The Mai-Kai specializes in time travel, taking diners back to the mid-century heyday of grand Tiki temples by creating a spectacularly immersive feast of the senses. So it’s no surprise that the Fort Lauderdale restaurant successfully scared up a vintage Halloween party in 2020, transporting hundreds of Hulaween revelers to a vintage drive-in theater in its expansive parking lot for a physically-distanced celebration like no other.
The sold-out Hulaweeen Drive-In Movie on Oct. 30 creatively navigated the new pandemic reality, giving the occupants of the 60+ vehicles multiple treats to savor. From the screening of the infamous 1970 B-movie Beast of Blood, to the live costume contest projected onto the 33-foot screen, to the rockin’ pre-movie festivities fueled by classic tropical cocktails, the evening provided a frightening (but safe) good time for all in attendance. Previous story:See the full event preview
Unfortunately, someone apparently played a trick on The Mai-Kai. After successfully navigating the scary new pandemic reality since late May, the historic restaurant faced a scare of its own just days before the 12th annual Hulaween when a massive storm caused damage that will require an extended, temporary closing for repairs and refurbishment.
The sudden closing caused some last-minute scrambling to keep the drive-in movie on track, but The Mai-Kai and the event’s driving force, director of public relations Pia Dahlquist, pulled it off with the usual aplomb. Since guests could not enter the restaurant, drinks were served from a pop-up bar behind the building, and portable restroom facilities were secured. With the kitchen closed, a food truck arrived to fill the need with finger-licking barbecue.
But all the innovative plans appeared to be in danger all afternoon as dark clouds literally loomed over the event. An afternoon storm blew through The Mai-Kai property on Federal Highway, but miraculously the entire event remained dry. It was a blustery evening, however, and the Fort Lauderdale International Film Festival staff had their hands full keeping the inflated screen stable. The dark and ominous weather was apropos, but not an issue at the end of the day.
The FLIFF crew was indispensable, not only handling the high-tech rear-projection screen but also guiding all the vehicles into parking spots the old-fashioned way. Some of us brought portable chairs, and my hurricane radio came in handy to tune into the FM frequency that broadcasted the clear and crisp audio.
Considering the weather and makeshift logistics of the entire endeavor, the 90-minute preshow video and 90-minute feature film were both professionally presented and easy to enjoy. The evening concluded, as usual, with a kooky costume contest that was up to the same creative standards of past Hulaween parties.
The Mai-Kai’s refreshment stand served two other popular cocktails – the Jet Pilot and Mai Tai – along with a selection of beer, wine, soft drinks and water.
Many spirited guests came in full costume, and some bedecked their vehicles with flaming Tiki accouterments. Those who chose to enter the contest were filmed as they arrived. The clips were later edited together, and the resulting video was shown after the movie. A panel of judges picked the top three winners: Dr. Paul Bearer and Dolly, Death By Swizzle, and Annubis & Isis. As usual, the costumes included many movie and TV references (The Witches, What We Do in the Shadows, Spirited Away, The Walking Dead, et al.) as well as just-plain-wacky get-ups. PHOTO GALLERY:Scroll down to see scenes from Hulaween, plus all of the costumes
The Hulaween Drive-In Movie will proceed as scheduled Friday despite the announcement of a temporary closing of the restaurant after extensive flooding. Details on the shutdown and possible reopening date will be covered in a future story. See the official statement below.
The Mai-Kai is still offering a menu of signature cocktails and other beverages for attendees of Friday’s event. The beverage options include: * 32-ounce servings of the Hulaween special Blood Island Green Potion #2 (see details below), plus three other longtime favorites: Barrel O’ Rum, Jet Pilot and Mai Tai. All of these can be pre-ordered by guests for pick-up when they arrive, along with a bottle of The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend, an exclusive new rum. Ticket-holders were sent an email with a link to pre-order. Clicking the “Hulaween Take Out Menu” option reveals Friday’s offerings. * There will also be a cash bar featuring beer, wine, soft drinks and water.
Also just announced to guests via email: A food truck will be on hand providing authentic smoked BBQ with a special menu for Hulaween guests. Iron Butt BBQ features 100 percent all-natural USDA meats smoked over oak and hickory, plus gluten-free sauces.
Any pre-ordered merchandise will also be available for pick-up. Signed posters are still available, but the mugs are sold out. Check-in time remains 6:30 through 7:45 p.m. The special pre-movie video starts at 6:30, featuring past Hulaween photos and video, plus classic film and music clips. The main attraction, Beast of Blood, starts at 8 p.m. The costume contest immediately follows the movie. Though the indoor facilities are closed, restrooms will be available.
The Mai-Kai’s official statement, issued Oct. 28: “With gratitude for many happy and successful years, the management team of Mai Kai Restaurant and Polynesian Show is regretful to announce the temporary closure after a weekend flood. Our lovely family run business has such a passionate, loyal fan base and we are excited to begin this first phase of enhancing both the structure and design of one of the historic and unique dining and entertainment venues in all of South Florida. Mai-Kai is in the process of finalizing its renovation plan and remains committed to providing exceptional guest service, exceptional comfort and amenities and a memorable experience.”
Since the coronavirus pandemic descended upon the world like a horror movie come to life, bars and restaurants have been forced to adapt in new and creative ways. Rather than cancel its traditional Halloween party, The Mai-Kai in Fort Laudedale reached back into the past for inspiration.
True to its roots as a mid-century icon, the historic Polynesian restaurant will reanimate its parking lot as a drive-in monster movie theater, complete with a big screen showing an infamous 1960s-era horror film. The 12th annual Hulaween promises to be one of most devilishly distinctive holiday events to grace the South Florida calendar.
*** Friday, Oct. 30 – Hulaween Drive-In Movie at The Mai-Kai featuring a screening of Beast of Blood, costume contest and prizes, food and drink specials, plus more. Times: Event starts at 6:30, movie at 8 p.m. Cost: $30 per vehicle. Sponsored by Appleton Rum and Drive-In-Sanity Films. UPDATE:This event is sold out! | Facebook event
The 63-year-old restaurant and its Molokai lounge have been open with limited capacity and social distancing since early June, following an extended closure due to the pandemic. And while business is slowly returning to normal, management decided that the only way Hulaween could reawaken in 2020 was to think outside the box.
This socially-distanced drive-in theater event, complete with a kitschy B-movie, is sure to please anyone seeking a safe but scary thrill for Halloween. Vehicles will fill most of The Mai-Kai’s expansive back lot, but parking will be staggered and spaced out to allow a comfortable viewing experience. The film festival will provide a 33-foot screen along with staffing and technical assistance that will include streaming the movie soundtrack (along with a special pre-movie block of music videos) to the FM radio airwaves.
