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Hurricane Hayward
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Sun, Mar 29, 2015 12:48 AM
I'd stick with the Smith & Cross / El Dorado combination if you don't have access to Kohala Bay. |
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enhill73
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Sun, Apr 5, 2015 6:47 PM
Hurricane- I have the pleasure of making a trip to the Mai Kai this Friday night. I live right outside of Orlando and I'm bringing an out of town buddy to experience Tiki Heaven on earth. Curious if you knew if the Mai Kai are still/back to using the Hamilton demerara rums? I haven't heard much since the label issues he was having a bit back. Hoping we would have the privilege of having their amazing drinks made with those rums. Thank you! |
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wupput
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Sun, Apr 5, 2015 9:34 PM
Hurricane - the latest of your tributes that I'm blown away by is the Demerara Cocktail tribute. I made it to spec with half Hamilton 86 and a blend of Appleton VX and El Dorado 12 and it was one of the most delicious cocktails I've had! |
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Hurricane Hayward
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Tue, Apr 7, 2015 10:08 PM
wupput: enhill73: Here are the drinks that currently use the 86 and 151 proof Hamilton rums:
Now that I'm certain it's in ample supply, I'll be updating all the above reviews and also tweaking at least one of the recipes. There will also be an updated story on the Lemon Hart-Hamilton saga. Okole maluna! |
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Hurricane Hayward
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Tue, Apr 7, 2015 10:47 PM
Some more news to report: With the annual Miami Rum Fest Cocktail Week coming up, details are emerging on the annual Tiki Night at The Mai-Kai on Tuesday, April 14. The sponsor rum for the evening is Fwaygo, a new rum from Fort Lauderdale: A bus will bring a large group of Rum Fest guests, who will enjoy dinner in the showroom and a complimentary Fwaygo Rum specialty cocktail. I stopped by The Molokai bar on Saturday and got to sample the rum and the cocktail, the Grapefruit Julep:
Of lesser interest to us cocktail geeks but something I should mention is the new menu of "cocktail specials" that was introduced on Friday. I also got a look at this on Saturday, though it's really nothing to get excited about:
It's geared toward the tourists and those who may be intimidated by the classic cocktail menu. I put this in the same category as the martinis that were added to the menu last year. If it brings more folks into the bar and helps them turn a profit, that's all the better. And perhaps they'll be curious about those mysterious cocktails in the big menu and give some of them a try. I had to try one of them, so I gave The Real McCoy Swizzle a whirl: It was very much on the sweet side, with the rum not very prominent. It's similar to the mild Mai-Kai Swizzle. Nothing to get too excited about. They've always offered different vodka variations on the Rum Barrel out of necessity. Some people just need to have their vodka. A friend tried the Rainbow Vodka Barrel and thought it was decent enough. If you're averse to rum for some reason, this is a decent option. Flavored Rum Barrels have also been offered before, but reviews have not been as good. I would avoid those. The Coconut Rum Moonkist Coconut is interesting, so I may try that at some point. Perhaps the Mai Tai as well. I just wish they'd use Koloa Rum, but I understand they need to schmooze Diageo and Captain Morgan. But we certainly shouldn't waste too much time bemoaning these. As manager Kern Mattei told me, some people come for the classic drinks while others want stuff like this. It's two different audiences. |
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Hurricane Hayward
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Sat, Apr 11, 2015 12:15 AM
Look for an updated 151 Swizzle tribute recipe, coming soon ... [ Edited by: Hurricane Hayward 2015-04-11 00:17 ] |
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Hurricane Hayward
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Sat, May 16, 2015 12:45 AM
This should be a fun event ... Facebook event: https://www.facebook.com/events/829318383800493/ At press time, Mr. Mattei had yet to decide which three drinks will be offered in the flight, but I’d be surprised if The Mai-Kai’s own entry, the Molokai Swizzle, is not on the list. Winners in the contest were New York City’s Brian Miller (Judge’s Choice) and Miami’s The Broken Shaker (People’s Choice). Here's the full coverage of the February showdown on South Beach: |
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Hurricane Hayward
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Sat, May 23, 2015 11:10 PM
Kern and Troy nailed tonight's cocktails ...
