Last Nightโ€™s Best

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New Yearโ€™s Eve is a week awayโ€”itโ€™s high time to plan now for where to spend the last night of this millenniumโ€™s first quarter-century. Plenty of live shows to choose from, plus other only-in-Santa-Cruz options.


LIVE MUSIC

Organistsโ€™ Kaleidophoneโ€”Dec. 31, 4โ€“6pm. Peace United Church, 900 High St., Santa Cruz. Ten organists come together for a feast of music, both solos and in ensemble with other instruments. Chocolate, champagne and cider reception follows the concert. Free-will donations go to the PUCC Aeolian-Skinner Organ Maintenance Fund. 831-426-2010.

In the Midnight Hourโ€”Dec. 31, 6pmโ€“1am. Brookdale Lodge, 11570 Highway 9, Brookdale. Make it a San Lorenzo Valley New Yearโ€™s Eve with live music from Redwoods Groove, appetizers, a balloon drop, a virtual fireworks show and a bubbly toast at River Run inside the Brookdale Lodge. Extra add-ons: car service to a dinner at Aroma Restaurant in Ben Lomond and lodging at the Lodge. $60.54 adv, $76.54 door.

Junebug Bayerโ€”Dec. 31, 6pm. Seascape Beach Resort, 1 Seascape Resort Dr., Aptos. Armed with guitar, harmonica, and kazoo, Bayer welcomes in the new year with original tunes and classic folk and jazz from the 1920s to the present.

Los Lobos, Rasquache Liberation Front and ยฟQiensave?โ€”Dec. 31, doors 7pm. Rio Theatre, 1205 Soquel Ave., Santa Cruz. The band from East Los Angeles returns to Santa Cruz, ending the year on a bill that includes two like-minded NorCal bands. riotheatre.com

Rio Roadโ€”Dec. 31, 7โ€“10pm. Cork and Fork, 1955 41st Ave., Suite B8, Capitola. In addition to live music, there will be craft beer, small plates andโ€”most of allโ€”lots of wine available. 831-435-1110.

Spunโ€”Dec. 31, 7pmโ€“12:30apm. Vino by the Sea, 55 Municipal Wharf, Suite B, Santa Cruz. A night of dancing with Spun, a balloon drop and champagne toast, plus two drinks. Add-on: prix fixe dinner. $25โ€“$60.54. 831-426-0750. vino-by-the-sea.com

Jive Machine, Floratura and Coffee Zombie Collectiveโ€”Dec. 31, doors 7:30pm, show 8:30pm. Dress up for the photo booth and be prepared to move to the sounds of three diverse local bands. Midnight champagne toast and drink specials. $35.46 adv, $40.46 door. moesalley.com

New Yearโ€™s Eve Speakeasyโ€”Dec. 31, 8pmโ€“12:30am. Brunoโ€™s Bar & Grill, 230 Mount Hermon Rd., Suite G, Scotts Valley. Brunoโ€™s embraces the 1920s vibe with live music by Fire Peach, craft cocktails, dancing and a midnight toast. $40. brunosbarandgrill.com

James Durbinโ€™s New Yearโ€™sโ€”Dec. 31, 8:30pm doors. The Inn at Pasatiempo, 555 Highway 17, Santa Cruz. The local troubadour and his Lost Boys celebrate the new year with live music, hors dโ€™oeuvres, party favors and a photobooth. This yearโ€™s theme: Miami Vice, that suave, pastel โ€™80s aesthetic. 21 and over. $92.55.

Alex Lucero Bandโ€”Dec. 31, 8:30pmโ€“1am. Chaminade Resort & Spa, One Chaminade Lane, Santa Cruz. Live music by Lucero and company, sweet snacks and a champagne toast. 21 and over. $108.40.

Matt Masih & The Messengersโ€”Dec. 31, 9pm. Crowโ€™s Nest, 2218 East Cliff Dr., Santa Cruz. Gaze at the harbor as Masih and band deliver funk, soul and groove. Party favors and champagne; $20 cover. crowsnest-santacruz.com

Tommy Castro and the Painkillersโ€”Dec. 31, 9pm doors, 10pm show. Felton Music Hall, 6275 Highway 9, Felton. Bandleader Tommy Castroโ€™s 17-album oeuvre has ranged widely through R&B, soul and rock, but with his eighth Alligator Records release, Closer to the Bone, he returns to his blues roots. $78.19. feltonmusichall.com

Harry & The Hitmenโ€”Dec. 31, 9pm. Crepe Place, The band hosts its 11th New Yearโ€™s Eve bash, ending with a โ€œvery specialโ€ set starting at midnight, with party hats, noise makers and a champagne toast. $25. thecrepeplace.com

China Catsโ€”Dec. 31, doors 8pm, show 9pm. Santa Cruz Veterans Memorial Hall, 842 Front St., Santa Cruz. The Grateful Dead tribute band puts out the jams for a night of merrymaking, plus a champagne toast, NYE countdown and balloon drop, and a psychedelic liquid light show from Mad Alchemy. $45 adv/$50 door. mountainmusicproductions.com

Kentucky Muleโ€”Dec. 31, 9pmโ€“midnight. Abbot Square Market, 725 Front St., Santa Cruz. The local alternative country band, led by vocalist and songwriter Coleton Joe Tidwell, sings in the new year.

New Yearโ€™s Eve Partyโ€”Dec. 31, 9:30pm. Joeโ€™s Bar, 13118 Highway 9, Boulder Creek. Live music from Santa Cruz rock power group New Horizons and Americana/rock and roll fusion act Jacks and Dogs. No cover. drinkatjoes.com

And More โ€ฆ

Prix-Fixe Dinner at High Tideโ€”Dec. 31, 5โ€“9pm. La Bahia Hotel & Spa, 215 Beach St., Santa Cruz. Newly opened resort La Bahia offers a five-course Pacific Rimโ€“inspired tasting menu with champagne toast and amuse bouche at High Tide restaurant. $185 per person. labahiahotel.com

Roll in the New Yearโ€”5โ€“8:30pm or 9pmโ€“12:30am. Boardwalk Bowl, 115 Cliff St., Santa Cruz. Party favors, a countdown and the customary toast (champagne or apple cider). $189 per lane plus tax (five-person maximum). 831-426-3324.

Last Night DIY Twilight Paradeโ€”Dec. 31, 5:30โ€“7:30pm. Meet at Spruce Street and Pacific Avenue, Santa Cruz. The 20th anniversary of this free-form parade kicks off at the parking lot behind Ace Hardware and the Bike Church and ends with a street party at Pacific and Cooper. Free. lastnightdiy.org

Midnight Cabaretโ€”Dec. 31, 6:30pmโ€“1:30am. Cat Alley Street, 1011 Pacific Ave., 6pmโ€“1:30am. This brand-new entertainment option upstairs at the Catalyst, open Thursdaysโ€“Sundays, will welcome 2026 on Wednesday with six DJs spinning. $40. catalleystreet.com

New Yearโ€™s Trainโ€”Dec. 31, 6:30โ€“7:30pm, Santa Cruz Beach Boardwalk, 400 Beach St., Santa Cruz. Ride vintage train cars made festive with holiday lights, illuminated hula hoopers and a live DJ. $58โ€“$74. 831-423-5590.

Best Coast Burlesque Presents โ€˜Bawdyโ€™โ€”Dec. 31, 7 & 10pm. Actorโ€™s Theatre, 1001 Center St., Santa Cruz. Pop the cork on 2026 at one of two showsโ€”both offer a champagne toast (or sparkling cider). Local performers Babraham Lincoln and Rizzo Rogue welcome Morgan Hillโ€™s Shiza Minnelli, plus Angelenos Jessabell Thunder, Daphne Moon and Tito Bonito, Washingtonians Dulce Dโ€™Jour and Valerie Veils, and Ms. Mykie from Austin. $42.39.

Interfaith Vigil at Holy Crossโ€”Dec. 31, 7:30โ€“9:30pm. Holy Cross Hall, 170 High St., Santa Cruz. People of different faiths and those who claim no affiliation with an organized religion will join together for an evening of meditation. Free. 831-469-3560.

