Rock ‘n’ roll icon Dick Dale is in the midst of a career resurgence at age 76, despite battling cancer and other serious health issues that would have derailed musicians half his age. He’s graced South Florida with three tours in the past three years, proving beyond a shadow of a doubt that he’s in no mood to let anything slow him down.

Legendary guitarist Dick Dale performs live on his 2013 tour at Grand Central in Miami on April 25.

Dale rarely does interviews anymore, preferring to let his music and legacy of a staggering 58-year career do the talking. But I was privileged to catch up with him via phone from his ranch in California before he set out on his latest tour in March. I promised to limit my questions and keep it brief, but Dale took the conversation in a dozen different directions, as he is known to do, and our talk lasted nearly 45 minutes. It was a fascinating glimpse into the world of not only one of the great guitarists of all time, but one of the most independent and strong-willed musicians to ever take the stage.

His Miami appearance in April showed once again how expertly Dale channels his talent and strength (with impeccable assistance from bassist Sam Bolle and drummer Dusty Watson) into his live shows. The band blasted through all of Dale’s instrumental hits, from Nitro to Miserlou. And when he grabbed the mic to sing a few songs, such as House of the Rising Sun, he quickly had the audience enthralled and singing along. Check out the photos below.

The interview below is edited. The questions and answers are slightly out of order and ellipses mark some deletions. But I tried to keep Dale’s stream of consciousness intact as much as possible. As Dale explained: “If you ask me what time it is, I’ll tell you how to build a clock.” This will hopefully hold over Dale and classic instrumental surf music fans until his next tour, which I’m sure won’t be too far off.

Interview with Dick Dale by Jim Hayward on March 18, 2013.
(Questions and notes highlighted in bold.)

On his early beginnings in country music, dispelling the popular notion that his career started with surf music at Southern California’s Rendezvous Ballroom in the early ’60s:

When I first started playing, it wasn’t at the Rendezvous Ballroom. I was playing on a television show called Town Hall Party with people like Johnny Cash, Ernest Tubb, Lefty Frizzell, Gene Autry … that was in 1955. Then I had my own little radio show, Dick Dale and the Rhythm Wranglers, on a station in Santa Ana. That was also in ’55. That’s when I started playing.

Dick Dale at Grand Central in Miami on April 25.

Asked if he ever thought he’d still be performing a half century later:

I never thought about it. My life is a different kind of life, and the way I look at life is different. I studied martial arts with masters from throughout the world. They gave me a different way of looking at life. We never look at the past because it’s been used and it’s all done. It’s either good or it’s bad. We also don’t look at the future, because in 30 seconds I could be dead. Or as I speak with you I could die. So we don’t worry about the future. We worry about only one thing: The moment of now. That’s why they call it the present. It’s a gift. … I can look back and remember certain things. I go, “Yeah, I remember that time.” But my mind only focuses on now. This moment.

How his live-in-the-moment mantra affects his music:

I never know what I’m going to perform because I don’t follow a list. I just get on the stage and say a prayer to whoever made me. I say, “OK, you’re in control. You’re either going to make me do good or you’re going to make me sound like crap.” But I’m not going to let that happen. I’ll get out there and I’ll start to play and I’ll start reading the audience. I never play the same song twice the same way. I’m always mixing it up in the middle of the song, going into another song. It’s like a Salvador Dalí painting. That’s why all my shows are always different. … I’ll play a song and my band members will go, “Holy mackerel, what’s he doing?” Because they have no idea what I’m going to play. Neither do I. And that’s what makes it so exciting and different every night.

On his popularity and approach to performing live:

People ask, “What was it like when fans were grabbing your clothes while you were on stage, and everybody swooning and screaming?” I’ve played to 490,000 people in Berlin, and when I go over there I always play concerts where there’s 30,000 people in tents and stuff like that outdoors. … Plus I play the clubs because it’s more intimate. But I don’t think of those things. All I think of is like I’m flying a high-performance aircraft. You have to think of what you’re doing. How do I make them scream louder for the next song? Things like that. I’m so involved in playing to the people, not to musicians. People count differently. They count on the one beat, not the off-beat like musicians. So I play and teach my band members to play on the on-beat like Gene Krupa did. Drums were my first instrument.” …

Dick Dale with bassist Sam Bolle and drummer Dusty Watson at Grand Central in Miami.

There are different audiences. When I played to 490,000 in Berlin it was just like Woodstock. Everybody was totally different looking. It was a mixture of everything. When I play a dinner house, they bring their kids in – 5, 6, 7 years old. And so I’ll play stuff that will appeal to them. I’ll play the piano, I’ll play my harmonica boogie-woogie. I’m not playing my trumpet or saxophone like I used to because it could cause bleeding … because of the radiation and the chemotherapy. … When I die, it’s not going to be in a rocking chair with a beer belly, it’s going to be onstage in one big explosion.

When I play, I play just as hard for 1,000 people or 500 people as I do for 300,000 people. I don’t cheat, that’s just me. I give my all to everybody because I appreciate them. I’m bigger now (around the world) than I’ve ever been in my life. Belgium is calling me, Russia is calling me, Poland is calling me, Austria is e-mailing me. They all want me to be there to do the concerts because I’ve done the commercials over there for VW, Renault, Nissan.

On why his son Jimmy and other members of his revolving three-piece band endure the “Dick Dale school of pain,” and his unique method of playing:

Jimmy plays with me sometimes. He doesn’t play with me all the time because he has his own life. He won’t be on this tour. I also have drummers that have been with me for years. … The drummer from Cheap Trick (Daxx Nielsen) was backing me for five years. Bryan Head has been with me for many years. Dusty Watson has been with me for many, many years on national tours. In fact, Dusty will be playing this tour with me. These guys have all gone through the Dick Dale school of pain. I’m very painful to work for. I don’t take any crap. I teach them how I want them to play. I tell them: Forget how you learned to play. I teach people the Gene Krupa method, striking on the one. They have accepted that – to learn, and study, and follow me. They’ve been taught to match my guitar. … That’s why we sound like 20 people up there.

The Dick Dale exhibit at the Musical Instrument Museum in Phoenix.

Whoever plays bass, they go through training of how they should play with me. Because they get into bad habits with other bands. … A lot of times drummers and bass players make it sound like it’s oatmeal, they’re all over the place. And the audience cannot make heads or tails of the rhythm that they’re playing. … So my sound will always be very, very powerful and strong because it’s the Dick Dale method, the Dick Dale way of playing. I just did a seminar at the MIM Museum in Phoenix, Arizona, and they have a 30-foot display on Dick Dale, and films, all my output transformers, and speakers and amp heads that we created. … I spent about two hours onstage with about 100 people who all came with their amplifiers. All ages, from teens to older people, and we had such a wonderful time. I had them all playing a certain way. … I teach people when they come to me, I help them. They take lessons for years and accomplish nothing but scales. You don’t need scales unless you’re going to be a studio recording musician or a sideman to record for other people. You need some music theory, but to learn to play an instrument you don’t need that. I’ll teach them in one day how to play a song. They go, “My god, I’m not going back to my instructor.” I also teach piano, bass, drums. I can play every instrument.

On bigger bands beyond his three-piece, what special event almost made him want to quit playing, and why he doesn’t consider himself a guitar player:

I’ve played with 17-piece rock bands with six horns and keyboards and six girl singers. I’ve had double drummers, I’ve had double bass players. In fact, I played with a classical orchestra not too long ago doing Miserlou. They allowed me to conduct a symphonic orchestra (at Fullerton College in California.) It was the most incredible feeling. It made me want to quit playing completely and become a conductor. Because I could see and feel what that classical symphonic orchestra was capable of doing, adding more. They followed me to a T and the audience went zonkers. And so did I. … I had them start Miserlou in the symphonic, melodic style with all the violins and everything. And I hid in the wings with my guitar plugged in. … Then all of a sudden I come walking (mimics sound of guitar) and the audience went insane. Then during certain parts I’d break and have the violins come in, then I’d break and have the timpanis and trombones and cellos come in. It was like painting pictures with them. … We did it all in parts, then we all came together at the ending with a big explosion. … What a feeling!

Dick Dale makes his guitar scream at Grand Central in Miami on April 25.

You see, I don’t call myself a guitar player. I’m a manipulator of an instrument. I just make a guitar scream with pain or pleasure. Some guy said I played my guitar like I cropped down a tree. Another person said I played the guitar like I was going through an exorcism. I’ve had critics say it’s like two oncoming trains crashing into each other. One said its like he’s throwing Molotov cocktails against a brick wall, then watching the flames slide down the wall. They have so many different opinions of what they feel when they see me play.

On his various interests outside of music:

I remember asking one of my [martial arts] masters one time, “Why can’t I be the greatest and be unbeatable in everything that I do?” I’ve been into many different things – archery, flying planes, scuba diving, all kinds of stuff. And he said: “Grasshopper, yes, you could be the greatest and be unbeatable, but you’d have to give up everything else in your life. You would have to eat it and breathe it and sleep it.” And he said, “Let me ask you a question: Would you rather be a jack of all trades and master of none, or a master of one?” If you’re a master of one, you’d be awfully dull at a gathering of people, wouldn’t you? Einstein couldn’t carry on a conversation with other people. … So I said I’d rather be a master of none and be a jack of all trades. So I got books and studied things. The only fiction I ever read was Heidi in school as a child. Everything I’ve ever read is factual, because it’s a waste of time to read fiction, I believe. Your brain wants to be educated. So now, because I’ve experienced being a plumber, being a house-builder, being an architect, being a draftsman and artist, there isn’t something I haven’t tried that I can’t talk about. Except drugs and alcohol. I’ve never put drugs or alcohol in my body. I used to smoke cigarettes, but I don’t do that anymore. My wife is the same way. I’ve been in the vegetarian world for many, many, many, many years. I’ve studied, I’ve had libraries of books ceiling to floor.

