Garnishes Gone Wild at Tiki Bar Archipelago

A tiki drink without an over-the-top garnish is as naked as a swimmer without his trunks. At new U Street NW tiki bar Archipelago, the bartender-owners dress up cocktails with all manner of fruit animals and party straws, drawing inspiration from trips to Michaels craft store, pastry techniques, and The Decorative Art of Japanese Food Carving. While some drinks always come with specific garnishes, most will be decorated to the bartenders’ fancy. That means you’re more likely to find something elaborate on a slow Tuesday than a busy Saturday. Take a look at some of the whimsical garnishes from the Archipelago team.


Lime and orange peel ship, coquito nuts (fully edible mini-coconuts), and dehydrated pineapple flower


Black plastic oil canister for the Oil Can Boyd with olive oil-infused blackstrap rum and falernum


Lime island with a cinnamon and mint palm tree and powdered sugar snow


Grapefruit flower


Aloha orange peel


Lime frog with a cherry tongue


“Bananapus,” aka banana octopus