Importer Ed Hamilton has announced the arrival of a new Hamilton Rum blend bottled for the Florida Rum Society, soon to be available in retail locations across the Sunshine State. Plans call for the rum, a blend of Jamaican and Guyanese rums, to be distributed in 2021 to other states as well.
The first shipment arrived in Orlando on Friday (Dec. 4) from Hamilton’s New York bottling facility, he announced during a Zoom happy hour event that evening. On Thursday, he teased Florida rum lovers with an Instagram post containing the label, announcing that the rum was “on I-75 on the way to Florida.”
The quick arrival pleased the longtime rum connoisseur, author and owner of his own boutique label and import company, Caribbean Spirits. The new rum will be part of Hamilton’s Ministry of Rum Private Collection, containing a similar label but more limited-edition bottlings than his standard Ministry of Rum releases. These include a variety of rum blends sourced from Jamaica, Guyana, St. Lucia and other islands.
He also imports a selections of acclaimed rums from Martinique, including the Neisson, La Favorite and Duquesne labels. Ministry of Rum refers to the website and message board Hamilton launched in the late 1990s that remains an essential reference tool for researching and learning about all rum.
Ed Hamilton spars with rum ambassador Ian Burrell at thefirst Miami Rum Congress in February 2019. (Photo by Hurricane Hayward)
For the Florida Rum Society blend, Hamilton said he went with a modified version of his popular Navy Strength blend, a powerful 114-proof combination of 60 percent Guyana rum and 40 percent Jamaican rum. The new blend is more accessible, clocking in a 45 percent alcohol by volume, or 90 proof. Hamilton said the blend is 65 percent from Demerara Distillers in Guyana and 35 percent from Worthy Park Estate in Jamaica.
Besides the proof and percentages, there’s a slight variation the age of the rum, Hamilton said. The Jamaican component is a 1-year-old rum while the Navy blend contains unaged distillate. The Guyanese rum is the same blend of 2- to 5-year-old rums that Hamilton uses in the Navy Strength bottling, as well as the Hamilton 86 and 151 Guyana rums that are well-known and loved at Tiki bars across the country. Check our in-depth look at Hamilton’s journey in bringing these rums to market, and their use at The Mai-Kai in Fort Lauderdale.
The Florida Rum Society blend promises to be more versatile and just as tasty as the Navy blend, its lower proof and added aging making it more assessable as a sipper and all-purpose mixer. It’s also a higher proof than the similar New York Blend, an 84-proof version of the Navy blend. At 65 percent Demerara, it could also make a fine substitute for Hamilton 86 in cocktails. During the Zoom meeting, Hamilton sipped on one of his favorite easy-to-make highballs, a blend of Hamilton 86, Hamilton Jamaican Pimento Dram, and orange juice. I tried a mix of 1 part dram, 3 parts rum and 6 parts juice, and it was delicious.
The flagship Hamilton rums from Guyana are available at Total Wine stores in Florida. (Photo by Hurricane Hayward, August 2016)
The new rum should also work well in classic Tiki cocktails that call for a roughly equal blend of non-overproof Demerara and Jamaican rums, such as the Navy Grog (and Beachbum Berry’s The Ancient Mariner), Pearl Diver’s Punch, and Sidewinder’s Fang. The extra 5 percent ABV will give the drink a boost to help it hew closer to the original rums. In the mid-century heyday, it was not unusual for standard mixing rums to be higher than 80 proof, especially those from Guyana and Jamaica. During the Zoom meeting, I enjoyed a Navy Grog featuring three of Hamilton’s signature rums (see recipe below).
Follow the Florida Rum Society on Facebook and Instagram for updates on distribution. Hamilton confirmed that the main retail location will be the Sarasota Liquor Locker. The rum society boasts a robust online store with quick delivery across the state featuring rums stocked by the Sarasota store.
UPDATE: Sarasota Liquor Locker and the rum society’s online shop were the first get the rum. Soon after, it was on its way to Five Star Liquor & Wine in Orlando, Primo Liquors in Broward County (multiple ocations), Big Game Liquors in Miami, and Beach Liquors in the Panhandle (multiple ocations).