On why his life doesn’t revolve around the guitar:

It’s just one window in my life. … I used to tell my band members, just go home and do something else. Learn how to build a house. Learn surfing like I did. I used to surf sunup to sundown. I trained 40-50 different wild animals from all over the world. … I had lions, tigers, elephants, apes, hawks, eagles, falcons. … I have many windows. If you talk to a musician, he takes his guitar and goes to bed with it. I never play my instrument when I’m home. I don’t practice. I make it all up when I’m playing. The only thing I sit down with, sometimes, is my piano. I love my piano because I’ve always liked to play all types of music, like beautiful Latino songs for my mother. … I very rarely pick up the guitar, except when I’m going on stage.

On what advice he would give on having a happy life:

Get out there and don’t be harnessed to any particular thing. Whatever you do, be a jack of all trades. That makes your life so exciting and beautiful. I’m into photography, I’m into painting. I wanted to learn how to build a house, so I did that. I built my mom and dad’s house, 7,000 square feet. I tell kids, go out and do these things because you’re going to get sucked into hanging around with musicians. I don’t really like musicians. It’s all sex, drugs and rock ‘n’ roll. The only ones I like now are the guys who have made it through life, survived, and have learned not to put that shit in their body. Because I never did it, and I’m still here. … I tell musicians, “Have many windows in your life.” Maybe one day, God forbid, you won’t be able to play your instrument anymore. So you can go and do other things. There are so many other things you can do.

Dick Dale with with bassist Sam Bolle and drummer Dusty Watson at Grand Central in Miami on April 25.

On his recent health issues and he and his wife Lana’s holistic approach to healing:

I’ve been dealing with cancer, diabetes, my bladder is blown out from the radiation and the chemotherapy, and I’m in renal failure. It costs me $3,000 a month just to buy the medical aids I need because the insurance won’t cover it. I feel for the poor people who only live off of Social Security and have the same diseases I have. My diabetes is out of control, my doctor says. I’m one step from a machine. They tell you to take pain pills. I don’t take pain pills. I rode the train of pain. Because if you take a pain pill it will retard healing … in your body. And they don’t tell you that. There are all kinds of things that will destroy your liver. … I was taking a pill the doctor had given me for my blood and I saw on television that it could cause pancreatic cancer. Doctors tell me, “At your age we’re not worried about what it’s going to do in the long run, we need to bite it in the bud now. Give me a break! So I don’t take those.

My wife has saved my life three times when the doctors didn’t know what they were doing. … I was in an emergency room for 12 hours with five doctors and they couldn’t figure out why I had collapsed, and Lana showed them what it was. … We fight all this stuff with natural things, and we try to help other people who have the same diseases who are laying in bed rotting away because the insurance won’t cover what they need for their disease. They say, “We’ll only cover this much.” But they need more. … It’s so sad what they’re going through.” …

I’ve been through three operations, a total of 9 1/2 hours with three surgeons. I had both feet in the grave. So I don’t go back in for any more operations. Lana watches over me, we’re never separated. She sells the merch while we’re on the road. We watch over each other. She has her own disease. She has MS. So we’re a couple of sickies who treat each other. We heal each other. But we’re happier than we’ve ever been because we both love the same things. She loves the old Big Band-style music and so do I. She loves country music. We listen to Vince Gill all day long.

On his legacy and his bond with his fans:

More people are digging into history, like at colleges, and finding out about Dick Dale. They’re realizing that I was the guy splitting the atom in the beginning of amplification … with Leo Fender. I’m the “Father of Loud,” before heavy metal. … I’m the guy, along with Leo, who created the big 15-inch Lansing speakers with the big 100-watt transformers. … And hopefully they see me as a person who is like them. That’s the reason why I sign autographs at the end of the night. I don’t just play and leave. I stay until everybody leaves. I’m signing and I’m talking with families, and I’m talking to people with diseases. I make them laugh about it. I talk to little kids who come up to me. And I tell them to drink water and give their body a bath inside, to stay away from the soda pops and all that stuff. … I tell people, “Go home and hug your mother and father … Tell them how much you love them. … The point is to get children today to give the love to their parents that their parents gave to them. The parents sacrificed, and the kids take it for granted. I try to get that message out to them, because if they like my music they might listen to what I say.”

DICK DALE IN CONCERT, April 25, 2013
With Gold Dust Lounge and Skinny Jimmy & the Stingrays
(Photos by Jim Hayward; click on thumbnails for larger images and slideshow)

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* More 2013 tour reviews, photos: Atlanta | St. Louis

Past Atomic Grog coverage
2012 tour:
* Concert review: Dick Dale’s comeback revs into overdrive
* 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
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 Hukilau: June 6-9, 2013, at the Sheraton Fort Lauderdale Beach Hotel, Best Western Oceanside, and The Mai-Kai restaurant. Latest updates at TheHukilau.com and Facebook.

A selection of Deadhead Rum products. (Photo courtesy of Lucky the Painproof Man)

Nearly a dozen mixologists answered the call and submitted their entries last month featuring Deadhead Rum, a new craft spirit from Mexico that comes in in a distinctive shrunken head. As one of the lucky judges, I had the pleasure of sampling some creative and tasty cocktails. Even more impressive were the photos. Today’s wave of Tiki home bartenders obviously takes their craft seriously.

The initial field was narrowed to three, and the finalists were provided care packages by Deadhead (see photo at right) so they could fine-tune their final entries. This gold rum, aged at least six years in sherry casks, features both molasses and sugarcane juice from Mexico’s agricultural regions. It’s great as both a sipping rum and a mixer, with a flavor profile that includes cloves, anise and caramel. It’s available in more than a dozen states, including California, but not yet in Florida.

The final entries were posted last week on The Hukilau’s Facebook page, with final judging concluded over the weekend. The cocktails were judged on the recipe, garnish, presentation and the name. When the smoke cleared, the winning drink was Tukupi’s Cup, a simple yet highly flavorful concoction from John Tremain and Matt Anderson.

The winner will receive the following prizes at the 12th annual Polynesian Pop weekender in June:
* A “Headhunter’s Ritual” performed by a special guest.
* A $150 gift certificate from The Mai-Kai.
* A complete set of The Hukilau’s 2013 glassware.
* The winning drink will also be served at the Deadhead-sponsored after party at a time and venue to be announced.

Below are recipes for the winner and two runners-up. If you can’t find Deadhead in your area, just substitute a crisp and dry, similarly aged rum such as Bacardi 8.

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TUKUPI’S CUP (winner)
Created by John Tremain and Matt Anderson (Seattle, Wash.)

* 2 ounces Deadhead Rum
* 3/4 ounce lime juice
* 1/4 ounce passion fruit syrup (1:1 mix of passion fruit pulp and rich simple syrup)
* 2 teaspoons maple syrup (grade B)
* 2 dashes Bittermens Elemakule Tiki Bitters (or substitute Angostura)

Shake ingredients with two cups crushed ice and pour unstrained into a double old fashioned glass or vessel of similar capacity. Garnish with three Deluxe Foods sour cherries, an orange twist, and thinly sliced lemon and lime wheels.

The drink name is our nod to Tukupi, legendary shaman and elder from the Shuar clan of the Jivaro tribe. These fierce warriors, who once reigned terror over the jungles of Ecuador and Peru, proclaimed their dominance and appeased their ancestors after battle by shrinking and preserving the heads (tsantsas) of their human conquests.

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JUNGLE FOGG (runner-up)
Created by David McCauley (Knoxville, Tenn.)

You’ve only just left the relative safety of the river boat when you begin to feel a light mist developing. The jungle track is no more than a slight gap through the overgrowth, but you press on. As the mist thickens, you begin to hear the tribal drums …

In a shaker, add:
* 2 ounces Deadhead Rum
* 1/2 ounce Lemon Hart 151 Demerara Rum
* 1/2 ounce Blue Curacao
* 1/2 ounce fresh-squeezed lemon juice
* 1/2 ounce fresh-squeezed white grapefruit juice
* 1 ounce fresh-squeezed orange juice
* 1/2 ounce vanilla syrup
* 1 1/4 teaspoons Don’s Mix
   (B.G. Reynolds’ brand, or mix 2 parts white grapefruit juice with 1 part cinnamon syrup)

Add 1/2 cup of crushed ice and shake thoroughly. Pour into highball glass and add crushed ice to fill. Garnish with a long cinnamon stick piercing a quarter lemon wedge (pulp removed).

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KULAU KAPU (runner-up)
Created by Lucky the Painproof Man (Pittsburgh, Pa.)

Deep in the jungles of Ecuador, there is a forbidden fruit. The natives of the Jivaro tribe know very well that eating the green coconut is forbidden by tradition. It is reserved only for the guardians of the ancestral caverns: eunuchs chosen through an ancient ritual that divines only the most pure tribesman. Eating the kapu kulau is punishable by death, and, of course, head shrinking. The drink you see made with the kapu kulau is surrounded by the heads of those that dared eat it.

