By Kristen Kuchar

Walking into Swaylo’s Tiki Restaurant and Bar, guests are transported from southwest Longmont to a tropical getaway with nautical décor, tiki drinks and island-inspired dishes.

The restaurant is the latest Longmont eatery and drinkery for owners Sean and Rebecca Gafner, who also launched local spots, such as The Roost and Jefe’s Tacos and Tequila. The goal was to make this latest venture over the top, with beautiful and extravagant cocktails. It provides an escapism experience, says Beverage Director Matt Grimes.

“People seem to be loving what we’re doing,” Grimes says, of the out-of-the-box experience. He says guests are enjoying the idea of throwing on their favorite tiki shirt and venturing in for well-made drinks, an eclectic food menu and a fun and festive atmosphere.

Classic tiki cocktails have their own spin here, as with VanillaKilla, a play on a Painkiller, which adds vanilla to accompany the baking spices and coconut cream. The Blue Hawaiian combines pineapple, coconut, blue spirulina and local Spring 44 vodka. Frozen cocktails, such as the Pina Colada and Matcha Colada, can also be made without alcohol upon request.

Despite a feeling of being halfway around the world on a beach, opting for local produce and ingredients whenever possible is a priority. You’ll find Colorado-based Grove Street Orange Liquor in the Mai Tai; Dry Land Distillers Rum and local honey from B Squared Honey in the Three Dots and a Dash; Spring 44 Gin from Loveland in the Saturn; and Leopold Brothers absinthe in the Zombie.

Three Dots and a Dash is a favorite among guests, made with Plantation original dark rum, Dry Land Distillers aged cane rum, falernum, allspice dram, honey syrup, lime, orange and Angostura bitters. Another go-to is the Mai Tai with almond orgeat, fresh lime, Grove Street orange liqueur and Martinique Rhum.

With an eye toward a party atmosphere, Swaylo’s also offers shareable cocktails, serving four to six people. The Volcano is Dry Land cane rum, Flor de Cana 7-year Gran Reserva, maraschino liqueur, passion fruit, lime, pineapple and Demerara sugar.

Grimes brings the same thoughtfulness, attention to detail and passion for great cocktails that he has with The Roost and Jefe’s. If you’re familiar with the other restaurant concepts, you may know The Roost is known for an extensive bourbon menu and Jefe’s for the tequila selection. At Swaylo’s, it’s all about the rum, with more than 100 to choose from. Rums are carefully selected and are always expanding.

Food favorites are the Huli Huli ribs with pineapple tamari sauce, grilled Pacific Mahi Mahi tacos topped with mango salsa and avocado sauce and crispy Pacific Crab Rangoons served with a sweet chili sauce. The menu denotes the various gluten-free or vegan options as well. All of the small bowls – including seaweed salad, spicy miso soup and Thai basil rice – are vegan.

Swaylo’s is located at 1315 Dry Creek Road in Longmont. Visit the website for a full menu, hours and more information.