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wupput
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Sun, May 24, 2015 6:55 PM
Recipes, Hayward?! |
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Hurricane Hayward
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Mon, May 25, 2015 11:29 PM
Sorry, forgot to mention the updated Molokai Swizzle tribute recipe: I got a peek at the real recipe, and adjusted accordingly. It's less sweet, and a little heavier on the Pernod. By all accounts, it was the favorite of Saturday's event. I might be able to share one of the others, but first ... |
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Hurricane Hayward
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Mon, May 25, 2015 11:54 PM
In honor and appreciation of the new Tiki barware from Jeff “Beachbum” Berry and Cocktail Kingdom, several reviews and recipes have been updated:
The Deep Sea Diver review is updated with info on the new glassware, plus this interesting info that surfaced over on another TC thread: The Deep Sea Diver featured the classic glass from its opening in 1956 until around 20 years ago, when it became unavailable. Also disappearing was the distinctive garnish, a heart-shaped galax leaf with the straw running through it. (The leaves, which are native to the Southeast United States, are mostly commonly used in bridal bouquets.) With the new Pearl Diver glasses hitting the market, manager Kern Mattei says The Mai-Kai is exploring the possibility of returning this classic drink to its original status.
As promised, the 151 Swizzle tribute recipe v.4 is now available: I've also re-written a good deal of the narrative, updating to include not only the new Swizzle Cup but also the incorporation of the new Hamilton 151 rum from Guyana, plus the evolution of the tribute recipes. The new recipe brings back the Pernod and cinnamon syrup, resulting in the most complex but arguably most accurate to date. (Don't worry, the previous three versions are still included.) Here's my coverage of the new Cocktail Kingdom products: FYI, a spokesman for Cocktail Kingdom told me that plans are in the works for more items produced in collaboration with the Bum over the course of the year. Okole maluna! |
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Hurricane Hayward
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Wed, Jun 3, 2015 10:43 AM
I always thought the Special Planters Punch contained 80-proof Demerara rum, but it recently came to my attention that it now features Hamilton 151 rum. Check out the updated recipe ...
I'm sure we'll learn more about this historic drink at the new symposium by Beachbum Berry and Brian Miller, "Brigands, Barons & Beachcombers: The Many Faces of Planter's Punch," at The Hukilau on June 13. Get your tickets while they're still available: http://www.thehukilau.com Okole maluna! |
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Sunny&Rummy
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Wed, Jun 3, 2015 12:44 PM
Now I know what my first drink in the Molokai next Wednesday is going to be! |
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AdOrAdam
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Wed, Jun 3, 2015 2:06 PM
Nice to see Sunny&Rummy back being his ol'demanding self :) |
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hiltiki
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Fri, Jun 5, 2015 9:47 AM
Jim, last night made tribute to the Mai Kai Zumbie, really liked this version very tasty, specially like the fact that there is 1/2 ounce of 151 rum makes it easier to have more than one. :) |
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jokeiii
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Mon, Jun 15, 2015 9:06 AM
Incidentally, the Real McCoy Swizzle -- which was the complimentary cocktail at their popup bar at The Hukilau this year -- when given TLC in the form of an extra float of The Real McCoy 12 Year Old is kind of a revelation. For me, it had just the right balance of spice and alcohol heat, and wasn't as sweet as I feared. Just one man's opinion. So, if the mood overtakes you to deconstruct the recipe...I would not complain. [ Edited by: jokeiii 2015-06-15 13:46 ] |
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Hurricane Hayward
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Fri, Jun 19, 2015 10:58 PM
Mahalo jokeiii. I missed the pop-up, and I've tasted The Real McCoy Swizzle just once, so it sounds like I need to do some further research. It's an excellent rum, as we found out on Saturday when Brian Miller used it in a sample drink during his symposium with Beachbum Berry, "Brigands, Barons & Beachcombers: The Many Faces of Planter's Punch." If you're interested, I just posted that recipe over on The Hukilau official thread: |
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Hurricane Hayward
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Sat, Jun 20, 2015 12:05 AM
The hurricane that we call The Hukilau blew through town last week, and some of us are still assessing the damage. I fell behind updating this thread, but as usual there's lots of news to report: Just in time for The Hukilau hordes, I finally updated the Lemon Hart and Hamilton rum saga, complete with a full list of the current cocktails and great detail on the recent history of Demerara/Guyana rums at The Mai-Kai ...