* 1 ounce VSOP brandy (such as Paul Masson)
* 1 1/2 ounces Deadhead Rum
* 1 ounce unsweetened pineapple juice
* 1 ounce freshly-squeezed orange juice
* 1 1/2 ounces Coco Lopez

Shake vigorously. Pour into a rocks glass or Deadhead mug with coarsely crushed ice. Garnish with a Deadhead Rum swizzle: Two slices of dried orange, a slice of dried coconut and a dried pineapple slice.

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Hukilau links
TheHukilau.com | Facebook page | Facebook group | YouTube | Event photos

Previous coverage
* The Hukilau announces new art show, entertainers, more updates for Tiki fest in June
* The Hukilau releases schedule, updated website for Tiki celebration

The April 15-21 event marked the occasion with an impressive new venue, some informative and entertaining expert speakers and, of course, hundreds of product samples available at the weekend Grand Tasting events.

Some of the many product samples awating the expert judges at the Miami Rum Renaissance Festival in April 2013. (Official event photo by Tatu Kaarlas, RefinedVices.com)

The tastings were the big draw, attracting large crowds to the Miami Airport Convention Center (MACC) for every rum under the sun, from Abuelo (Panama) to Zaya (Trinidad & Tobago). It’s this great diversity that has always made rum special, as devotees well know. Unfortunately, a dark cloud threatens to mar rum’s renaissance, but we’ll save that buzzkill for later. First, a few highlights of The Atomic Grog’s experiences during the fest.

The first five days featured the VIP parties and product judging that draw the bulk of the rum industry movers and shakers to South Florida. I caught some of Tuesday’s party at The Mai-Kai in Fort Lauderdale and rubbed elbows with a few notables from the Tiki world. I’m sorry I couldn’t make it down to Miami Beach for one of the Broken Shaker’s daily happy hours. This highly acclaimed bar in the Freehand Miami hostel is on my short list of South Florida cocktail hotspots I need to explore in depth.

Friday saw the event’s first ever Trade Only Grand Tasting for industry reps, with Saturday and Sunday open to the unwashed masses. I was among those masses on Saturday when attendance hit its peak. The MACC, while not the swanky beachside locale of years past, does have many advantages. The space is massive, and it has somewhat easier access for locals. The venue seemed to handle the crowds just fine, though the parking attendants were a bit backed up when I arrived. But it was nothing like the nightmare of parking on Miami Beach. After a full day of indulging, some patrons got a little rowdy by the end of Saturday’s event, but I’m told that Sunday was a little more laid-back.

Acclaimed bar owner, mixologist and rum expert Martin Cate of Smuggler’s Cove in San Francisco educates festival attendees on the history of Tiki and rum cocktails. (Photo by Hurricane Hayward)

When the revelry got to be too annoying, it was easy to escape to the quiet upstairs area set aside for seminars. I caught two very informative speakers: Paul McFadyen, a London Tiki bar owner and brand manager for Plantation Rum in the U.K., not only explored the rich history of British Navy rum. He also mixed up his own blend on the spot using bottles he snagged from the tasting booths. Author Phil Greene, a brand ambassador and consultant on the new Papa’s Pilar rums, brought his new new book on Ernest Hemingway to life through anecdotes, slides, and cocktail tastings. Look for in-depth coverage of both seminars in future postings.

Meanwhile, the main stage on the convention floor hosted speakers and entertainment throughout the day. It was here that some of the biggest names in the Tiki and rum worlds attempted to spread the gospel to the somewhat distracted crowd. A more secluded spot for these events, at least during prime time on Saturday, would have probably done them more justice. Some of the speakers found themselves having to shout over the din, even when armed with a microphone.

But luckily, they were some of the more charismatic folks in the business. Martin Cate, owner of the revered rum bar Smuggler’s Cove in San Francisco, took on the task of educating newbies on “The History of the Tiki Bar and the Rise and Fall of the Exotic Cocktail.” He touched on all the finer points of the golden age of Polynesian supper clubs, expressing his unabashed admiration for the 57-year-old Mai-Kai. He also shared his excitement at discovering that Florida contained hundreds of other “tiki bars,” then the inevitable letdown at realizing that most were either beachside beer shacks or paeans to Jimmy Buffet. “Not that there’s anything wrong with that,” he clarified. “They’re just not Tiki bars.”

Jeff “Beachbum” Berry (left) and Ian Burrell face off in the “Battle of the Ambassadors.” (Photo by Hurricane Hayward)

The climax of Saturday’s main stage info-tainment was the “Battle of the Ambassadors,” a spirited debate between modern-day bon vivant Ian Burrell (representing himself) and rum cocktail author and historian Jeff “Beachbum” Berry (representing the late, great Don the Beachcomber). Aided by slides and their own persuasive arguments, both made their points on who should hold the true title of “rum ambassador.” Burrell, who obviously still has many modern-day travels still to come, put up a good enough fight to emerge with a tie when the very unscientific voting (done by audience applause) was held. The entire exercise was done with a large dollop of humor and tongues-in-cheeks, the end result being a fun way to sit back, relax and wind down from a long day of rum tasting.

And there was certainly plenty of opportunity to taste a plethora of fine spirits. My mission was to seek out some of the great new rums, or at least rums that were new to me. I had no interest in the bigger brands and tired old products. Even Appleton, which is a longtime favorite, turned me off via a brusque and dismissive representative manning its booth. Among the day’s best of the best were:

* Vizcaya, a perennial award-winning rum from the Dominican Republic. I was urged to try the 12-year-old Vizcaya Cask 12 first, and this premium dark rum showed a surprising light yet complex taste featuring subtle vanilla and maple flavors that make it suitable for both mixing and sipping. Next was Vizcaya VXOP Cask 21, billed as “the world’s ultimate sipping rum.” This great luxury rum did not disappoint and was the best I tasted all day. A rich and complex blend from 100 percent pure cane juice, it displayed a perfect balance of sweet and spicy flavors (butterscotch, nutmeg, vanilla). Vizcaya also makes a light rum for both sipping and mixing.

The servers in the Dictador Rum booth were the center of attention. (Photo by Hurricane Hayward)

* In the booth right next door was another great premium aged rum, a 20-year-old from Columbia’s Dictador. The leather-clad servers may have attracted most of the attention, but the complex and potent dark rum came close to Vizcaya is taste and complexity. Dictador also makes a 12-year-old rum with the same caramel, cocoa and toffee flavors, plus two XO products (Insolent and Perpetual, the latter of which won a gold medal from the judges).

* Santa Teresa is an acclaimed rum from Venezuela that’s hard to find in South Florida, so I was thrilled to run across the booth at Rum Renaissance. The 3-year-old Claro was perhaps the best light rum of the day, closer to a light gold with a full woody and fruity flavor that I can’t wait to try in cocktails. The brand’s premium product, Santa Teresa 1796 Antiguo de Solera, blew me away with a complex blend of 4- to 35-year-old rums that manages to be simultaneously sweet, smoky and smooth. And the polite and helpful staff (the polar opposite of Appleton) paired their aged rum with a great dark chocolate, a very classy touch. Rum and chocolate is a perfect match, a growing trend that industry magazines such as Imbibe have recently spotlighted. Santa Teresa also makes a gold Gran Reserva (which I recently stocked in The Atomic Grog’s bar) and Selecto Extra Anejo, a premium gold aged from 8 to 10 years.

* I was thrilled to see several new American boutique rums inspired by, and named for, legendary historical figures. On shelves less than a month, Papa’s Pilar (named for Ernest Hemingway’s beloved boat), is already generating a huge buzz. The 3-year-old blonde (light) rum was awarded “Best in Class” by the International Rum Expert panel of judges and was the perfect mixer in cocktails I sampled during the seminar by Greene, author of To Have and Have Another: A Hemingway Cocktail Companion. The 24-year-old dark rum, like the blonde, comes in a distinctive bottle that combines a vintage look with authentic images and promotional materials to evoke the adventurous spirit of Papa himself. The Hemingway Rum Co. is based in Delray Beach, and its products are available throughout Florida. Also launching in early 2013, The Real McCoy is named for the legendary Prohibition rum-runner Bill McCoy and also features vintage packaging and promotional artwork. The 5-year-old gold rum, crafted by noted Barbados distiller Sir Richard Seale, is a dry and fiery blend with heavy bourbon and oak notes. It was a little harsh as a sipper, but I’d love to try this rum in a complex Tiki cocktail. It’s currently available only in Connecticut, where it’s bottled, but it should be rolling out in other states soon.

A Deadhead Rum rep shows off the brand’s unique bottle. (Photo by Hurricane Hayward)

* Deadhead Rum from Mexico had one of the most colorful booths on the floor, the friendly staff serving tasty samples from their distinctive shrunken head bottles amid a jungle of Tiki decor. A sponsor of The Hukilau (June 6-9 in Fort Lauderdale), Deadhead is a nice mixing rum that’s featured in a cocktail contest I’m currently judging. Not only is the bottle one of the coolest on the market, but the rum is also quite versatile and works great in cocktails. FYI, Deadhead is available in California and other states, but not Florida yet.

