A common misconception about tropical drinks is the notion that they’re “girly.” While they do tend to be sweet and flamboyant, many of the best Tiki cocktails – especially those at The Mai-Kai in Fort Lauderdale – are powerfully potent and worthy of any serious drinker, male or female.

Wahine Delight, November 2011. (Photo by Hurricane Hayward)

One possible exception is the Wahine Delight, an after-dinner drink most likely aimed at the fairer sex. It’s actually not too cloyingly sweet, a well-balanced and distinctive frozen daiquiri that goes light on the alcohol. Men may even appreciate it, especially as a follow-up to one of the restaurant’s spicy entrees or flaming deserts.

Wahine Delight is not to be confused with “Wahine’s Delight,” a recipe you’ll find online containing orgeat syrup, lemon juice and gold rum. The Mai-Kai cocktail contains none of those ingredients. It’s possibly an alternate take on the Missionary’s Downfall, a vintage Don the Beachcomber blended cocktail featuring mint, sugar, and light rum.

But that classic had an entirely different flavor profile with pineapple juice and peach brandy added to the mix. The Mai-Kai also once had its own version, called the Missionary’s Doom. We’re not sure if the Wahine Delight was created before or after the Missionary’s Doom left the menu, but we do know that it’s a delightful after-dinner drink in its own right.

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The official menu description

WAHINE DELIGHT

Light and mild, refreshingly cool and fragrant with the smack of crushed fresh mint.

Okole Maluna Society review and rating

Wahine Delight, November 2011. (Photo by Hurricane Hayward)

Size: Small

Potency: After dinner

Flavor profile: Mint, light rum, sugar syrup, a touch of Pernod.

Review: A sweet frozen daiquiri dominated by very strong and earthy fresh mint.

Rating: 2 out of 5 stars (see how it ranks)

Ancestry: The Wahine Delight was added to The Mai-Kai’s menu some time after 1959, probably during an expansion of the after-dinner drink menu.

Bilge: Wahine, the Maori and Hawaiian word for woman, is also used to refer to female surfers.

Agree or disagree? Share your reviews and comments below!

Okole maluna!

You have one last chance to check out the eye-catching exhibit of surf culture at Florida Atlantic University in Boca Raton. Saturday’s closing event runs from 2 p.m. to 8 p.m. and includes slide shows, a movie screening, a surf music lecture, a DJ spinning some reggae and surf tunes, plus prize raffles, food and drinks.

“Surfing Florida: A Photographic History” features the works of more than 50 photographers and 100 surfers, including archival photos; media stations featuring video, music and interviews; and lots of custom boards.

All special programs will take place in the lecture hall next to he Schmidt Center Gallery on the FAU campus:

* At 2 p.m., the New School Surf Photography Slide Show will be presented by photographer Nicola Lugo, whose work has been featured in all the major surfing magazines.

* At 3 p.m., the film Surfing at Summer’s End will be screened, and Will Lucas of Surf 64 Productions will be on hand to discuss his work, a historic documentary that combines vintage 8mm film, still photography and contemporary interviews.

* At 4 p.m., an Old School Surf Photography Slide Show will be presented by photographer John Tate Broward, who has been shooting since the 1970s.

A shot of the gallery during the March 16 opening reception. (From FAU.edu; photo by Lee Sutherland)

* At 5 p.m., FAU’s James Cunningham will lecture on “Surf Rock and the Music of the ‘Right’ Coast.” The ethnomusicologist and associate professor of music will discuss the birth, rise, death and several rebirths of surf music as well as Florida’s unique connections and contributions.

The Living Room Theatres Cafe next to the Schmidt Gallery will serve food, and a cash bar will open at 4 p.m.

DJ Lance O from Kulcha Shok Muzik will provide reggae and surf music tunes during the closing night party from 6 to 8 p.m.

FAU is just east of Interstate 95 on Glades Road. Gallery visitors are asked to park in the four-story garage to the east of the gallery and not in front of the Living Room Theater.

Check the FAU galleries site for times and more details, along with any updates.

After FAU, the exhibit – which was designed to travel and will feature surfboards from the host regions – will move to the Pensacola Museum of Art for a run May 24 through Sept. 3.

It may sound and look intimidating, but the whopping Sidewinder’s Fang is the perfect cocktail for a couple to share while enjoying a romantic evening at Fort Lauderdale’s landmark Mai-Kai Polynesian restaurant. Typically served in a giant snifter, it’s a fun and accessible cocktail that should appeal to newcomers and tropical drink aficionados alike.

Sidewinder's Fang, February 2012. (Photo by Hurricane Hayward)

The distinctive snifter has been in short supply lately, however, so you may receive this giant cocktail in two separate glasses (see photo at right). But we’ve recently been reassured that more original glasses have been ordered. So this unique cocktail experience will live on, almost exactly as it has for some 50 years. The Mai-Kai is one of the few restaurants in the world to use this rare 48-ounce glass (see photo below).

The cocktail itself is a classic communal Tiki drink, dominated by fruit juices and similar to the Mystery Drink, just not quite as complex. Many Polynesian restaurants served a Sidewinder’s Fang when exotic drinks flourished in the mid-century, but it’s unclear who invented it.

The drink has also been resurrected at many neo-Tiki bars of the current revival, and there are multiple recipes available online. We’ve gone to our old reliable source for the ancestor recipe below. The Mai-Kai’s version is undoubtedly a riff on this old standby.

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The official menu description

SIDEWINDER’S FANG

You’ll need help with this festive concoction served in a colossal snifter.
(Serves 2)

Okole Maluna Society review and rating

The Sidewinder's Fang serves 2 (or more). (Photo by Hurricane Hayward, April 2012)

Size: Extra large

Potency: Strong

Flavor profile: Lime and orange juice, passion fruit, just a hint of rum.

Review: Deceptively mild tasting for a strong drink, it’s fruity and tart in the same vein as the Mystery Drink.

Rating: 4 out of 5 stars (see how it ranks)

Ancestry: Added to The Mai-Kai menu after the 1959 update, the Sidewinder’s Fang was a common sight at many mid-century Polynesian restaurants and bars.

Bilge: The Sidewinder’s Fang and Mystery Drink are the only two signature cocktails not included in the daily 2-for-1 happy hour.

Agree or disagree? Share your reviews and comments below!

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ANCESTOR RECIPE
Sidewinder’s Fang
(From Beachbum Berry’s Grog Log and Remixed)

Sidewinder's Fang by The Atomic Grog. (Photo by Hurricane Hayward, May 2012)

* 1 1/2 ounces fresh lime juice
* 1 1/2 ounces orange juice
* 1 1/2 ounces passion fruit syrup
* 1 ounce dark Jamaican rum
* 1 ounce Demerara rum
* 3 ounces club soda

Shake everything – except club soda – with ice cubes. Pour unstrained into a large snifter. Stir in soda. Add more ice to fill.