Many of the recipes still need to be updated, but for now simply use Hamilton (151 and 86 proof) instead of Lemon Hart in all the existing recipes if you're looking to duplicate the current drinks. If you're one of those folks with a rum cellar full of Lemon Hart, feel free to continue using the classic Demerara rum. Note: I'll be posting here soon when recipes are updated, starting with a brand new tribute recipe for a drink that took a long time to crack. NOTES FROM THE HUKILAU ... As usual, The Hukilau brought VIPs from around the world to The Mai-Kai, but this year was extra special with the one-of-a-kind event held Thursday, June 11, in the 17th floor revolving Pier Top Ballroom at Pier 66. The Tiki Tower Takeover featured four of the country's most acclaimed tropical drink experts and barmen: Jeff "Beachbum" Berry (author and owner of Latitude 29, New Orleans), Martin Cate (owner of Smuggler's Cove, San Francisco), Paul McGee (creator of Lost Lake, formerly with Three Dots and a Dash, Chicago), and Brian Miller (host of Tiki Mondays With Miller, New York City). For a full photo recap of this event, go here: When I arrived at The Mai-Kai on Wednesday for the Pre-Party, I found the entire Tiki Tower Takeover crew staging an apparent Molokai lounge takeover: It was also cool to run into The Cooking Channel’s Jim Stacy, whose "Offbeat Eats with Jim Stacy" show featured The Mai-Kai last year. Turns out Jim is a huge Tiki and Mai-Kai fan, and he was a constant presence at events throughout the weekend. I snapped this shot of him in The Molokai with King Kukulele: Also on tap Wednesday (and all weekend) at The Mai-Kai was a cocktail created specially for The Hukilau by general manager Kern Mattei: I'll be sharing the recipe as next week's Cocktail of the Week in The Week in Tiki on The Atomic Grog. It's a simple yet flavor-packed combination of the distinctive Rhum Barbancourt with lime, grapefruit, cinnamon and coffee. On Thursday, the Tiki Tower Takeover lived up to all expectations. If you want to get a little bit of the flavor of the event, check out this video: The opportunity to enjoy signature, full-sized, fully-garnished cocktails personally made by these acclaimed barmen all at one event was a unique opportunity. And it didn't hurt that three of the four had just been nomiated for Spirited Awards by Tales of the Cocktail: Smuggler’s Cove (Best American Cocktail Bar) and both Latitude 29 and Lost Lake (Best New American Cocktail Bar). Just don't ask me to pick a favorite. They were all outstanding in their own way. The rummy (4 rums!) Formidable Dragon from Martin Cate, the mysterious and exotic T.O.T.C. Swizzle from Beachbum Berry, the complex yet perfectly balanced Lost Lake from Paul McGee, and the creative yet accessible Pandanarama Daiquiri from Brian Miller. By the the end of the two-hour happy hour, Jimi Gonzalez of the Straw Hat Barmen and I were all smiles: I wish I had followed the crew over to The Mai-Kai afterward, because I missed perhaps the best Tiki or Mai-Kai photo in recent memory. Joined by Adam Kolesar of Orgeat Works (right), the group convened in The Molokai bar to stage a classic that was captured by a passing Pablus ... The Tiki Last Supper Still to come: Saturday's Main Event and Sunday's Finale: A Mai-Kai marathon The Week in Tiki * Mai-Kai Cocktail Guide [ Edited by: Hurricane Hayward 2015-06-20 00:11 ] |
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Hurricane Hayward
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Sat, Jun 20, 2015 12:07 PM
Backing up just a bit, I forgot to mention the pre-Hukilau "Week in Tiki" blog that fittingly named The Molokai as Tiki Bar of the Week ... I go into some detail on the bar itself, and what differentiates it from the rest of The Mai-Kai. From the not-to-be-missed daily happy hour to the Molokai Girls to the incredible decor, there are many reasons that The Molokai can stand on its own as one of the world's great Tiki bars. Also worth noting: During my Friday visit to the Tiki Treasures Bazaar at The Hukilau, I got a chance to meet the fine folks from Cocktail Kingdom: Ethan Bailey (left), owner Greg Boehm and Ethan Kahn (not pictured). When I spoke them, they were eager to meet Beachbum Berry at The Mai-Kai and discuss putting the Pearl Diver glass back in service. The Bum had told me earlier that bringing back the glass to The Mai-Kai was one of his motivations for creating it. Of course, you can also find the glass at Latitude 29 holding the The Pontchartrain Pearl Diver: http://www.slammie.com/atomicgrog/blog/wp-content/uploads/2011/09/Latitude-29-Pontchartrain-Pearl-Diver-Wayne-Curtis.jpg Also in the Bazaar, I ran into Tiki Diablo, creator of the 2015 official mug for The Hukilau. He had another special mug on hand that may be of interest here. He created new mugs using the same basic mold that yielded the outstanding Barney West moai mugs for Mike and Chelsea's wedding, detailed in depth here: http://www.tikicentral.com/viewtopic.php?topic=49149&forum=1 I also named Barney West the Artist of the Week and included info on his work for The Mai-Kai in the 1960s, some of which can still be enjoyed while walking the grounds: |
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Hurricane Hayward
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Tue, Jun 23, 2015 1:52 AM
Picking up The Hukilau recap on Saturday: We caught the sold-out symposium "Brigands, Barons & Beachcombers: The Many Faces of Planter’s Punch," hosted by Jeff “Beachbum” Berry and Brian Miller in the Panorama Ballroom at Pier 66 ...