Hamilton said he expects retail outlets across the state to carry the rum. Part of the goal of the partnership with the Florida Rum Society, he said, is to leverage the group’s influence to persuade more retailers to carry the Hamilton (and Caribbean Spirits) product line. The bottling includes 112 cases, he said, though he didn’t rule out another batch in the future depending on demand. If the store you frequent in Florida doesn’t carry Hamilton rums, or you’d like to request the new blend, ask them to contact the distributor: Progress Wine Group from Opa Locka, (321) 230-4682.
UPDATE: The Florida Rum Society announced an online cocktail contest featuring the new blend, with the winner earning “a hoard” of Hamilton rums. The group has quickly ramped up its activities after forming only in mid-2019. Members began holding in-person gatherings before the pandemic and have continued them online, with Hamilton and other high-profile rum industry veterans, such as Privateer Rum’s Maggie Campbell, joining in.
The Hamilton blend is not the society’s first special bottling. Just last week, a Plantation 2008 single cask rum from Guyana featuring a Florida Rum Society label landed in Orlando. This label release is extremely limited (just 140 bottles) and available at Five Star. There are also a few bottles remaining at Five Star from the exclusive (214 bottles) release in August of a 109.2 proof New England rum from Privateer dubbed Rumdemic. The release marked the return of Privateer’s single barrel program (now known as the Letter of Marque series).
If that’s not enough for Florida rum fanciers, another exclusive release is coming in 2021. The Florida Rum Society Masters Selection from Chairman’s Reserve and St. Lucia Distillers is available for pre-sale at Jensen’s Liquors in Miami. This 115.6 proof blend is expected around April. Shipping and pick-up are both available.
For more on the Florida Rum Society, check out the interview with founder Jay Cocorullo on the Rumcast podcast, episode 14.
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15 things you need to know about Ed Hamilton and Hamilton Rum
As part of the inaugural Miami Rum Congress in February 2019, the “Minister of Rum” (he actually prefers to be called “Administer of Rum”) hosted his first-ever master class at The Mai-Kai in Fort Lauderdale on his Hamilton Rum product line, including a discussion of his journey from Caribbean sailboat adventurer to rum importer and label owner.
The hands-on symposium took place in the historic restaurant’s intimate Samoa dining room and included rum and cocktail samples, plus a heaping helping of Hamilton’s wit and wisdom. Here are a few nuggets we gleaned from the presentation:
* After studying chemical and mechanical engineering and getting his college degree, Hamilton worked a job “selling bomb parts” in the mid-1970s. “It really wasn’t something I wanted to base my career on,” he said. When his boss queried him about what he wanted to be doing in five years, he exclaimed: “Go sailing.” Asked how he could make that happen, he replied: “I quit.” He says never spent another day looking for a job after that.
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.
A pineapple jack-o-lantern sets the scene at Hulaween 2020.
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.
Just announced: There will be a Virtual Tiki Bingo event to benefit The Mai-Kai employees on Dec. 10. Click here for info and updates.
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.
Hurricane Hayward picks up his cocktail quarts as the parking lot fills up.
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.
Guests were welcomed with the same high level of hospitality The Mai-Kai is known for. Quarts of cocktails ordered in advance were delivered to car windows personally by Dahlquist in the porte-cochere. Arriving vehicles also received goodie bags that included Beast of Blood swizzle sticks (courtesy of Drive-In-Sanity Films) and complimentary anti-virus masks provided by the Florida Restaurant & Lodging Association’s Broward County chapter. All 60 Beast of Blood 50th anniversary mugs, created by Thor, sold out in advance.
Annubis & Isis arrive and enter the costume contest.
We brought Mai-Kai mugs from home and a bag of ice from Sonic to enjoy the signature Barrel O’ Rum and special Blood Island Green Potion #2 featuring sponsor Appleton Estate Rum. The food from Iron Butt BBQ was delicious, pairing perfectly with The Mai-Kai’s potent cocktails. More traditional drive-in fare (freshly popped popcorn) was also offered by roving Mai-Kai servers. TRIBUTE RECIPE:Scroll down for our take on Blood Island Green Potion #2
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
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 official Tiki Trail mug by David Outland.
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.
Bailey Pryor won five Emmy Awards for his documentary The Real McCoy in 2012. His research inspired him to launch The Real McCoy Rum in 2013.
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.