An extensive menu of food and adult beverages will be available from The Mai-Kai’s takeout menu for Hulaween guests. Pre-ordering is suggested to avoid a wait. Your order will be delivered to your car window when you arrive. There will also be a small outside bar with special offerings. The Molokai bar and restaurant will be open as usual, so popping into The Molokai is always an option, especially during happy hour (5-7 p.m.). Mai-Kai takeout menus: Food | Tropical drinks | Wine
Join us tonight at 9 p.m. Eastern (6 p.m. Pacific) as we mix up the latest tribute to The Mai-Kai’s Jet Pilot on the Tiki Trail live on Zoom. Click here to check the recipe and make sure you have all the ingredients to pour along. The Zoom meeting ID is 724 724 4576.
Hosted by Jeff Ballard, the Tiki Trail is one of the longest-running Zoom meet-ups of 2020. Every week, Tikiphiles gather to socialize and ask questions as Jeff interviews a rotating array of guests including mixologists, artists and musicians. Don’t be late as we’ll be making the Jet Pilot right at the top of the show.
The Tiki Trail kicked off in 2016 to bring together “the people, venues, events, music, art and style of all that is Tiki,” according to the mission statement on the official websit, TikiTrail.com. Before the coronavirus pandemic, Ballard traveled around the country visiting Tiki bars and events, posting interviews and sharing the stories of the subculture’s movers and shakers. The website includes an events calendar, marketplace, and information on the Tikicomber app. * The Tiki Trail on social media: Facebook | Instagram | YouTube
When COVID-19 shut down most bars and events, Ballard shifted his efforts online to continue to bring people together and also help struggling artists. All the special guests on the show are given the opportunity to promote their latest endeavors. There are also often sponsors who provide goodies for special giveaways. I created some tasty cocktails earlier in the month using some unique ingredients promoted on The Tiki Trail …
Launched in August 2019, Tikicomber is the first-ever Tiki community app. It gives users a fun, easy and engaging way to “discover, collect and share” all the people, bars, drinks, art, music and more that make up their own Tiki world. The app allows you to track your Tiki adventures, discover new Tiki finds, share your Tiki collection, and more. Click here for more info. Check for availability on the app store on your device.
In honor of National Rum Month, The Mai-Kai in Fort Lauderdale has released a new batch of its first-ever signature rum for guests to enjoy in the restaurant or take home in limited-edition bottles. The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend can be paired with new branded glasses also available for purchase.
The initial batch of the 92-proof rum, aged and blended by Richard Seale at Foursquare Distillery in Barbados, was quickly snapped up during the early weeks of the coronavirus pandemic in April. But the closing of the historic restaurant for two months forced the release party and seminar by The Real McCoy’s founder to be canceled. That presentation will now be held virtually, and everyone who buys a bottle of the rum is invited.
Thursday, Aug. 13: Rum Runners of the Prohibition Era Virtual Seminar featuring Bailey Pryor of The Real McCoy Rum and hosted by The Mai-Kai. From 6:30 to 7:30 p.m. Eastern time. The Emmy Award winning documentary filmmaker and founder of The Real McCoy Rum will discuss the history of rums during Prohibition along with the creation of The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend. Guests can ask questions at the end of the presentation. [Facebook event]
An invitation to the Zoom event will be sent to anyone buying a bottle of the newly released Batch 131. It’s available at the restaurant for $64.20 (including tax). To order and arrange for pick-up, call marketing director Pia Dahlquist at (954) 646-8975 or email Pia@MaiKai.com. Unfortunately, you must pick up the rum in person. Shipping is not available. Those who bought a bottle of Batch 130 in April can also reach out to Pia to attend the event, which will include tastings of the rum.
The limited-edition glassware can be purchased along with the rum. The square shot glass ($10.70, including tax) and double old-fashioned rocks glass ($13.85) are both etched with The Mai-Kai logo and artwork. After picking up the new rum and glasses and enjoying the seminar, guests are invited to The Mai-Kai for National Rum Day on Aug. 16. A updated rum menu is now available featuring 49 different choices from The Mai-Kai’s “cellar,” including The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend. Scroll down for more on the new rum choices.
The Mai-Kai’s first branded rum is touted on the menu as a “single-blended Barbados rum, exceptionally smooth with unmistakable notes of toasted pecan, vanilla and wood spice, with a long, elegant finish.” It’s The Real McCoy’s latest partnership with an acclaimed Tiki bar after working with Smuggler’s Cove in San Francisco on a similar 92-proof, 12-year-old rum in 2017.
The Mai-Kai rum is a blend of rums from copper column and pot stills, aged in heavily charred American oak Bourbon barrels. As noted in our May blog post, it was produced at a higher proof than The Real McCoy’s 12-year-old single blended rum (92 vs. 80) and has more pot still rum in the blend. This “heavier” blend is a better fit with flavor profile of the rums used in The Mai-Kai’s signature cocktails, typically higher proof rums from Jamaica and Guyana.
But don’t expect The Mai-Kai blend to be used frequently in cocktails. It’s designed (and priced) as a “super premium” rum like its predecessors and presented that way on The Mai-Kai’s new menu (see below). But it would not be out of line to feature it in a Daiquiri or other simple and elegant cocktail that showcases the rum. We’ve featured a few of these below as well.
Lacking a bottle of The Real McCoy’s standard 12-year-old rum to compare – as our friends at The Rum Traveler blog did [see video] – I took a different approach. My mind jumped immediately to another 12-year-old rum that is highly regarded as both a sipping and mixing rum, a longtime favorite at The Mai-Kai that appears in several highly-regarded cocktails.
Essentially, I wanted to know how The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend held up, both neat and in cocktails, against Appleton Estate 12-year-old Rare Blend (soon to be known as Reserve Casks) rum from Jamaica. Both come from well-respected distilleries and acclaimed master blenders in the English-speaking Caribbean’s two islands with the richest history of rum production.
There are distinct differences when you compare Barbados and Jamaican rums more broadly, but these two particular premium rums are closer than you might think. At 86 proof, the masterfully blended juice in the Appleton Estate flagship product is also aged in American oak Bourbon barrels and is a combination of column and pot still rums. After extensive tastings, I have no problem declaring it a virtual tie in my own informal rum ratings (3.7 out of 5). They’re easily distinguishable from each other, but both display the unmistakable characteristics of 12-year-old blended rums made with care and precision.
But as the shutdowns, stay-home mandates and restrictions due to the pandemic stretch into a fourth month, it’s possible to get a taste of The Hukilau without going far or putting yourself and others at risk. We’ve come up with ideas stretching over seven days, from educational symposiums to a special virtual event set for Friday and Saturday at The Mai-Kai. While The Hukilau’s kickoff party typically doesn’t launch until Wednesdays, we know many villagers like to arrive early and get a head start. The Hukilau 2019 also featured special events for bartenders starting Monday, so we’re following that plan.