From the Lanai in San Mateo, Calif., circa 1960s.

Notes and tips for home mixologists

* The club soda adds a fizzy element not associated with most tropical cocktails. But it nicely offsets the sweet and sour ingredients and adds volume to this extra large concoction.

* Premium aged rums such as Appleton dark Jamaican and El Dorado Demerara can add a richer flavor. But Myers’s’ and 5-year-old El Dorado are fine too.

Okole maluna!

Skinny Jimmy & The Stingrays (Facebook photo).

This first “Atomic Grog Mai-Kai Mixer” will mark the completion of 52 weeks of cocktail reviews, covering the entire menu of renowned tropical drinks at the legendary Polynesian palace in Fort Lauderdale. The flights, featuring three sample versions of these classic cocktails, will spotlight the recently reintroduced Lemon Hart Demerara rum. Click here for the full story.

But that’s not all. There’s a full evening of entertainment on tap. The party gets into high gear after happy hour with DJ Mike “Jetsetter” Jones and two sets of live surf music from South Florida’s Skinny Jimmy & The Stingrays. If you caught this authentic instrumental surf band opening recently for Dick Dale in West Palm Beach and Miami, you’ll know you’re in for a treat. And the Jetsetter will mix things up with his eclectic blend of surf, lounge, exotica, reggae, ska, classic punk and more.

DJ Mike "Jetsetter" Jones at the 2012 Miami Rum Renaissance Festival (Facebook photo).

Admission is free. The three-drink flights will be priced around $15 each. The early Saturday happy hour featuring half-priced drinks and appetizers runs from 4:30 to 7 p.m.

Cocktail flights will begin around 6, and will be limited to the first 30 people to sign up, so get there early. We hope to be offering three flights of three different 8-ounce cocktails tied to a theme. The plan is to have a Lemon Hart flight, a “Dagger” rum flight, and a flight featuring drinks with recipes that date back to Tiki bar pioneer Don the Beachcomber. Mai-Kai manager Kern Mattei will join us to explain the history and trivia behind the drinks.

In addition, you can quaff a strong grog for half price all night long: The Yeoman’s Grog, an ancestor of the iconic Navy Grog. There may be other surprises, such as giveaways, so check back for updates.

The dance music kicks in around 7 with DJ Jetsetter. Skinny Jimmy will start cranking out the tunes around 8. The party should last until 11 or later, so don’t hesitate to show up fashionably late for the retroactive, hip-shaking tunes, drink special, and cool South Seas vibe in the iconic Molokai lounge.

The Mai-Kai is at 3599 N. Federal Highway, on the west side between Commercial and Oakland Park boulevards. Valet and paid self-parking. For more info, call (954) 563-3272.

Okole maluna!

Click here or on the image below for the Facebook event.

Atomic Grog Mai-Kai Mixer

More on The Atomic Grog
* Rums of The Mai-Kai: Legendary Lemon Hart returns to the promised land
* Mai-Kai Cocktail Guide | Exclusive tour of The Mai-Kai’s bars and kitchen

The Mai-Kai
* Official site | Facebook page

The new Lemon Hart 151 Demerara rum

Lemon Hart Demerara rum, one of the most ballyhooed spirits in the history of tropical cocktails, has returned to the bars of The Mai-Kai in Fort Lauderdale, just two months after being made available in Florida by its new importer. Manager Kern Mattei made the announcement to his staff during the last weekend in April, and many classic drinks are reportedly returning to their original recipes.

The return of this iconic rum is expected to elevate some of the Tiki drink mecca’s most popular cocktails to even greater heights. The Atomic Grog’s Mai-Kai Cocktail Guide is being updated with all the new Lemon Hart drinks as they’re re-evaluated. Check below for more details, and also mark your calendars for a special Lemon Hart cocktail tasting party on June 9. Click here for details.

Since the dawn of the modern Tiki cocktail revival in the 1990s, no other spirit has attained such mythical status as the once obscure and nearly extinct Lemon Hart 151 Demerara rum. It was a crucial ingredient in many of the most beloved tropical drinks during Tiki’s heyday, including the Zombie, but it was nearly forgotten when the South Seas craze of the mid-century died out.

Distilled in Guyana, the rum can be traced back to 1804. Mr. Lemon Hart was one of the first rum suppliers for the British Navy. Critics hail its heavy, complex taste and layers of flavors including caramel, burnt sugar, molasses, tropical fruits, cinnamon, baked apples, and toasted oak.

The Shrunken Skull has returned to its original recipe with the revival of Lemon Hart 151 rum. (Photo by Hurricane Hayward, May 2012)

But by the mid-1990s, even The Mai-Kai in Fort Lauderdale – one of the last bars in the world to serve the original secret recipes of Prohibition-era rum-runner and Tiki bar pioneer Don the Beachcomber – had discontinued using the hard-to-find Lemon Hart. In the ensuing years, tropical mixology has enjoyed an ongoing renaissance, pushed to even greater heights by a booming classic cocktail revival.

Rum cocktails don’t come any more classic than those served at The Mai-Kai. Over the past 15 years, as devotees flocked to one of the last grand palaces built during Polynesian Pop’s heyday, they fell in love with the menu’s 50 concoctions that serve as an intoxicating time machine to another era. Word quickly spread, and The Mai-Kai rose to become one of the elite bars of the Tiki revival. Users of the Critiki website consistently rate it near the top in drink quality, among other categories.

We sampled our first 151 Swizzle containing Lemon Hart 151 Demerara rum in early May 2012. (Photo by Hurricane Hayward)

But something was missing from some of The Mai-Kai’s very best cocktails. As more and more classic Tiki drinks regained popularity, one ingredient stood out: the mysterious Lemon Hart 151. More than 25 recipes in Jeff “Beachbum” Berry’s books call for it by name, and the tropical drink guru has called it his favorite rum. The 80-proof version became even harder to find. But the brand was still out there, and more and more home mixologists and craft cocktail bars began embracing it.

(Note: There truly is no substitute for Lemon Hart 151. If it’s not distributed in your area, you should be able to order online. The 80-proof version is more scarce, but the El Dorado brand of Demerara rum is a decent substitute. Try the 8- or 12-year-old blends. Or better yet, combine 2 parts El Dorado 5 with 1 part El Dorado 12.)

Mixologists’ devotion to Lemon Hart, along with the high quality of the product, likely influenced a small importer named Ed Hamilton (of the Ministry of Rum website) to engineer a deal that kept the brand alive in the United States. In 2009, Pernod-Ricard sold the Lemon Hart brand to a new owner, a Canadian firm that was rumored to be planning to discontinue the 151-proof bottling. The Tiki community was aghast as supplies dwindled and hoarding began, but they flooded Hamilton’s Lemon Hart 151 Facebook page with support and requests to bring the brand to their states. Click here for an interview with Hamilton about the Lemon Hart saga.