But The Mai-Kai blend, created by Pryor and Foursquare master distiller and blender Seale, is a bit different than that rum as well as The Real McCoy’s flagship 12-year-old rum. The label, launched by Pryor in 2013 after his documentary on pioneering rum-runner Bill McCoy, also features 3-year-old and 5-year-old rums, all from Foursquare..
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.
The Hukilau’s 2020 event in Fort Lauderdale may have been wiped out by the coronavirus pandemic, but that doesn’t mean you can’t celebrate the Polynesian Pop lifestyle in the privacy of your own Tiki bar or with other villagers in your local scene. Following are a week’s worth of suggestions that pay homage to the participants, along with some ways you can lend a hand in these trying economic times. See below:Bonus recipe for The Last Fang * Virtual Main Event at The Mai-Kai on Friday and Saturday, June 5-6
Many of us were looking forward to the 19th annual edition of the East Coast’s largest Tiki weekender on June 3-7 at the B Ocean Resort and The Mai-Kai restaurant. But we’ll have to wait for next year’s 20th anniversary to meet up with all our old friends, savor rum and Tiki cocktails made by some of the world’s top bartenders, dance to live bands and DJs, watch Marina the Fire Eating Mermaid and her aquaticats perform through the portals of Wreck Bar, plus so much more.
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.
Here’s an outline of suggested Hukilau-related things to do this week. If you have any to add, shoot us an email or a message on our social media pages: Facebook | Twitter | Instagram
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.
Matt Pietrek demonstrates a flaming garnish during his Okole Maluna Cocktail Academy class at The Hukilau 2019. (Photo by Hurricane Hayward)
Pietrek was nominated for Best Cocktail & Spirits Writing for an article on his long-running Cocktail Wonk blog, plus Best New Cocktail or Bartending Book for Minimalist Tiki: A Cocktail Wonk Look at Classic Libations and the Modern Tiki Vanguard, written with his wife Carrie Smith and released last summer. The blog is also among the heavyweight industry players nominated in the Best Cocktail & Spirits Publication category.
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.
But Pietrek has kept busy over the past several months with regular appearances online in a very active and engaged rum community. This new presentation covers The London Docks and Rums of the British Empire, an offshoot of his fascination with Navy Rum. Minimalist Tiki is a DIY effort by Pietrek and Smith, so you can support them directly by purchasing the book online.
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.
Oriol Elias presents a cocktail seminar on Tiki in Spain at the 2017 Miami Rum Renaissance Festival. (Atomic Grog photo)
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 Hukilau, Mai Tai and three other classic Mai-Kai cocktails are now available for curbside pickup in 32-ounce jars in addition to gallon jugs. (Photo by Hurricane Hayward)
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
Select Mai-Kai tropical drinks are available by the gallon. (Mai-Kai photo)
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!”
Hurricane Hayward is greeted by manager Kern Mattei while picking up quarts of cocktails to go. (Atomic Grog photo)
The Mai-Kai has also announced an expanded schedule of its legendary Polynesian Islander Revue for the July Fourth weekend. Check the official website for hours and showtimes or call (954) 563-3272. Reservations are required and can be made either online or by phone. The restaurant and gift shop remain open five days a week, Wednesday through Sunday.
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.
The Mai-Kai will reopen on May 29 after closing since March due to the coronavirus pandemic. (Photo by Sven Kirsten)
“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 Molokai Bar will be open for happy hour prices on The Mai-Kai’s famous tropical drinks and appetizers from opening until 7 p.m. with socially-distanced table seating only but no reservations required. Check the website for the latest info on opening days, hours and showtimes. The Mai-Kai’s gift shop will also be reopening to guests.
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.
Now you can order Pupu Platters to pair with your Rum Barrels to go with The Mai-Kai’s expanded take-out menu.
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.
The menu of cocktails available for curbside pickup features the Barrel O’ Rum, Mai Tai, and Jet Pilot. Special requests can also be made for the Black Magic, plus the Coconut Barrel (a Barrel with coconut rum) and Vodka Barrel (with house or Absolut). The wine list features 25 different bottles (at 50 percent off regular prices).
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.
The Mai-Kai’s to-go menu includes 50 percent off bottles of wine, several pork tenderloin dishes, and a selection of 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.
Members of The Mai-Kai Club also get the benefit of a 25 percent discount on all take-out food orders. You can join the club now for just $20 and continue your savings (up to 50 percent off food, drinks and merchandise) when The Mai-Kai reopens by clicking here. * The Mai-Kai gift certificates: Treat the special someone on your list
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.
