberio and Andrew Carmellini curated a special menu that includes the following:
- Slow-cooked baby back ribs with a guava glaze.
- Crispy taro chips served with charred pineapple salsa and cilantro.
To see the full menu, visit Evening Bar’s website.