* And last but not least, the booth containing Cognac Ferrand’s Plantation collection of rums. These never fail to disappoint, great for both sipping and mixing. The company’s unique double-aging process includes distilling and years of aging in young bourbon casks in the Caribbean, then further aging in cognac barrels in France. This booth featured perhaps the best cocktails of the day, and the RumXP panel give Plantation rums five awards, more than any other brand. Click here to see all the winners and here for the judges.

The tasting floor was abuzz all day as festival guests sampled a great selection of craft rums. But amid all the hoopla, there are growing pains in the industry that threaten some of the best products on the market. And, as usual, big business and politics are at the root of the problem.

Not surprisingly, the industry’s major producers are in cahoots with major players in government, creating what many consider (and I agree) is an unfair playing field for the smaller countries and companies. The end result could be higher profits for the big guys and fewer boutique brands for the connoisseurs, never a good thing.

This issue is just beginning to get press coverage, but more is needed. This Associated Press article gives a broad overview of the problem, plus a nice plug for the Miami Rum Renaissance Festival, but it doesn’t get to the crux of the issue.

The Real McCoy is a new boutique rum inspired by infamous Prohibition-era rum-runner Bill McCoy. (Photo by Hurricane Hayward)

Like the pirate and rum-running skirmishes of old, the battleground is centered in the Caribbean, home of many of the finest rums in the world. Small producers in countries such as Barbados, Guyana and Jamaica complain that they face a huge strategic disadvantage due to unfair trade and marketing practices by global beverage corporations operating in U.S. territories. In a nutshell, U.S. rum subsidies threaten to drive some beloved top-shelf Caribbean labels out of business, or force them to sell out.

The subsidies come from money raised through an excise tax on liquor sold in the United States. Under an obscure federal law, almost all of the tax money generated by rum goes to the treasuries of Puerto Rico and the U.S. Virgin Islands. Those territories then give a huge share to the producers as a subsidy to do business there. For years, Bacardi, Cruzan and other distilleries have reaped the benefits.

But now, with rum’s popularity exploding, the stakes have gotten higher and the giant companies – like sharks who sense blood in the water – are attacking the smaller, weaker competition with the full support of all the governments involved. This unfair advantage was extended for two more years by President Obama when he signed the fiscal cliff deal early this year.

In the Virgin Islands, corporate giant Diageo is getting a $2.7 billion kickback over 30 years to build a massive distillery to make Captain Morgan, among other popular but generic brands. It also gets marketing support and generous subsidies for rum’s key ingredient, molasses. In Puerto Rico, the government has boosted its payoffs to rum producers such as Bacardi from 10 percent to 25 percent of the tax money it gets. Bacardi also got a $95 million grant to renovate its production plant.

Competing Caribbean distillers have urged their governments to complain to the World Trade Organization, fearing that the subsidies may put them out of business and encourage other multinational distillers to take their business to the U.S. territories. The issue also affects small distillers in Central American nations such as Guatemala and Nicaragua, who have even less of a voice than their small Caribbean counterparts. It even affects the great new rum companies in the United States, who are inexplicably seeing tax dollars on their product sold in their own country being funneled to corporations operating overseas.

Diageo and their cohorts argue that the concerns are overblown, but something smells fishy. Sure, the world economy is still fragile. The U.S. and its Caribbean territories need all the help they can get. But why trample over the rights of the little guy? Could it be because they essentially have a better product? It just seems greedy and unfair.

So what can consumers do? For starters, patronize all the great small rum labels from non-U.S. territories such as the Dominican Republic, Bahamas, Jamaica, Barbados and Guyana. And don’t forget the rums from small distilleries elsewhere – from Central America to the U.S. Urge anyone you know to do the same. Avoid Bacardi, Cruzan and Captain Morgan unless absolutely necessary. Lobby your representatives in Congress to take this issue seriously and not cave in to big business lobbyists (Diageo hired ex-senators Trent Lott and John Breaux to lobby their former colleagues).

If there’s enough support, there’s hope that the WTO will intervene and issue a challenge. You can also sign an online petition to make your voice heard. This link also contains more background on the issue.

If we’re lucky, when next year’s Miami Rum Renaissance Festival rolls around, the playing field will be a little more equal and the great small rum brands will be able to thrive as much as the big players.

The 2014 Miami Rum Renaissance Festival returns to the Doubletree by Hilton Miami Airport Convention Center on April 21-27. Official sites: RumRenaissance.com and Facebook.

2013 fest photos: Official gallery by Tatu Karrlas | SouthFlorida.com | SoFlaNights.com

Other coverage on the Web
* Miami Rum Renaissance Festival: Ten rums you probably haven’t tried yet
* International Rum Expert Panel announces 2013 award winners
* Barcelo, Papa’s Pilar Highlight RumXP award winners
* Blackbeard’s revenge at U.S. rum fest
* Video: Rum growing in popularity worldwide

Past Atomic Grog coverage
* Rum’s best and brightest stars take center stage at annual Miami fest
* Rum festival’s ascension mirrors explosive growth of cane spirit
* 2012: Miami festival offers many lessons in rum appreciation
* 2011: We be Jammin: Rum Renaissance Zombie fest at The Mai-Kai
* More on: Rum | Rum cocktails

2013 Miami Rum Renaissance Festival: Monday, April 15, through Sunday, April 21, at the Doubletree by Hilton Miami Airport Convention Center. For tickets and schedule, go to RumRenaissance.com.
Previous story: Rum festival’s ascension mirrors explosive growth of cane spirit

Large portions of the event are geared toward industry representatives (rum tastings, VIP parties, etc.) but there are two very big reasons for ordinary enthusiasts of the cane spirit to be excited:

* First and foremost, there are the Grand Tasting events held from 2 to 7 p.m. on Saturday and Sunday, April 20-21, at the Doubletree Miami Airport Hotel Convention Center. For your $50 admission (plus $5 parking charge) per day, you’ll have the opportunity to taste samples from among more than 200 fine rums, including high-end sipping rums and craft cocktails. In addition, there will be island-style food and vendors selling tropical clothing and decor. Keep an eye out for free giveaways from the rum companies. For the price of three or four trendy cocktails elsewhere in Miami, you’ll enjoy a five-hour total immersion in rum culture and learn a whole lot about what makes the spirit great.

* Which brings us to the second reason to be excited: For 2013, organizers Robert A. Burr, Robin Burr and Robert V. Burr have assembled a who’s who of rum experts and – much to our delight – some of the most entertaining and informative authorities on tropical mixology and Tiki culture. UK Rumfest organizer Ian Burrell is a perennial highlight [see our coverage of last year's event], and this year he’ll be joined by two of the biggest names in the Tiki cocktail world: Prolific author and future bar owner Jeff “Beachbum” Berry, and Martin Cate, owner of one of the most acclaimed rum bars in the world, Smuggler’s Cove in San Francisco.

Ian Burrell (left), Stephen Remsberg, Martin Cate and Jeff “Beachbum” Berry whip up a massive punch during The Hukilau in June 2011 at The Mai Kai. The foursome return to South Florida for the 2013 Miami Rum Renaissance Festival. (Photo by Go11Media.com)

Also joining Burrell, Berry and Cate on the list of seminar speakers is Stephen Remsberg, reputedly the owner of the largest private rum collection in the world (1,000+ bottles). Perhaps unwittingly, the Burrs have reunited four-fifths of the fabled Rum Rat Pack, the quintet of experts that wowed The Hukilau with their “Rumposium” in 2011 and created a monstrous punch at The Mai-Kai featuring 240 ounces of fine rums. While the foursome may not be duplicating their Rumposium exploits as a group, they will be participating in four different seminars. Three are free with your Grand Tasting admission while the fourth is just $10. Considering that tickets to stand-alone seminars featuring these folks sometimes fetch $30 or more, that’s a great deal (particularly on Saturday).

Saturday’s seminars include:

* At 2:30 p.m., Burrell’s “Tale of Two Rum Islands,” at which the self-described global rum ambassador takes us away from the Caribbean for exclusive tastings of some rare English harbour rums.

Ian Burrell demonstrates the finer points of making a Pina Colada at last year’s Miami Rum Renaissance Festival. (Photo by Hurricane Hayward)

* At 3:30, Paul McFadyen, co-owner of the Trailer Happiness Tiki bar in London, will explore the colorful history of British Navy rum. Included will be tastings of cocktails featuring naval-style rums, such as the Painkiller, Zombie and Grog.

* At 4:30, Cate will present “The History of the Tiki Bar and the Rise and Fall of the Exotic Cocktail,” delving into the legends and lore of the heyday of Polynesian-inspired bars and restaurants from the 1930s to the 1970s.

* At 5, Phil Greene, author of a new book on the exploits and cocktails of Ernest Hemingway and one of the founders of the Museum of the American Cocktail, shares his knowledge in “To Have and Have Another – A Hemingway Rum Cocktail Companion.” Greene, whose day job is legal counsel to the U.S. Marine Corps, is also a brand ambassador and consultant on a new line of Papa’s Pilar rums for the Hemingway Rum Co.

* The day reaches its peak at 6 p.m., when Berry hosts “Battle of the Ambassadors,” a spirited debate with Burrell on who should hold the true crown of “rum ambassador.” They’ll compare Burrell’s modern-day travels throughout the world on his quest to spread the rum gospel with the swash-buckling days of Don the Beachcomber, aka Ernest Raymond Beaumont Gantt. Berry will argue for the inventor of the Tiki bar while Burrell will make the case for himself. The audience will decide who deserves the prestigious title. While awaiting publication of his sixth book on Tiki cocktails, Potions of the Caribbean: 500 Years of Tropical Drinks and the People Behind Them, Berry has relocated to New Orleans and is hatching plans for a new tropical-themed bar. Both will certainly be worth the wait.