Gathering in Gratitude 2026โ€”Dec. 31, 8pmโ€“midnight. The 418 Project, 155 S. River St., Santa Cruz. Step into โ€œa living, breathing jungle filled with rhythm, color, ceremony and wild collective joy.โ€ Highlights include an installation by Liminal Space and music from Sambada and Sitar Power. $44.52 (low-income and VIP admissions also available). 831-466-9770. the418project.org

Pono New Yearโ€™s Eve Partyโ€”Dec. 31, 9pmโ€“1am. Pono Hawaiian Grill Downtown Santa Cruz, 120 Union St., Santa Cruz. Food and drink specials, a live DJ and a midnight toast are planned for a 21-and-over crowd. ponohawaiiangrill.com

Lumina 2025โ€”Dec. 31, 9pm. Santa Cruz Art Expressions, 1545ยฝ Pacific Ave., Santa Cruz. The New Yearโ€™s Eve celebration will feature DJs, hourly ball drop countdowns (U.S. timezones), an open bar, immersive projections and work by local artists. Intimate venue; holds just around 80 people. $33.85. (831) 333-6063.

Street Talk

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What were your most memorable times outdoors in 2025?

ELIZABETH

My friend took me sailing on his boat out of Moss Landing Harbor for my birthday, and I visited friends in Maine. My friendโ€™s family has a cabin near a lake with forest paths. It was very green and I took quiet walks by myself.

Elizabeth Arzouni, 38, Administrative Operations Manager


JASPER

Swimming in the ocean on a summer day is hard to beat. My girlfriend and I throw on wet suits and swim at Cowells. Then we played beach volleyball on Wednesday nights at Main Beach.

Jasper Panelli, 27, Shaka Body Balms and Lotions


KELSEY

My partner and I went to Redwood National and State Parks. The old-grove trees there are life-changing. A Park volunteer told me theyโ€™ve traced a root system back 30,000 years! So the question is, do redwoods ever die, or do they just fall and regrow on a cycle of two to three thousand years?

Kelsey Donnellan, 36, CEO at Little Pineapple Collaborative


XANDER

Backpacking with my friends in Henry Coe State Park. We hiked 12 miles in one day, and I almost got lost from my friends. We lived on oatmeal and dehydrated food mixed with hot water. It was exhilarating and made me appreciate basic stuffโ€”fast food like In-N-Out, and just sitting on the couch.

Xโ€™ander Peรฑa, 19, Cabrillo College Business Major


LINDA

I just got back from visiting my daughter and her husband in Thailand. I went to welcome their newborn into the world. It was joyful walking through the different neighborhoods. And of course, going to see the wats, the temples.

Linda Cover, 80, Teaching Artist/Tannery Arts Community


MICHAEL

Experiencing the Blue Wave election victories at election night parties, and Iโ€™ve attended every one of the No Kings rallies in the last year. At the last one there were 15,000 people, and I was there. I love Santa Cruz.

Michael A Collins, 67, Author/KSQD Radio Commentator โ€œFirst Person Singularโ€ Grassroots Activist


Free Will Astrology

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ARIES March 21-April 19

In the Brazilian rainforest, Cecropia trees and Azteca ants have a special relationship. The treesโ€™ hollow branches serve as nesting spaces for the ants and offer them sugar-rich food. In return, the ants aggressively defend the trees from herbivores and predators, protecting them from damage. This mutualism benefits both species. The trees get protection that enhances their growth, while the ants gain shelter and nutrition. In the coming months, Aries, I invite you to seek symbiosis thatโ€™s equally vigorous. Enjoy the fun challenge of reducing your solo struggles as you rouse collaborations that boost your power and everyone elseโ€™s. The goal is intelligent alliance, not compromise. Be resourceful as you trade a bit too much independence for just the right amount of interdependence.

TAURUS April 20-May 20

When potters center clay on a wheel, they typically use one hand inside the vessel to apply steady, controlled force. The other hand remains fluid, guiding and stabilizing the outer rim of the spinning clay. This balanced use of pressureโ€”one hand firm and bracing, the other adapting minutely to the shifting clayโ€”helps bring the lump into perfect symmetry. I propose you make this a prime metaphor in the coming months, Taurus: control meeting surrender. You will be crafting a new balance between security and surprise. Too much rigidity, and the form cracks; too much flow, and it collapses. Practice the middle art.

GEMINI May 21-June 20

Poet Audre Lorde spoke of how caring for herself was the exact opposite of being selfish. It was the foundation of her ability to serve and inspire other people. My Aunt Sophie used to say, โ€œYou canโ€™t pour from an empty cup. Take care of yourself first.โ€ Educator Stephen Covey advised, โ€œBe patient with yourself. Self-growth is tender; itโ€™s holy ground. Thereโ€™s no greater investment.โ€ Poet Vironika Tugaleva writes, โ€œLearning to love yourself is essential and life-changing.โ€ Everything I just said should be your keynotes in the coming months, Gemini. Boost your self-care to sublime levels.

CANCER June 21-July 22

A remarkable species of jellyfish can circumvent the aging and death process that affects all other animals. Turritopsis dohrnii converts its mature, specialized cells back into stem cells, essentially recycling its own body into youth. The process may repeat indefinitely, making the animal theoretically immortal. In the coming months, Cancerian, your emotional wisdom will also show amazing regenerative power. Challenging and intriguing situations will be opportunities for you to initiate stunning acts of renewal. Like the jellyfish, you wonโ€™t merely manage change but will use it as a catalyst for vigorous growth. Have you ever before been blessed by such wildly rejuvenative powers of metamorphosis? I donโ€™t think so.

LEO July 23-Aug. 22

According to ancient Egyptian myth, the sun god Ra rode a celestial boat across the sky by day. Each night, he plunged into the underworld to wrangle with chaos so he could rebirth light in time for the dawn. Thatโ€™s your mythic assignment for the coming months, Leo: not to be nonstop luminous, but to renew and nurture your radiance in the dark. Your courage will lie in feeling and learning from your doubts without identifying with them. Your magnetism and wisdom will deepen as you descend. You wonโ€™t be less golden for passing through shadow.

VIRGO Aug. 23-Sept. 22

In medieval monasteries, scribes added whimsical drawings called drolleries into the margins of sacred manuscripts. These marginalia included scenes like frogs playing harps, nuns chasing rabbits, and fantastical creatures engaged in playful or absurd activities. How should we interpret these seemingly prankish additions? Scholars disagree. In any case, I recommend you experiment with drolleries of your own, Virgo. Inject improvisation into duty. Add ornament to order. The coming months will reward your serious play. Youโ€™ll accomplish more by enjoying the work than by obsessing on perfecting it. A touch of friskiness may even improve efficiency. So when you edit, doodle; when you analyze, wink.

LIBRA Sept. 23-Oct. 22

Italyโ€™s Orto Botanico di Padova is the worldโ€™s oldest botanical garden still in its original location. Since its inception 480 years ago, it has been a center for botanical research, education and conservation. Its layout is striking, a square-inscribed in a circle, symbolizing harmonious order. In the coming months, Libra, you will be wise to associate yourself intimately with a similar wonder: an enduring source of beauty and revelation that you can both serve and benefit from.

SCORPIO Oct. 23-Nov. 21

Astronaut Chris Hadfield has spent 166 days orbiting the Earth in the International Space Station. In the microgravity of outer space, he says, motion is very smooth; objects and people float. He marvels at how everything is always moving, and yet the pace itself is tranquil and unhurried. I foresee you enjoying a lot of this kind of grace in the coming months, Scorpio: momentum without mania; constant fluidic movement thatโ€™s never hectic or rushed. What a great privilege! I expect you will rack up many flowing accomplishments.

