A Disappointing Visit to Mai-Kai - Tiki Drinks and Food

RA Registered Astronaut Member Joined: Mar 05, 2006 Posts: 66	RA Registered Astronaut Posted posted on Fri, Apr 2, 2010 12:23 AM On 2010-03-12 04:46, bigbrotiki wrote: I am sorry again, I had no intention to sideline this topic to a discussion about the term "mixology" either. I really was just trying to point out that, as we engage in a sort of historical re-enactment, history is happening today and is constantly evolving and changing, and we have to take note of that. The brunt of my post was aimed at the idea that, while classic Mixology temples like the Tiki Ti and the Mai Kai provided the foundation of the revival and are rightfully revered for that, such places should not just rest on their laurels, but try to draw re-inspiration from the current cocktail revival, sprucing up their operations while staying authentic, and joining in the media frenzy with added information and advertising about the classic nature of their cocktails. I think Marie at Don The Beachcomber and Kelly at the Tonga Hut are great examples of working hard on that. PS: And before I get called pretentious and arrogant again: This is simply a THOUGHT that came to me from reading the first couple of posts. I am not TELLING anyone what to do, I am contributing my observations and the resulting thoughts to an open discussion. [ Edited by: bigbrotiki 2010-03-12 05:09 ] Not trying to highjack the thread but Sven's provided the raw material for a serious bartender rant. IMO, the Tiki-Ti sets the standard for mixology even in todays competitive, ramped-up cocktail scene. Why? They do it FAST. Not fast like cutting corners, I don't care fast, but fast like, "we're gonna get you this drink in a reasonable amount of time" fast. The varnish is a great bar, but what's the point of using a special sphere of hand-crafted ice to chill my manhattan when it takes you ten minutes to make the next two drinks and by the time the waitress brings them to my table, my manhattan is room temp? The Buhens also understand that most people drink to relax, loosen up, and maybe get drunk. It's not a trip to the Met. They've mixed me the wrong drink before, laughed at themselves, and offered me an exchange, which I decline, 'cuz all the drinks are good, and really, who cares? Now if we can just get them to lower their prices...

On 2010-03-12 04:46, bigbrotiki wrote:
I am sorry again, I had no intention to sideline this topic to a discussion about the term "mixology" either.

I really was just trying to point out that, as we engage in a sort of historical re-enactment, history is happening today and is constantly evolving and changing, and we have to take note of that. The brunt of my post was aimed at the idea that, while classic Mixology temples like the Tiki Ti and the Mai Kai provided the foundation of the revival and are rightfully revered for that, such places should not just rest on their laurels, but try to draw re-inspiration from the current cocktail revival, sprucing up their operations while staying authentic, and joining in the media frenzy with added information and advertising about the classic nature of their cocktails. I think Marie at Don The Beachcomber and Kelly at the Tonga Hut are great examples of working hard on that.

PS: And before I get called pretentious and arrogant again: This is simply a THOUGHT that came to me from reading the first couple of posts. I am not TELLING anyone what to do, I am contributing my observations and the resulting thoughts to an open discussion.

[ Edited by: bigbrotiki 2010-03-12 05:09 ]

Not trying to highjack the thread but Sven's provided the raw material for a serious bartender rant. IMO, the Tiki-Ti sets the standard for mixology even in todays competitive, ramped-up cocktail scene. Why? They do it FAST. Not fast like cutting corners, I don't care fast, but fast like, "we're gonna get you this drink in a reasonable amount of time" fast. The varnish is a great bar, but what's the point of using a special sphere of hand-crafted ice to chill my manhattan when it takes you ten minutes to make the next two drinks and by the time the waitress brings them to my table, my manhattan is room temp? The Buhens also understand that most people drink to relax, loosen up, and maybe get drunk. It's not a trip to the Met. They've mixed me the wrong drink before, laughed at themselves, and offered me an exchange, which I decline, 'cuz all the drinks are good, and really, who cares?

Now if we can just get them to lower their prices...

Post #521544 by Registered Astronaut on Fri, Apr 2, 2010 12:23 AM