Updates to The Mai-Kai Cocktail Guide on The Atomic Grog - Tiki Drinks and Food

HH Hurricane Hayward Grand Member (1 year) 16 miles from The Mai-Kai Joined: Jun 07, 2008 Posts: 1863	HH Hurricane Hayward Posted posted on Thu, Jul 3, 2014 12:41 PM Has it really been three weeks since The Hukilau? Decompression complete, here's a recap of my research efforts as well as a significant new tribute recipe: Besides all the fun and frivolity, the annual bacchanalia in my backyard gives me ample opportunity to sample many cocktails in a short period of time. My regular schedule is very unforgiving, and I typically visit The Mai-Kai only once or twice a month (yeah, I know, woe is me). So hanging out there for extended sessions (this year I squeezed in three days and four nights) was a treat. As was the privilege of meeting up with out-of-town friends, old and new, talking Tiki and otherwise "geeking out." I also took a bunch of photos, which you can find on my flickr page: https://www.flickr.com/photos/28078283@N05/sets/72157645008150739 (Photo by Hurricane Hayward) My favorite is this one of Crazy Al Evans and Jeff "Beachbum" Berry in The Mai-Kai gardens during Sunday's finale, obviously still in great spirits. If you haven't checked out Al's Molokai Maiden mug yet, go to http://www.tikimania.com/docs/ALmug_Maiden.html for updates. It's an amazing sculpt. I also saw Tiki Diablo amid the revelry and checked out his own Mai-Kai inspired mug while I await delivery of my order (get info at http://www.tikidiablo.com/maikai/). Here's my story on both mugs: http://www.slammie.com/atomicgrog/blog/2014/06/06/artists-pay-tribute-to-the-mai-kai-with-one-of-a-kind-mugs/ Backstage before his symposium, Beachbum Berry and his Latitude 29 head bartender, Steve Yamada, make sure the sample drinks are up to snuff. (Photo by Hurricane Hayward) Beachbum Berry presented another great symposium in his ninth appearance at The Hukilau: "Tiki's Dark Ages: From Fern Bars To Rebirth." We got a sneak peek and tasted a cocktail from his upcoming bar, Latitude 29 in New Orleans, and the fun-filled presentation traced all the mishaps that allowed Tiki cocktails to hit rock bottom in the '70s and '80s. His documentation of its resurrection in the '90s up through the present included many first-hand accounts and photos, offering a peek into the Bum's wacky world. I'll be posting a full recap of the symposium shortly. Here's the preview, which also covered all of his recent activities in depth: http://www.slammie.com/atomicgrog/blog/2014/06/11/returning-to-the-hukilau-jeff-berry-proves-hes-never-too-busy-to-be-a-beachbum/ I was also privileged to conduct two extensive interviews with Jeff and Steve over cocktails, appetizers and dinner. It was Steve's first visit to the hallowed ground, and Jeff made sure he sampled a wide variety of classic drinks over the course of the week. By all accounts, he did a great job in keeping up with his mentor. I'll be posting separate stories on my blog with all the details from the interviews. One will feature an in-depth preview of Latitude 29, while the other will look at the stories behind the stories in "Potions of the Caribbean." Hurricane Hayward receives a surprise Mystery Drink. So as I look back at my notes from the whirlwind week, here are a few bits of info I gleaned from the many cocktails: I had a hunch that amaretto was being used instead of orgeat in the few drinks that call for the almond-flavored syrup. When the opportunity to sample a Mystery Drink unexpectedly presented itself (mahalo John Tremain for the treat!), I confirmed the presence of amaretto. I'm not quite ready to attempt a tribute recipe yet, but perhaps one of these days. This is one drink that I rarely get a chance to research. But I did just update my review and added the new menu photo: http://www.slammie.com/atomicgrog/blog/2012/01/01/mai-kai-cocktail-review-the-timeless-appeal-of-this-classic-is-no-mystery/ I also sampled the Mai-Kai Swizzle, the only other drink on the menu in which I've been able to detect orgeat. Lo and behold, you can also definitely taste the amaretto. So I've updated my tribute recipe, also adding the new menu photo: http://www.slammie.com/atomicgrog/blog/2012/04/02/mai-kai-cocktail-review-mai-kai-swizzle-showcases-old-school-technique/ In neither of these instances is the amaretto necessarily a bad thing. In both drinks, it cuts