If you've never been to a Beachbum Berry symposium, you're really missing something. Not only was this 90-minute-plus presentation chock full of information (much of it pulled from "Potions of the Caribbean" but also lots of additional insights), it was entertaining, funny and (thanks to Miller) even more packed full of of recipes and demos. Our first drink was Father Labat's Punch, Miller's reinterpretation of Beachbum Berry's tribute to the 17th century "fightin' friar" that appeared in "Potions." I posted Miller's recipe over on The Hukilau thread: Up next was the traditional Planter's Punch "improved" recipe from "Potions" (featuring sponsor Rhum Barbancourt). Berry also gave a shout-out to The Mai-Kai's Special Planters Punch and its newly discovered use of 151 Demerara rum. Next up was Don the Beachcomber's Colonial Grog (circa 1944), also from "Potions", which has a more direct link to The Mai-Kai. If you've been following this thread or The Atomic Grog blog, you'll know that you can still enjoy a later version of this drink at The Mai-Kai, created by former Don the Beachcomber bartender Mariano Licudine. Check out the Samoan Grog review, including ancestor and tribute recipes here: Another Miller drink (Opaka Raka from "Beachbum Berry Remixed") was featured as the symposium wound down and got us warmed up for the night's festivities at The Mai-Kai. Note that Miller pointed out an error in the recipe published in Remixed. The recipe actually calls for Don's Mix, not Don's Spices #2. You can find the correct recipe here: http://www.kindredcocktails.com/cocktail/opaka-raka Check out more photos from the symposium plus all The Mai-Kai shenanigans here: With the symposium fresh in my mind, I enjoyed a Special Planters Punch during happy hour and a Samoan Grog with dinner. Walking thorough The Molokai bar later in the evening, I was thrilled to see Beachbum Berry's Pearl Diver glass already being served to guests with the Deep Sea Diver. Cocktail Kingdom and The Mai-Kai had obviously quickly reached a deal and returned a classic drink to its vintage vessel ... On Sunday, with Beachbum Berry and a large group gathered in the back of The Molokai, a huge round of Deep Sea Divers was ordered, leading to the obligatory photo ops:
As the Bum exclaimed: "I can die happy now." Now, all we need is the return of the galax leaf garnish. In the meantime, check out the updated Deep Sea Diver story and enjoy the ancestor and tribute recipes: The Week in Tiki * Mai-Kai Cocktail Guide [ Edited by: Hurricane Hayward 2015-06-28 22:39 ] |
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Hurricane Hayward
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Thu, Jul 2, 2015 6:03 PM
Now up on the blog ... This was the special cocktail created by Kern Mattei of The Mai-Kai for The Hukilau and sponsor Rhum Barbancourt. It was served in The Molokai bar throughout the event. Featuring lime juice, cinnamon syrup, simple syrup, Kahlua, grapefruit juice and Rhum Barbancourt 5 Star. It’s very much a Mai-Kai style cocktail with powerful flavors in perfect harmony. It also doesn’t suffer as the ice dilutes (a key attribute of many Mai-Kai drinks), instead evolving with a definite beginning, middle and end. |
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Hurricane Hayward
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Sun, Jul 5, 2015 11:37 PM
When Lemon Hart returned to The Mai-Kai n April 2012, one of the cocktails that benefited most from the rich and smoky Demerara rum was the K.O. Cooler. A descendant of Don the Beachcomber's influential Q.B. Cooler, the drink had long been one of the lesser known on a menu full of classics, even after Jeff "Beachbum" Berry's research showed the Q.B. Cooler's possible status as the cocktail that inspired Trader Vic's original Mai Tai. I had always intended to attempt a tribute recipe, but this one was not easy. Berry had published two Q.B. Cooler recipes - a 1941 version in Grog Log and a 1937 version in Remixed and Sippin’ Safari - but they were both very complex and quite different. The K.O. Cooler didn't really taste like either one of them. All I knew is it contained Lemon Hart and grapefruit juice. My assumption, based on both the taste and the published recipes, was that the 80-proof Lemon Hart was featured, not the more potent 151 rum. And so it sat on the to-do list for several years as I periodically revisited the drink and pondered the puzzling ingredients.