With the return of Lemon Hart 151 Demerara rum, the Jet Pilot is now supersonically strong. (Photo by Hurricane Hayward, May 2012)

Slowly but surely, distribution deals were signed and a newly repackaged and re-branded Lemon Hart began hitting the shelves across the U.S. in March 2011. And there was much rejoicing. But not in Florida, where distribution was elusive until March 5 of this year, when it was registered for shipment to the Sunshine State.

Which brings us back to The Mai-Kai, where master mixologist Mariano Licudine’s original, 55-year-old recipes featuring Lemon Hart were still safely under lock and key. Plans began moving swiftly and, according to Mattei, around a dozen drinks that once featured Lemon Hart are being revisited. It’s our hope that all will return to their original splendor. We’ll be listing them below as they’re reviewed, so check back for updates. And we’ll share the full list at the June 9 mixer we’ll be hosting at The Mai-Kai that will also feature Lemon Hart cocktail flights. Okole maluna!

Mai-Kai Lemon Hart cocktails
* Zombie – A great drink has become even greater. The Lemon Hart flavor cuts through very nicely, elevating our top-rated, 5.0 drink to a 5.0-plus.
* 151 Swizzle – Lemon Hart 151 adds a very rich and flavorful component – and darker color – to this potent classic. This is the Swizzle as it was meant to be.
* Special Planters Punch – It’s subtle, but a richer, smokier rum taste can be detected from the addition of the 80 proof rum.
* NEW:Jet Pilot – This fiery and intense drink is now even deadlier, perhaps the strongest on the menu, with the addition of Lemon Hart 151. Not for the timid.
* Shrunken Skull – When my shot of dark rum appeared with the vintage Abelam mug, I knew immediately that Lemon Hart 151 had replaced the lighter Bacardi in this classic. And the rich, smoky taste now raises this drink to a new level.
* NEW: Yeoman’s Grog – This descendant of another classic (the Navy Grog) is enhanced by 80-proof Lemon Hart, which combines with Kohala Bay dark Jamaican rum (see below) and powerful allspice notes to create an exotic taste explosion.
* NEW: Oh So Deadly – A light touch of 80-proof Lemon Hart (and Kohala Bay) soldify this flavor-packed drink as one of the best on the mild side of the menu. Click here for a new tribute recipe.

The above reviews all contain updated info and recipes. More to come.

Mai-Kai keeps Jamaican ‘punch brand’ rum alive and well

Wray & Nephew's defunct Dagger rum

Lemon Hart isn’t the only obscure, distinctive and delicious rum mixed in Mai-Kai cocktails. According to legend, a rum known as “Dagger” was a key ingredient in many Mai-Kai cocktails. But until recently, we didn’t know much about this long-defunct product. As it turns out, a rum still exists with a similar flavor profile, but it’s very hard to find.

Dagger was a proprietary dark Jamaican rum produced by Wray & Nephew. It was an overproof rum with a distinctive funky (in a good way), woody flavor that was very popular in cocktails. But production reportedly ended in the 1950s. So what replaced it? We found out during our November 2011 back-bar tour of The Mai-Kai. General Manager Kern Mattei showed us a bottle of Kohala Bay, reportedly the remnants of the old Dagger brand. Note that both labels use the distinctive “punch brand” label.

Kohala Bay is distilled and blended in Kingston, Jamaica, at 87.6 proof. The label touts that it comes from “the fertile valley of the black river parish of St. Elizabeth, Jamaica. … Here, Kohala Bay is hand-blended slowly, carefully, and in small batches.” It’s reportedly sweeter, and lower proof, than the original Dagger. But that’s a small quibble. It shines in vintage Mai-Kai recipes, keeping them faithful to Mariano Licudine’s original vision.

Manager Kern Mattei holds a bottle of Kohala Bay in The Mai-Kai's service bar in November 2011. (Photo by Hurricane Hayward)

Finding this elusive rum was not easy, however. We discovered that it’s imported only to Florida, so we tracked down the importer and discovered that only two bars (The Mai-Kai and a Miami Beach hotel) and one retail outlet had ordered the product. Miraculously, the south Miami package store still had bottles on the shelf, and the owner was happy to order more for us. It’s not an expensive rum, so we stocked up. Availability elsewhere remains sketchy, but it’s certainly possible for other Florida retail outlets and bars to order it. So if you’re looking for that truly authentic Mai-Kai rum and you live in Florida, you may want to bug your local liquor store.

Kohala Bay is very similar to a traditional London Dock style of Jamaican rum such as Smith & Cross, but with darker and bolder flavors. You can approach the Dagger/Kohala Bay taste by combining equal parts Smith & Cross and El Dorado 12-year-old Demerara rum. This combination has the same sweet, smooth and earthy notes but lacks just a bit of the intensity and deep flavors of Kohala Bay.

Some of The Mai-Kai’s best cocktails contain Kohala Bay, and we’re in the process of revising our reviews and recipes. This list is unofficial, but according to our research and some reliable sources, these are the most likely drinks to feature this rare rum:

Zombie | 151 Swizzle | Barrel O’ Rum | NEW: Cobra Kiss | Mutiny
NEW: Yeoman’s Grog | Black Magic | NEW: Oh So Deadly

The above reviews all contain updated info and recipes. More to come.

Appleton: The Mai-Kai’s go-to premium rum

Not all the best rums are rare or obscure. Perhaps the most popular and recognized Jamaican rum brand, Appleton, is also the most high-profile rum at The Mai-Kai. It’s mentioned by name in four drink descriptions, and it’s featured in many others. Bacardi is the only other rum that ever earned that high-profile privilege, but it’s since been dropped from the menu text.

Appleton has been making hand-crafted spirits since 1749, from standard white and gold to an outstanding variety of aged rums. Here’s an unofficial list of the Mai-Kai cocktails that are highly likely to feature flavorful Appleton rums (* = touted on menu):

Shark Bite* | Cobra Kiss | Rum Julep | The Hukilau* | Mai-Tai*
Samoan Grog | K.O. Cooler | Special Reserve Daiquiri* | Deep-Sea Diver
Mai-Kai Swizzle | Hot Buttered Rum

For the rum connoisseur

It’s no surprise that most of the top-rated Mai-Kai drinks contain at least one of the rums discussed above. They’re a huge part of the formula – along with the classic recipes and fresh ingredients – that makes these cocktails classic.

But if you’re not a cocktail aficionado, and more interested in sipping fine spirits, The Mai-Kai offers a wide selection of aged rums on its new, dedicated rum menu. It’s also not out of the question that some of these may appear one day in some special cocktail flights.

In the meantime, we hope to see Tiki cocktail and rum fanciers at our “Mai-Kai Mixer” event on June 9. Click here for details.

Okole maluna!