Rum and education are two of the foundational elements of The Hukilau, so what better way to start the week than a special presentation by Matt Pietrek. The former Microsoft specialist and writer has turned his passion for rum and Tiki cocktails into a second career, earning an impressive three nominations in the upcoming 2020 Spirited Awards at Tales of the Cocktail in July.
In his debut at The Hukilau last year, Pietrek did double duty with a symposium (How the British Navy Influenced the Birth of Tiki) and Okole Maluna Cocktail Academy class (Stocking Your Home Tiki Bar). Pietrek also joined The Atomic Grog for The Rums of The Mai-Kai: From the Back Bar to Your Glass, a special presentation and discussion in the main dining room at the historic restaurant. He was in the midst of digging up more fascinating facts for this year’s Hukilau guests when everything was put on hold.
If you need to stock up on some rum while planning your week of festivities, we recommend you support the brands who support The Hukilau with sponsorship money, free samples, and merchandise. Among the 2019 sponsors were Angostura, Appleton, Cockspur, Diplomatico, Don Q, Gubba, Hamilton, Lemon Hart, Orgeat Works, Plantation, Pusser’s, The Real McCoy, Real Syrups, Rhum Barbancourt, Rum Bar, Rums of Puerto Rico, St. Benevolence, Sandy Feet, Santa Teresa, Tiki Lovers, Swedish Punsch, Tanduay, and Worthy Park.
The Hukilau’s Okole Maluna Cocktail Academy classrooms may be dark this year, but there’s been no shortage of bartender knowledge spreading on the Internet, thanks to many talented mixologists around the world keeping their audience engaged. I’ve never seen so many professional recipes and trusted information available daily like it is now.
Since the pandemic hit, Radev has been tireless. He launched “Mixology From The Fridge” on YouTube and Facebook, featuring dozens of entertaining how-to videos with recipes for cocktails, syrups and more. You can support Radev by watching his YouTube videos, buying his book and ordering items from the Laki Kane online store.
Radev joined forces with another online juggernaut, Tiki marketing maven and event organizer Jupiter Jones, for a weekly “Tiki Tuesday” broadcast on the Zavvy network of shows and podcasts. Their past guests have included Tonga Hut manager and rum/cocktail expert Marie King; Tiki and music historian Brother Cleve; and Trader Vic’s marketing exec Eve Bergeron, granddaughter of company founder Victor Bergeron. All of these VIPs had presentations or pop-up bars last year at The Hukilau, and Brother Cleve was scheduled to return in 2020 as a DJ.
The Mai-Kai continues to adapt and adjust to meet guest demand after the historic Polynesian restaurant reopened less than a month ago amid Florida’s struggles with the coronavirus pandemic. Following the popularity of the cocktail “Gallons to Go,” locals can now pick up quarts of five different popular topical drinks.
The 32-ounce glass mason jars were introduced during the special virtual event in honor of The Hukilau on the weekend of June 5-6. Online videos hosted at The Mai-Kai by Jupiter Jones and Retro Rekindled were streamed worldwide, but local guests had the added treat of picking up a special Beachbum Berry mug from sponsor Real Cocktail Ingredients, plus quarts and gallons of The Hukilau cocktail featuring Don Q Rum.
Since that event, the curbside pickup cocktail menu has been updated to include 32-ounce jars of the four favorites that had been available only in 128-ounce jugs, plus several variations of the classic Rum Barrel. The Hukilau has also remained on the expanded menu. The quarts are a great option, allowing smaller groups to partake, or larger groups to sample multiple cocktails. Planning a backyard Fourth of July bash? Look no further.
Here’s the takeout cocktail menu and pre-tax prices as of June 26: * Barrel O’ Rum – $74.77 gallon, $23.37 quart * Black Magic – $74.77 gallon, $23.37 quart * The Hukilau – $74.77 gallon, $23.37 quart * Jet Pilot – $122.90 gallon, $32.71 quart * Mai Tai – $112.15 gallon, $32.71 quart By request, if available: * Coconut Barrel (rum) – $74.77 galllon, $23.37 quart * Vodka Barrel – $74.77 gallon, $23.37 quart
Each quart contains at least four servings of the robust Barrel, Black Magic and The Hukilau, but even more of the Jet Pilot and Mai Tai, which are usually served in smaller glasses. The gallons include 15 servings at 8 1/2 ounces each, but you’ll get many more servings of the smaller drinks. All are great deals compared to the prices for single servings in the restaurant.
Of course, since May 29, guests have been able to enjoy happy hour in The Molokai Bar from opening until 7 p.m., featuing half-priced cocktails and appetizers. In addition, The Mai-Kai recently announced the return of the Wednesday night free sushi buffet. A minimum $10 bar tab comes with a complimentary buffet featuring sushi and other finger foods from 5 to 9 p.m.
As they have since the reopening, The Mai-Kai management and staff are taking extra precautions to keep guests safe. “Masks are required when approaching the buffet, there are clear lines on the floor keeping everyone 6 feet apart and guests do not serve themselves,” according to a June 24 announcement on Facebook.
The restaurant and attached bar have been operating in accordance with all state and local guidelines, going above and beyond with additional measures in sanitization, distancing, team wellness, and training. Face coverings are required for all guests when entering, according to the latest Facebook post (see below). “We appreciate everyone’s cooperation in keeping each other safe. Mahalo!”
However, if you’re not quite ready to venture out for a meal or just want to enjoy a taste of The Mai-Kai at home, there are penty of take-out options available every day. You can place an order online or by phone and schedule your pick-up time seven days a week: Curbside pickup hours Monday-Tuesday: 9 a.m. to 4 p.m. Wednesday-Saturday: 9 a.m. to 9 p.m. Sunday: 3 to 9 p.m.
Note that if you prefer to stay in your car, the staff will bring your order to you. Also, if you live close to the restaurant, you may be able to get delivery of food and beverages on Wednesdays through Sundays.
The menu is expansive, perfect for upcoming Fourth of July family festivities. In addition to cocktails, the wine list features more than a dozen different bottles. But for a full Polynesian feast, you need to explore the distinctive food menu, which includes a delicious mix of classic Tiki bar staples and modern Pan Asian cuisine. As of late June, the menu included 23 appetizers, 36 entrees, six side dishes, and four desserts. Official website: Check MaiKai.com for updates
The Hukilau 2020: Virtual events honor 19th annual Tiki weekender, help those in need Pay homage to the canceled Tiki weekender with educational symposiums, a special virtual event at The Mai-Kai, plus more. * See video replays, all of the activities
Expanded hot food menu joins cocktail ‘Gallons to Go’ as The Mai-Kai reopens to guests Updated June 3
The Mai-Kai announced on May 21 that it will reopen for guests under the latest coronavirus rules for restaurants in Broward County and the state of Florida on Friday, May 29.