SAGITTARIUS Nov. 22-Dec. 21

In Kyotoโ€™s famous moss gardens, caretakers practice artful arrangement rather than total removal of shed foliage. They use delicate tools to gather treesโ€™ cast-off leaves and arrange them on the moss to create visual harmony rather than bare tidiness. This approach reflects the Japanese aesthetic principles of embracing imperfection. Supposed โ€œflawsโ€ become part of the beauty of the garden. I propose that you regularly adopt a metaphorically comparable approach in the coming months, Sagittarius. Integrate rather than edit. Be creative with whatโ€™s changing form. Treat so-called messes and unexpected plot twists not as blemishes but as rich textures that feel meaningful and inspiring.

CAPRICORN Dec. 22-Jan. 19

A newly planted orchard spends its first year growing roots, not fruit. Underground and unseen, the real work happens. I surmise thatโ€™s like what you will be doing in the coming months, Capricorn: mostly invisible stabilization and preparation. If anyone asks you what youโ€™re producing, smile inscrutably and say, โ€œDepth.โ€ Be committed to the quiet, hidden work rather than any showy song and dance. As my rough and rugged spirit guide Esther likes to say, โ€œYou donโ€™t got to prove nothinโ€™ to nobody!โ€ The nourishment you will be storing up will sustain later abundance.

AQUARIUS Jan. 20-Feb. 18

Engineers may engage in โ€œstress testing.โ€ They evaluate a systemโ€™s hardiness and reliability by subjecting it to pressure or force. I suspect that life will bring you a benevolent version of this trial in the coming months, Aquarius. Thatโ€™s a good thing! Itโ€™s not meant to break you, but to prove how much resilience you have developed. Situations that might have formerly cracked your confidence will affirm and reveal your upgraded endurance. Take note of your composure and congratulate yourself for it. You will have every right to exult in the vivid evidence of how much youโ€™ve grown.

PISCES Feb. 19-March 20

Piscean author Anaรฏs Nin wrote, โ€œLove never dies a natural death. It dies because we donโ€™t know how to replenish its source.โ€ Apply her counsel dynamically during the coming months, dear Pisces. Be the great replenisher. Make yourself into a fountain of beauty as you share lavishly. Nurture tenderness and adoration with unexpected flowers, gorgeous music in the midst of the routine, and affection expressed through artful thoughtfulness. Be brilliant and persistent in ensuring that love thrives. Your elegant generosity and fond attention should enrich everything you touch.

Homework: Whatโ€™s the best thing you can do to stimulate more of the love you want in 2026? Newsletter.FreeWillAstrology.com

ยฉ Copyright 2025 Rob Brezsny

Franchise Player

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Alright, real talk: Whatโ€™s your move here?

The options are sโ€™mores pancakes, chocolate chip pancakes, blueberry lemon ricotta pancakes, peach cobbler pancakes, blueberry banana pancakes, tiramisu pancakes and cookie butter pancakes.

Or brioche French toast, raspberry cream cheese French toast, banana apricot French toast, California French toast and blueberry cream French toast.

And thatโ€™s just the opening salvo with the menu at The Breakfast Club at Midtown, a San Jose-based chain thatโ€™s been a buzz-worthy hit on the South Bay Area/East Bay breakfast circuit since its line-out-the-door debut in San Jose.

If youโ€™re still thinking about the pancake/F-toast play, the good news is The Club offers a โ€œMidtown Trioโ€ choice of three among any.

The cult Club is on a rapid expansion run, with recent openings in Walnut Creek, Lafayette, Castro Valley, Morgan Hill, Livermore and San Mateo.

Next up for Midtown: downtown Santa Cruz.

Construction is underway in the dormant space that formerly hosted Assembly and Alderwood Pacific (1108 Pacific Ave.). Opening date is several months off.

Breakfast Club scales up on personality, social-media-ready plating, generous portions, and a vibe that feels part neighborhood hangout (comfort food forward, at reasonable prices), part party (DJs play weekend brunch at several locations).

I tested it out in Castro Valley, and I get the formula. The music was as boisterous as the Korean chicken fried rice and loaded Baltimore Bloody Mary in front of me, and the service was sincere.

And thereโ€™s a lot more for an aggressive appetite beyond flapjacks, from surf-and-turf Benedicts to ribeye sandwiches to jalapeรฑo patty melts, all side-saddled with a wide selection of exotic mimosas and a full bar.

You wonโ€™t see me write about franchises much in these spaces, but it feels like a solid addition for DTSC. bcmidtown.com

SHOOT AND SCORE

Venus Spiritsโ€™ annual bartender cocktail throwdown last week was a full-on scene, with minimal elbow room and max crowd excitement. Georgette Flores of Front & Cooper and Jack Oโ€™Neill Lounge in Santa Cruz took the $200 grand prize in the creative category for a rum drink with miso and other Far East-leaning flavors; venusspirits.com. โ€ฆ The Santa Cruz Warriors celebrate Pajama Night at their home game against the Osceola Magic on Saturday, Dec. 27; meanwhile Sea Dubs president Chris Murphy co-captains the Second Harvest Food Bank Santa Cruz County Holiday Food & Fund Drive. thefoodbank.org/holiday-food-fund-drive

FEELING BLUE

Monterey Bay Areaโ€™s commercial crab season will start on Jan. 5, 2026, per California Department of Fish & Wildlife; check out the Whale Safe Fisheries tab at wildlife.ca.gov to follow along and sign up for alerts. โ€ฆ Blue Zones and the American College of Lifestyle Medicine recently launched the “Blue Zones Certification Course for Physicians and Health Professionals,” which recognizes clinicians with the knowledge and tools to promote longevity, well-being and health equity, both in the exam room and in their communities. learning.lifestylemedicine.org

CLEAR CHOICE

Goodwill Central Coast is on a mission to roll into 2026 by decluttering for a cause, shopping sustainably, and supporting programs that help local residents build brighter futures: Set yourself up for a nice 2026 reset by clearing out the stuff that doesnโ€™t bring you joy and make a tax-deductible donation to clean up your 2025 tax action too, ccgoodwill.org. โ€ฆ Gretchen Rubin, organize on the way forward: โ€One of the things about happiness that continually surprises me is the degree to which, for most people, outer order contributes to inner calm, and inner self-command.โ€

Sunflower Soul

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Windy City natives J.R. Chapman and his wife, Viviana, are former corporate dining professionals who now own and operate Girasol Pizza, a mobile pop-up featuring tavern-style Chicago thin-crust pizza. They came to Silicon Valley pursuing careers in tech before the pandemic made them pause to evaluate their lives and what they wanted moving forward.

J.R. says they decided to go back to the roots of what they knew and loved, using food and hospitality to take care of people and make them smile. They centered their spirits around a shared childhood love of pizza, wanting an authentic Chicago-style experience here. J.R. leveled up his game by working with a master pizzaiolo, and then Girasol (meaning โ€œsunflowerโ€ in Spanish) was born.

Their pies are available for private events and at collaborative spaces like wineries and breweries. Da 4 Star is the classic signature offering, topped with sausage, mushroom, onion, green pepper, green olives and mozzarella. Another favorite is the Little Village, named after a Mexican neighborhood in Chicago, whimsically combining chunky sweet corn cheese sauce, summer squash, poblano peppers, avocado cream and spiced girasol pepitas. The Red Hot is also fire, a bounty of pepperoni, yellow onion and Italian cheeses, giardiniera and herbs, and the Italian beef sandwich is a very popular non-pizza pick.

What reignited your culinary flame?

J.R. CHAPMAN: Taking a continuing education class focusing on the craft of pizza in my corporate chef role at the time woke something up in me. I was sitting in class and the teacher was talking about the science of dough and all the various styles of pizza out there, and it blew my mind. I havenโ€™t stopped thinking about pizza ever since. Viviana and I are taking our strong complement of skills and passionately applying them at Girasol, sharing our love with the community.

Dish on that beef sandwich.

In addition to pizza, another item we wanted to offer was an authentic Italian beef sandwich, made famous recently by The Bear. Itโ€™s something you canโ€™t find outside of Chicago. We had planned on offering it before the show, but now itโ€™s a no-brainer. Itโ€™s overnight-marinated slow-roasted beef, sliced thinly and simmered in rich beef au jus. This goes between a sandwich roll and then โ€œbaptizedโ€ into the au jus, topped with sweet and hot peppers and classic Chicago giardiniera.