Last year’s winning mixologists from the Bacardi UK Tiki Team. (Photo from RumRenaissance.com)

The rum education continues on Sunday with Remsberg’s history lesson on London Dock Rum, plus insightful seminars by Plantation rum master blender Alexandre Gabriel and Bacardi brand master David Cid. Sunday is also typically the finals of cocktail competitions featuring some of the world’s top mixologists.

As the popularity of rum explodes, so does the success of the Miami Rum Renaissance Festival, with attendance expected to double from last year’s 8,000. The Burr family has anticipated the surge, expanding to 40,000 square feet of event space and easier access at the Miami Airport Convention Center, aka the MACC.

With such success, the organizers could easily have rested on their laurels and ridden the industry’s commercial coattails, but instead they’ve reached out to the best independent minds in the business as expert judges and to also present a wide array of seminars. They’re obviously connoisseurs and consumers first and foremost, and the festival can only get better with that admirable ethos.

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

More coverage on the Web
* Interview with rum expert Robert Burr

Past Atomic Grog coverage
* 2012: Miami festival offers many lessons in rum appreciation
* 2011: We be Jammin: Rum Renaissance Zombie fest at The Mai-Kai
* More on: Rum | Rum cocktails | Beachbum Berry

Rums to be sampled at the 2013 Miami Rum Renaissance Festival include: Abuelo 7, Abuelo 12, Abuelo Anjeo, Abuelo Centuria, Appleton Estate 12 year old, Appleton Estate Reserve, Atlantico Platino, Atlantico Private Cask, Atlantico Reserva, Bacardi 8 Años, Bacardi Gold, Bacardi Oakheart, Bacardi Pineapple Fusion, Bacardi Superior, Barbancourt 3 Star, Barbancourt 5 Star, Barbancourt 15 year Estate Reserve, Barbancourt Pango, Barbancourt White, Barcelo Gran Añejo, Barcelo Imperial, Barcelo Imperial Premium Blend 30 Aniversario, Barrilito 3 Star, Barritt’s Ginger Beer, Blackbeard Spiced, Blackheart, Black Roberts Spiced, Botran Reserva, Botran Reserva Blanca, Botran Solera, Brugal 1888, Brugal Blanco Especial, Cachaça Poesia, Caliche, Carta Vieja Añejo, Centenario 7, Deadhead, Debonaire Private Reserve 5, Debonaire Very Special Reserve 8, Debonaire Grand Reserve 15, Debonaire Premium Reserve 21, Debonaire Special Reserve Coffee, Debonaire Special Reserve Honey, Dictador 20, Diplomatico Ambassador, Diplomatico Añeja, Diplomatico Blanco, Diplomatico Reserva, Diplomatico Reserva Exclusiva, Domain de Canton, Don Papa, DonQ Añejo, DonQ Coco, DonQ Cristal, DonQ Gold, DonQ Gran Añejo, DonQ Limon, DonQ Mojito, DonQ Pasion, Don Zavier Mamajuana, Dos Maderas 5+3, Dos Maderas PX 5+5, Dzama Amber Nosy-Be, Dzama Amber Cuvée Noire Prestige, Dzama Cuvée Blanche, Dzama Cuvée Blanche Prestige, Dzama Cuvée Noire, Dzama Vanilla 1 yo, Dzama Vanilla 10 yo, Dzama Vieux Rhum XV, Dzama White Nosy-Be, English Harbour 5 YO, English Harbour 10 YO, English Harbour 25 YO, Flor de Caña Centenario Gold 18, Flor de Caña Centenario 12, Flor de Caña Grand Reserve 7, Florida Old Reserve, Fresh Coconuts – Coconut King, Hampden Estate Gold, Libre Rum & Cola, Miami Club Rum Plantino, Montanya Oro, Montanya Platino, Mt Gay 1703, Mt Gay Black Barrel, Mt Gay Eclipse, Mt Gay XO, Novo Fogo Barrel-Aged Cachaça, Novo Fogo Silver Cachaça, Ocumare, Origenes, Reserva Don Pancho, Origenes, Reserva Especial 18, Papa’s Pilar Blonde, Papa’s Pilar Dark, Pink Pigeon, Plantation 20th Anniversary XO, Plantation Barbados 2000, Plantation Grande Reserve 5 year old, Plantation Grenada 2003, Plantation Guatemala Gran Añjeo, Plantation Jamaica 2000, Plantation Nicaragua 2001, Plantation Original Dark, Plantation Original Dark Overproof, Plantation Panama 2002, Plantation Three Stars White, Plantation Trinidad 1999, Prichard’s Cranberry Rum, Prichard’s Crystal Rum, Prichard’s Fine Rum, Prichard’s Key Lime Rum, Pirchard’s Private Stock, Prichard’s Spiced, Prichard’s Sweet Georgia Belle, R. St Barth, Real McCoy, Roble Viejo, Ron De Jeremy Reserva, Ron De Jeremy Spiced, Rum Fire, Santa Teresa 1796, Santa Teresa Añejo Gran Reserva, Santa Teresa Araku Coffee, Santa Teresa Claro, Santa Teresa Rhum Orange, Santa Teresa Selecto, Shellback Silver, Shellback Spiced, Trigo Reserva Añjea, Veroes, Viejo de Caldas 3, Viejo de Caldas Grand Reserva, Vizcaya Cask 12, Vizcaya Cristal, Vizcaya VXOP Cask 21, Wild Geese Soldiers & Heroes Golden Rum, Wild Geese Soldiers & Heroes Premium Rum, Zacapa 23, Zafra 21, and Zaya.

* Previous post: The Hukilau announces rum sponsors, cocktail contest
THE HUKILAU: June 6-9, 2013, at the Sheraton Fort Lauderdale Beach Hotel, Best Western Oceanside, and The Mai-Kai restaurant.
* Latest updates at TheHukilau.com and Facebook.

But even though all the specially-discounted rooms at the Sheraton Fort Lauderdale Beach Hotel (aka the Yankee Clipper) have been booked, you still can make reservations at the neighboring Best Western Oceanside. This hotel also offers a special rate for festivalgoers, but you must call to get the discount. Check the accommodations page on the official website for details.

Also, be aware that this just means that the host hotel’s rooms are sold out, not The Hukilau itself. There are plenty of event tickets available, though it’s a good idea to buy sooner rather than later … particularly for the popular symposiums that can sell out. Click here to see all the different pricing levels, ranging from a four-day all-access pass ($187) to individual symposiums for ($20).

NEW ART SHOW SETS SAIL WITH 20 CONTEMPORARY TIKI ARTISTS

In March, The Hukilau announced a new art show, “Bon Voyage: Sailing the South Seas,” curated by event co-founder and organizer Christie “Tiki Kiliki” White. Proceeds will benefit Abandoned Pet Rescue in Fort Lauderdale.

Participating artists include Lisa Petrucci, Doug Horne, Brad “Tiki Shark” Parker, Dawn Frasier, Eric October, Thor, Junkhauler, Mookie Sato, Amore Hirosuke, Rod North, El Gato Gomez, Mateo, Jeff Chouinard, Robert Jimenez, Chris Chapman, Brian Potash, Nicholas Dewey, Dart Daugherty, Vikki Vaden, Vena, and more.

The opening reception will be held on Thursday, June 6, at 5 p.m. for Yankee Clipper guests and 6 p.m. for all attendees. In addition, artist Erin Chainani will be painting live portraits. The art show will be open to attendees of The Hukilau during Tiki Treasures Bazaar hours Thursday through Saturday in the Sheraton’s Clipper Ballroom. It will also be open to the general public on Saturday, June 8. There are still slots available for interested vendors. Click here for more info.

Due to logistical issues, the previously announced “Mai-Kai Girls” exhibit was canceled, but famed pin-up photographer Bunny Yeager will be signing memorabilia in the Tiki Treasures Bazaar at the Harold Golen Gallery booth on Saturday, June 8.

‘THE KING’ RETURNS TO EMCEE, NEW ENTERTAINMENT ANNOUNCED

King Kukulele performs at The Hukilau in 2012. (Photo by Go11Media.com)

What would The Hukilau be without King Kukulele? The longtime master of ceremonies will be back to preside over the festivities all weekend with his unique brand of high-energy hapa haole and novelty songs, sprinkled with warped comedy and infectious camaraderie. Denny Moynahan is a comedian, actor and ukuleleist who takes on the persona of King Kukulele – complete with aloha shirt, straw hat, grass skirt and lei – at events across the country. He and his band, the Friki Tikis, have also released several CDs featuring such fun tunes as Luau in December and Mele Kalikimaka.

Sunday’s schedule now includes an additional band, performing at The Mai-Kai before the premiere of Plastic Paradise: A Swingin’ Trip Through America’s Polynesian Obsession, the indie documentary filmed at The Hukilau and other Tiki events. South Florida surf band Skinny Jimmy & the Stingrays will perform in The Molokai bar beginning at noon to get attendees revved up for the film. The band’s authentic vintage sound has earned it opening slots on three recent Dick Dale shows and regular gigs at retro-themed clubs and restaurants across South Florida.