“Of course, our guests’ and employees’ health and safety are our first priority,” the email announcement said. “We have met and surpassed all CDC guidelines and mandatory government-issued operational requirements and we’ve taken additional measures in sanitization, distancing, team wellness, and training. Please note when entering the restaurant face coverings are required and temperatures will be taken. We appreciate everyone’s cooperation in keeping each other safe.”
The Mai-Kai also announced that the extensive menu of takeout food, wine and cocktails will still be available, even after the May 29 opening. Check out all the details below on the signature appetizers, entrees and “Gallons to Go” of tropical drinks you can order by phone for curbside pickup. To make the experience even easier, The Mai-Kai has just launched a new online ordering platform accessible directly from MaiKai.com.
Original story: Expanded hot food menu joins cocktail ‘Gallons to Go’ as The Mai-Kai plans reopening
Like many other bars and restaurants across Florida and the U.S., The Mai-Kai was forced to close its doors suddenly in March when the coronavirus pandemic caused a statewide shutdown. Sadly, the 63-year-old Polynesian palace had no more work for its extensive staff, from the cooks and bartenders to the sarong-clad Molokai Girls and performers in the Polynesian Islander Revue.
But the Fort Lauderdale landmark quickly found a unique way to give South Floridians a taste of its historic cocktails: Thirsty patrons hauled away hundreds of “Gallons to Go.” This curbside takeout program was a smash success, leading The Mai-Kai to release a limited edition rum, then later launch an ambitious menu of wines, meats and desserts for Mother’s Day.
Now, with the shutdown approaching eight weeks but with a reopening date on the horizon, The Mai-Kai has ramped up its takeout menu to include many favorites from its regular ala carte menu. You can pair your gallons of Rum Barrels and Mai Tais with hot appetizers, dinners and rice bowls.
Restaurants in Broward County will be allowed to reopen beginning Monday, May 18, but The Mai-Kai has not announced an opening date yet. “We are looking at the entire scenario and planning according to all rules for the safety of our guests and staff,” marketing director Pia Dahlquist said on Facebook. “Meanwhile, please enjoy our takeout food and favorite tropical Gallons to Go! And look for the announcement when we will re-open.”
With a 50 percent limit on capacity, among other restrictions, The Mai-Kai will certainly look to keep these curbside takeout offerings going even after the reopening. Judging by guest reaction, many hope they will remain permanently.
Said one comment in the Fans of The Mai-Kai Facebook group: “I am so impressed with what The Mai-Kai has come up with during these tough times. For a restaurant so steeped in tradition, they have surely thought outside the box to keep some revenue flowing. Their creative mindset is as stellar as ever! A lot of businesses could learn from them.”
Dahlquist said the success of the cocktails to go inspired management to increase the offerings. The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend, an exclusive new rum that was scheduled to launch at a special event in April, quickly sold out of its sneak preview allotment when it was added to the menu in April. [Check out our preview of the rum below] Then, on Mother’s Day weekend, bottles of wine (and signature glasses) joined the menu along with select meats and desserts to give Mom a proper holiday feast.
What’s even more impressive than the delicious selection of tropical fare is the fact that the entire operation has been run during the pandemic by a skeleton crew of mangers and owner Dave Levy. Like most others in the hospitality industry, The Mai-Kai faced the agonizing reality of having to let its entire staff of around 100 go. This was especially hard for the family-run establishment that prides itself on the loyalty of its employees, many of whom remain there for decades.
While we wait for news on the reopening, it’s a great time to take advantage of the extensive takeout menu and help support the owners and staff as they face another difficult task. We hope that the expanded food and cocktail offerings mean that some of the staff will be back in the kitchen and behind the bar and able to regain their salaries.
We look forward to a day in the not-too-distant future when we can once again enjoy a relaxing one-of-a-kind experience you can only get at The Mai-Kai, from the classic cocktails in The Molokai lounge to a quiet walk in the exotic Tiki garden, to dinner in one of the secluded and mysterious dining rooms, to a thrilling performance of the Polynesian Islander Revue. But in the meantime, we appreciate the ability to take a taste of The Mai-Kai home with us.
And for the first time since closing in March, you can order appetizers and entrees direct from the kitchen. The menu features nine signature appetizers (pupu platter, crab rangoon, friend shrimp, etc.), 11 dinners (from Cantonese Shrimp to Ginger Garlic Lobster to USDA Prime Filet Mignon) and six rice bowls (with chicken, beef, shrimp and veggies). There are also four side dishes and four desserts.
You can also now order and pick up cocktails during an expanded window of office hours, seven days a week. Food is available for pick-up between 4 and 9 p.m. Thursdays through Sundays. Go to MaiKai.com for all the info.
Aid for Mai-Kai employees On May 7, an online Tiki bingo benefit raised $4,400 for employees of The Mai-Kai affected by the closing due to coronavirus. Players brought $10 bingo cards and played for donated prizes, including a Mai-Kai Club membership and other items from The Mai Kai. The check was presented by the event organizers to The Mai-Kai’s Pia Dahlquist (left) and Kern Mattei (right). (Photos from Facebook)
PHOTOS & RECAP: Gallons to Go quench South Florida’s thirst for The Mai-Kai
The Mai-Kai’s Gallons to Go take-out cocktail program launched on just one day – Friday, April 3 – and was an immediate success. Orders were received for more than 100 gallons during that initial three-hour pick-up window. Two weeks later, pick-ups were expanded to two days (April 17-18) and orders topped 200 gallons.
The core offerings were four of the acclaimed bar’s most popular tropical cocktails: Barrel O’ Rum, Mai Tai, Jet Pilot and Piña Colada. Priced from $80 up to $131.50, the gallons are touted as serving around 15 drinks, a great value any way you slice it. A gallon yields more than 25 servings of the small but powerful Jet Pilot, so even at the top price point you’re getting a hell of a deal.
Word leaked out that the Black Magic was also available by special order, pleasing fans of that cult classic. In later weeks, guests could also order more mainstream offerings such as the Coconut Barrel, Vodka Barrel, and a virgin Pina Colada. The current menu is the same with the exception of the Piña Colada, which is temporarily not available. Gallons to Go official menu:Click here to see that latest offerings
To meet the onslaught of orders, the bar staff had to kick into high gear in just a few days of production. By “staff” we really mean one hard-working bartender, the tireless Miles “Max” Vrahimis, who some readers may remember for his work with Lemon Hart Rum. He’s still a Lemon Hart rep, but Vrahimis has taken on his new role at The Mai-Kai with abandon, as you can see by the photos below.