Manager Kern Mattei shows off the day’s work on April 15: A full supply of Mai-Kai Rum Barrels to go. (Mai-Kai photo)
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.
Bartender Max Vrahimis pours Lemon Hart 151 into a batch of Jet Pilots on April 30. (Mai-Kai photo)
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.
On April 20, The Hukilau announced that its 19th annual Tiki weekender scheduled for June 3-7 in Fort Laduerdale was being postponed by the coronavirus pandemic. In its place will be a series of events across the country aimed at raising money for Tiki bars devastated by shutdowns. Click the link below for more info.
Donn Beach, aka Don the Beachcomber, famously came up with the idea of a lavish and immersive lounge featuring South Pacific themes and Caribbean cocktails in the 1930s. But it took two upstart restaurateurs and one of Beach’s top bartenders to take the Tiki concept to a whole new level when they opened The Mai-Kai in Fort Lauderdale in 1956.
At The Hukilau, set for June 3-7 in Fort Lauderdale, find out how the combination of the insightful ownership of Bob and Jack Thornton along with the mixology skills of former Don the Beachcomber bartender Mariano Licudine set a standard of tropical cocktail excellence that has stood the test of time for more than 60 years.
A vintage Mai-Kai photo of cocktails in The Molokai bar. (Mai-Kai photo)
Sticking closely to Beach’s groundbreaking secret recipes, but putting their own more modern and accessible spin on them, the brothers and their head bartender envisioned a menu of some 50 elaborate libations that endure and are beloved to this day under the continued ownership of Bob Thornton’s family.
Founding co-owner Bob Thornton shows off the award-winning Derby Daiquiri. (Photos courtesy of Tim Glazner, SwankPad.org)
Learn how The Mai-Kai still follows Don the Beachcomber’s procedures and standards that were created nearly 90 years ago to maintain the mystery and allure of the modern tropical cocktail in the restaurant’s secret back bars.
Donn Beach (1930s), Mariano Licudine (1960s), and a current Mai-Kai bartender (2019). (Photos from newspaper archives and The Atomic Grog)
Join Hurricane Hayward of The Atomic Grog blog and some very special guests for an exploration of the passing of the torch from Donn Beach to the Thornton brothers, and the key role of Licudine in keeping these historic cocktails alive and thriving.
Manager Bob Van Dorpe (left) and head bartender Mariano Licudine (right) show off The Mai-Kai’s rum collection in 1962. Many of those rare and original bottles can still be found in the secluded back service bar (photo from 2017 at right), unseen by guests. At The Hukilau 2019, we’ll take a peek behind the scenes.
Event preview:
Established in 1956, The Mai-Kai is a national historic landmark with many iconic features that guests see every time they visit, from the Polynesian Islander Revue, to the distinctive design and decor, to the gracious staff.
But there’s one key element to the experience that you rarely ever see, but almost always taste: The rums of The Mai-Kai. Using tropical drink recipes that can be traced directly back to Don the Beachcomber’s 1930s-era classics, the behind-the-scenes bartenders follow generations-old methods of mixing rum cocktails.
Hurricane Hayward of The Atomic Grog will take guests of The Hukilau 2019 on an virtual journey to the Caribbean to learn about the key rums and styles that have dominated The Mai-Kai’s acclaimed cocktails for more than 60 years. This includes an intimate class for bartenders and enthusiasts at the Pier Sixty-Six hotel, and an interactive symposium on stage at the Polynesian palace in Fort Lauderdale.
Here are the details on both events:
The Rums of The Mai-Kai: The Classic Tiki Template Saturday, June 8, at Pier Sixty-Six Hotel & Marina Okole Maluna Cocktail Academy class in the Commodore Room, 2 p.m. to 3:30 p.m.
Stephen Remsberg is famous for his private collection of thousands of bottles of rum. (Image by Annene Kaye)
Don the Beachcomber’s groundbreaking use of multiple rums in a single cocktail is crucial to the style that came to be known as Tiki. Nearly 90 years later, that exact same blending of spirits is still practiced today at The Mai-Kai. Hurricane Hayward of The Atomic Grog blog will guide hands-on lessons on how the flavors from different Caribbean islands are used in concert to create some of the world’s most famous rum rhapsodies. Put these practices to use to make your home bar sing. Special guest “professor” Stephen Remsberg, famed rum historian and collector, will share his knowledge and a few treats from his collection.