Also joining the party will be Tiki Bree, a special guest “mermaid” who was trained at Florida’s famous Weeki Wachee Springs, the iconic tourist attraction that introduced the world to underwater mermaid shows. She joins Marina the Fire Eating Mermaid (Medusirena), the multi-talented performer who has kept alive the traditions of mermaid shows in the Yankee Clipper’s pool that can be seen though the portholes in its famous Wreck Bar. Mermaid shows are scheduled for late Thursday night, noon Friday, and 4 p.m. Saturday.

Other previously announced musical entertainment includes Swedish exotica group Ìxtahuele, Los Angeles surf/rockabilly band The Ding Dong Devils, hell-raising Southern California “hulabilly” band The Hula Girls, Tallahassee surf stalwarts The Intoxicators, and Miami surf/spy/lounge combo Gold Dust Lounge. (Mr. Ho’s Orchestrotica will no longer be performing at The Hukilau.)

* More on TheHukilau.com: Entertainer bios | Full schedule

MID-CENTURY DANCER TO JOIN ‘TALES OF THE YANKEE CLIPPER’

Nani Maka (second from right) is shown with other Polynesian Room performers in a vintage postcard.

Beyond the musical entertainment, The Hukilau offer a wide array of educational seminars that are quite entertaining in their own right, from history to mixology to tattooing. One of this year’s highlights is Tales of the Yankee Clipper, presented by TikiTomD, aka Florida Polynesian Pop historian Tom Duncan. His research into the history of the classic mid-century hotel, built in 1956, has uncovered some great photos, artwork and stories. As an added treat, he’ll be joined by Nani Maka, a dancer who performed a half-century ago in the Yankee Clipper’s Polynesian Room and was also the star of the 1961 B-movie Pagan Island.

Nani will start the symposium with a classic hula, and she’ll be joined by other alumni from the Clipper and Polynesian Room, the fine-dining showroom that debuted in the summer of 1956, six months before The Mai-Kai. It was reportedly the first hotel floor show of its kind in a Florida. The Polynesian Room closed in the mid-1970s, but the original nautical-themed Wreck Bar remains. It’s become famous for its appearance in the movie Analyze This and more recently for its retro-themed underwater mermaid shows by MeduSirena, aka Marina the Fire Eating Mermaid, and her “pod of aquaticats.” Marina will also be on hand at the symposium, which will be followed by a Q&A session.

Symposium tickets are limited and could sell out. You can buy them now online on the tickets page at TheHukilau.com. Other symposiums include:

* The Wild West Indies, at which Tiki cocktail guru Jeff “Beachbum” Berry shares insights and stories about the research of his upcoming sixth book, Potions of the Caribbean: 500 Years of Tropical Drinks and the People Behind Them.

* Hunting the Urban Primitive, featuring tattoo artist and historian Paul Roe exploring how ancient styles of tattooing have evolved and how they’re used today.

* The Culture of Vintage Hawaiian Shirts will be explored by Gary Moss, a college professor and antique collector who owns more than 300 vintage rayon Hawaiian shirts from the 1930s and 1940s.

DON’T FORGET YOUR MAI-KAI DINNER RESERVATIONS

The Mai-Kai’s Molokai Girls show off some of the restaurant’s amazing tropical drinks (Jet Pilot and Shark Bite). (Photo courtesy of The Mai-Kai)

The Hukilau grand finale is always the Saturday evening dinner shows at The Mai-Kai, the 57-year-old crown jewel of Polynesian supper clubs. There are two seatings – 5:30 p.m. and 8:30 p.m. – and all guests must make advance reservations directly with the restaurant. Call (954) 563-3272 to make sure you reserve your seats. The party begins at 4:30 with early happy hour and continues all night with bands performing in The Molokai lounge and also in the back dining area.

The Mai-Kai will also host a Thursday night kickoff party in The Molokai at 9 p.m. featuring The Intoxicators. This special event will be free for guests of The Hukilau, $10 for the general public.

MERCHANDISE, MORE DETAILS TO BE ANNOUNCED SOON

The design for the 2013 event mug by Tiki Diablo, a Southern California carver otherwise known as Danny Gallardo, has previously been announced, but details on more event merchandise will soon be released. The mug is based on a Tiki located deep in the gardens of The Mai-Kai.

Another new feature in 2013 will be live Tiki carving on Fort Lauderdale beach. Details of this special event are still to come. The Hukilau has dedicated this year’s event the late, great carver Wayne Coombs, who tragically passed away at his shop in Cocoa Beach, Fla., in September. Coombs and his distinctive Mai Tiki style were known worldwide, and he was a fixture in the carving world for 45 years.

Hukilau links
TheHukilau.com | Facebook page | Facebook group | YouTube | Event photos

Past coverage
* The Hukilau announces rum sponsors, cocktail contest
* The Hukilau releases schedule, updated website for Tiki celebration in Fort Lauderdale
* More Past blog updates

Special Mai-Kai features
* Mai-Kai Cocktail Guide | Tropical drink family tree
* Tap into The Mai-Kai anywhere with the new smartphone app
* Heeeeeeere’s the rich history and lost stories of The Mai-Kai
* Tour of The Mai-Kai’s mysterious bars and kitchen (with photos)
* Interview with General Manager Kern Mattei

The Hukilau: June 6-9, 2013, at the Sheraton Fort Lauderdale Beach Hotel, Best Western Oceanside, and The Mai-Kai restaurant. Latest updates at TheHukilau.com and Facebook.

Organizers of The Hukilau are asking attendees of the 12th annual Polynesian Pop weekender to come up with a signature drink for one of their new rum sponsors.

The Hukilau’s Deadhead Rum Cocktail Contest is open to any paid ticket-holder. The winner will receive:
* A “Headhunter’s Ritual” on Friday, June 7.
* A $150 gift certificate from The Mai-Kai.
* And a complete set of The Hukilau’s 2013 glassware.

Rules are posted on the official Facebook page. The winning drink will be served at The Hukilau official after party on Friday, June 7, at midnight. The final three contestants will be chosen the week of April 8, so aspiring mixologists need to get their entries in soon.

Cocktails will be judged on the recipe, garnish, presentation and the name. Contestants must use Deadhead Rum in their final recipe. The drink submitted to qualify for the top three doesn’t necessarily need to be the final recipe. Finalists will be sent a bottle of Deadhead Rum and will be able to fine-tune or revamp their entry. The winning entry will be announced on The Hukilau’s Facebook page on May 1.

Deadhead Rum, a new craft rum from Mexico bottled in a distinctive shrunken head, is one of The Hukilau’s new sponsors. The rum, aged a minimum of six years in sherry casks, is a blend of spirits distilled from molasses as well as freshly pressed sugarcane juice from the nearby agricultural regions. The rum is said to be equally suited to both sipping and mixing. It features a bouquet of coffee, chocolate, allspice, cinnamon and nutmeg, which carry through to the palate along with cloves, anise and caramel. Look for more on this up-and-coming rum in future blog posts.

Joining Deadhead Rum as a new sponsor in 2013 is Ron Diplomatico, a rum produced by the largest distiller in Venezuala. Other sponsors include Fee Brothers, The Mai-Kai, Tropic magazine, Tiki Magazine, and South Pacific Promotions. Sponsorships are still available. Click here for more info.

Hukilau links
TheHukilau.com | Facebook page | Facebook group | YouTube | Event photos

Previous posts
* The Hukilau releases schedule, updated website for Tiki celebration in Fort Lauderdale
* More past updates

Over the course of more than 50 years, the outstanding tropical drinks at The Mai-Kai restaurant have proved to be both enduring and mysterious. And some of the biggest mysteries involve those “lost classics” that no longer appear on the menu, such as the Island Queen.

I thought I had this mystery solved, posting this review last week declaring the drink a rare original concoction by the late, great Mai-Kai mixologist Mariano Licudine. But it appears I was out-sleuthed by another master, Tiki bar historian and author Jeff “Beachbum” Berry. As the Bum correctly pointed out soon after I published the original Island Queen review, it bears a striking resemblance to Don the Beachcomber’s Queen’s Road Cocktail, which appears in his excellent 2007 book, Sippin’ Safari. (Be sure to read the chapter on Licudine and The Mai-Kai.)

So after further research (see ancestor recipe below), the genealogy of the Island Queen has been updated to include it on the long list of Mai-Kai cocktails that are retooled versions of classics created in the 1930s and ’40s by Tiki bar pioneer Donn Beach, aka Don the Beachcomber. The updated Mai-Kai family tree now lists a total of 40 drinks (including 31 on the current menu) that can be traced back to Beach, who originally hired Licudine at his Hollywood, Calif., flagship restaurant back in 1939. Prior to that, Licudine spent five years as a private chauffeur and personal mixologist for the legendary Laurel and Hardy comedy team.

A vintage ad that ran in South Florida, circa 1958.

This new discovery takes nothing away from the talents of The Mai-Kai’s “magician of mixology.” Licudine came to Fort Lauderdale when the Polynesian palace opened in 1956, leaving his longtime gig at the Don the Beachcomber restaurant in Chicago. When he retired in 1979, he left a legacy of world-class drinks that decades later still resonate with Tiki enthusiasts and average guests alike. His own original creations – such as the Barrel O’ Rum, Black Magic, Mara-Amu and Derby Daiquiri – appeal to all tastes and stand up next to any Donn Beach original.