The Mai-Kai
* Official site | Facebook page

Miami Rum Renaissance Festival kick-off party at the Broken Shaker at the Indian Creek Hotel on Monday, April 16. (Photo by Soul of Miami)

According to the festival organizers, the attendance total included more than 6,000 ticket holders, around 450 VIP passes, and nearly 900 industry passes. Events included rum tastings, VIP parties, celebrity seminars and much more.

Organized by Robert Burr along with his wife Robin and son Rob, the festival is poised to become one of the largest and most prestigious spirits conferences in the country. The festival “surpassed expectations and served to reinforce our message that rum is enjoying a notable resurgence in popularity,” they wrote in a recap sent via e-mail. “We are showing the world that rum is fun – a delightful component of interaction when friends gather to enjoy life.”

Unfortunately, The Atomic Grog was busy with The Hukilau and two Dick Dale concerts that same week, so our schedule was crammed. But we stopped by on the final day, and we also heard many positive reports from attendees.

Monday’s kick-off party at the Broken Shaker pop-up bar at the Indian Creek Hotel was a big hit. Festivalgoers made the cocktail lounge and speakeasy run by acclaimed mixologists Elad Zvi and Gabriel Orta a regular hangout for the rest of the week.

Miami Rum Renaissance Festival Grand Tasting at the Deauville Beach Resort on Sunday, April 22. (Photo by Soul of Miami)

The Liar’s Club Pop-Up Bar was great … while it lasted. Originally scheduled for four nights in the Deauville’s Jazz Club, the high-energy, Tiki-themed speakeasy was created by the mad geniuses from the tropical dive bar Liar’s Club in Manchester in the U.K. But the experiment came to an end after Tuesday’s debut, a mutual agreement between the Brits and hotel management.

But there were plenty of other social events. VIP parties hosted by the likes of Appleton, Bacardi and Zacapa kept guests busy all week long. And for Wednesday night’s Tiki Time at The Mai-Kai, participants were bused up to the Fort Lauderdale cocktail mecca for a full evening of drinks, dinner and the legendary Polynesian floor show. Some stayed late to party with attendees of the annual Hukilau event.

On Wednesday through Friday, more than 25 experts got down to business during the 2012 RumXP International Tasting Competition, evaluating more than 100 of the finest rums in the world. Click here to see the results of the blind tasting trials.

As the weekend rolled around, it was time for the two-day Grand Tasting events, where dozens of companies offered up rum samples and cocktails in the Deauville’s giant ballroom where the Beatles once performed on the Ed Sullivan show. On Facebook, DJ Mike “Jetsetter” Jones commented that he finally achieved his goal to play the same room as the Fab Four. His tunes added to the festive atmosphere and what seemed like a friendlier vibe than last year’s smaller ballroom. In addition, there was now room for the vendors and the World Tiki Team Championship bartending competition all in the same room.

Ian Burrell serves up Havana Club rum during his seminar on the Pina Colada on Sunday, April 22. (Photo by Hurricane Hayward)

The Liar’s Club gang got sweet revenge for having their pop-up shut down, joining forces with other top U.K. mixologists to beat the American team in the bartending competition for the third year in a row. Despite an Olympic-sized controversy over a spiked drink, a fun time was had by all. During my quick visit on Sunday, I sampled some tasty cocktails from Appleton, Botran, Don Q, Flor de Caña and a few other lesser known brands. Mojitos and daiquiris were abundant, the smell of mint, lime and rum wafting through the air. I was very impressed by an outstanding daiquiri from Appleton that included the brand’s 12-year-old Extra, lime juice, Demerara sugar syrup and a dusting of coffee and spices.

The studious side of the rum world was explored in the celebrity and trade seminars that were held in smaller conference rooms off the Deauville’s lobby. Quiet and out of the way of the hubbub of the Grand Tasting, it gave novices and experts alike the chance to broaden their knowledge and appreciation of rum. These ranged from presentations by master distillers and brand masters, to the more lighthearted but still very educational presentation that I attended: “The Piña Colada Paternity Test.”

Presented by Ian Burrell, producer of the U.K. RumFest, this multimedia, multi-sensory presentation was fun from start to finish. And it didn’t hurt that Burrell gave early arrivals a complimentary taste of his Havana Club rum, the famous Cuban brand that’s banned in the United States. Burrell also put his illicit hooch to good use in the cocktail samples he made while answering the questions: Who created the Piña Colada? Where was it created? And what rum was used?

Fresh pineapples and four different rums were included in the Pina Colada history lesson. (Photo by Hurricane Hayward)

The informative seminar lasted several hours and featured many sample cocktails (see photo below). It also served as a very accurate history lesson, beginning with the discovery of the “pined apple” by Columbus’ sailors in the 1500s. They found Taínos indians drinking the fruit’s juice on the island that would later become San Salvador. Burrell traced the precursor to the Piña Colada all the way back to Robero Cofresí (1791-1825), an infamous Puerto Rican pirate who boosted his crew’s morale by mixing their pineapple juice with coconut and aguadiente, an “unrefined spirit” that’s similar to today’s cachaça.

Burrell’s research found the first references to rum being mixed with pineapple juice in 1824. By 1836, this combination had taken Europe by storm, and was referred to as “hot pineapple, rum, and water” in a writing by Dickens. When ice became more common in the Caribbean, the Piña Fria (rum and pineapple juice) was born.

By the turn of the 20th century, with tourism growing in the Caribbean, word spread of these tasty cocktails. Burrell cited a 1906 book that referred to Piña Frias in Cuba and Jamaica containing pineapple, ice, sugar and water.

But what about the name? Burrell’s research found the earliest reference to “Piña Colada” in a 1922 travel magazine, during the dark days of Prohibition in the United States. In this era, writers romanticized about visiting the Caribbean, but they were apparently banned from mentioning alcohol. So there are many references to virgin Piña Coladas.

Ian Burrell pours Pina Coladas into pineapples for seminar participants to sample. (Photo by Hurricane Hayward)

But Burrell found, and offered samples of, a 1922 recipe for a “Piña Colada” that included pineapple juice, ice, sugar, lime and Bacardi. But where was the coconut that makes the modern drink distinctive? It seemingly died with old El Pirata Cofresí in 1825.

Modern references to coconut being added to this concoction start around 1937. But what kind of coconut? A 1950 New York Times column refers to “Cuba’s Piña Colada” as containing rum, pineapple and coconut milk.

Cubans had actually been enjoying coconut in their drinks for much longer. At the legendary La Florida (later El Floridita), where the daiquiri was popularized in the early 20th century, coconut milk and coconut cream had long been offered as exotic ingredients. But the complicated process to make these mixes could take all day, not very economical for a busy bar.

Then came Coco Lopez, a commercial coconut cream introduced in Puerto Rico in 1954, instantly making the Piña Colada famous and Puerto Rico its modern homeland. Burrell actually recommends the Coco Real brand of coconut cream, which he says is a more natural product.