through all the other flavors nicely and stays in balance, probably better than all but a high-end orgeat would. Smuggler's Cove owner Martin Cate treats Pablus and Crazy Al (plus a few other folks) to a round of Rum Barrels in The Molokai during The Hukilau's main event on Saturday night. (Photo by Scott Tennant, from Facebook) Quite a few Kona Coffee Grogs were consumed during the week, giving us the pleasure of watching the unique flaming presentation and also giving me a chance to re-examine the flavor profile. While my posted ancestor recipe is fairly close, I may be attempting a tribute recipe at some point to include Don's Spices #2. This ingredient is popping up everywhere (see previous posts above), and the distinctive allspice flavor is clearly detectable in this classic. I also confirmed what I already knew about the bar's mixing techniques: Nothing is made with a shaker, even the new martinis. All the classics are made via a standard blender (for the frozen and creamy drinks), or a top-down mixer (for the flash-blended drinks). I learned that apparently the martinis are built in the glass. FYI, I've tasted a few of these, and they're quite serviceable as fruity martinis go. They serve their purpose in pulling in newbies, I suppose. And last but not least, I finalized two more tribute recipes, one of which was my first post-Hukilau cocktail update: http://www.slammie.com/atomicgrog/blog/2011/09/21/mai-kai-cocktail-review-legacy-of-this-classic-drink-runs-deep/ The Deep Sea Diver recipe has been in the works for a long time, and it's among the others mentioned earlier in this thread that benefit from the inclusion of Don's Spices #2 instead of straight allspice dram. I also wanted to pick the Bum's brain about his take on the drink, which I know to be among his favorites. He said he's trying to figure out a way to use a mix similar to the honey-butter combo that makes the Deep Sea Diver so distinctive. It's just such a hard ingredient to work with, he's still not sure how to handle it. It's easy to detect in the drink not only by its taste, but also by the sticky residue it leaves: I got a few quizzical looks and comments when I was seen photographing an empty glass. Jeff and Steve also sampled the Gardenia Lei, the other cold drink that uses the mix traditionally known as honey cream. He said one old method was to keep a supply heated behind the bar, but adding a hot mix to a cold drink is sure to cause complications. In my home bar, I just make a small amount and keep it at room temperature while I use it. It's unclear how The Mai-Kai staff handles it, but they sure have the technique down pat. My tribute recipe comes pretty darn close, and it's one I'm very happy with. I made a few other updates to the review, including the new menu photo. And since they reference each other and also mention the honey cream mix, the reviews of the Gardenia Lei and Hidden Pearl were also updated: http://www.slammie.com/atomicgrog/blog/2011/07/26/mai-kai-cocktail-review-the-mystery-of-the-gardenia-lei/ http://www.slammie.com/atomicgrog/blog/2012/02/16/mai-kai-cocktail-review-hidden-pearl-reveals-a-long-lost-craft/ There wasn't a whole lot of news regarding Lemon Hart 151 beyond what's already been reported here: http://www.tikicentral.com/viewtopic.php?mode=viewtopic&topic=47455&forum=10&start=75 Everyone seems to be well-stocked and girding for the possible shortage. I'll have to follow up with The Mai-Kai to see exactly how robust their stockpile is. Among the experts, there was also some reservations about the wisdom of Lemon Hart cutting off its reliable supply lines to attempt a wider distribution effort. That seems to be the end game, but we've yet to see any reliable reports on that. Here's hoping it happens sooner rather than later, for The Mai-Kai's sake especially. Sunday's after party included an exhibit of artifacts in the Tahiti dining room (above), including carvings, performer costumes, old scrapbooks and calendars, and the famous framed portrait of original owner Bob Thornton holding his silver Rum Barrel mug. On the table, you'll notice the mug along with an original Derby Daiquiri glass and decanter: With The Hukilau in the books for another year, we now return you to the regularly scheduled programming ... The official blog of The Hukilau Featuring The Mai-Kai Cocktail Guide [ Edited by: Hurricane Hayward 2014-07-03 12:43 ]

