The Tiki Bar was introduced to the United States in the early 1930’s by former bootlegger Ernest Gantt.  In 1934, Gantt opened a bar called Don’s Beachcomber.  The bar was decorated in a Polynesian theme, based on Gantt’s travels throughout the South Pacific earlier in his life.  Don’s Beachcomber specialized in strong rum drinks and Cantonese cuisine.  It quickly became a popular hot spot with Hollywood celebrities.  When Gantt left the U.S. to serve in World War II (where he was awarded a Gold Star and Purple Heart), his ex-wife assumed control of Don the Beachcomber.  She expanded the operation to 16 locations.

In the late 1930’s, Victor Bergeron capitalized on the sudden popularity of Tiki Bars and opened Trader Vic’s in San Francisco.  Trader Vic’s quickly expanded and became the rival tiki restaurant to Don the Beachcomber.  After returning from the War, Gantt became known as Don Beach and started Waikiki Beach.

Don Beach is credited with creating the Zombie, Tahitian Rum Punch, and the Navy Grog.  Both Victor Bergeron and Don Beach claimed that they had created the Mai Tai, one of many popular tiki drinks served at both locations.

In the 1940s and 1950s, tiki bars boomed in popularity.  The fad then died out quickly before returning in the 1990s.  Today, tiki bars continue to enjoy a resurgence both as a theme restaurant and as a home bar decor style.