Fast forward to January 2015, and the much-discussed introduction of Ed Hamilton's new 86 and 151 proof rums from Guyana, replacing the once again unavailable Lemon Hart (see previous posts). You can also review the entire saga here: I wanted to make sure my list of drinks that contained both Hamilton rums was accurate, so I ran it by manager Kern Mattei, who was happy to confirm all of the drinks .... except one. My assumption about the K.O. Cooler was wrong. Not only does it contain the 86 proof Hamilton rum, but it also features the big and bold 151, the only drink on the menu to feature both. My initial excitement to try the drink was followed by a newfound goal of perfecting a tribute recipe.
I went to work by studying both Q.B. Cooler recipes and doing a lot of trial and error, adding and removing various ingredients. After several months, I hit upon the new tribute recipe you'll find now on The Atomic Grog: In addition to the Hamilton rums, I included a Spanish-style gold rum. It just didn't taste rich enough using a lighter rum, and a darker rum competed too much with the Demerara rums. The inclusion of orange juice, lime juice, and bitters was simple since those appeared in both recipes uncovered by Berry. At first, I included passion fruit syrup, but I later realized this was not accurate. I later confirmed this by doing a final taste test with the master himself during The Hukilau in June ...
I settled on sweet and spicy elements that are staples of Mai-Kai cocktails: Falernum and honey (from the 1937 recipe) and Pernod (from the 1941 recipe). Adjusted in just the right proportions, I think I came up with a fairly close approximation of the elusive K.O. Cooler. I hope you enjoy. Okole maluna!
P.S. Other new updates include the Zombie (featuring a new photo and info on the addition of Hamilton rums) and Pina Colada. The Week in Tiki * Mai-Kai Cocktail Guide [ Edited by: Hurricane Hayward 2015-07-06 11:16 ] |
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Hurricane Hayward
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Wed, Jul 15, 2015 1:06 AM
Another round of updates to existing reviews and recipes to account for Hamilton 151 and 86 proof rums from Guyana: The tribute recipe notes were tweaked to account for the introduction of the 86-proof rum to the Bora Bora and Yeoman's Grog cocktails:
The Shrunken Skull got a more extensive update, including three new photos and detailed notes on the change in 151 rums: Also, the "Rums of The Mai-Kai" page is updated to show seven of the 11 drinks featuring Hamilton are now updated. The final four cocktails will be updated in the coming weeks. Okole maluna! |
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Hurricane Hayward
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Wed, Sep 16, 2015 11:46 AM
As I continue on my path to update all the cocktails featuring Hamilton rums from Guayana, a few detours were encountered. More on that later. But first, a quick update to the Wahine Delight to add some new info and a photo. If you order this drink after dinner in the dining room, it may arrive fancily ... I also updated the Pina Colada to make reference to the "Black Colada," a version featuring Captain Morgan Black spiced rum. It has some fans, and it's worth a try if you're a Pina Colada fan. And the Special Reserve Daiquiri (orignally called the Special Daiquiri) was tweaked to add more info on possible ancestor recipes. But nobody really knows the difference between the Mona Daiquiri, Don’s Special Daiquiri and Don’s Reserve Rum Daiquiri. If you have any info on the latter, please let us know. The Cobra's Kiss was again updated with fascinating new info on fassionola. This topic never seems to die. There was an article in Eater that seems to indicate bartenders across the country (several in Texas were interviewed) are embracing the ingredient, making their own versions. Then, most interestingly, the eBay seller of the Jonathan English brand fassionola (which I use in the Cobra's Kiss and other vintage cocktails) chimed in with quite a bit of background info on the brand and the quality of the product. All good to know. There's also some discussion over on the fassionola thread:
Then, back to the Hamilton rum updates. First up was the S.O.S., which I revamped back in the spring and is now ready for public consumption. Just a side note to let folks know why it sometimes takes me so long to post these updates. Beyond the actual logistical issues of my job and other blog updates that eat up most of my time, I try to perfect every drink recipe before posting, sometimes to an obsessive degree. I must have had the S.O.S. a dozen times at The Mai-Kai and made it another five or six times at home before I was happy with the simple changes you'll find here: Closely related to the S.O.S. in its use of Hamilton 86 rum and The Mai-Kai's tasty orange juice is the Sidewinder's Fang, the monstrous drink for two ...