And much of his genius was in taking older drinks that had been created for a different generation and updating them to modern, mid-century tastes. Unfortunately, some of these creations are no longer offered on the current Mai-Kai menu. We’ve now identified a dozen of these and have been painstakingly trying to figure out the origins of these “lost cocktails”. Berry has made our research much easier, publishing not only dozens of Don the Beachcomber recipes but also several of Licudine’s long-lost classics (Big Bamboo and Last Rites).

Fortunately, The Mai-Kai has a general manager who not only shares our reverence for the classic recipes, but also guards them with the same care as Beach and Licudine did. Over the past year, Kern Mattei has hosted events that have featured several of these coming out of the vault, such as the Demerara Cocktail in August and Last Rites in October. Then, at a special event in February, more revelations, including the gone-but-not-forgotten Island Queen.

An authentic Island Queen is served during a special event at The Mai-Kai. (Photo by Hurricane Hayward, March 2013)

We caught up with Mattei a few weeks ago to sample the Island Queen and several other classics. (We’re pleased to announce that more reviews and recipes are coming soon.) He recalled making them when he worked behind the bar decades ago. And while he remained secretive as always and didn’t reveal the recipe, he did offer a few hints and tips. Enough information for us to come up with the tribute recipe below.

The resurrected version came to us in the same small glassware The Mai-Kai uses for other mild drinks, such as the Mai-Kai Special, Oh So Deadly and Samoan Grog. It was also similar to these drinks in its sweetness, simplicity and rating. (Note that we typically reserve our top ratings for the more complex and strong cocktails, but this is still a fine example of mid-century mixology.)

We hope you enjoy this look into the past and our re-interpretation of a bit of Mai-Kai and tropical drink history.

**************************

ISLAND QUEEN

Exotic juices and smooth rums subtly blended into a small, dry, lady’s cocktail.

Okole Maluna Society review and rating

Size: Small

Potency: Mild

Flavor profile: Lime juice, honey, Appleton gold rum, a hint of orgeat.

Review: Dry and sour with rich honey notes and just a touch of gold rum makes this a savory mild cocktail.

Rating: 3 out of 5 stars (see how it ranks). If it were still on the menu today, it would fall near the bottom half of the 3-star ratings with other mild drinks.

Ancestry: Hidden among the classics on the original 1956-57 menu, the Island Queen is a descendant of Don the Beachcomber’s Queen’s Road Cocktail. It was still there some 30 years later (see image at right) but was removed during a later update, perhaps in the 1990s when the non-alcoholic additions made so many mild choices unnecessary.

Bilge: The Island Queen was originally served in a stemmed glass and was aimed at The Mai-Kai’s female clientele. You can sample an authentic Queen’s Road Cocktail at PKNY in New York City.

Agree or disagree? Share your reviews and comments below!

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ANCESTOR RECIPE

Don the Beachcomber’s Queen’s Road Cocktail by The Atomic Grog. (Photo by Hurricane Hayward, March 2013)

Queen’s Road Cocktail
(By Don the Beachcomber, from Beachbum Berry’s Sippin’ Safari)

* 1/2 ounce fresh lime juice
* 1/2 ounce orange juice
* 1/2 ounce honey mix
   (equal parts honey and water, mixed)
* 1 1/2 ounces gold Puerto Rican rum
* 1/2 teaspoon ginger-infused sugar syrup
* Dash Angostura bitters

Shake everything with ice cubes. Strain into a cocktail glass with optional ice shell (click here for details on how to make one).

Created by Donn Beach sometime before 1941, when it first appeared on the Hollywood Beachcomber menu.

Tasting notes

Sour, sweet and tart with a distinctive rich ginger taste. Very well balanced and full of flavor.

Notes and tips for home mixologists

* Pretty standard stuff except for the ginger syrup, which you’ll also find in Donn Beach’s Q.B Cooler, the ancestor to The Mai-Kai’s K.O. Cooler. I have a bottle of the Sonoma brand that I picked up at Whole Foods, but you can also grab some online from B.G. Reynolds’ Syrups. If you’re a purist, here are a few tips on making your own.

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Tribute to The Mai-Kai’s Island Queen, circa 2013
By The Atomic Grog

Tribute to the Island Queen by The Atomic Grog. (Photo by Hurricane Hayward, March 2013)

* 1 ounce fresh-squeezed lime juice
* 1 ounce fresh orange juice
* 3/4 ounce rich honey mix (2 parts honey to 1 part water, mixed and cooled)
* 3/4 ounce light rum
* 3/4 ounce Appleton Special gold Jamaican rum
* 1/4 teaspoon orgeat syrup

Pulse blend with 1/2 cup of crushed ice for 5-8 seconds. Pour into a chilled cocktail or specialty glass.

Notes and tips for home mixologists

* As usual, fresh juices are essential in getting the best flavor. Squeeze the limes and be sure to get a quality brand of OJ. Honey mix is a familiar ingredient in Mai-Kai cocktails (see Hidden Pearl, Rum Julep, Oh So Deadly and many others) and needs to be rich and intense to have the full impact.

* We also detected a hint of orgeat lurking in the mix, most likely a replacement for the ginger syrup. Just keep it minimal so it’s a background note. (Orgeat is a common syrup in classic Tiki cocktails such as an authentic Trader Vic’s Mai Tai. There are now many decent brands available online or, if you’re lucky, at local retail outlets.) The bitters may also have been left out to keep the drink more on the sweet and sour side.

* Mattei confirmed that Appleton Special was used in the resurrected Island Queen. It joins the many other current and retired drinks that feature rums from the venerable Jamaican brand.

The Island Queen is a fairly simple, mild cocktail that uses classic tropical drink ingredients. This tribute comes fairly close to emulating this lost classic that we hope will make more return visits from the vault.

Okole maluna!

A conceptual model of Disney Springs. (From the Disney Parks Blog)

The multi-year expansion, expected to begin in April, will be the largest in Downtown Disney history. When it’s completed in 2016 (and perhaps earlier), the area will become known as Disney Springs, themed after a Florida waterfront town that sprang up in the 19th century. The back story will draw on both Disney and Florida history. Walt Disney’s parents were married in 1888 in Central Florida, an area replete with natural springs.

The online Disney community is abuzz about the plans, which also include major design and structural changes to the 120-acre lakefront site that will allow it to grow from 75 to more than 150 shopping, dining and entertainment venues. Images that feature logos of potential tenants leaked out on the WDW Magic message board, fueling the excitement about high-end retailers and new themed restaurants. Click here, here and here for more on the leaked images. WDW News Today also published leaked concept art.

But there’s one possible new venue that holds special interest to tikiphiles and old-school Disney fans alike. While we’re excited about the overall expansion and potential revival of what was the once-thriving Pleasure Island bar and restaurant district, we’re ecstatic about the possibility of Disney opening its second location of Trader Sam’s Enchanted Tiki Bar.

Inspired by the legendary Jungle Cruise attraction and also featuring elements of the Enchanted Tiki Room and the late Adventurer’s Club (from Pleasure Island, circa 1989-2008), the original Trader Sam’s opened in May 2011 at the Disneyland Hotel in Anaheim and was an immediate smash success. Featuring authentic tropical cocktails, tapas-style small bites and elaborate decor, this is as close to Walt Disney’s vision of a Tiki bar as you’ll ever find. He actually imagined the original Tiki Room as a Polynesian restaurant in the early 1960s before it morphed into a park attraction. (Side note: Disneyland’s Enchanted Tiki Room is celebrating its 50th birthday this year.)

Guests are entertained by cast members while they enjoy a drink at Trader Sam’s Enchanted Tiki Bar. (Official Disneyland photo)

Much care was put into making sure Trader Sam’s was an authentic Tiki bar. Disney artists such as Kevin Kidney and Jody Daily, who have close ties to the Tiki scene, were part of the design team. And famed carver Leroy Schmaltz of Oceanic Arts created the front doors. The music is an authentic mix of exotica and traditional South Seas tunes.

Like everything at Disney’s parks, there’s a story behind Trader Sam, whom you may spot on the Jungle Cruise. The hundreds of items covering the walls are souvenirs from Sam’s adventures and contain the same sight and word gags associated with that attraction as well as the Adventurer’s Club, which featured a cast of characters that entertained guests in both scripted bits and improv.

Trader Sam’s follows that model in that its bartenders and servers are part of the “show,” keeping the atmosphere fun and friendly (and corny), much like the Jungle Cruise skippers. Disney’s Imagineers also added their trademark interactive touch. The bar features many surprises and special effects triggered by ordering specific drinks, such as an erupting volcano, a sinking ship, and bar stools that move.

The exterior of Trader Sam’s Enchanted Tiki Bar at Disneyland. (Official Disneyland photo)

We’ve heard that the drinks are surprisingly good and feature ingredients such as hand-crafted syrups from B.G. Reynolds. Of course, the drink names fit the theme with HippopotoMai-Tai, Schweitzer Falls and Tiki Tiki Tiki Tiki Tiki Rum among the offerings. Click here to see the menu.