The birthplace is generally accepted to be the Caribe Hilton’s Beachcomber Bar in San Juan. As early as 1954, bartender Ramón “Monchito” Marrero prepared his Piña Coladas with Don Q rum, pineapple juice and Coco Lopez, serving them inside a pineapple. Less authentic is the claim by Ramon Portas Mingot that he invented the drink in Puerto Rico in 1963. He used Ron Barrilito rum and also added condensed milk. We tried both versions, and while the latter may be richer and creamier, Burrell has no doubt that Marrero is the modern creator.

Many Pina Coladas were sampled during the seminar. (Photo by Hurricane Hayward)

As always, Burrell mixed humor and first-person stories (including his claim that his father invented the Piña Colada in Jamaica) to make his seminar fun and full of laughs. At the conclusion, he whipped up blender after blender full of his own special version of the Piña Colada – featuring all four rums that he used in the seminar – and passed them around the room in hollowed-out pineapples.

It was a great way to wrap up a rum-soaked weekend and get a little history lesson in the process.

Mark your calendars: Next year’s Miami Rum Renaissance Festival will be held April 15-21.

Official sites
* Miami Rum Renaissance Festival | Facebook page
* Robert Burr’s Rum Guide | National Rum Examiner | Rum Expert Panel

Other coverage, photos
* Bar Life UK: Bacardi UK team wins Miami Tiki-off once again
* New Times: Try these rum brands | 15 rums, 2 cachacas in one hour | Photo gallery
* Huffington Post: Miami Rum Renaissance draws thousands at the Deauville hotel

On The Atomic Grog
* Past Rum Renaissance coverage | Mai-Kai cocktail review: Piña Colada

Concert reviews by Jim Hayward

Just two years ago, it was unclear if legendary guitarist Dick Dale would ever tour again. Now in his 70s, the man who invented surf music more than 50 years ago was battling complications in 2010 after a bout with cancer in 2008.

Dick Dale at Respectable Street in West Palm Beach, April 21, 2012.

Then, miraculously, his health improved. He and his son Jimmy began playing acoustic sets, and by early 2011 plans were moving rapidly toward a limited touring schedule. Soon, the concept of “limited” flew out the window and Dale’s tour last spring and summer included six dates in Florida. The South Florida shows last June were nothing short of incredible [See review].

But rather than tire and grow weary on the road, Dale got stronger. “You’re my medicine,” he would tell the audience after his concerts, showing no signs of his frail health. Dale also clearly benefited from his clean-living lifestyle and years of physical fitness. His wife, Lana, also keeps him on track as his physical and spiritual caretaker.

More touring followed, and when 2012 rolled around he announced a rigorous 50-date jaunt across the country with not much down time. This time, there were nine Florida dates, including back-to-back nights in West Palm Beach and Miami on April 21-22. Would Dale and his band be showing any signs of rust or weariness? We would soon find out.

Playing with vigor and enthusiasm not often seen in musicians half his age, Dale roared through his shows at Respectable Street and Churchill’s Pub. His backing band of Jimmy Dale on drums and Sam Bolle on bass kept up the pace, and the band showed a great camaraderie and tightness on stage.

Dick Dale with son Jimmy Dale on drums at Churchill's Pub in Miami, April 22, 2012.

The highlight of both shows – besides the rousing, show-closing rave-up of Dale’s signature song, Miserlou – was the interplay between the three musicians. Dale joined his son behind the kit, doubling the beat and showing off an affinity for the instrument that goes all the way back to his youth as an admirer of Gene Krupa, the influential jazz and big band drummer. He then took his sticks to center stage and bounced them off Bolle’s bass, creating a rhythmic cacophony that had the audience enthralled.

Dale then slung on his guitar and seamlessly jumped back into the groove. The sets followed the same basic pattern each night, just as in 2011, but they didn’t seem to be the least bit scripted. You could see Dick giving direction to Jimmy and Sam with constant eye contact, and they were able to adjust according to his whim. It must also be noted the incredible sound Dale achieves via his high-powered Fender Showman amps (a model he helped develop in the early 1960s). Dale and his band are so loud, they can pretty much overpower the PA, thus ensuring a great room sound in small clubs.

Dick Dale with bassist Sam Bolle at Respectable Street in West Palm Beach, April 21, 2012.

It’s a sound that totally envelopes the club. Fuddy-duddies are advised to bring ear plugs. But it’s not shrill, harsh or even twangy. The guitar master is able to conjure up soulful and bluesy sounds from his signature Stratocaster that would make one of his old admirers, Jimi Hendrix, proud. It’s a complex, almost psychedelic, sound that should dispel all notions about Dale being just a surf guitarist. His influence should rightfully extended to guitar legend of a much greater magnitude, as Dale himself often insists.

All the classic instrumentals (Miserlou, Hava Nagila, Shake ‘n’ Stomp, Let’s Go Trippin’, etc.), were broken up by improvised segments that segued into a few songs featuring Dale on vocals, such as House of the Rising Sun. Both nights reached their peak with a solemn yet raging version of Amazing Grace, which Dale dedicated to the military, firefighters and anyone who puts his or her life on the line.

After Miserlou brought down the house, Dale left the stage but returned to meet fans and sign autographs for hours. The several hundred faithful at each show left happy, albeit with ringing ears. Credit should also go to the opening bands at both dates who all performed admirably: Cutback and Skinny Jimmy and the Stingrays at Respectable Street; and Skinny Jimmy with Charlie Pickett, Enough, and Turboretardo at Churchill’s.

Even Pickett, a 30-plus-year veteran of the South Florida scene who has seen pretty much everything, was awe struck by Dale and made it a point to attend another date on the tour. “He was inspiring,” Pickett said.

Exclusive Atomic Grog photos
(click on thumbnails to see larger images or to view as slideshow)

Respectable Street photos by Jim Hayward
Churchill’s photos by Eduardo Ford, INTI Photography

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Previous posts on 2012 tour
* South Florida welcomes Dick Dale, but when will the Rock and Roll Hall of Fame?
* Nothing can stop surf guitar king Dick Dale
* The Atomic Grog celebrates first anniversary with the return of Dick Dale

Past coverage of 2011 tour
* Dale shreds all doubts with sizzling shows
* Dick Dale playing the tour of his life | What makes Dick Dale the ‘King’?
* Tour was 7 years in the making

Official sites
* DickDale.com | The Dick Dale virtual museum

The Mai-Kai’s Special Reserve Daiquiri is a throwback to another era with its classic recipe and flamboyant presentation in a frozen ice shell, a lost art that the Tiki cocktail mecca has almost single-handedly helped keep alive for the past half-century.