That’s not to say he didn’t have help. Owner Dave Levy and his management team were there running the show, and they also helped prep cocktails and orders. Kudos to director of sales and marketing Pia Dahlquist for personally handling all of the orders by phone and email. Manager Kern Mattei looked out-of-place without his usual dapper suit, but he and director of catering John Gelardi kept busy filling orders and helping Vrahimis in The Mai-Kai’s famous back bar.
The secret hidden lair behind the kitchen is also strategically located near the restaurant’s back door, which made production and distribution of the massive amount of cocktails just a bit smoother. After the first round of gallons, the two-week breather became necessary to secure more containers and gear up for the next round.
The reaction was immediate and overwhelming. The Mai-Kai closed its doors after service on March 25, so the ensuring weeks had built up quite a demand from its South Florida faithful. Social media posts boosted interest (see below), with envious fans from around the country inquiring hopefully if they could get gallons shipped to them.
The world’s hospitality community is experiencing an unprecedented shutdown due to the coronavirus pandemic, with ramifications still undefined and the “new normal” still open to debate. As our favorite bars agonize over layoffs, and the lucky ones eke out a living via takeout and delivery, many of us have tried to help the best we can.
The Atomic Grog compiled a list of links to buy merchandise, donate to crowd-sourced fundraisers, and learn more about efforts to assist Tiki bars in need. This blog post focuses on the Tiki revival and adjacent rum bars, but we don’t want to forget all the others in the bar industry that also need assistance sooner rather than later. All deserve our support.
But we also need to blow off some steam and relax. In these days of social distancing (we prefer the term physical distancing) and stay-at-home orders, many are cranking up their home bars to 11, posting photos and recipes, hosting virtual happy hours, and more. While all of these are worthy pursuits, I’m focusing my efforts here on the bars and bartenders I most admire.
Rather than just repost their recipes, I thought it might be appropriate to pay tribute with something new … but also something old and comforting. So belly up to the home bar for Daiquiris of Hope (#daiquirisofhope), an attempt to put a small but loving spotlight on those influential establishments that are unfortunately dealing with a potential business disaster. Of course, this comes on top of all the personal toll the virus is taking.
But let’s focus on the positive: Those memorable and distinctive flavors that stay with us long after we’ve left the bar. The challenge is how to best translate that simply, with no fuss or muss. Not everyone is stocked to the gills in their home bar. But everyone at the very least should have access to rum, lime (or some other sour citrus) and a sweet ingredient of some sort. If you have bitters and other enhancements, all the better.
My hope is that others – enthusiasts and professionals alike – will join me in sharing photos and recipes on social media using the hashtag #daiquirisofhope in an effort to raise awareness for our friends in their time of need. Let them know we’re thinking of them as we spread the word via their great gift: A well-crafted cocktail.
The humble Daiquiri (rum, lime and sugar at its most basic) is a cocktail that transcends all eras, trends, styles, and social status. It’s the great equalizer behind the bar, often used as a litmus test to judge a bartender’s chops, but more often used as a stress-breaker and common denominator as perhaps the most ubiquitous “shift drink.”
For all those reasons and many more, we chose this classic Tiki template – embraced by both Trader Vic and Don the Beachcomber and featured in some shape or form on every tropical cocktail menu over the past century – as the means to salute bartenders dealing with today’s state of affairs.
Of course, the history of this Caribbean standard goes back to the town of Daiquiri, Cuba, in the early 1900s, where it was reportedly invented by an American working there during the Spanish-American War. Others may beg to differ, and the drink’s origins are still hotly debated in Cuba’s prestigious cocktail bars.
Unlike the frozen, blended version (often flavored with fruit) that many mainstream drinkers may associate with the name, a classic Daiquiri is always shaken with ice and strained into a coupe or other small glass. Rum, lime and sugar are constants – though Victor Bergeron and Donn Beach kicked off an era of post-Prohibition experimentation that continues to this day.
With bars and restaurants across the country (and world) forced to close due to coronavirus restrictions, many establishments near and dear to our hearts are going through rough times. Even with many reopenings, severe restrictions are keeping business to a minimum as the pandemic still surges across the country, and some are even experiencing a second shutdown.
We feel strongly about supporting all of the owners, managers and employees as they face severe turbulence in their chosen profession. Please do all you can to help them out by whatever means possible. One easy way for all of us to do this is to frequent their online stores, buy merchandise and gift cards, and put some cash back in their coffers. Also note that many areas of the country have expanded rules to allow take-out and delivery of alcohol as well as food, so check with your local establishments for more info. It may be their lifeline.
Many establishments have offered food and inventive cocktails to go. Call your local establishments to check, and visit this Facebook group for more info on who’s offering take-out and delivery services.
We also remind you to continue to support the many artists and merchants who now depend on direct sales to customers to survive. You can find links to many of them in the right rail of this blog post. With events being closed and postponed, they rely even more on a steady stream of online income. Some of the online events held around the world also include marketplaces and ways to make donations to Tiki establishments
Following are links to bars and restaurants in the greater Tiki scene offering online sales during these trying times. If you find any broken links, please let us know and we’ll update. Also, please send us any additions to this list via email or as a message on our social media pages (Facebook | Twitter | Instagram). There’s also a new Facebook group to join and add comments, find more ways to help. NEW indicates listings newly added to this page, not necessarily new stores or merchandise.
Bahi Hut, Sarasota – This historic (est. 1954) but underappreciated Tiki landmark took a while to ramp up online merch, but in September finally launched an online shop. Signature “Big Tim” mugs ( created by Robo Tiki) are available in sets of two, with more merchandise coming soon. Recognized as the oldest Tiki bar in Florida, Bahi Hut is also site of the annual Tiki Fever event, which unfortunately had to be postponed this year. The bar reopened on Oct. 3 with strict COVID-19 guidelines, including masks, temperature checks and limiting indoor seating. The outdoor patio has plenty of seating.
Beachbum Berry’s Latitude 29, New Orleans – The bar and restaurant owned and operated by author and Tiki revival pioneer Jeff “Beachbum” Berry and his wife Annene Kaye is well represented in the BeachbumBerry.com store, including syrups and barware. While you’re there, pick up the Bum’s books so you can make the hundreds of tropical classics at home while we wait for our favorite bars to reopen. After six months, Latitude 29 reopened Oct. 2 with reservation-only seating. Take-out food and cocktails are also available. Go to Latitude29nola.com for deatils. Daiquiri of Hope: Beachbum’s Special Daiquiri
Clifton’s Pacific Seas, Los Angeles – Closed since the early days of the pandemic, the Tiki bar inside the legendary Clifton’s complex has a variety of items in the Exposition Marketplace of The Neverlands. These include a variety of mugs and “assorted curiosities.” Check back regularly for new items.