Find daily locations at girasolpizza.com.

The Editor’s Desk

Santa Cruz California editor of good times news media print and web
Brad Kava | Good Times Editor

One of my favorite places in the world is a Tokyo neighborhood called Golden Gai which features some 250 specialty bars that seat 4 to 10 people, each with a surprising theme and a wealth of knowledge.

There are bars celebrating the music of the Who, Broadway, the Ramones, the exploits of Evel Knievel and my favorite, one devoted to the harmonica player Little Walter, to name a few. They are nicknamed โ€œhovel barsโ€ because they arenโ€™t fancy, but for a lover of the topic, they are like going to college.

One of my friends described them as being an inch wide and a mile deep.

The owners serve drinks and play vinyl records and serve up the history of the artists they revere.

I was blown away in this Little Walter bar, a musician I bet 99 percent of readers donโ€™t know anything about. (Hereโ€™s an aside you havenโ€™t read anywhere else: when Carlos Santana stayed in hotels back in the day, he booked under Little Walterโ€™s birth name, Walter Jacobs. The first time I interviewed him, he said I was the only reporter who knew that name, and he told me his playing style is influenced by harmonica players like Walter and Sonny Boy Williamson.)

So, here I was surrounded by photos of Walter and classic albums, some long unavailable anywhere else. I managed to have a deep conversation with the bartender, even though he spoke no English and I no Japanese.

But I pulled my harpoon out of my dirty red bandanaโ€ฆhaโ€ฆand we jammed. It was one of the best moments of my life.

I bring this up because at least one local business has adopted the Japanese way, sharing a little-known expertise with customers.

Peter Drobac, who owns the restaurant Makai, on the Wharf (the one with the rotating bar), is an expert on rum who travels the world sampling it and has gathered 650 brands for you to choose from.

He gave us a two-plus-hour tasting and it was a college course on rum, something I knew so little about. You can read all about this rum baron in Joan Hammelโ€™s cover story, one perfect for the holidays and your eggnog of choice.

His place will change everything you thought you knew about the libation. And maybe thatโ€™s a ticket for other businesses. Bring out something we can learn in your shop and make it a center for the topic. It can bring in tourists from all over the world.

Weโ€™ve got another place where thatโ€™s happening: cannabis dispensaries that want customers to smoke in their lounges and get educated. Thatโ€™s in our news section. Should the county let it happen?

Lots more in this issue to get you ready for the holidays.

Enjoy.

Brad Kava | Editor


PHOTO CONTEST

Sunset over Santa Cruz Harbor with a silhouetted excavator on the breakwater and calm water in the foreground.

CRUNCHING THE SUN This shot was taken at Santa Cruz Harbor on 12/18. It was shot with an iPhone 14, then captured with a screenshot. Photograph by David Gorman, of Marina.

GOOD IDEA

Downtown Watsonville has been named one of Californiaโ€™s 10 newest state-designated Cultural Districts. The designation recognizes communities with distinctive arts and cultural identities and supports the growth of local creative economies.

Watsonville is one of 10 new districts selected this year, bringing the total number of Cultural Districts in California to 24. Communities are chosen through a competitive, equity-focused process that evaluates community partnerships, local history, and the strength of arts and cultural programming.

The Cultural District designation will provide Watsonville with $10,000 over two years, official state certification, technical assistance, and access to statewide marketing and promotional resources.

GOOD WORK

Looking for a place to help out on Christmas? The Veterans Hall is holding its annual Christmas dinner 11:30amโ€“2pm Dec. 25. They need volunteers to help feed the people who need it. There will be music and very good vibes. Itโ€™s free to attend. If you want to help out or donate, contact tw*********@***oo.com. There will be traditional food and vegetarian options. This holiday dinner has gone on for more than 36 years. They would also appreciate donations of cold-weather gear, coats and blankets. The Veterans Memorial Building is at 846 Front St. in Santa Cruz.

QUOTE OF THE WEEK

โ€˜Silence in the face of authoritarianism is complicity.โ€™ โ€”Rob Reiner

Letters

KWANZAA CELEBRATION

The Santa Cruz Museum of Art and History and Musical Soulmates, in partnership with the County-Wide Black Student Union, will host a Community Kwanzaa Celebration on Dec. 27 from noon to 1pm at the MAH: 705 Front St., Santa Cruz. This family-friendly, intergenerational cultural gathering invites the public to celebrate African and African American heritage and unity.

This vibrant event takes place on Day 2 of Kwanzaa, which celebrates Kujichagulia, or Self-Determination. Musical Soulmates Performers Collab, alongside the Musical Soulmates  Harmony Youth Choir, will present several uplifting musical offerings. Itโ€™s a chance to learn about  Kwanzaa and to celebrate our community.

The event is free to attend. Guests can RSVP or learn more at

eventbrite.com/e/community-kwanzaa-celebration-tickets-1976539901051[1] .

Miles Backer | Media and Communications Coordinator


E-BIKE PROBLEMS

This is in response to Dan Oโ€™Bannonโ€™s letter of 11/16. I am a disabled senior and I ride an e-bike for convenience. I recently witnessed an incident where 4-5 youths on e-bikes zipped around a car driver who was slowing down to turn right into a driveway. This driver was extremely patient and courteous while the adolescent lads were very rude, swearing at this driver with no regard for how their behavior impacted others. Had I been 10 years younger I would have taken to social media and filmed this incident. I was astonished.

Iโ€™ve also experienced having to slow down in the bike lane for drivers turning and the blind spots cars have when driving. So all these quick-riding e-bikers need to be educated, not only bicycling skills, like what is a blind spot and the social etiquette of navigating this among other situations. Maybe a virtual reality course for preteens?

Mary T. Falk | Capitola


ONLINE COMMENTS

RE: POETRY IN SCHOOLS

This is an amazing program. As a teacher in NC, I developed a similar program for at-risk kids called โ€œBasketball Poets,โ€ winning an Innovation Grant and involving NC Poet Laureate Kay Byer and nationally known author Sharon Creech. This program ran for over 10 years until I retired in 2015. I still use poetry with teens as a substitute teacher and find the same power in kidsโ€™ voices expressed as poetry. The โ€œproof is in the poemsโ€ for sure. I will be visiting Santa Cruz next spring and would love to meet Rising Voices students and teachers. I could volunteer as well. Please share contact info. Thanks. Soooo glad poetry is alive and well in the lives of teens in Santa Cruz.

Martha โ€œMartyโ€ Mentzer | Goodtimes.sc


RE: POETRY IN JAIL

I work in the county jail and have seen poetry transform incarcerated persons. Nancy and her team have done a fabulous job of getting the word out to unconventional populations that poetry is not scary but can heal.

Ed Greene | Goodtimes.sc


Holiday Gifts: Last-Minute and Local

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Santa Cruz County is blessed with retail stores that offer creative options for gift-giving, from small to large. As they prepared for the holiday season, Good Times writers Elizabeth Borelli and Josh Logan hit the streets and asked just a few of the many entrepreneurs for some holiday gift suggestions.

Artisans & Agency

1368 Pacific Ave., Santa Cruz | 831-423-8183

Linnea James is the current owner of Artisans & Agency, a downtown staple that, after surviving in various incarnations, will mark its 50th anniversary next year. She has deep roots in the local arts scene and even sold her own handmade greeting cards at the shop back when it was housed in a tent following the 1989 earthquake. โ€œWe just brought Mariniโ€™s Candies back to downtown. We are the only place here that has them now, and people really miss that nostalgia,โ€ James says.

The Gems

โ€ข Doug Ross Tea Towels: New designs from the famous local artist, including โ€œSanctuaryโ€ and cat-themed prints.

โ€ข Mariniโ€™s Candies: Classic Santa Cruz saltwater taffy and chocolates.