Jeff "Beachbum" Berry enjoys a Special Reserve Daiquiri at The Hukilau in April 2012. (Photo by Harold Golen)

The daiquiri – invented in Cuba in the late 19th century and popularized at El Floridita bar in Havana – is not a complex drink. The original recipe is simply lime juice, sugar and rum (shaken, not blended). But in the hands of a master like Donn Beach, aka Don the Beachcomber, this simple sonata became a baroque symphony. Beach, who invented the tropical cocktail in the 1930s and inspired the original Mai-Kai drink menu, had an arsenal of daiquiris. One of his early recipes likely inspired the Special Reserve Daiquiri.

The high quality and authenticity of the Special Reserve Daiquiri was confirmed in April 2012 at The Hukilau, when the big kahuna of tropical mixology, Jeff “Beachbum” Berry, was spotted with the drink in his hand on multiple occasions over the course of the annual Tiki fest. The author of the five definitive books on the subject (with a sixth in the works) is known to have a soft spot for aged Appleton rum, which is the star of this cocktail.

Daiquiris often get a bad rap due the bland, sweet and slushy frozen versions served on cruise ships and at tourist traps. That’s certainly not the case at The Mai-Kai (try the frosty and delicious Floridita Daiquiri or Derby Daiquiri). But if you’re looking for a real-deal daiquiri made with the style and flair of the original masters of the craft, join “The Bum” in savoring this very special cocktail.

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The official menu description

SPECIAL RESERVE DAIQUIRI

Smooth, 12-year-old Appleton Jamaican rum makes this the perfect man’s daiquiri.

Okole Maluna Society review and rating

Special Reserve Daiquiri, March 2011. (Photo by Hurricane Hayward)

Size: Small

Potency: Medium

Flavor profile: Lime, sugar, aged Appleton rum, a touch of grenadine or similar syrup.

Review: A classic sweet daiquiri with simple, strong flavors and dazzling presentation.

Rating: 3 1/2 out of 5 stars (see how it ranks)

Ancestry: An original Mai-Kai cocktail from the 1956 opening, the Special Reserve Daiquiri can be traced back to Don’s Special Daiquiri and the earlier Mona Daiquiri, which featured aged Jamaican rum.

Bilge: The ice shell glass is the same one used for the Gardenia Lei. We got a peek at them in the freezer during our back bar tour in November 2011.

Agree or disagree? Share your reviews and comments below!

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ANCESTOR RECIPE
Don’s Special Daiquiri
(From Beachbum Berry Remixed)

Don's Special Daiquiri by The Atomic Grog, March 2012. (Photo by Hurricane Hayward)

* 1/2 ounce fresh lime juice
* 1/2 ounce honey mix
   (combine equal parts honey and water, chill)
* 1/2 ounce passion fruit syrup
* 1/2 ounce light Puerto Rican rum
* 1 ounce gold Jamaican rum

Shake with ice cubes. Strain into a chilled cocktail glass.

This is the 1970s version of Don the Beachcomber’s 1934 Mona Daiquiri, which called for 30-year-old Myers’s Mona rum.

Notes and tips for home mixologists

This is very similar to the Special Reserve Daiquiri, with the honey and passion fruit combination adding a nice sweet touch to balance the flavorful rums.

* Try the 12-year-old Appleton Estate Extra that The Mai-Kai uses, in addition to a quality light Puerto Rican or Virgin Islands rum. Feel free to mix it up with other aged rums.

* The Mai-Kai’s version employs a great sweet syrup that’s a bit different than standard passion fruit syrup, perhaps a high-quality pomegranate grenadine. It also could be the same “fassionola” that’s used in the Cobra Kiss.

* If you want a truly authentic experience, give an ice shell a try. Check out Swanky’s post on SwankPad.org for tips. There’s nothing like a classic cocktail in a classic glass.

Okole maluna!

Hundreds of Tikiphiles from around the world gathered in Fort Lauderdale on April 19-22 for the 11th edition of the largest event on the U.S. East Coast dedicated to Polynesian Pop culture. It was a jam-packed four days of informative symposiums, live music, artists and vendors, and – of course – many tropical-themed cocktails.

Here’s a full recap with highlights and first-hand reports. Check back soon for more in-depth features on several of the symposiums, plus a special audio slideshow when all the photos are released.

The party actually started a day early on Wednesday, April 18, when early arrivals migrated to the legendary Mai-Kai restaurant for happy hour and a full evening spent reconnecting with old friends and making new ones. And with the Miami Rum Renaissance Festival holding its Tiki Time event that same evening, there were plenty of cocktail lovers in the house. Rum fest DJ Mike “Jetsetter” Jones provided the tunes in The Molokai bar and a large group enjoyed the authentic Polynesian dinner show, the longest running in the United States.

The crew from New York City's Lani Kai serves a flight of authentic Mai Tais at the the Best Western Oceanside. (Photo by Hurricane Hayward)

Among the VIPs in attendance were Jeff “Beachbum” Berry (Hukilau speaker and author), Martin Cate (owner of San Francisco’s acclaimed rum bar Smuggler’s Cove), Joe and Nicole Desmond (rum authorities and proprietors of New York City’s Rhum Rhum Room), plus Brian Miller and his crew from New York City’s Lani Kai. The latter group seemed undaunted that they had a gargantuan task ahead of them the next day serving a flight of authentic Mai Tais to the Hukilau hordes. The pre-party was still raging when we bowed out around midnight.

The action shifted to the host hotel, the Best Western Oceanside, on Thursday, April 19. With most of the out-of-town attendees checked in and ready to party, the opening night festivities officially kicked off at 5 p.m. with the Tiki Treasures Bazaar and poolside performances. This was the first year the Best Western served as host hotel, and by most accounts it made for a more intimate and friendly experience for everyone.

Vendors set up their merchandise booths outside their rooms on the spacious second-floor sun deck, which overlooked the first-floor pool. There were also a few vendors on the third floor, including the vintage wares of Hukilau Vendor Coordinator Dave “Basement Kahuna” Wolfe, and the always hip artwork of Miami’s Harold Golen Gallery. The third floor also offered a great bird’s eye view of all the activities below (see photo below).

The Intoxicators perform poolside at the Best Western during Hukilau 2012. (Photo by Hurricane Hayward)

Other cool booths included Tiki Diablo, Tiki Tower, Livin a Dream, Buried Treasures, Art & Alligators, Jive-Ass-Tikis, Psycho Suzi’s Motor Lounge, Tropiki, Remixed Treasure Chest, Neal Valentine Mid Century Interiors, Deco Dermot’s Vintage Clothing, Iggy Medeiros, and Barefoot Barking Tikis. The Hukilau’s official merchandise also was on display with great new mugs by Tiki Diablo, glassware designed by Japanese artist Mookie Sato, and event T-shirts. Click here to purchase these items if you missed them.

The sun deck also served as the central gathering spot, thanks in no small part to the excellent cocktails crafted fresh daily by some of the most talented mixologists around. On Thursday, it was the aforementioned Lani Kai crew (see photo above), who made a flight of Mai Tais that were snatched up by the eager, thirsty crowd. I sampled all three and found them to be top-notch.