Has it really been three weeks since The Hukilau? Decompression complete, here's a recap of my research efforts as well as a significant new tribute recipe:

Besides all the fun and frivolity, the annual bacchanalia in my backyard gives me ample opportunity to sample many cocktails in a short period of time. My regular schedule is very unforgiving, and I typically visit The Mai-Kai only once or twice a month (yeah, I know, woe is me). So hanging out there for extended sessions (this year I squeezed in three days and four nights) was a treat. As was the privilege of meeting up with out-of-town friends, old and new, talking Tiki and otherwise "geeking out." I also took a bunch of photos, which you can find on my flickr page: https://www.flickr.com/photos/28078283@N05/sets/72157645008150739

(Photo by Hurricane Hayward)

My favorite is this one of Crazy Al Evans and Jeff "Beachbum" Berry in The Mai-Kai gardens during Sunday's finale, obviously still in great spirits. If you haven't checked out Al's Molokai Maiden mug yet, go to http://www.tikimania.com/docs/ALmug_Maiden.html for updates. It's an amazing sculpt. I also saw Tiki Diablo amid the revelry and checked out his own Mai-Kai inspired mug while I await delivery of my order (get info at http://www.tikidiablo.com/maikai/). Here's my story on both mugs:
http://www.slammie.com/atomicgrog/blog/2014/06/06/artists-pay-tribute-to-the-mai-kai-with-one-of-a-kind-mugs/

Backstage before his symposium, Beachbum Berry and his Latitude 29 head bartender, Steve Yamada, make sure the sample drinks are up to snuff. (Photo by Hurricane Hayward)

Beachbum Berry presented another great symposium in his ninth appearance at The Hukilau: "Tiki's Dark Ages: From Fern Bars To Rebirth." We got a sneak peek and tasted a cocktail from his upcoming bar, Latitude 29 in New Orleans, and the fun-filled presentation traced all the mishaps that allowed Tiki cocktails to hit rock bottom in the '70s and '80s. His documentation of its resurrection in the '90s up through the present included many first-hand accounts and photos, offering a peek into the Bum's wacky world. I'll be posting a full recap of the symposium shortly. Here's the preview, which also covered all of his recent activities in depth:
http://www.slammie.com/atomicgrog/blog/2014/06/11/returning-to-the-hukilau-jeff-berry-proves-hes-never-too-busy-to-be-a-beachbum/

I was also privileged to conduct two extensive interviews with Jeff and Steve over cocktails, appetizers and dinner. It was Steve's first visit to the hallowed ground, and Jeff made sure he sampled a wide variety of classic drinks over the course of the week. By all accounts, he did a great job in keeping up with his mentor. I'll be posting separate stories on my blog with all the details from the interviews. One will feature an in-depth preview of Latitude 29, while the other will look at the stories behind the stories in "Potions of the Caribbean."

Hurricane Hayward receives a surprise Mystery Drink.

So as I look back at my notes from the whirlwind week, here are a few bits of info I gleaned from the many cocktails:

I had a hunch that amaretto was being used instead of orgeat in the few drinks that call for the almond-flavored syrup. When the opportunity to sample a Mystery Drink unexpectedly presented itself (mahalo John Tremain for the treat!), I confirmed the presence of amaretto. I'm not quite ready to attempt a tribute recipe yet, but perhaps one of these days. This is one drink that I rarely get a chance to research. But I did just update my review and added the new menu photo:
http://www.slammie.com/atomicgrog/blog/2012/01/01/mai-kai-cocktail-review-the-timeless-appeal-of-this-classic-is-no-mystery/
I also sampled the Mai-Kai Swizzle, the only other drink on the menu in which I've been able to detect orgeat. Lo and behold, you can also definitely taste the amaretto. So I've updated my tribute recipe, also adding the new menu photo:
http://www.slammie.com/atomicgrog/blog/2012/04/02/mai-kai-cocktail-review-mai-kai-swizzle-showcases-old-school-technique/
In neither of these instances is the amaretto necessarily a bad thing. In both drinks, it cuts through all the other flavors nicely and stays in balance, probably better than all but a high-end orgeat would.