Another special treat: Students will shake up cocktails using sponsor rums and actual Mai-Kai ingredients. The restaurant will provide us with ample quantities of several classic drinks, sans rums, for our mixing pleasure. Also, there will be raffles held throughout the class with an assortment of door prizes, including signed books and barware from Cocktail Kingdom’s Beachbum Berry Collection.
All class members are also invited to The Mai-Kai on Sunday for special events that include rare “lost cocktails” from The Mai-Kai’s 1956 menu, plus reserved seats for an on-stage rum presentation by Hurricane Hayward and Matt Pietrek, aka Cocktail Wonk. Select students will participate in the symposium while a group of others will receive an exclusive, private tour of The Mai-Kai’s back bar and historic rum collection. Free shuttle will run betwen The Hukilau hotels and The Mai-Kai from 11:30 a.m. until around 5 p.m.
BUY TICKETS: Class sizes are limited, so act now before this sells out. Tickets for all Okole Maluna Cocktail Academy classes cost $49 plus fee, and include a special series of barware (rum sippers, spoons, muddlers, strainers, and a flask) created especially for students by Tiki Diablo. Participants get one item per class, plus the many rum samples, cocktails, and door prizes mentioned above.
The Mai-Kai’s vintage rum collection attracts industry VIPs from around the world. Joy Spence, master blender of Appleton Rum, paid a visit in November 2018 and found some rare bottles from Jamaica. Alexandre Gabriel, owner of Maison Ferrand and Plantation Rum, tasted a few vintage bottles during a tour after his symposium at The Hukilau 2018 last June. (Photos by Hurricane Hayward)
The Rums of The Mai-Kai: From the Back Bar to Your Glass Sunday, June 9, at The Mai-Kai The Mai-Kai Grand Finale, noon to 4 p.m., featuring live music in The Molokai bar by Skinny Jimmy Stingray. Symposium in the main dining room at 1:30 p.m.
Take a deep dive into the historic rum collection of the legendary Polynesian restaurant with Jim “Hurricane” Hayward of The Atomic Grog blog and special guest Matt Pietrek, rum expert and author of the award-winning Cocktail Wonk blog. Discover new information on The Mai-Kai’s connection to Tiki cocktail forefather Don the Beachcomber through the rums they have in common. Includes an interactive, multimedia presentation and rare “lost cocktails” from the archives, as we enjoy The Mai-Kai before it opens to the public.
When The Atomic Grog launched in late April of 2011, the second post was a Tiki cocktail recipe. Now, more than 400 posts and 200 recipes later, we’ve put all those drinks into an alphabetical list for easy access as a treat to all of you who’ve supported the blog for the past eight years.
Click below and bookmark this page, we’ll keep updating as we add new drinks … Atomic Grog Cocktail Recipes, A through Z Among the many tribute recipes you’ll find are The Master Ninja from Beachbum Berry (center), and (from left) The Mai-Kai’s Yeoman’s Grog, Special Reserve Daiquiri, Black Magic, and Deep Sea Diver.
That title is a misnomer, because we’ve included more than just the A-Z list, which currently stands at 210 cocktails. Below that, you’ll find the recipes grouped in nine different categories – from Don the Beachcomber to our own original creations. They’re also organized into six common Tiki drink styles, including Daiquiris and Mai Tais.
Our mission to cover the very best events, music, art, cocktails, and culture in the modern Tiki revival has not changed in eight years. But the blog has come a long way since that Atomic Zombie Cocktail post on April 25, 2011. That recipe remains one of our favorites, however, and a standard The Atomic Grog has tried to maintain.
Hurricane Hayward with The Mai-Kai’s Pia Dahlquist and author Jeff “Beachbum” Berry at the Chairman’s Reserve Mai Tai Challenge at The Mai-Kai on Oct. 30, 2018. (Atomic Grog Photo)
Since then, we’ve gone on a deep dive down a rabbit hole that we continue to explore in our most popular feature, The Mai-Kai Cocktail Guide, which includes nearly half of the recipes on the site. But there have been many other drinks explored in stories and reviews that we want you to be able to find easily. I hope this new feature accomplishes that.