Esotico Miami – In addition to a wide selection of “Tiki Away Cocktails,” this tropical hideaway in the Magic City led by noted Tiki mixologist Daniele Dalla Pola offers unique custom bar tools and mugs. Esotico also has a GoFundMe page that benefits its employees. The restaurant reopened indoor dining under social distancing restrictions in August after offering outdoor dining as well as takeout, curbside pick-up and delivery throughout the pandemic.
False Idol, San Diego – Consortium Holdings, one of the partners (along with Tiki bar guru Martin Cate) in this over-the-top throwback to classic Tiki hidden inside the Craft & Commerce bar, offers mugs and aloha shirts for sale online. Gift cards are also available. False Idol has reopened, serving cocktails and food via reservations only. In November, pioneering Tiki artist Bosko (who designed much of False Idol’s decor) released The Fog Cutter mug for False Idol, exclusively available at TikiBosko.com. The mug also comes with a 20 percent discount on the documentary Bosko and the Rebirth of Tiki on the early years of the Tiki revival.
Foundation Tiki Bar, Milwaukee – Grab a Rum Barrel mug, a Mai Tai glass and a few other items from this long-running Tiki revival hotspot. Foundation is open with limited outdoor and indoor seating. Locals can also order to-go cocktail kits, which can sometimes include special signature glasses.
Frankie’s Tiki Room, Las Vegas – A wide variety of mugs, glassware and apparel fill the online store of this beloved Tiki bastion in Sin City. You can also pick up gift certificates and a copy of the 2013 book, Liquid Vacation, which features recipes for 77 of the cocktails served at Frankie’s. Frankie’s reopened to the public on June 3, but it was forced to close again in late July due to local restrictions. Frankie’s reopened again on Sept. 21 at 50 percent occupancy, requiring face masks and observing all COVID-19 safety protocols. Due to occupancy restrictions, the annual anniversary party and mug signing will not be held at the bar. But the 12th anniversary mug, created by Bosko, will be available for purchase at FrankiesTikiRoom.com beginning Dec. 6 at noon.
Fuchsia Tiki Bar, New Paltz, N.Y. – This small tropical escape hidden away in Ulster County, around 70 miles north of the Big Apple, is plugging away with merchandise, gift cards and cocktails cocktails to go. On June 25, Fuchsia opened for indoor dining with limited seating capacity. On July 6, new T-shirts went on sale in the online store.
The Grass Skirt, San Diego – This fun Tiki hangout hidden inside Good Time Poke in the scenic Pacific Beach neighborhood has a plethora of merch: Mugs, bowls and glassware; plus a variety of shirts and pins. Also, a portion of gift card purchases go toward helping the staff. The Grass Skirt reopened on May 29.
Hale Pele, Portland, Ore. – The Pacific Northwest’s long-running Tiki paradise has an array of merch in its new online store, from mugs to glassware to shirts to pins to gift cards. There’s also a virtual tip jar for the staff. While you’re there, sign up for the email blast to get news and updates.
Hidden Harbor, Pittsburgh – The web store at this popular Tiki revival craft cocktail bar offers gift cards, plus exclusive mugs and other merchandise. Sign up for their newsletter and be the first to know about new offerings. Hidden Harbor reopened with limited outdoor sidewalk seating in June, but faces closure during the upcoming winter months. In the meantime, Hidden Harbor released special Halloween merch and participated in Boos! Brews & Barbecue on Oct. 25 with its neighbor and corporate sister, Independent Brewing Company.
Hula Hula, Seattle – The longtime kitschy karaoke and Tiki bar offers a wide selection of apparel, including multiple styles of shirts and hats. On June 20, Hula Hula reopened for food, cocktails and karaoke under the state of Washington’s guidelines.
Kowloon, Saugus, Mass. – This historic Asian restaurant with Tiki flair has a full-blown online gift shop filled with mugs and bowls, shirts, hats and plushes. You can also buy gift certificates. Kowloon reopened with outdoor seating on June 9. On June 25, the restaurant added drive-in movies and car-hop service for guests to enjoy from their cars along with an outdoor Tiki bar and live music.
Laki Kane, London – The acclaimed craft Tiki bar from mixologist and author Georgi Radev has an online shop featuring a nice selection of mugs, plus signed copies of Radev’s Let’s Get Tropical. Laki Kane reopened in July 4 by reservation only under strict new guidelines.
Last Rites, San Francisco – Dubbed “Polynesian noir,” this unique and modern take on Tiki with a backstory revolving around a plane crash has had to battle its own takedown by coronavirus. While the bar remains closed, you can buy gift cards and make donations to help the staff.
Lono, Los Angeles – There are quite a few items to choose from in the online store for the Umbrella Hospitality Group, which owns this Hollywood Boulevard haunt. You can pick up a gift card, plus signature mugs, glassware, pins, and hats. A selection of cocktails are also available for pickup and delivery.
Lost Lake, Chicago – Early in the pandemic, this award-winning craft cocktail bar created a GoFundMe page with 100 percent of the virtual tips going to the laid-off staff. Donors received a special newsletter containing food and drink recipes to make at home, plus other special features. The bar took the first step in toward reopening in June, when laws were changed to allow takeout cocktails along with food. With a full-blown reopening still on the distant horizon, the ambitious Lost Lake at Home program was launched in October. A monthly membership gives locals access to unique and special rums, bottled cocktails, plus lots more.
Lost River, Detroit – The Web store of this rum-focused tropical neighborhood bar on Detroit’s Eastside features gift cards, plus an assortment of merchandise (mugs and glassware, plus shirts and pins). There’s also an option to “tip your bartender.” According to a post on Instagram, Lost River will not reopen to the public until early 2021. In the meantime, to-go service will continue on Fridays and Saturdays.
UPDATED:The Mai-Kai, Fort Lauderdale – After a temporary closing in late October due to a back-of-house flood, The Mai-Kai has re-launched its online Trading Post. The digital version of the restaurant’s on-site gift shop features custom mugs, apparel, jewelry, Tikis, artist prints, menus, and more. Inventory changes, so check back often. After closing in the early months of the pandemic, The Mai-Kai’s bar and dining rooms reopened to the public under social distancing rules in late May, remaining open until a massive storm hit just before Halloween. A reopening date will be announced soon. There will be a Virtual Tiki Bingo event to benefit The Mai-Kai employees on Dec. 10. Click here for info and updates.
Among the many topics discussed were Jimmy’s favorite bands of the first wave of instrumental surf (late ’50s through mid-’60s) that may not have achieved the fame of some of the genre’s more widely known artists. Before the live set, we treated the attendees to vintage recordings of songs from these artists, whose achievements are no less influential and memorable than their more popular peers.