โ€ข Mid-Century Modern Tissue Boxes: Recycled plastic covers shaped like Eichler homes.

โ€ข Glass Banana Slugs: Hand-blown glass ornaments made in California.

โ€”Joshua Logan

Cameron Marks

402 Ingalls St, No. 21, Santa Cruz | 831-458-3080

Cameron Marks is celebrating 20 years as a Santa Cruz style institution. Owner and co-founder Vanessa Ambrose is an Australian expat with a background in fashion design who used to dress rock stars like INXS and Nicole Kidman. She has built a space that feels more like a gallery than a store. Located in a repurposed industrial building on the Westside, the store features massive French doors from the 1880s, shipped all the way from Louisiana. Inside, the store is a masterclass in texture, color, and style where industrial meets eclectic design.

The Gems

โ€ข Baggu Bags: The ultimate in cool reusable bags, these durable, sustainable nylon totes fold up into a tiny flat pouch. The shop has bins full of them in every pattern imaginable.

โ€ข Pamela Love Amphora Necklace: By New York designer Pamela Love, this silver vessel can be filled with a favorite fragrance. Sleek, personal and unforgettable, itโ€™s one of Ambroseโ€™s favorite holiday picks this year.

โ€ข Master Shinโ€™s Anvil Knives: These hand-forged blades are part of the shop’s deep selection of Japanese and Korean craft goods.

โ€ข Barebones Lanterns: Vintage-inspired lighting that is perfect for Santa Cruz outdoor living. Look for the Block Tower Lanterns or Edison Light Sticks which are consistently in stock and very giftable.

โ€”Joshua Logan

Candles in jars arranged on a wooden display
BRIGHT IDEA Clementine & Co carries wares by local maker Santa Cruz Candle Company. PHOTO: Elizabeth Borelli

Clementine & Co.

126 San Jose Ave, Capitola | 831-400-2024

Clementine & Co. began as an interior design studio before evolving into the warm, light-filled boutique it is today. The ownersโ€™ design sensibility shines through in every cornerโ€”thoughtfully curated shelves, tactile textures, and a palette that feels both modern and deeply inviting. This charming Capitola Village shop blends artisan craftsmanship with everyday usefulness, featuring goods that are as functional as they are beautiful. With its approachable price points and impeccable taste, itโ€™s a favorite stop for shoppers seeking inspired gifts, unique home accents, or that one perfect accessory to brighten a room or a mood.

The Gems

โ€ข Fuzzy fingerless hand gloves, super soft, stylish, and irresistibly giftable.
โ€ข Turtle-knit poncho, the ideal blend of warmth and elegance. One size fits all, and multiple color options keeps holiday giving simple.
โ€ข Santa Cruz Candle Company mason jar candlesโ€”locally made, vibrant, and โ€œscentsational,โ€ each one inspired by a favorite local beach.
โ€ข Petite ceramic pinch pots that elevate any table. Fill with sauces, seasoned salts, or jams for a charming charcuterie detail.

โ€”Elizabeth Borelli

Ethos

101 Capitola Ave, Capitola | 831-854-2490

Founder and owner Meredith Keet traveled and became deeply aware of just how much plastic we burn through without thinking. She opened Ethos to make low-waste living feel doable, not preachy. That intention comes through immediately. Ethos highlights its best-selling items directly on its site, and they are exactly the kinds of things you end up reordering once you try them.

The Gems
โ€ข Mineral Sunscreen Stick: Reef-safe mineral sunscreen in compostable packaging.

โ€ข Vegetable Crisper Bags (VEJI): Reusable produce bags that actually keep food fresh longer.

โ€ข Leaf and Twig Safety Razors: Durable, plastic-free metal razors designed to last decades.

โ€ข Shampoo and Conditioner Bars: Solid hair-care favorites that travel well and cut waste.

โ€”Joshua Logan

Homeless Garden Project

1338 Pacific Ave., Santa Cruz | 831-295-6328

The Homeless Garden Project is far more than a store, itโ€™s the heart of a social enterprise rooted in healing, dignity and transformation. The projectโ€™s organic farm provides agricultural job training, community connection, and a path toward stability for individuals experiencing homelessness. With 93% of trainees moving on to secure housing and full-time work, every purchase directly supports personal growth, skill-building, and long-term resilience. The newly relocated shop (across the street from the former Pacific Avenue location) offers a bright and welcoming space.

The Gems

โ€ข Handmade Dried Floral Wreaths: These capture the vibrant colors and textures of each harvest season.
โ€ข Hand-printed Tea Towels: Perfect for hosts, cooks and kitchen dรฉcor lovers.
โ€ข Garden-grown Botanical Shrubs and Syrups: Elevate cocktails, mocktails or desserts with farm-fresh flavor.

โ€”Elizabeth Borelli

Shelves with displays of coloring books and other items
COLOR THERAPY Home/Work carries watercolor workbooks that can be used to create framable artwork. PHOTO: Elizabeth Borelli

Home/Work

100 Soquel Ave, Santa Cruz | 831-316-5215

Boutique owner Sonia McMoran offers a laid-back destination for discovering carefully curated goods for the home and office, along with a wide selection of unique gifts. McMoran knows good design, having spent more than a decade reporting on interior design and technology trends for publications like The New York Times and Wired. While taking a hiatus from journalism, McMoran realized that what she loved most about her job wasnโ€™t the writing, but the excitement of discovering cool products, and sharing her discoveries with the world. This was the inspiration for Home/Work.

The Gems

  • Watercolor Workbook: Fill in these lovely, nature-inspired line drawings and create framable artwork.
  • A Splash Will Do: Set of three handcrafted botanical beverage mixers, perfect for cocktails, mocktails or lattes.
  • Washable Wool Sweater: The warmth and classic allure of wool, without the complications.
  • Bestie Water Bottles: So cute, itโ€™s hard to believe theyโ€™re so functional.

โ€”Elizabeth Borelli

Sockshop & Shoe Company

1515 Pacific Ave., Santa Cruz | 831-429-6101

154 Aptos Village Way, Aptos | 831-612-6495

17 Municipal Wharf, Unit E, Santa Cruz | 831-600-7370

What began as a tiny 450-square-foot storefront dedicated to quirky, character-filled socks has grown into a local institution. Family-owned since 1988, The Sock Shop has expanded into Aptos Village, bringing its joyful, personality-packed collection to even more shoppers. Known for carrying everything from bold novelty prints to high-performance footwear and eco-friendly designs, the shop radiates fun from floor to ceiling, inviting shoppers of all ages to embrace comfort, whimsy and a little everyday delight.

The Gems

โ€ข Fun, themed socks like โ€œOttermelon,โ€ โ€œCorgi Butt,โ€ โ€œSignificant Otter,โ€ โ€œSocktopus,โ€ โ€œSanta Cruz Tentacles,โ€ and โ€œSanta Cruz Slug.โ€
โ€ข Barefoot-style shoes for natural movement and all-day comfort.
โ€ข YY Nation Womenโ€™s Fractus Cactus Sneaker crafted from vegan and recycled materials, stylish, durable, and planet-friendly.

โ€”Elizabeth Borelli

NO BORING SOCKS The Sockshopโ€™s stores in Santa Cruz and Aptos radiate fun from floor to ceiling. Photo: Elizabeth Borelli

Stripe

107 Walnut Ave., Santa Cruz | 831-421-9252

Stripe has been a downtown fixture for 16 years, but Isabelle Coats just took the reins as owner in February. Sheโ€™s kept the beloved โ€œupscale casualโ€ vibe while bringing back clothing, restarting First Friday art receptions, and leaning into the shopโ€™s historyโ€”it was originally a pre-earthquake piano store, and yes, those massive chandeliers are a permanent fixture.

The Gems

โ€ข Flying Cow Ceramics: Locally made ceramics by Matt Lezin, who lives just a few blocks away.

โ€ข Anne Martinette Photography: Double-exposure film prints of local Santa Cruz landmarks, like the Boardwalk.