Down below on the pool deck, DJs Jack Fetterman and Gina of the Jungle added to the festive vibe with cool tunes while Crazed Mugs frontman Pablus, The Intoxicators, and Angie Pontani provided a wide variety of entertainment. The golden voiced Pablus was a fine counterpoint to the raucous Tallahassee surf band that’s become a fixture at all of the recent Hukilaus (see photo above).

Preston Weber performs a fire dance at the 2012 Hukilau's opening night party. (Photo by Hurricane Hayward)

A special, unexpected treat was the return to The Hukilau of Preston Weber, the 13-year-old fire dancer from Fort Lauderdale who became a world champion at age 11 during a competition in Hawaii and competed on the TV show America’s Got Talent at age 12. The young man showed no signs of slowing down his development as a budding Polynesian performance star (see photo at right).

Burlesque star Pontani was still dancing up a storm as the crowds began drifting to The Mai-Kai around 9 p.m. for a special late-night bash. The Tampa Bay area’s Cadillac Bombers unfortunately had to cancel their scheduled performance due to illness, but a healthy crowd enjoyed the dark and exotic vibe of The Molokai lounge and the restaurant’s lush outdoor Tiki gardens for the rest of the evening. We ran into locals (such as artist Tom Fowner), our Sunshine State neighbors to the north (George Jenkins and the Brevard Tiki crew), plus many others from out of state (Adam Kolesar and his Big Apple brethren).

The first full day of festivities kicked off early on Friday, April 20, with plenty of free cocktails at high noon at the Best Western. Courtesy of The Hukilau’s mixology symposium coordinator, George Jenkins, St. George’s Punch (inspired by a recipe on the blog A Mountain of Crushed Ice) was a big hit.

Shortly thereafter, the action moved over to The Mai-Kai for the first of the weekend’s many excellent symposiums. “Mai-Kai: History, Mystery & Adventure” by Tim “Swanky” Glazner exceeded all expectations. With painstaking detail and rare inside information, Glazner painted a fascinating picture of the genesis, creation and heyday of the great Polynesian palace. It included rare photos, first-person stories and never-before-seen video. The clip of the Mystery Girl with Johnny Carson on The Tonight Show was priceless. And it was touching to see all the former employees in attendance, enjoying the trip down memory lane. The Mai-Kai was so impressed that Glazer was invited back to present a similar symposium at the end of the year during the restaurant’s anniversary festivities. (We’ll have a full report on this symposium in a separate post.)

New York City's PKNY treated The Hukilau to hundreds of cocktails in freshly carved pineapples. (Photo by Harold Golen)

Immediately following, Tiki godfather Sven Kirsten presented “The Golden Age of Tiki Archeology,” a fun-filled showing of rare slides from the archive of the author of the Book of Tiki and Tiki Modern. With the same tongue-in-cheek yet authoritative tone he uses in his books, Kirsten took us on a journey through an odd assortment of restaurants, apartment complexes and long-gone Tiki sites he’s come across during his travels around the world. Afterward, the line of fans carrying Kirsten’s books to be signed was a sign of his enduring popularity.

Back at the Best Western, Russell Mofsky and Gold Dust Lounge provided an eclectic mix of music, including surf, jazz, spy-fi and spaghetti western. That same creative flair was on full display in the mixology of Richard Boccato and his crew from New York City’s PKNY. They spent most of the day prepping ingredients, including hundreds of fresh pineapples, for an over-the-top presentation of tropical drinks that wowed even the most jaded cocktail purists (see photo above).

Sven Kirsten with Marina the Fire Eating Mermaid and friends. (From TikiCentral.com)

At 6:30 p.m., the Hukilau faithful packed the nearby Wreck Bar at the Sheraton Beach Hotel for Marina the Fire Eating Mermaid’s Underwater Swim Show. As usual, Marina and her team of mermaids upped the ante for The Hukilau with a special performance (and spectacular costume).

Over the next several hours, some blustery storms moved over the area but it didn’t stop Friday night’s Main Event at the Bahia Cabana Beach Resort. The longtime Hukilau hotel offers a huge outdoor area including pool and covered stage, but Entertainment Coordinator Brian Crum had his hands full with the wet and windy weather. The show went on with the bands moved to a safer, drier area behind the poolside bar.

The diverse lineup included Angie Pontani, longtime South Florida Elvis impersonator Dan Cunningham and Exotik-A-GoGo, a truly authentic exotica band from the unlikely locale of Minneapolis. But the band everyone came to see was The Martian Denny Orchestra, an instrumental surf/spy/space supergroup featuring Los Straitjackets guitarist Eddie Angel and a who’s who of top Nashville musicians: Bob Irwin, Jimmy Lester, Jim Hoke and Todd Bradley. The band sounded amazing considering the rainy conditions along with the lack of a PA or sound guy. This video speaks volumes:

And that wasn’t all. The Mai-Kai hosted yet another late-night party, “Dance You Savages!” featuring DJ Heelgrinder. The jungle rhythms perfectly matched the mood and stormy weather, and The Mai-Kai as usual gave the natives a suitable atmosphere to unwind after a long day.

Saturday, April 21, marked last day of the Tiki Treasures Bazaar but also a few more events at the Best Western. “Ta-ta-u: The Mark of Civilization” was a special symposium by Paul Roe. The owner of Britishink Tattoos in Washington, D.C., not only explained the importance of Samoan tattoos, he demonstrated a traditional “tatau” on Hukilau organizer Christie “Tiki Kiliki” White (see photo below).

Christie White receives a traditional 'tatau' from Paul Roe during the 'Mark of Civilization' symposium. (From Paul Roe via Facebook)

The tribe then began migrating to The Mai-Kai for an early start to a long day and night of mingling at the Tiki mecca with rum cocktails, authentic Polynesian dinner shows, and lots of live music. The fun began at 2 p.m. with “Revenge Of The Zombie: The Tale of Tiki’s Deadliest Drink,” author Jeff “Beachbum” Berry’s ode to one of the world’s most infamous cocktails. Emerging on stage in zombie garb amid the chaos of a horror movie clip, Berry took the often staid cocktail demonstration and lecture to the next level. He was ably assisted by Steve Remsberg, one of the world’s top rum collectors, who helped mix some classic Zombies and also shared wryly humorous stories of his visits to Don the Beachcomber, where the Zombie was invented. (We’ll have a full report on this symposium in a separate post.)

Happy hour started early at 4 p.m., and the crowds packed The Molokai bar, forcing The Mai-Kai to also open the outside Lanai dining area to early revelers enjoying half-price drinks and appetizers. This is perhaps the peak time of The Hukilau, when nearly everyone is gathered together in one giant mixer, mingling amid the excitement of the night to come. It was great to sit with Sven Kirsten and learn more about his days making music videos for MTV.