Three new photos were added, along with info on the addition of Hamilton rum. I attempted a tribute, but I kept coming back to the recipe from Grog Log. The Mai-Kai's version seems to be almost identical, but it makes a big difference which particular ingredients are used. I figured out that gold Jamaican rum works much better than dark, and that The Mai-Kai's rich passion fruit syrup and OJ were the key. After a lot of trial and error, I settled on the Monin brand of syrup, which I've noted The Mai-Kai using in some drinks. It's undoubtedly super sweet, which may not work in all drinks but fits perfectly here. Finally, the orange juice puzzle was solved when I stumbled upon a special blend of juices from the Indian River Select brand, which specializes in 100 percent Florida premium juices. The orange-Honeybell blend is even bolder and sweeter than the Valencia orange juice that I had been using, and there's no bitterness you sometimes get in bottled juices. Check out more details in the recipe notes:
COMING SOON: There are two more recipes that need to be updated with Hamilton rum. You can find all the updates here: But just when I thought I was close to getting all the recipes as accurate as they could be, another bombshell recently dropped. Stay tuned for big news on a secret ingredient that will affect as many as a dozen recipes, including many of the Hamliton rum drinks I've just updated. I've been forced back to the drawing board (or, more accurately, the Atomic Grog bar) to revamp many recipes. Making the tribute cocktails 100% accurate is not always my goal. If the taste is in the ballpark, I'm happy. But this is one instance where the backstory and historical significance of this ingredient makes it necessary to make updates and adjustments. Hang on, there's lots more to come. |
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CincyTikiCraig
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Sun, Sep 20, 2015 8:19 PM
Can't wait to read your next update! Up here in Ohio The Fresh Market carries carries the Indian River brand juices. I'll have to pop in and see if they carry the new blend. |
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Hurricane Hayward
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Tue, Sep 22, 2015 3:09 PM
Mahalo Craig, that's good to hear. If they don't carry the blend, try the Valencia. Let me know if you think it makes a difference. |
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CincyTikiCraig
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Thu, Sep 24, 2015 4:02 PM
Mahalo Hayward! Found the Indian River Valencia juice at Fresh Market today, and they also had Minneola tangelos, which are almost identical to Honeybells. Going to experiment with blending the juices into some Mai Kai recipes this weekend. |
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kkocka
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Thu, Sep 24, 2015 4:16 PM
Yo Hayward, I'm at the point where I'd really like to dig deep into the site/blog, but the designer in me is not liking the site in the sense that there's no mobile version of it available and it's a pain to look at on the phone - margins are incredibly small (they're tight on desktop too) and there's a ton of text to read with limited navigation. Any plans to convert to something like Wordpress, Squarespace, etc? Not harping on you dude, just thinking forward. It could be a beautiful site for your great content. |
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Hurricane Hayward
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Thu, Sep 24, 2015 7:58 PM
Keith, the blog is on the latest version of Wordpress and you should be able to see a mobile-friendly version. The only exception is the main index page (AtomicGrog.com), which is on a different server. If you land there, click on the banner, or just go here here to see the latest blogs: In regards to the Mai-Kai Cocktail Guide, this is the page I keep bookmarked in Safari on my iPhone:
The menu in the upper left offers navigation throughout the site and most of pages look pretty good. The search works OK too. There do seem to be some issues with the main Mai-Kai Cocktail Guide page. It sometimes bounces me to a non-mobile page, but I've been able to tap those menu bars in the upper left (next to "Slammie.com") and get back to the mobile site. But I can see that the main page is still a little hard to navigate. I'll have to look into a way to better optimize it for mobile. In the meantime, I'd suggest you bookmark the recipes page shown above. It contains easy-to-find links to all the recipes. And the review/recipe pages also look fine in Safari on my iPhone. I can't predict how it will look on other phones. I'm afraid I'm at the mercy of Wordpress on that. I hope this helps anyone looking at the site via their phones. |
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bkrownd
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Fri, Sep 25, 2015 3:36 PM
I saw this while browsing through the blog and I'm going to try making one as soon as I can find/make some cinnamon syrup. Are there any suggested tweaks or variations? |
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Hurricane Hayward
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Sat, Sep 26, 2015 12:09 AM
Aloha bkrownd, that's a good one. No need to tinker. Though you might want to seek out some fresh, locally-grown white grapefruit. Okole maluna! |
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Hurricane Hayward
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Sat, Sep 26, 2015 9:41 PM
The big news that I alluded to above is still to come, but in the meantime here's another significant update worth noting:
The Jet Pilot tribute recipe has once again been updated (to version 4.5). Originally, the plan was to tweak the review along with all the other cocktails that now feature Hamilton 151 rum instead of Lemon Hart. But while I was in the midst of this, I received reports that the recipe had changed. In the months following Hamilton's introduction, I didn't note much of a change from the previous version beyond the rum enhancement, but after The Hukilau it was indeed confirmed that a tweak or two had been made. I wanted to give it a few months and several different tastings to confirm the change before posting. Indeed, the latest tweak seems to be staying in place. And while it has been reported that falernum was removed from the recipe, I don't think this is the case. True, the sweetness was significantly reduced and the drink now has a more dry and spicy overall profile. I don't think this is a major step backwards. In fact, some may prefer this version.