โ€ข Thymes Frasier Fir Candles: The cult-favorite holiday candle that smells exactly like a Christmas tree. (โ€œThat is a very strictly holiday thing,โ€ Coats says. โ€œPeople just ask for them… I have got to have them.โ€)

โ€ข Blackwing Pencils & Accessories: High-quality pencils famous for being used by John Steinbeck.

โ€”Joshua Logan

Sweet Asylum

120 San Jose Ave., Capitola | 831-466-0361

Sweet Asylum sits just a block from the beach in Capitola Village, and it feels exactly like what its name suggests. Calm. Warm. Unrushed. Owner Stacie Basile moved the shop from downtown Santa Cruz to Capitola in 2008, intentionally shaping it into a place where people could slow down for a minute.
The Gems
โ€ข Pirette Fragrance Oil: A long-lasting rollerball perfume inspired by coconut, sunscreen, surf wax, and that sun-washed feeling after a day at the beach.
โ€ข Sea-Inspired Jewelry: Pearls and hammered-metal designs that feel right at home by the water.
โ€ข Leather Accessories: Vintage-inspired belts and leather cuff bracelets that elevate everyday outfits.
โ€ข Soft Dresses and Tops: Eyelet cottons, ruffles, silks and cozy sweaters designed for real life, not just the hanger.

โ€”Joshua Logan

Two Birds Books

881 41st Ave., Santa Cruz | 831-900-5588

Two Birds Books opened in late 2020 in Pleasure Point, bringing an independent bookstore back to Santa Cruzโ€™s Eastside at a time when opening any retail business felt like a leap of faith. Co-owners Gary Butler and Denise Silva launched the shop driven by a shared love of books and a belief that print still matters. Butler points out that there isnโ€™t another independent bookstore south of Two Birds until you reach Monterey.

The Gems
โ€ข New and Used Books: Carefully curated fiction, nonfiction, sci-fi, literary classics, and kidsโ€™ books.
โ€ข Snarky Socks: Playful, literary-themed footwear.
โ€ข Greeting Cards: Witty, smart cards that actually feel worth sending.
โ€ข Puzzles and Games: A rotating selection shows up in their holiday gift guides.

โ€”Joshua Logan

Santa Cruz County Moves Closer to Cannabis Consumption Lounges

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Santa Cruz Countyโ€™s years-long effort to allow cannabis consumption lounges advanced this week, as the Board of Supervisors revised liability rulesโ€”like whether a lounge is responsible for a driving accident after a customer leavesโ€”which could ultimately determine whether lounges ever open at all.

On Dec. 16, county supervisors passed an ordinance tightening regulations for cannabis consumption lounges, including provisions allowing the county to suspend or revoke a loungeโ€™s license if a patron later causes a fatal DUI crash. But the board softened its original approach, giving local officials flexibility to impose suspensions rather than mandatory license revocationsโ€”a key shift sought by cannabis representatives.

The ordinance will return to the Board of Supervisors early next year for a second reading and final approval.

As jurisdictions across California continue to wrestle with how to regulate cannabis consumption in ways that protect public safety without unfairly penalizing licensed businesses, the issue of liability has emerged as a central point of debate.

Industry representatives who spoke at the meeting argued that the original language placed responsibility on lounge operators for actions beyond their control.

โ€œThis doesnโ€™t seem logical,โ€ said Darren Story,  chief financial officer of Coastal Sun, a Watsonville-based organic farm that grows cannabis and other crops. โ€œIt doesnโ€™t make sense.โ€

Story said the ordinance failed to account for customers who arrive already intoxicated or consume alcohol or other drugs after leaving a lounge. He compared the proposed liability to holding pharmacies responsible if a patient prescribed opiates later caused a DUI crash.

Bryce Berryessa, owner of Treehouse Dispensary and The Hook Outlet, described the original proposal as a โ€œblanket revocation triggerโ€ that exposed business owners to severe penalties regardless of whether cannabis was consumed on site.

โ€œWhatโ€™s missing is the model used by the California Department of Alcoholic Beverage Control,โ€ Berryessa said. โ€œThatโ€™s a behavior standard tied to what the licensee did on site. Your clause doesnโ€™t require any finding that the person consumed at the lounge, doesnโ€™t require over service, doesnโ€™t require a violation by the operator and doesnโ€™t require proof the lounge caused the impairment.โ€

Berryessa also noted that the ordinance, as initially written, did not provide a clear path for businesses to appeal a license revocation.

Supervisor Justin Cummings echoed concerns about fairness, particularly when comparing cannabis lounges to establishments that serve alcohol.

โ€œThis doesnโ€™t even mean they have to consume it on site,โ€ Cummings said. โ€œThey could have driven in intoxicated, purchased products, left, and later been involved in an accidentโ€”and that retailer loses their license. Thatโ€™s not fair.โ€

Cummings said consumption lounges can offer safer, more controlled environments for cannabis use, along with educational components focused on responsible consumption.

โ€œThere are instances where there are bad actors, and there may need to be a period of time where people need time out,โ€ he said. โ€œBut revocation as the only option doesnโ€™t allow any flexibility.โ€

In response to concerns raised by supervisors and industry representatives, county staff will revise the ordinance language to more directly tie penalties to evidence that a licensee over-served an intoxicated patron, rather than automatically revoking a license if a patron is later involved in a DUI incident.

The revised ordinance will also adopt a clearer definition of โ€œintoxicated,โ€ modeled after San Franciscoโ€™s municipal code, which defines public intoxication not simply as being under the influence, but specifically when that condition makes someone unable to care for their safety or the safety of others or interferes with or obstructs public ways.

Additional amendments include allowing county staff to enter combustion (cannabis smoking) rooms for oversight and enforcement, while prohibiting businesses from requiring employees to enter those rooms as a condition of employment.

Penalties will also be separated between lounge and retail operations, meaning a violation occurring in a consumption lounge would not automatically affect a dispensaryโ€™s retail cannabis license. The code will also be amended to allow license suspensions as an enforcement option, rather than revocation being the sole penalty.

The supervisors in November lowered taxes on the industry, which owners said are threatening to put Before that, dispensaries were charged a 7% gross-receipts cannabis business tax on all revenue, including non-cannabis items such as T-shirts, pipes and event tickets, in addition to a 15% state excise tax and a 9.25% sales tax.

Under the revised tax code, dispensaries will no longer pay the cannabis business tax on non-cannabis goods, which will now be subject only to standard sales tax. Sales generated specifically by consumption lounges will be taxed at a new 1% cannabis business tax rate.

โ€œFor the new tax provision, we can deduct non-cannabis goods from that total,โ€ Berryessa said. โ€œAnd they set the cannabis business tax for lounge sales at 1%.โ€

Berryessa emphasized that consumption lounges are unlikely to be major profit centers.

โ€œI donโ€™t think anyone operating a lounge believes it will be a big money-maker,โ€ he said. โ€œItโ€™s about creating more third spacesโ€”places for people to gather that donโ€™t revolve around alcohol.โ€

He also argued that legal consumption lounges could reduce public safety concerns by discouraging people from consuming cannabis in cars or other inappropriate settings.

โ€œThereโ€™s no public areas where cannabis can be consumed openly, socially,โ€ he said. โ€œWhat you have is a lot of people who are doing it in public places where they shouldnโ€™t, whether thatโ€™s the beach or parks. A significant amount of people who are here are either tourists or rentersโ€”they canโ€™t consume in hotels and they canโ€™t consume in their apartments, because itโ€™s a violation of their lease. So, a lot of them drive around in their cars and smoke weed.

โ€œI think that having more third spaces, where people have a safe space to come and consume and get educated, will actually reduce the amount of impaired driving on the roads, because people wonโ€™t be getting high in their cars,โ€ he said. โ€œThey will come here. Theyโ€™ll have the opportunity to consume. Hopefully, theyโ€™ll hang out until theyโ€™re no longer impaired or they have a social situation where theyโ€™re going to bring someone whoโ€™s not going to be consuming at all.โ€

Not all supervisors agree. District 2 Supervisor Kim De Serpa has consistently opposed cannabis consumption lounges, citing concerns about impaired driving, enforcement costs and readiness.