Here’s the list along with some select YouTube audio. We urge to you find more vintage recordings by these overlooked artists.
Skinny Jimmy’s Picks: 5 underappreciated surf bands of the first wave
By Skinny Jimmy Stingray
My love of instrumental surf music has made me something of an archaeologist, searching for the next obscurity from the vintage surf era that I haven’t yet heard. I couldn’t begin to count just how many bands released instrumental rock ‘n’ roll guitar singles between 1958 and 1964 that are still worth seeking out, if not worth owning in one’s collection.
During this era, there was a vast amount of serious bands producing music – both professionally and as D.I.Y. artists. Many of these bands were important and vital to the scene during their day. However, over the years, they have remained under the radar and lack the notoriety they deserve.
South Florida’s Skinny Jimmy Stingray and his band rocked The Molokai bar during a special Retro Rekindled monthly community gathering at The Mai-Kai in Fort Lauderdale on Dec. 15. The live set followed a presentation with The Atomic Grog’s Hurricane Hayward about the guitarist’s musical journey from punk to instrumental surf.
UPDATE: Below you’ll find a video of the entire presenation, followed by four multi-camera videos of songs performed by Jimmy and his band. Mahalo to Sergio Figuera of Prime Photo & Video for the great job with the videography.
During the 34-minute talk, Skinny Jimmy spoke about his early days in Michigan playing in rock ‘n’ roll cover bands, his introduction to punk rock, and his eventual move to Florida. After many years in punk bands, he reinvented himself as a surf guitarist.
Following the interview, Skinny Jimmy and his band – Frenchy on bass and Kevin on drums – played a full set for an appreciative Retro Rekindled audience. Four of the songs have been released on YouTube, the first proper videos featuring the current band lineup.
The first song released was an original that has been part of Skinny Jimmy’s repertoire for years …
Prior to the opening of The Mai-Kai in 1956, there were perhaps other icy cocktails that employed dark rum and coffee as key ingredients. But none perfected it quite like the Black Magic.
The drink that has spawned dozens of imitators – and even two similar concoctions at The Mai-Kai – has taken on legendary status in the Tiki cocktail community. The Black Magic is the oldest of what some call the “Holy Trinity” of large snifter drinks at The Mai-Kai: The Black Magic, Mutiny and The Hukilau.
One of the keys to this drink is a distinctive dark rum favored by original Mai-Kai mixologist Mariano Licudine: Dagger was a dark Jamaican brand that stopped production some time ago. It became somewhat of a holy grail of Tiki mixologists looking to duplicate the key flavor in many Mai-Kai cocktails, especially the Black Magic.
Needless to say, we immediately went on an intensive search, but short of taking a trip to Jamaica it was nearly impossible to locate. We were told it was being imported only to Florida, and The Mai-Kai was one of only two bars to serve it. After some digging, however, we miraculously found a rare retail outlet that carried Kohala Bay and immediately stocked up. Our discovery of Kohala Bay sparked many other tribute recipes that you’ll find in this guide, and also spurred many other home mixologists to seek out the rum. Click here for more on the history of Kohala Bay at The Mai-Kai and check out this Tiki Central thread for the full story of my search.
But all good things must come to an end. Kohala Bay was taken off the market in April 2016 and has not returned. While still seeking out an appropriate dark and funky run to fill the bill, The Mai-Kai switched to one of the Appleton Estate rums as its dark Jamaican mixer. Then, suddenly, a new rum appeared in April 2019. It’s a secret in-house multi-rum blend , similar to one of those we had been touting here on the blog. Click here for an in-depth guide along with all the suggested Kohala Bay substitutes.
The name Black Magic comes from the combination of dark rums and coffee, which sets this drink apart from most others from its era. It was reportedly created by Licudine while he was still working for Donn Beach as the No. 2 bartender at the Don the Beachcomber restaurant in Chicago. But even Beach’s top men were not given the opportunity to contribute their own creations to his legendary drink menu.
Lured to Fort Lauderdale to run The Mai-Kai’s bar and create what would decades later become an iconic menu in its own right, Licudine borrowed heavily from Beach’s classics but also added his own flair (Mara-Amu, Derby Daiquiri, etc.). The Black Magic may be his crowning achievement, and it was his first creation to appear on a Mai-Kai menu.
While it’s not nearly as complex, an early Don the Beachcomber cocktail from the 1930s called the Jamoca could possibly have influenced Licudine, since he worked at Don the Beachcomber in Los Angeles at the tail end of that decade. As revealed by Tiki cocktail historian Jeff “Beachbum” Berry in his 2007 book, Sippin’ Safari, the Jamoca contains 1/2 ounce fresh lime juice, 1/2 ounce coffee syrup, 1 ounce chilled coffee, 1 ounce gold Puerto Rican rum, 1 ounce gold Jamaican rum, and 4 ounces of crushed ice. Blended at high speed for 5 seconds and poured into a specialty glass, it’s a coffee-heavy drink that hits few of the nigh notes later achieved by Licudine with the Black Magic. Berry theorized that it may have been an early Donn Beach experiment inspired by turn-of-the-century soda fountain fare. It’s historically worth noting, but probably not a true ancestor of the Black Magic. We consider this classic to be a true Mariano Licudine original.
Tiki bar pioneer Don the Beachcomber’s Test Pilot was one of the most copied drinks during the mid-century heyday of Polynesian cocktails. It morphed into the Ace Pilot, Space Pilot and Astronaut, among others. At The Mai-Kai, it became the Jet Pilot.
As discussed in the review of the vintage S.O.S. (Don the Beachcomber’s Three Dots and a Dash), Donn Beach was a decorated World War II veteran and always had a deep connection to the armed forces. In his honor, a B-26 Marauder was painted with a replica of the Don the Beachcomber driftwood sign on its nose. The plane and crew flew many successful missions in the Pacific.
The Test Pilot is also an interesting study in how Donn Beach constantly tweaked his drinks. A Don the Beachcomber cocktail from the 1930s or ’40s could be vastly different than one with the same name in the 1950s or ’60s.
Included below is a Test Pilot recipe unearthed by cocktail sleuth and author Jeff “Beachbum” Berry from the 1940s. It’s one of the most popular in the Tiki revival, and it features many of the same ingredients as The Mai-Kai’s Jet Pilot. We’ve also listed a later recipe from a book by Donn Beach’s widow, Phoebe. It’s slightly different but also very strong and has a similar flavor profile. Other popular old-school versions include the Jet Pilot served at Steve Crane’s The Luau chain in the 1950s (revealed by Beachbum Berry in Sippin’ Safari in 2007) and the Space Pilot, still served today at the Tiki Ti in Los Angeles (est. 1961).