Sven Kirsten (left) and Jeff "Beachbum" Berry at The Mai-Kai. (Photo by Harold Golen)

Most of the Hukilau guests were seated in the main dining rooms by by 5 p.m. for a special preview of a new documentary on the rise, fall and resurgence of Tiki culture. Plastic Paradise is still in the editing stages but the clips that were shown on a large screen on center stage by the Emmy award winning filmmakers from Common Machine were excellent slices of modern Polynesian Pop. Many of those in attendance were featured in the film, and it was great to see Florida legend Wayne Coombs get a huge cheer from the audience during the segment on the Cocoa Beach carver and artist. I can’t wait to see the final version featuring the work of art director Kevin Kidney. The film was commissioned by PBS with much footage shot at Hukilau 2011 in June. When completed, it’s expected to hit the festival circuit later this year, followed by an airing on PBS affiliates nationwide. Click here to see a clip.

As he has for every previous Hukilau, comedian/actor/ukuleleist King Kukulele served as master of ceremonies – not just for Saturday’s dinner show but over the course of the entire weekend. Denny Moynahan, as he’s known to some, always keeps the party moving and the energy level high with friendly demeanor and mix of comedy and ukelele novelty songs.

The Mai-Kai's Kern Mattei gives King Kukulele a hand with vocals. (Photo by Sven Kirsten, from TikiCentral.com)

Things got serious as White thanked her staff, bringing them on stage for special gifts (mugs by Tiki Diablo). And in what’s become a tradition, The Mai-Kai returned its appreciation to White with a gift of authentic, branded dinnerware. In the past she’s received chairs and bar stools to add to her collection of memorabilia. Mai-Kai owner Dave Levy, General Manager Kern Mattei, and Director of Sales and Marketing Pia Dahlquist took their usual bows to an appreciative audience. Mattei especially was in the spirit of the event, joining King Kukulele for a little bit of backing vocals (see photo at right).

Without further adieu, it was time for dinner and The Mai-Kai’s legendary Polynesian Islander Revue, which has been running continuously since 1961 (see photo below). The Mai-Kai is always a time trip, but when you look around the room and see the retro clothes and styles of the Hukilau enthusiasts, it’s almost like you’ve indeed been beamed back to that era.

The Mai-Kai's Polynesian Islander Revue. (Photo by Sven Kirsten, from TikiCentral.com)

The live music started early and continued all night in The Molokai bar. Pablus, Exotik-A-GoGo, and The Intoxicators set the prefect mood, from Hawaiian to exotica to surf music. As The Mai-Kai packed in two more dinner shows, the Hukilau attendees were joined by locals partying into the wee hours. As the night came to a close, festivalgoers headed back to their hotels for one last night of camaraderie and locals bid them farewell until next time.

The Hukilau will return to Fort Lauderdale on June 6-9, 2013. It’s a move back to the event’s previous slot on the calendar, secluded from the busy April events that may have taken some folks away this year. And it will give many of us ample time to recharge our Tiki batteries for another round of tropical delights.

More Hukilau history
Audio slideshow flashbacks
* 2011 contest was a Barrel of fun
* 2010 party features Shag, room crawl
* Los Straitjackets highlight rockin’ 2009

Official sites: The Hukilau | Flickr | YouTube | The Mai-Kai

UPDATE: April 26, 2012

As not-so-subtly hinted at below, a special announcement was made on Saturday, April 21, at The Mai-Kai during The Hukilau main event that indeed a new drink app has been developed by Go11 Media and will be introduced soon.

The Hukilau event program also included information for attendees to sign up to be beta testers of the app when it’s released. The Atomic Grog signed up, and we’ll pass along info and reviews once we’re able to get a look at it.

According to Go11, iPhones, iPads and iPods will begin testing soon. There are also instructions for Andriod users on the Go11 site. Apple allows only 100 users as testers, so there may or may not be any spots left. If you’re interested, you can find further instructions here.

The app will allow users to track and rate The Mai-Kai cocktails, suggest them to friends and much more. It promises to be the perfect accompaniment to The Atomic Grog’s Mai-Kai Cocktail Guide.

Check back for updates soon.

Original story from April 16

The Tiki hordes have not yet descended on The Mai-Kai in Fort Lauderdale for the 2012 Hukilau (the annual Polynesian Pop festival runs Thursday through Sunday), but there’s a flurry of activity at the 55-year-old landmark restaurant.

This mysterious phone was spotted at The Mai-Kai.

And not all of the activity is behind the bar or in the kitchen. Last night, some Atomic Grog readers spotted a cellphone that someone left on the bar near the front of The Molokai lounge, so they went to make sure it wasn’t left by a customer. They couldn’t help but notice what looked like an application loaded on the phone (see photo). It appeared to have Mai-Kai graphics but it wasn’t the Web site. They quickly snapped this photo, but before they could pick up the phone the waitress quickly grabbed it and disappeared into the back office with some urgency.

I checked with a different source who I knew was at the bar during the previous hours and they reported seeing Mai-Kai owner Dave Levy and marketing director Pia Dahlquist in some sort of meeting with Hukilau photographer Bill Dillard (aka Bohemiann). We all also know Bill as the leader of the creative team from Go11 Media, creators of The Mai-Kai Web site.

“They were all sitting around looking at something on smart phones, speaking in hushed tones, and giggling like little kids,” the source said. He couldn’t tell me if they were enjoying happy hour, which could explain the giggling.

The Mai-Kai's Web site was designed by Go11 Media.

So what could be afoot? Could it be a Web site update, or something more? The Go11 Web site prominently touts its new media services, such as mobile and apps. Calls to The Mai-Kai regarding this matter have yet to be returned, but Go11 co-owner Dillard released this statement when pressed:

“I can neither confirm nor deny that something fabulous is under development for The Mai-Kai, and I certainly could not say that a significant announcement will be made Saturday night at The Mai-Kai during The Hukilau, probably just before the first dinner show. However, if something were to be under development, I can promise no animals were harmed during its development. We only test on humans.”

He did, however, admit off the record to giggling like a little kid. When I caught up with Christie “Tiki Kiliki” White – Hukilau co-founder, producer and organizer – she gave me the standard “no comment” but said it with a Cheshire Cat grin and a twinkle in her eye.

We promise to pursue this story like a flower on a Lei. Stay tuned for further updates. And stop that giggling.

The Mai-Kai
* Official site | Facebook page

From The Atomic Grog
* Mai-Kai Cocktail Guide | Exclusive tour of The Mai-Kai’s bars and kitchen

The Hukilau
* Official site | Facebook page | Facebook group

From The Atomic Grog
* Polynesian Pop movie sneak peak and other Hukilau updates
* Beachbum Berry digs deep to unearth vintage Zombies
* Heeeeeeere’s the rich history and lost stories of The Mai-Kai
* Sven Kirsten added to 2012 lineup | Full Hukilau coverage