โ€œThis is not an abstract concept,โ€ De Serpa said. โ€œYou let people get super high and then they hop in their cars and pull out onto Soquel Drive, one of the busiest thoroughfares in our community.โ€

De Serpa opposed modifying the cannabis business tax, arguing that the revenue would be needed to regulate and enforce lounges if they open. She questioned whether adequate training programs exist for budtenders, noting that when the concept was first presented, no formal curriculum had been developed.

County public health officials are now developing a cannabis-specific training program modeled on alcohol safe-serve programs, and Berryessa said Treehouse plans to add additional layers of staff training and certification.

Treehouse has nearly 5,000 square feet above its current retail space that Berryessa hopes to convert into a consumption lounge, a project that would require significant investment in bathrooms, remodeling and ventilation.

โ€œI would say six to 12 months is a reasonable estimate,โ€ Berryessa said, depending on the length of the building-permit process.

In the meantime, Treehouse has already received approval from county and state regulators to host non-smoking cannabis consumption events and hopes to partner with local musicians and producers to host 21-and-over events after regular store hoursโ€”potentially as early as January 2026.

With the revised liability framework taking shape, Berryessa said he is cautiously optimistic.

โ€œAs long as there are no surprises, weโ€™re excited to start moving forward,โ€ he said. โ€œWe hope to have cannabis consumption events and activities scheduled starting next year.โ€

Santa Cruzโ€™s Rum Baron

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On a fog-softened evening in our surfside town, the most unlikely sound emanating from the Santa Cruz Wharf is the word โ€œesters.โ€

At Makai Island Kitchen & Groggery, owner Peter Drobac is seated at a long wooden table lined with tasting glasses and a cleverly designed rum-map placemat, holding court on a subject most people only associate with pirates, mai tais and college regrets: Rum.

He is eager to dispel myths right off the bat. โ€œRum is not sweet,โ€ he says. โ€œItโ€™s not sweeter than any other spirit when it comes off the still. The sweetness comes from what people add to it afterward.โ€

He says this with the calm conviction of a trial lawyerโ€”which, until recently, is exactly what he was.

Today, Drobac is better known around the Wharf as the guy who turned a touristy restaurant into a tiki-inspired rum destination for tourists and localsโ€”while quietly, thoughtfully assembling the third-largest rum collection on the West Coast. In fact, Makai now has roughly 560 different bottles, a rum lineup that puts it behind only Smugglerโ€™s Cove in San Francisco and Rumba in Seattle in terms of sheer size and variety.

In other words: one of the most serious rum collections in the country is now tucked into a breezy, waterfront restaurant on a Wharf better known for barking sea lions and clam chowder in bread bowls.

Years earlier, Drobacโ€™s father co-owned Splash, another restaurant on the Wharf. Its struggles taught Drobac a lesson about clarity of conceptโ€”one he brought to Makai when creating a distinctly tiki identity.

โ€œI thought the food was good,โ€ he says of Splash. โ€œBut the atmosphere was kind of cold and sparse and it just didnโ€™t work for locals. One of the biggest critiques I got was, โ€˜What are you? What are you trying to be?โ€™โ€

Splash tried to be โ€œmodern California cuisine on the water,โ€ he explainsโ€”an idea that sounded fine on paper, but never quite translated into a feeling. โ€œIf you have to spend a long time explaining what you are, youโ€™ve already lost,โ€ he says.

So when Drobac left his career as a lawyer to join Makai, he wanted a concept you could understand in a single glance.

โ€œWe decided we were going to be a tiki bar and restaurant. Youโ€™d know when you walk in exactly what it is and what youโ€™re getting.โ€

Shelf with decorative tiki glasses
TIKI TIME Besides its famous rotating bar, Makai on the Santa Cruz Municipal Wharf is known for its colorful and magical Polynesian vibe. Photo: Tarmo Hannula

The dรฉcor followed suit: carved wooden masks, woven textures, lush plants, colorful island-inspired touches and big windows framing the stunning bay views. The cocktail list leaned tropical, bright and a little cheeky. The vibe became warm and transportive.

There was just one catch: At the time, Drobac didnโ€™t know much about tiki. Or rum.

Drobac and his family also own Riva Fish House on the Wharf and heโ€™d spent plenty of time behind that bar. So shifting into tropical cocktailsโ€”daiquiris, mai tais, zombies, painkillersโ€”was a small step.

โ€œThe cocktails were easier because they required less knowledge,โ€ he says. โ€œYou can learn recipes and balance. Building my rum-specific expertise was a much bigger dive.โ€

That dive turned into a full-on plunge. He started reading, tasting, calling importers and distillers, and seeking out the temples of rum. He visited Barbados and Jamaica, touring distilleries there. In Jamaica, he says, heโ€™s been to every distilleryโ€”including a few that donโ€™t usually open their doors to visitors.

โ€œI sell so much rum now that the producers let me in,โ€ he explains with a shrug. For certain brands, Makai is now one of their biggest accounts in the world.

The research trips sound glamorous, but theyโ€™re not exactly beach vacations.

โ€œWhen I go, Iโ€™m not lying on the sand,โ€ he laughs. โ€œThese distilleries are not in fun places. Especially in Jamaicaโ€”some of them are in pretty rough areas. If youโ€™ve ever spent time in Kingston, you know itโ€™s not exactly a resort town.โ€

The payoff is on Makaiโ€™s back bar. Row after row of bottles from Barbados, Jamaica, Guyana, Martinique, Belize, Puerto Rico and far beyondโ€”India, Nepal, Hawaii, Louisiana. Some are molasses-based, some made from fresh sugarcane juice, some aged in ex-bourbon barrels, some in sherry or Madeira casks, some barely aged at all.

Drobac has tasting notes on most of them. Heโ€™s tried about three-quarters of his collection.

โ€œSome of them I just know what theyโ€™ll taste like, so I donโ€™t need to open the bottle,โ€ he admits. โ€œAnd some I donโ€™t want to crack the seal yet.โ€

For many visitors, rum is simply โ€œthe thing in a rum and Cokeโ€ or the base of a tropical umbrella drink. Drobacโ€™s mission is to gently blow up that notion. And heโ€™s built the knowledge and expertise to do it.

โ€œRum is made all over the worldโ€”about 60 countries,โ€ he explains during the tasting, slipping naturally into professor mode. โ€œBut there are four โ€˜big daddiesโ€™: Barbados, Jamaica, Martinique and Guyana.โ€

The common denominator is sugarcane. Beyond that, rum splinters into styles that can taste as different from one another as tequila does from oat milk.

There are two main starting points, he says:

  • Molasses-based rum. This is the byproduct of making table sugar. Sugarcane is crushed, the juice is boiled and refined into crystals, and whatโ€™s left over is thick, dark molasses. Add water and yeast, ferment that molasses, distill itโ€”and youโ€™ve got rum. โ€œThe vast majority of rums are made this way,โ€ Drobac says.
  • Sugarcane juice rum. Instead of making sugar, some producers ferment the raw juice right after the cane is crushed. The result, he says, is โ€œmuch more grassy, herbal and bold.โ€

In French-speaking regions such as Martinique and parts of the Caribbean, juice-based rums are called rhum agricole. When you see that term on a label, youโ€™re looking at rum made directly from fresh cane juice.

Because that juice goes bad quickly, agricole-style producers have to be located close to where the cane is grown. โ€œYou basically have to ferment it within a day,โ€ Drobac says. โ€œIt doesnโ€™t transport well.โ€

Molasses, by contrast, is a stable commodity that can be shipped around the world. Thatโ€™s how you end up with rum from places like Nepalโ€”hardly a sugarcane powerhouse. In those cases, he explains, the producers are fermenting imported molasses.

Another rum myth Drobac likes to tackle quickly is color.