In Minimalist Tiki by Cocktail Wonk blogger Matt Pietrek, a 2020 Spirited Award nominee for Best New Cocktail or Bartending Book, the Test Pilot and Jet Pilot are both listed among the “Classic 30” cocktails from the first golden era of tropical mixology.
Like Tiki Ti owner Ray Buhen, The Mai-Kai’s original mixologist, Mariano Licudine, worked for Donn Beach in the early days. In 1956, he was lured from the Don the Beachcomber restaurant in Chicago to design The Mai-Kai’s original tropical drink menu. So it’s likely he had a vast knowledge of multiple versions of the Test Pilot when he created arguably one of the best, The Mai-Kai’s high-octane Jet Pilot.
The official menu description JET PILOT Fast and courageous, a vigorous blend of heavy bodied rums and zesty juices.
Okole Maluna Society review and rating
Flavor profile: Dark and powerful rums, spicy and bitter notes with a hint of exotic sweetness.
Review: Very complex and intense. Not for the timid. Sweet, spicy and strong all at the same time.
More than 75 years after its invention, the Mai Tai is widely hailed as the definitive tropical drink. You’ll get some arguments from Zombie fans like myself, but there’s no denying that the Mai Tai is one of the world’s most popular and distinctive cocktails, period.
We subscribe to Berry’s theory that Trader Vic created the Mai Tai after tasting a Don the Beachcomber drink with a similar flavor profile called the Q.B. Cooler. Donn Beach, who created the Tiki bar concept in 1934 in Los Angeles, also had a drink called the Mai Tai Swizzle, but it was gone from the menu by 1937. It’s widely accepted that Vic frequented Don the Beachcomber in Hollywood before opening his first Trader Vic’s in Oakland. Could he have lifted the name from one drink and the flavor profile from another in creating his Mai Tai?
It’s entirely possible, but that has nothing to do with The Mai-Kai, or its version of the Mai Tai. The Mai-Kai already serves a descendant of the Q.B. Cooler called the K.O. Cooler (See our previous review). If you’re looking for the taste of a proto Trader Vic’s Mai Tai, try the K.O. Cooler.
In the mid-century, however, The Mai-Kai was not quick to jump on the Mai Tai bandwagon. The cocktail has not been spotted on a menu before 1970 (see image). It’s missing from all previous menus in our collection, including this one from 1966.
At first, it was likely an off-menu drink made upon request, like the Scorpion and Suffering Bastard, two other Trader Vic’s classics popular with many guests. The latter finally made it to The Mai-Kai’s menu during the last major update in 2018.
Rather than copying Vic’s recipe, Mai-Kai mixologist Mariano Licudine put his own spin on the Mai Tai (and Suffering Bastard), owing to his roots as one of Don the Beachcomber’s early Filipino barmen. He worked behind one of Donn Beach’s original Hollywood bars in 1939 before becoming assistant bar manager at the Chicago location during his years there (1940-1955). He joined The Mai-Kai as bar manager in 1956, crafting its opening day menu with owners Bob and Jack Thornton.
Don The Beachcomber had the Zombie. Trader Vic had the Mai Tai. While Fort Lauderdale’s iconic Mai-Kai has many cocktails worthy of classic status, it’s the mighty Barrel O’ Rum that has become the 55-year-old landmark’s signature drink, and possibly the most underrated tropical drink in history.
Sure, it’s hugely popular. Just wind your way through The Molokai bar during any busy happy hour and you’ll see more Barrels than BP lost in the Gulf. Among the general public and popular media, the Barrel O’ Rum and The Mai-Kai are synonymous.
But among the the cocktail intelligentsia, the Barrel just doesn’t quite measure up. What gives? Come on guys, this is an incredible drink. A deceptively deadly celebration of rum and citrus that manages to be both simple and complex. This is a work of art courtesy of The Mai-Kai’s inimitable mixologist, Mariano Licudine, who took an often muddled concept and perfected it for the thirsty, rum-swilling masses during Tiki’s heyday. A half century later, it’s a timeless classic, often copied, never duplicated.
The coronoavirus pandemic shows few signs of abating, bars and restaurants across the U.S. remain closed, and most events scheduled for the upcoming months continue to be canceled or postponed. Facing this bleak future, it was a forgone conclusion that The Hukilau would be forced to reschedule its 19th annual Tiki weekender scheduled for June 3-7 in Fort Lauderdale.
Global ambassador Alexx Mouzouris chats about Don Q Rum, Gary Evans and Brian Crum of The Intoxicators share stories of the band and The Hukilau:
The Hukilau’s Richard Oneslager talks about the upcoming (MO)RE (ALO)HA Tour, Tim “Swanky Glazner shows off his Mai-Kai mug collection:
Indeed, the announcement sent to ticketholders does just that, but with a hugely ambitious twist. Rather than just regroup at some future date at the historic Mai-Kai restaurant and the beachside B Ocean Resort, organizers have announced The Hukilau “(MO)RE (ALO)HA Tour,” a series of events across the country this summer and fall aimed at raising money for Tiki bars devastated by what have now become months-long shutdowns.
The tour will indeed include a return to The Mai-Kai for an 18th straight year, just without the hotel component. “Smaller local events can directly support our bars, and not require villagers to buy an airline ticket, or book a hotel,” The Hukilau announced in the email. “We believe this is the best opportunity to bring the ohana together, and support our community.”
The announcement said The Hukilau is planning “5 or more stops on the tour.” Besides Fort Lauderdale, other planned tour stops are Los Angeles and San Francisco. Potential events in additional cities are on the drawing board, among them Chicago, Pittsburgh, Denver, and Atlanta. The email confirmed that the tour will end Oct. 16 in London, site of the previously scheduled Hukilau London, presented in association with The UK RumFest.
All of the U.S. dates and locations are still to be determined, the email stressed, adding: “We cannot set a schedule until we see how the health crisis and government restrictions play out.” The tour is designed to be “responsive and flexible to changing conditions,” but the hope is for events to take place throughout August and September. “There’s nothing easy about the current conditions we are living in,” it said, adding: “We have all grown more comfortable with a greater amount of uncertainty.”
If you’re already booked for the June event, you can immediately cancel your B Ocean Resort reservation with no penalty. But event ticketholders are being encouraged to hang tight while The Hukilau works out details on multiple options for villagers to transfer some of their payments. “Our number one goal is to support our bars and artists,” according to the announcement from The Hukilau’s organizer, Richard Oneslager, and his crew. Ticket-holders can email Aloha@TheHukilau.com for more information on their options. Also look for updates at TheHukilau.com.
New exclusive merchandise will be announced soon. Follow The Hukilau on Facebook and Instagram for info on special mugs and other Tiki treasures that highlight The Hukilau partner bars, as well as artists and vendors.