Search results
Results from the WOW.Com Content Network
Don the Beachcomber menu cover, 1943. When Prohibition ended in 1933, he opened a bar in Hollywood called "Don's Beachcomber" [11] [12] at 1722 N. McCadden Place. With its success he began calling himself Don the Beachcomber (the eventual name of his establishment), and also legally changed his name to Donn Beach. [1]
When Beach was sent to World War II, Don the Beachcomber flourished under his ex-wife's management (Sunny Sund), expanding into a chain of 16 restaurants. [9] Ultimately there were at least 25 restaurants in the chain. [citation needed] When Gantt returned from the War, he moved to Hawaii and opened Waikiki Beach, one of
To make the original Don the Beachcomber Navy Grog, place in a cocktail shaker 3/4 ounce (22 mL) each fresh lime juice, white grapefruit juice, and club soda; 1 ounce (30 mL) each gold Demerara rum, dark Jamaican rum, and white Cuban or Puerto Rican rum; and 1 ounce (30 mL) honey mix (1:1 honey and water).
Tiki culture began at the end of Prohibition in 1933 with the opening of Don's Beachcomber, a Polynesian-themed bar and restaurant in Hollywood, California. The proprietor was Ernest Raymond Beaumont-Gantt, a young man from Texas and New Orleans who had done some rum-running with his father and claimed to have sailed throughout much of the ...
Donn Beach moved to Honolulu in the mid-1950s before Hawaii had become a state and leased a piece of land from the Queen Emma Foundation. He founded The International Marketplace in 1956, eventually opening a new Don the Beachcomber's restaurant there.
Old menu cover, original Trader Vic's, Oakland. Trader Vic's is a restaurant and tiki bar chain headquartered in Emeryville, California, United States.Victor Jules Bergeron, Jr. (December 10, 1902 in San Francisco – October 11, 1984 in Hillsborough, California) founded a chain of Polynesian-themed restaurants that bore his nickname, "Trader Vic".
From paniolos to plantations, for many years, the agricultural sector has been a critical part of feeding Hawaii and expanding Hawaii's staple exports, like sugar and pineapple. Choose to support ...
The Lei Day recipe from a 1947 edition of Honolulu Magazine calls for 1 jigger of okolehao, 1/2 jigger of Crème de Menthe, and a 1/4 jigger of absinthe (legal in Hawaii at the time). Despite its Hawaiian origins, it is not commonly used in tiki drinks, likely because it was hard to get in California during the early days of Don the Beachcomber ...