With the recent closing of the Yachtsman, Philadelphia was down one tiki bar, but not for long as Friday, May 26 marks the debut of The Franklin’s revamped Upstairs Bar.

The Upstairs Bar has gotten a full remake as an island-inspired bar adorned with bamboo, twinkling lights and leis. With that the cocktail menu has also undergone a shakeup. The new cocktail menu features rum drinks, each with their own flair and served in differing tiki drinking vessels.

Bar manager Jason Elliot explained to Philly Mag that the cocktail menu is a mashup of classic tiki cocktails and house-made originals all made using fresh juices, intricate garnishes, and even dry ice.

Highlights from the new cocktail menu include classics that are attributed to their creators like the Fogcutter ($13), which originated at Trader Vic’s in 1940 and contains white rum, brandy, gin, orgeat, orange and sherry. You can also get a classic Zombie, Pearl Diver or a Missionary’s Downfall. They also have a host of original cocktails like the “Oxy-Colada” ($13) made with Plantation OFTD rum, creme de cacao, coconut, pineapple and orange and the “When the Levy Breaks”  ($15) made with Rhum Barbancourt 4 year, Maggie’s Farm white rum, Smith & Cross falernum, fassionola, orange, Peychaud’s bitters and Fernet Branca. 

Visiting with friends? You can also grab one of their large-format drinks like the “Legends of the Hidden Temple” ($24), which serves two and is made with hibiscus rum, Appleton Reserve, lime, Cruzan Blackstrap, orgeat and falernum. There’s also the “Bali Hai” ($85) that serves eight and the “Luna Ka Laina” ($120) that serves six.

The Upstairs Bar is open 6 PM- 2 AM daily.

Photo via The Franklin Bar on Instagram.