โ€œA lot of people come in saying, โ€˜I like light rum,โ€™ or, โ€˜I only drink dark rum,โ€™โ€ he says. โ€œThose terms donโ€™t actually mean anything.โ€

Yes, spirits pick up color from the barrels theyโ€™re aged in. But most rum producers also add caramel coloring, which doesnโ€™t affect flavor but makes the spirit look older and richer than it may be.

โ€œYou can have light rums that taste exactly like a dark rum,โ€ he says. โ€œIf someone tells me they donโ€™t like light or dark rum, I always challenge that, because those words are really about color, not flavor.โ€

Sweetness is another place where rumโ€™s reputation gets muddled. Rum is often perceived as sugary because so many mainstream brands add sweeteners after distillation. But thatโ€™s a choice, not a rule.

โ€œAll spirits are made by converting sugars into ethanol,โ€ Drobac explains. โ€œThatโ€™s true for whiskey, vodka, gin. โ€ฆ Coming off the still, rum has no more sugar than any of them. Some rum producers add sugar later, like some whiskey producers add flavorings or caramel. Itโ€™s not automatically a bad thing, but you should know about it.โ€

Man at a bar, pouring liquid from a liquor bottle into a glass
POUR IT ON Tell Peter Drobac what spirit you like best and heโ€™ll find a rum to suit your palate. PHOTO: Tarmo Hannula

When guests tell him, โ€œI donโ€™t like rumโ€”I had a bad experience in college,โ€ he always asks what they do like.

โ€œIf you tell me what spirit you enjoy, I can find you a rum youโ€™ll love,โ€ he says. โ€œIf you like whiskey, I can pour you a rum youโ€™d swear was whiskey.โ€

If wine people talk about terroir and beer brewers talk about hops, rum nerds talk about โ€œfunkโ€โ€”and not the musical variety.

Funk, in rum language, comes from compounds called estersโ€”byproducts of fermentation that can smell like tropical fruit, overripe banana, pineapple fritters and sometimes more savory, barnyard-y notes. Long, wild fermentations and traditional pot stills tend to crank up those flavors.

Drobac pours a small splash of a Jamaican rum fittingly called Rum Fire into a glass and warns that this one is not for gulping.

โ€œItโ€™s unaged, pot stilled and itโ€™s a funk bomb,โ€ he grins. The aroma hits the table before the glass does: tasters suggest pineapple upside-down cake, banana bread, grilled tropical fruit, solvent(!) and something a little wild (or perhaps even medicinal?)

โ€œItโ€™s 63% alcohol,โ€ he notes. โ€œSwallowing it and just letting it evaporate on your tongue is an experience.โ€

Rum Fire is the kind of rum Makai uses by the half-ounce in tiki recipes where a little intensity goes a long way. At Hampden, the Jamaican distillery that makes it, they even use it as a type of hand sanitizer for visitors touring the production floor.

For Drobac, these high-proof, high-funk rums are where the spirit gets really exciting.

โ€œA lot of the really expensive stuff we sell is cask strength,โ€ he says. โ€œThat means the rum is bottled at the same high proof at which it was aged, instead of being diluted down to 40% alcohol like most retail spirits. I love that, because I feel like Iโ€™m tasting all the flavors of the spirit, not just water.โ€

For people who arenโ€™t used to drinking at that strength, he admits, โ€œit can just taste like a lot of alcohol at first. But once your palate adjusts, thereโ€™s so much going on.โ€

If fermentation is where rumโ€™s personality is born, the barrel is where it grows up.

โ€œThe biggest thing that affects the price of a rum is how long itโ€™s aged,โ€ Drobac says. A Jamaican rum aged 11 years, for example, might command $65 for an ounce-and-a-half at Makai. He has pours that cost as much as $400 an ounce.

Almost all of Makaiโ€™s aged rums spent time in ex-bourbon barrels. Thatโ€™s because American whiskey law requires new, charred oak barrels for each batch. Once the whiskey is done, those barrels are sold off, and many travel to the Caribbean and Latin America.

โ€œYou get concentrated flavors of the wood and whatever was in the barrel before,โ€ he says. โ€œSometimes that makes the rum better. Sometimes, if itโ€™s over-aged, you lose some of the wild character of the spirit itself and all you taste is barrel.โ€

Tropical climates kick the process into overdrive. Heat and humidity expand and contract the wood, pushing spirit in and out of the oak and speeding up extraction. They also accelerate evaporationโ€”the so-called โ€œangelโ€™s share.โ€

โ€œIn the Caribbean, you can lose up to 10% of a barrel every year to evaporation,โ€ Drobac says. โ€œOver a decade, thatโ€™s almost the entire contents gone, which is one reason long-aged tropical rums are so rare and pricey.โ€

By comparison, barrels aging in temperate places like Liverpool, England might lose only around 3% a year. Some rum producers choose to ship to Europe for aging to preserve more volume, but many rum enthusiasts prefer the intensity of fully tropical aging.

โ€œWhere itโ€™s aged matters as much as how long,โ€ he says.

Rows of liquor in a bar with rattan shelves
RUM NATION Who knew rum is made all over the world? The rum wall has it all. Photo: Tarmo Hannula

Put all of this togetherโ€”molasses vs. cane juice, pot still vs. column still, tropical vs. continental agingโ€”and you start to understand why rum can feel overwhelming to the average guest just looking for a drink with a view of the bay.

โ€œWhen you have nearly 600 rums, itโ€™s a lot,โ€ Drobac admits. โ€œPeople donโ€™t know where to start.โ€

Behind the scenes, he trains his staff with the same diagrams and slides he uses for tasting sessions, walking them through fermentation, distillation, aging and regional differences. He also uses some of those geeky tools to keep himself organized: spreadsheets, tasting notes, lists of vintages.

Heโ€™s working on something more playful for guests: a โ€œRum Passport.โ€

โ€œPeople will be able to start a journey, and weโ€™ll guide them through it,โ€ he explains. The first level will feature approachable, affordable rumsโ€”gateway bottles for people figuring out whether they like grassy agricoles, funky Jamaicans or smooth Latin-American sippers. If they want to keep going, theyโ€™ll move up to more complex flights.

โ€œIf you complete different passports, youโ€™ll have tried great examples of all the styles I want to introduce you to,โ€ he says. The idea is to give people a structured adventure, even if heโ€™s not on the floor that night.

Heโ€™s also well aware that not everyone walking into Makai is there to get a Ph.D. in rum.

โ€œWe have people who come in who donโ€™t care about rum at all,โ€ he says. โ€œThey just want a really good, sweet drink, to enjoy the view and feel the vibe. Awesome. And then we have people who come in wanting a sophisticated experience with the spirit.โ€

Makai aims to do both: colorful tiki cocktails with paper parasols and careful, contemplative pours in small ornate glasses.

Ask Drobac how much rum he drinks, given his job, and he gives a practiced answer: โ€œNot as much as I want to, but more than I should.โ€

Itโ€™s said with a grin, but it also hints at how fully heโ€™s thrown himself into this world. Not that long ago, he was practicing law. Now heโ€™s explaining the difference between oxidative and extractive aging to a rapt audience on a Tuesday night.

He insists heโ€™s still early in his rum journey.

โ€œI know a lot at this point,โ€ he allows. โ€œBut there are people whoโ€™ve been doing this their whole lives.โ€

He hasnโ€™t written the definitive rum book or launched a podcast or YouTube channel (yet), but heโ€™s turned a once-confused Wharf space into something rare: a restaurant where you can order a coconutty crowd-pleaser, a classic basic-ingredient daiquiri or a $400-per-ounce, cask-strength powerhouse.

And if youโ€™re curious, heโ€™ll happily walk you through a mini Rum 101 while the waves slap against the pilings just outside.

He doesnโ€™t have to finish the thought. Standing in front of shelf after shelf of amber and clear and mahogany bottles, itโ€™s obvious what Makai has becomeโ€”a delicious restaurant year-round, with one of the most impressive collections of rum youโ€™ll find anywhere in the countryโ€ฆall right here in Santa Cruz on our beautiful Wharf.

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Santa Cruzโ€™s Rum Baron

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