Junior has released their latest concept, Pacifica, paying homage to authentic Tiki traditions and unrivalled tropical escapism. Pacifica encapsulates the enchantment of Polynesian culture through artisanal exotic spirits, fresh seasonal ingredients and high-quality décor.

“With Prohibition officially repealed, and recognizing that people hadn’t tasted a decent drink during the previous fourteen years of darkness, with the smell of Rhum always in my nostrils, I started to concoct some unusual, and at the time, exotic drinks”– Ernest Gantt (aka Tiki legend Don the Beachcomber)

Tiki is the manifestation of gracefully swaying palm trees, white-sand beaches and exotic visions of island cultured borrowed from tales told by American soldiers. These island dreams manifested themselves into some of the great themed bars of the 1920s and 1930s. The establishments exemplified the lure of the tropics providing a dramatic and inviting escape from the hustle and bustle of daily life.

Pacifica

Pacifica’s cocktail menu is divided into four unique sections; Legends of Liquid Lore, Apertiki, Traditional Tipples of the Tropics and Progressive Potions of Pacifica.

Legends of Liquid Lore is built around six essential Tiki tipples that define the genre; each drink is paired with a “modern contemporary” version. Curated from top Tiki destinations around the world, the six classics carefully incorporate selected blends of rum and homemade spice blends that pay homage to their creators. The contrasting “modern contemporary” concoctions showcase original progressive interpretations on Tiki classics through unexpected flavours and culinary techniques.
In recent times, the Zombie has become the most iconic cocktail associated with Tiki. Legend has it that Don the Beachcomber originally concocted this libation to help a hungover customer get through a business meeting. A classic Tiki flavour profile, the Zombie (S$25) is a potent mix of Aged Demerara, Rich Venezuela, & Overproof Rums. Traditional citrus flavours from the grapefruit and lime are balanced by the sweetness of the falernum and warm spices from Don’s Mix #2. For Pacifica’s contemporary take on a Zombie, the Return of the Jiangshi (S$25) showcases rich, savoury profiles from black mushroom-infused Rye Whiskey, beetroot, five spice, smoky mezcal and is brightened up with fresh citrus notes from the lemon and passionfruit.

A beloved Tiki classic, the Mai Tai (S$25) – whose name is a nod to the Tahitian, “Maita’i,” meaning “good”- has now become synonymous to the venerable Tiki bar Trader Vic’s. This rum-based recipe is Trader Vic’s iconic version from 1944, which consists of Heavy Jamaica, Fresh Agricole & Aged Demerara Rums. Pacifica’s homemade version of traditional orgeat syrup is made up of almond, Brazil and cashew nuts for a fuller, more tropical flavour. Orange Curacao is used to elevate the cocktail which complements the citrus component from the lime. Pacifica’s tribute to this historic cocktail, Hua’ai Tai (S$25) showcases unexpected flavour combinations and modern craft that make it a highlight amongst this section. The homemade miso and corn orgeat add a deep, complex umami element which perfectly balances the spicy, sweet base of the Brazilian cachaça. This savoury, grassy cocktail offers finishing notes of carrot, cumin and lemon.
For a lighter take on the Tiki spirit to keep you on an even keel, the low ABV selection of cocktails, Apertiki, is the go-to. For the perfect refreshing aperitif, the Pāhoa (S$21) is a “tiki-fied” version of the Aperol Spritz. This refreshing, bitter tipple consists of Aperol, Champagne, grapefruit and passionfruit for a fruity finish.

Traditional Tipples of the Tropics brings forth the true spirit of Tiki, through a selection of favourite authentic Caribbean cocktails from the 1700s through to the 1970s, plus a few lesser known Tiki classics. A highlight from this section is the Painkiller (S$25). Dating back to the early 1970s, this long-established tipple originated from the legendary beach bar on the island of Joost Van Dyke, Soggy Dollar Bar. This drink builds on a base of Aged Plantation Original Dark Rum and a funky rum from St. Lucia for a more complex profile. This unique cocktail is spruced up with black tapioca pearls (bubble tea boba) which are soaked in nutmeg and allspice liqueur to add extra spice. Classic flavours of pineapple, orange and toasted coconut are combined for a sweet, rich, comforting finish.
Progressive Potions of Pacifica showcases a selection of five original cocktails that combine contemporary elements with modern methods. For a potent grog imbued with the spirit of the seven seas, opt for The Old Salt (S$25). Inspired by traditional Navy Grog, Pacifica uses a balanced blend of honey, preserved lemon, grapefruit and seaweed-infused mezcal for extra umami flavour and a taste of the sea. The base consists of Extra Aged (18-year single cask) Guyana & Aged Caribbean Rums that gives this contemporary tipple complexity and depth. Grass Skirt (S$25) is a bright, refreshing, herbal tipple inspired by the iconic grass skirts worn by Polynesian natives (at least in an imaginary Tiki world). A playful cocktail, the senses are challenged with a base of Peruvian Pisco which is infused with fresh lime, Thai Basil, Cocchi Americano, green guava, Li Hing Mui and is finished off with the unexpected flavour profile of spirulina to give “grassiness”.

Provisions

Old-school Tiki establishments were amongst the first to employ Chinese chefs at white-tablecloth restaurants, forever sealing the connection between Americanized Chinese dishes and the exotic cocktails that define Tiki culture. At Pacifica, authentic Cantonese cuisine will allow guests to be transported back to these origins.

An iconic American-Chinese snack, Crab Rangoon was first served at Trader Vic’s in Oakland, California in the 1950s. Pacifica’s interpretation (S$12) is comprised of picked crab meat, cream cheese, chives, fried wonton and served alongside homemade sweet chilli mint sauce. For a lighter alternative, guests can opt for the Blistered Peppers (S$8), a “tiki-fied” version of a classic Yakitori bar snack. Padron peppers with a togarashi spice blend (seaweed, orange zest, ginger, sesame seeds, and chilli powder) are scorched until charred and served with sweet, succulent pineapple.

Polynesian Pop Décor

Mustard yellow walls and open-weave rattan panels, sourced from a traditional weaver, depict a clean, contemporary take on mid-century Tiki. A pair of hand-carved Tiki masks are underlit with magenta lights that cast shadows on the wall.

Overgrown tropical ferns cover the ceiling, portraying an exotic jungle grotto. Shelves are adorned with an assortment of authentic Tiki mugs, fine rums, books, and other paraphernalia.

All aboard as we embark on a voyage of discovery, to those ancient isles that exist only in the imaginations of our fellow traveler’s thirst for adventure.