Mahalos to all!
First and foremost, I’d like to thank the owners and staff of The Mai-Kai, not only a historic landmark, but a place that holds a special place in my heart and the hearts of many. I still get chills walking through the doors for the umpteenth time. It serves as the “mothership” to generations of Tiki mixologists, including yours truly. Owner Dave Levy, manager Kern Mattei, promotions director Pia Dahlquist, and everybody I’ve ever encountered have made it a pleasure to be there.
I’d also like to send out my deepest appreciation to author, Tiki cocktail historian, and Latitude 29 barkeep Jeff “Beachbum” Berry. Without his groundbreaking work, you probably wouldn’t be enjoying half the cocktails on our list, and most certainly you would not be reading this blog. He has truly been an inspiration. Also, much appreciation to everyone else whose recipes appear on the list. They’re all enjoyable drinks or they wouldn’t be there.
The Atomic Grog home bar, October 2018. (Photo by Hurricane Hayward)
I’m also very appreciative and humbled by all the bars across the country who have served our cocktails. Mahalo to Tiki Mondays With Miller, Trader Vic’s, Hale Pele, Hidden Harbor, Forbidden Island, and everyone else who have featured Atomic Grog recipes on their menus over the years.
The most special thanks go to my wife, Susan, not only for agreeing to marry me at The Mai-Kai nine years ago, but also for supporting these crazy endeavors through thick and thin. She also contributed her graphic design talents by creating The Atomic Grog logo, as well as helping photograph, edit and proof many features on the blog.
And last but not least, a huge shout out to all the home bartenders who take the time to mix up our featured cocktails, from The Mai-Kai tributes to the many delicious creations by some of the best bartenders across the country. Like you, I’m just a fan of well-crafted tropical cocktails, looking for the best recipes to make in my home bar. You rule!
The Atomic Grog was pleased to present a special happy-hour talk about “Demerara Rum: The Mai-Kai’s Secret Weapon” during The Mai-Kai Takeover event on Jan. 19, presented by the Magical Tiki Meet-Up and Retro Rekindled.
Armed with a Zombie, Hurricane Hayward is ready to get started with his talk on Demerara rum.
A big thanks to sponsor Lemon Hart & Son rum and brand ambassador Miles Maximillian Vrahimis for all the assistance, including the photos below plus the promo materials featured at the event as well as a special Blackpool spiced rum package that was presented to a lucky charity raffle winner. The raffle raised $275 for the Humane Society of Broward County.
The event kicked off at 4 p.m. with an extra hour of happy hour that included our talk in The Molokai bar. There was a full house of close to 100 people on hand for the 30-minute presentation, plus two sample cocktails featuring Lemon Hart’s two traditional Demerara rums.
Lemon Hart 151 is a legendary Tiki cocktail ingredient and one of the world’s most distinctive rums. The Mai-Kai features it in seven of its most flavor-packed (and strong) cocktails, including the Jet Pilot and Zombie. Guests at the Jan. 19 event were treated to a mini version of the 151 Swizzle, a classic that showcases the rich and smoky overproof rum.
Demerara Float samples make the rounds.
As a special treat, we also sampled the long-lost Demerara Float, perhaps the best of all the drinks from the 1956 menu that have been retired over the decades. It’s served only at special events, so it was a unique opportunity to try this Don the Beachcomber creation (originally known as the Demerara Dry Float) using Lemon Hart’s 80-proof rum, aka Original 1804.
Historically, this is the rum used by Don the Beachcomber and The Mai-Kai in their mid-century masterpieces that you can still taste at the Fort Lauderdale Tiki temple. Be sure to check out the Yeoman’s Grog (aka Navy Grog), S.O.S. (aka Three Dots and a Dash) and Bora Bora (aka Donga Punch). These days, The Mai-Kai employs the 86-proof Hamilton rum from the same distillery as Lemon Hart, the famed Demerara Distillers in Guyana.
Attendees received my handy checklist documenting all The Mai-Kai cocktails featuring Lemon Hart 151 and Hamilton 86, with the strong warning that I don’t advise trying all 13 in one sitting. Or two. Or three. Take your time and savor them. RELATED: See all the cocktails featuring Demerara rum at The Mai-Kai
Here are some nuggets of info from the 30-minute talk:
