Post #594271 by JOHN-O on Sun, Jun 19, 2011 3:46 PM

Bali Hai...

This was my first visit since the remodel of last year. They did a great job, it's all very tasteful, befitting the space-age design. I often wonder how "Tikied-out", the interior actually was back in the 1960's.

You know I had the Zombie, took a picture of the Zombie but I can't for the life of me remember what it was like. Not after the Bali Hai's famous Mai Tai(s) as a follow-up. Only at the Bali Hai, is the Mai Tai stronger than the Zombie !! So let's discuss that…

Not a Don's Mai Tai, not a Vic's Mai Tai, it was "Mai Tai" in name only. With 2 different types of rum and NO juice, it was rude, it was crude, it was shocking. It was also a very Tiki efficient way to get from Point A to Point B. :) A manly man's Tropical cocktail to be sure. Does this recipe actually date back to the mid-1950's for them?

Yes I know Grog Log purists might be horrified, but this drink got me to thinking. If the heart of Tiki Revival culture is truly (in Bigbro's words), "Ancestor Worship" then shouldn't we always put historical accuracy before mixology quality? Let's say for the sake of argument the Mai Tai at the Bali Hai is the exact same recipe they were using 50 years ago. As Tikiphiles, shouldn't we opt for that "keepin' it real" experience rather than enjoying a artfully crafted cocktail using fresh juices and premium rums?

If you've read my previous posts on this thread, then you know the cocktails at historical landmarks like the Tonga Room and the Hale Kahiki are also considered below par based on today's New Cocktailian standards. If they are indeed serving up the same drinks, wouldn't our Tiki preference be to experience them in the EXACT fashion as our Tiki forefathers? We'd like to think that every cocktail back in the day was like drinking at Smuggler's Cove but isn't that just wishful thinking on our part?

Just take one for the team.

Do it for Tiki !! :D