And for those who may find some of the previous tribute recipes more to their liking, I've now included the full recipes for versions 1, 2, 3, 3.5 and 4. Also, I've added several new photos, plus updated the commentary and history to include the arrival of Hamilton 151 and its affect on this high-octane classic. Direct link to the tribute recipes: Now that all the Jet Pilot recipes are published, I'd like to hear from folks which one they think soars the highest. Also, let us know what you think about the latest update. Okole maluna! |
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happy buddha
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Sun, Sep 27, 2015 4:50 PM
I have to say I like this latest recipe the best, by quite a bit. The Jet Pilot always seemed to me to be like a Zombie Lite, but this version stands on its own really well & is a drink I will make often (though a strong one). Keep on doing the tiki gods' work, Hayward. [ Edited by: happy buddha 2015-09-27 16:52 ] |
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Hurricane Hayward
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Mon, Sep 28, 2015 12:23 AM
Mahalo happy buddha! The new version might be the most balanced. |
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Sunny&Rummy
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Mon, Sep 28, 2015 1:49 PM
The Mai-Kai Jet Pilot I had this past Thursday at the Molokai was quite good. No that Hamilton 151 is available locally I'll have to give your new version a spin. |
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Hurricane Hayward
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Thu, Oct 8, 2015 7:08 PM
The latest review and recipe update ...
The Moonkist Coconut was tweaked to boost the richness and sweetness, which always seemed to be lacking in the "official" recipe from Esquire magazine, circa 1959. It's highly likely the recipe changed in the 55 years since that publication, and the updated version is much closer to what you'll taste today at The Mai-Kai. The official menu photo was also added, and I included some info (and photo) on using a Thai coconut as a drinking vessel. Also note in the new top photo that when you order the Moonkist Coconut during happy hour (or when the coconut vessel is unavailable), you may receive the drink garnished with an orchid. |
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Hurricane Hayward
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Tue, Nov 3, 2015 9:31 PM
At the seventh annual Hulaween on Friday, The Mai-Kai introduced the Appleton Zombie, a premium version of the iconic drink featuring Appleton Estate Rare Blend (aka Appleton Estate Extra). Replacing gold rum in the recipe, this addition elevates the drink and smooths out the rough edges to create one hell of a Zombie.
It may not be offered on a regular basis, but it doesn't hurt to ask if you're looking for a new twist on the Zombie. And it's definitely worth adding to your home repertoire. The Zombie review is updated: Check out the full recap and photos of Hulaween: |
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Hurricane Hayward
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Tue, Nov 3, 2015 9:34 PM
[ Edited by: Hurricane Hayward 2015-11-22 17:15 ] |
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Hurricane Hayward
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Thu, Nov 12, 2015 10:37 AM
The latest updates ...
The Mara-Amu review is updated with new photos and the story behind the giant Tiki created by Will Anders as a tribute to the mug ...
Did you know it was created more than 10 years ago and spent some time at owner Dave Levy’s home before being installed in a secluded corner of the gardens in an employees-only area? It was recently called into service in a high-profile spot in the garden when another of The Mai-Kai’s old wooden Tikis fell victim to the elements. See the full story: Also updated with new menu photos: Tahitian Breeze: |
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Hurricane Hayward
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Thu, Nov 12, 2015 11:07 PM
As posted on a few other threads, I've just updated The Mai-Kai guide to rums from Guyana with a head-to-head comparison of the much-ballyhooed 151 rums ...
