A love of complex flavors inspired adult beverage creator Christopher Gee to conjure an earthy tidal wave of liquid goodness
Summer is just around the corner! We’re looking forward to beverages that are cold, lighter, and a little more festive. What many cocktail patrons dream about this time of year is a fruity drink with a straw and umbrella or something over ice ― brisk and refreshing.
Not that there’s anything *wrong* with a Gin and Tonic, a Moscow Mule, or even a handsome Negroni. Since Lulu and I dine and drink among the hospitality crowd, we’re always scouting for an unexpected taste.
The Bartender
Gee (as everyone refers to him) recently sat down to talk with me about the inspiration for his new, vibrant seasonal beverage, the process behind his creation, and professional insights about the tiki subculture.
The bar-tending life drew Gee in from the start. It’s a deliberate career choice – from a soul-searching stint in Tucson to a not-so-successful attempt to break into Denver’s brewing industry, and finally, an intentional transition to making exotic cocktails at Adrift, Denver’s renowned Polynesian bar. Adrift made the tropical drink niche feel like a calling.
An out-of-the-blue phone call from a Tucson friend with an itch to move landed Gee in Los Angeles. With the same driven spirit, Gee made it his west coast mission to get a gig behind the stick at one of L.A.’s most well-known Tiki Bars.
Today, Gee has his feet firmly planted in L.A.’s oldest tiki bar, Tonga Hut. He’s long since mastered house favorites (Old School Zombie, Nui Nui, Mai Tai, and more), but, like most cocktail creators, his passion fires up when designing his own flavor combinations.
It’s been a long road to finding his ultimate beverage jam, but today Gee doesn’t mind when fans refer to him as a Tiki bartender.
A Stand-Out Sip
The drink that made my taste buds stand up was one of Gee’s 2023 experiments. Since I’m considered an adult beverage guinea pig among our bar pals, Gee took the opportunity one quiet evening to slide me a fishbowl-style glass with a rich, cocoa-colored liquid.
Even though I thought (and Lulu agreed) it was complex, distinctive, and delicious, Gee felt it wasn’t ready for prime-time Tiki. We didn’t hear anything about it until Gee unveiled his final recipe, and the name: Tsunami Mami.
The Transformation
Gee’s initial inspiration for this recipe was his time in Tucson: Oaxacan chocolate-based mole – thick, dark, deep, rich, smokey, savory, and almost grainy. Gee planned to use cocoa-based liqueurs, bitters, and syrups to replicate the chocolate tones paired with smoky and spicy flavors.
It was in this form I first experienced Tsunami Mami. The libation was gin-based and spiced with Ancho Reyes spiced. As I said, he dubbed this version a false start. I thought he was a finger’s width from excellence.
The final transformation for this delight arrived when former Tonga Hut General Manager Marie King stocked the house with Amaro Sfumato Rababaro – Smoked Rhubarb Amaro. The amaro delivered the smoked and fired flavors of Oaxacan Mole that the drink was craving.
This is the astounding version he finally named and proudly served me and Lulu.
The Recipe
Tsunami Mami by Gee
La Luna Mezcal
Amaro Sfumato Rababaro
Rum Bar Overproof
Coconut Creme Syrup
Orgeat
Lime Juice
Aztec Chocolate Bitters
Mint
Orchid
Cinnamon Stick, Flamed
Tasting Notes
- Rich, deep strawberry/rhubarb front end with a light bitter edge. Rich without being heavy.
- Lingering chocolate on the palette.
- Hints of the richness of coconut syrup/creme with hints of dessert without too much sweetness.
- Nice sharp Mezcal edge at the back of the throat on the finish
- Wisps of smoke rise from the glass, enhancing the flavor. Also, it’s fun to be a child and blow on the glowing embers.
Nightcap
Tropical cocktail connoisseurs can catch Gee stirring and shaking seasonal ingredients at L.A.’s oldest Tiki bar. Tonga Hut is in Noho, and you’ll find Gee behind the stick Thursday through Sunday evenings (late nights Saturday & Sunday). Stop by Tonga Hut anytime, whether Gee is on shift or not – all the bartenders are wickedly talented. Bar manager Kat Bailey recently revived a beloved tradition of posting the staff’s libation creations for patrons to fall in love with.
So Many Cocktails, So Little Time
Did we pique your curiosity? Did we get your taste buds all in an uproar? If yes, then GOOD. That’s our mission.
Hi there, We’re Tracy “Ty” Hall and Lisa “Lulu” Hall. We drink adult beverages.
We absolutely love food and drink. We think the best table at a restaurant/bar is – where else? – at the bar. For us, one of the best parts of our weekend is watching someone behind the stick move at lightning speed, mixing and shaking – especially when they are concocting something new and delicious.
Over the years, we’ve made friends with so many bartenders and restaurant managers, and eat/drink establishment owners, we thought it was time to share the adventure. We started our Instagram channel (follow us please) in 2019 and pivoted our blog this year from food to (mostly) all cocktails.
So glad you found us! Now comes the big pitch. We want to feature you and your cocktail on our blog. Are you a bartender with a fantastic recipe you want to talk about? Are you a bar manager with an amazing story? Just leave a comment below.
Salt, Sweet, Spirits. 