Smuggler's Cove owner Martin Cate treats Pablus and Crazy Al (plus a few other folks) to a round of Rum Barrels in The Molokai during The Hukilau's main event on Saturday night. (Photo by Scott Tennant, from Facebook)

Quite a few Kona Coffee Grogs were consumed during the week, giving us the pleasure of watching the unique flaming presentation and also giving me a chance to re-examine the flavor profile. While my posted ancestor recipe is fairly close, I may be attempting a tribute recipe at some point to include Don's Spices #2. This ingredient is popping up everywhere (see previous posts above), and the distinctive allspice flavor is clearly detectable in this classic.
I also confirmed what I already knew about the bar's mixing techniques: Nothing is made with a shaker, even the new martinis. All the classics are made via a standard blender (for the frozen and creamy drinks), or a top-down mixer (for the flash-blended drinks). I learned that apparently the martinis are built in the glass. FYI, I've tasted a few of these, and they're quite serviceable as fruity martinis go. They serve their purpose in pulling in newbies, I suppose.
And last but not least, I finalized two more tribute recipes, one of which was my first post-Hukilau cocktail update: http://www.slammie.com/atomicgrog/blog/2011/09/21/mai-kai-cocktail-review-legacy-of-this-classic-drink-runs-deep/

The Deep Sea Diver recipe has been in the works for a long time, and it's among the others mentioned earlier in this thread that benefit from the inclusion of Don's Spices #2 instead of straight allspice dram. I also wanted to pick the Bum's brain about his take on the drink, which I know to be among his favorites. He said he's trying to figure out a way to use a mix similar to the honey-butter combo that makes the Deep Sea Diver so distinctive. It's just such a hard ingredient to work with, he's still not sure how to handle it. It's easy to detect in the drink not only by its taste, but also by the sticky residue it leaves:

I got a few quizzical looks and comments when I was seen photographing an empty glass.

Jeff and Steve also sampled the Gardenia Lei, the other cold drink that uses the mix traditionally known as honey cream. He said one old method was to keep a supply heated behind the bar, but adding a hot mix to a cold drink is sure to cause complications. In my home bar, I just make a small amount and keep it at room temperature while I use it. It's unclear how The Mai-Kai staff handles it, but they sure have the technique down pat. My tribute recipe comes pretty darn close, and it's one I'm very happy with. I made a few other updates to the review, including the new menu photo. And since they reference each other and also mention the honey cream mix, the reviews of the Gardenia Lei and Hidden Pearl were also updated:
http://www.slammie.com/atomicgrog/blog/2011/07/26/mai-kai-cocktail-review-the-mystery-of-the-gardenia-lei/
http://www.slammie.com/atomicgrog/blog/2012/02/16/mai-kai-cocktail-review-hidden-pearl-reveals-a-long-lost-craft/

There wasn't a whole lot of news regarding Lemon Hart 151 beyond what's already been reported here:
http://www.tikicentral.com/viewtopic.php?mode=viewtopic&topic=47455&forum=10&start=75
Everyone seems to be well-stocked and girding for the possible shortage. I'll have to follow up with The Mai-Kai to see exactly how robust their stockpile is. Among the experts, there was also some reservations about the wisdom of Lemon Hart cutting off its reliable supply lines to attempt a wider distribution effort. That seems to be the end game, but we've yet to see any reliable reports on that. Here's hoping it happens sooner rather than later, for The Mai-Kai's sake especially.

Sunday's after party included an exhibit of artifacts in the Tahiti dining room (above), including carvings, performer costumes, old scrapbooks and calendars, and the famous framed portrait of original owner Bob Thornton holding his silver Rum Barrel mug. On the table, you'll notice the mug along with an original Derby Daiquiri glass and decanter:

With The Hukilau in the books for another year, we now return you to the regularly scheduled programming ...

The official blog of The Hukilau

Featuring The Mai-Kai Cocktail Guide

[ Edited by: Hurricane Hayward 2014-07-03 12:43 ]

Post #721620 by Hurricane Hayward on Thu, Jul 3, 2014 12:41 PM