On a 1-5 scale, with 5 being perfection: It's hard to beat the old yellow label Lemon Hart, but Hamilton 151 comes close. Check the link above for the full review. |
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mikehooker
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Mon, Nov 23, 2015 12:57 PM
I recently snagged a copy of Mr. Lemon Hart's Tropical Treats cocktail guide and was surprised to find a couple Mai Kai recipes inside. I compared them to the ancestral recipes you posted on the Atomic Grog which were both sourced from Berry's books. Only difference I noticed between those and the recipes in this 1973 publication are the proportions. The Lemon Hart drinks are exactly half the size. Has Mai Kai doubled the size of their drinks since then or was Jeff just trying to make these larger for our own enjoyment/drunkenness?
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lunavideogames
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Mon, Nov 23, 2015 1:14 PM
Those look like pretty small drinks... 2 oz in a Shrunkin Skull?!? Is that a shot :) |
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mikehooker
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Mon, Nov 23, 2015 1:28 PM
Right?! So why did they publish it half size? |
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Hurricane Hayward
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Tue, Nov 24, 2015 11:43 AM
Are they trying to be consistent with the rest of the recipes in the book? I have no other explanation. You'd think they would want to sell more rum, not less. The Shrunken Skull is certainly much bigger than that, as we all know well. (And if you haven't had the drink lately, since they added Hamilton 151, do yourself a favor and revisit it. I was pleasantly surprised. The rougher Hamilton cuts through the sweetness of the drink.) As for the Demerara Cocktail, it has returned several times for special occasions, and while not as potent as the Bum's version, its definitely bigger than that Lemon Hart recipe. Here's my tribute:
Mahalo for sharing Mike! And to answer your original question, I seriously doubt that they have doubled the size of any of the drinks over the years. In all the old photos I've seen, they look almost identical. And the glassware is virtually the same size. I think this was taken some time in the mid to late '70s when Mariano was still there: [ Edited by: Hurricane Hayward 2015-11-24 12:01 ] |
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Hurricane Hayward
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Sun, Nov 29, 2015 10:54 AM
Mike: Upon further reflection, my educated guess is that Jeff tweaked the proportions to make them larger. I'm pretty sure he made multiple changes to drinks he found in old books to make them better. The "Mr. Lemon Hart" book is in the Sippin' Safari bibliography, so it makes sense that's his source for the Demerara Cocktail. I'll try to verify this with him when I get a chance, but I know he made tweaks to replace defunct ingredients (like fassionola) and make some recipes more modern and easier to make, not to mention enhance "our own enjoyment/drunkenness." :>) Also worth noting: Back in the day, recipes were kept in such secrecy that it wasn't uncommon for bartenders to give book writers and magazines a different recipe, often dumbed down or not as good as what they served in their bars. Donn Beach was known to do this, which is one of the theories about the 1950 Zombie. So it's also possible that The Mai-Kai gave the Lemon Hart book publisher a scaled back recipe on purpose, though that doesn't really hide the secret that much. Come to think of it, I've seen smaller versions of the Mara Amu published as well. Also, regarding the Shrunken Skull, they might have given the book the version without the 151 floater that Donn originally served. All the Mai-Kai menus I've seen include the little shot glass next to the mug. I'll have to ask Jeff about this as well. It's likely that he knew this, having already frequented The Mai-Kai when he published the Shrunken Skull recipe (without credit) in Grog Log. It's possible Jeff got this recipe from the Mr. Lemon Hart book and surmised that it was Donn's version. |
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Hurricane Hayward
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Tue, Dec 29, 2015 2:11 PM
We had a great time at last night's 59th anniversary party in The Molokai. It didn't hurt that most drinks and appetizers were 59% off all night. Mahalo to Dave, Kern, Pia and everyone at The Mai-Kai for the great hospitality.
Noted lowbrow and tattoo artist Pooch joined me for more than a few. Mrs. Hurricane and I hung out with lots of friendly ohana. An added bonus, the new mugs from Tiki Diablo are already available in the gift shop ... The Week in Tiki is taking up most of my blogging time, but I promise lots of updates to The Mai-Kai Cocktail Guide in the coming months. I've been busy with research and have quite a bit of news to report. The Hukilau's Tiki Kiliki dropped by recently to help with the research ... Okole maluna! |
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AceExplorer
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Tue, Dec 29, 2015 2:15 PM
Nice bar, Jim, with interesting lighting! You need an area where you post signed photos of prominent visitors. |
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Hurricane Hayward
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Sat, Jan 9, 2016 9:36 AM
On Thursday, I had the chance to take a tour of the back service bar and got another look at the historic rum collection ...
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