There has been hope that Trader Sam’s would eventually find its way into the sprawling Polynesian Resort, the iconic luxury hotel built on the shore of Seven Seas Lagoon across from the Magic Kingdom park in 1971 and one of Disney World’s landmarks. But a location at Disney Springs would certainly make it easily accessible to more than just Walk Disney World guests. Plans call for Disney Springs to keep Downtown Disney’s free admission and free parking policies.

It could certainly fit into the area’s water theme, perhaps skewed a bit more toward Sam’s adventures in turn-of-the-century Florida. Disney Springs will include four outdoor “neighborhoods” connected by a flowing spring and vibrant lakefront. Fans of the Adventurer’s Club are eagerly awaiting further details, hoping for more than just a tribute to the nightclub that was styled after a private club for world travelers and explorers in the 1930s. Could the Disney Springs version of Trader Sam’s also include some of the old cast performing in a dinner show? Hopefully the same warehouse that yielded many of the Adventurer’s Club artifacts in the Anaheim Trader Sam’s is still loaded with treasures. It will be interesting to see if and how this develops.

A view of the current Downtown Disney from the Characters in Flight balloon ride looking toward the east side Marketplace. (From the Disney Parks Blog)

It’s unclear from the concept art if it would take over the old Adventurer’s Club location. The current Pleasure Island area may become part of the Town Center in the proposed plan, featuring an upscale mix of shopping and dining along with a relaxing promenade. The bars and restaurants would likely be centered in what is proposed as The Landing, an area with waterfront views and themed dining.

The east and west ends of the complex will see less upheaval but will still undergo major changes, such as the addition of parking garages and a pedestrian walkway across the lake on the east-side Marketplace area. Major venues and attractions such as Cirque du Soleil, the House of Blues, the AMC theaters, the new Splitsville bowling complex, Fulton’s Crab House riverboat restaurant, and the Characters in Flight balloon ride are expected to remain where they are. Other current favorites include several Wolfgang Puck restaurants, a Ghirardelli ice cream shop, Bongos Cuban Cafè, T-Rex Cafe, the Paradiso 37 and Portobello restaurants, and a host of shops, galleries and smaller eateries.

Other major design features of Disney Springs include a new grand entrance with a signature water tower, and an elevated area themed like an old rail track that is rumored to be the future home of an adult-oriented nightlife district.

A conceptual rendering of the West Side of Disney Springs shows new elevated spaces that may become an alternative to the former Pleasure Island bars and restaurants. (From the Disney Parks Blog)

There are conflicting reports on the future of the much-maligned Planet Hollywood location. One rumor has The Edison, one of the premier nightclub concepts in Los Angeles, taking over the globe-shaped building. But others predict it will take over the old Mannequin’s dance club space, with Planet Hollywood becoming a restaurant called The Observatory, complete with an astronomy theme.

According to Orlando blog The Daily City, The Observatory is a new concept from Planet Hollywood founder Robert Earl, who last April launched the Planet Dailies restaurant and Mixology 101 lounge. The latter’s artisanal cocktail menu was created by celebrated London bartender Salvatore Calabrese. Planet Dailies is rumored to be coming to another Orlando location, but there’s another Disney Springs connection, according to The Daily City blogger Ken Storey.

The Los Angeles development that includes Mixology 101, The Grove, is a possible inspiration for Disney Springs (along with its sister development, The Americana at Brand in Glendale), Storey wrote. (Interesting side note: The Grove is adjacent to the historic Farmers Market that was the inspiration for the Sunset Ranch Market area of Disney’s Hollywood Studios.) There’s more: Elkus Manfredi Architects, rumored to be working on Disney Springs, also developed not only The Grove and The Americana at Brand, but also Disneyland’s Downtown Disney in Anaheim. The leaked documents of Disney Springs bear a striking resemblance to those projects. And, of course, Disneyland’s Downtown Disney is just a stone’s throw away from Trader Sam’s.

An artist’s conceptual rendering shows the Town Center (below) and The Landing (above) areas of Disney Springs. (From the Disney Parks Blog)

One more California connection: In January, Disneyland Resort President George A. Kalogridis, who oversaw the transformation of Disney California Adventure, replaced Meg Crofton as president of the Walt Disney World Resort. This move puts him in perfect position to oversee the metamorphosis of Walt Disney World’s Downtown Disney. Joining Kalogridis is Kathy Mangum, the executive producer at Walt Disney Imagineering in charge of the development of the new Cars Land in Disney California Adventure. After leaving Radiator Springs, she’s now driving the creative team at Disney Springs.

Meanwhile, foodies will have a lot to look forward to if all goes according to the leaked documents. Disney’s recent attention to the latest hot culinary trends (as seen at the Epcot International Food and Wine Festival and at many of the resort’s restaurants) will continue with what appears to be a new relationship with the Food Network. There are also some Disney-branded eateries on the drawing board.

Among the possible new dining destinations and attractions at Disney Springs (note logos in image below):

* A Food Network restaurant, which for years has been rumored to be going into Pleasure Island.

* A restaurant featuring the talents of Food Network’s acclaimed Iron Chef Masaharu Morimoto.

A leaked image showing logos of potential bar and restaurant concepts at Disney Springs.

* An expansion of Raglan Road, the already massive Irish pub located in the center of Downtown Disney.

* Shake Shack, a high-quality, fast-casual brand that has multiple outlets in the Northeast in addition to South Beach, Coral Gables and Boca Raton (coming this spring).

* Disney may also partner or take ownership of a “food truck row” featuring specially branded vehicles. A “mystery client” has rush-ordered 10 “highly themed” food trucks from one of Orlando’s main food-truck builders, according to TheDailyCity.com.

* A “World of Coca-Cola” attraction is also rumored to be on the drawing board, possibly replacing the DisneyQuest “indoor theme park” area, according to speculation on The Daily City.

* There may also be Disney-themed restaurants such as “Disney Burger,” a bakery, a character dining spot, plus an intriguing establishment simply called “Walt’s Place.” Speculation includes this being either a new concept or a version of “Walt’s,” a fine-dining restaurant in Disneyland Paris. Here’s one new possibility to add to the rumor mill: Perhaps Imagineers will resurrect the “Walt’s Attic” concept that was originally intended for Disney’s BoardWalk resort next to Epcot. The area above the Jellyrolls nightclub that’s now used by Disney Vacation Club members and wedding parties was originally designed to be a restaurant that would document Walt Disney’s life in the 1920s and ’30s with historic memorabilia from the Disney archives. With all the other plans in the works, it’s just as viable as any.

Downtown Disney and Pleasure Island debuted in 1995. The area was previously known as the Disney Village Marketplace since 1989. It was created in 1975 as Lake Buena Vista Shopping Village.

Official sites
* Disney Parks Blog: Announcing Disney Springs | Downtown Disney

Press reports
* Orlando Sentinel: Disney springs forward with plan
* Orlando Business Journal: Video of Disney’s Tom Staggs
Report: ‘Food Truck Row’ to join refreshed Downtown Disney lineup

Blogs, fan sites
* Imagineers bring natural Florida attractions into modern day Walt Disney World
* Updates: Disney Springs restaurants
* Downtown Disney transition to include food trucks?
* New restaurants planned for Disney World’s Downtown Disney
* Downtown Disney to go head-to-head with Mall at Millenia and outlet malls?

More on Trader Sam’s
* Official site | Virtual tour | Drinking Disney | Disney designer Kevin Kidney’s blog
* Critiki reviews | Tiki Central reviews | Disney Food Blog | Disney Tourist Blog

More on Disney World from The Atomic Grog
* Major changes in store for Disney’s Polynesian Resort?
* Modern Retro Disney World: Walt Disney’s Enchanted Tiki Room
* Artists shine amid copious crowds at Walt Disney World’s 40th birthday party
* Disney World is still cool at 40 thanks to retro artists Shag, Kevin & Jody
* All Disney World posts

The Mai-Kai under construction in 1956. (Photo courtesy of The Mai-Kai)

While not officially part of Mod Weekend, the presentation by Mai-Kai historian Tim “Swanky” Glazner will fit right in with the theme of recognizing the historical significance of this Polynesian treasure, which was built in 1956. The restaurant’s Molokai lounge will open at 2 p.m. for a special happy hour, followed by the narrated, multimedia slideshow at 3 p.m. in the grand showroom. Seats are limited, so call (954) 563-3272, ext. 1, to make a reservation. Admission is free.
* The Mai-Kai’s Facebook event

The event will also be a reunion for Mai-Kai “veterans,” with many former employees who worked there as far back as the 1950s expected to be on hand. On Sunday, Mod Weekend returns to The Mai-Kai on its double-decker bus tour. The first tour was sold out, so a second has been added, according to the official website. The tour will include another presentation by Glazner as well as a walking tour of The Mai-Kai’s extensive dining rooms, gardens, and Polynesian artifacts. The weekend’s festivities wrap up Sunday night with a closing party at The Mai-Kai at 8 p.m. Tickets are $50 for the bus tour and $25 for the closing party. Go to ModWeekend.com for the latest information on tickets and availability.

The Mai-Kai today.

Mod Weekend’s “Mod Men” opening party on Friday and boat tours of the Intracoastal Waterway and Fort Lauderdale’s residential canals on Saturday and Sunday are also sold out. But there are still plenty of other activities on the schedule, including lectures and films on Saturday and Sunday evenings at the Gateway Theatre ($8 per person), and free happenings during the day in the North Beach Village area of Fort Lauderdale Beach. “Beach Blanket Babylon” (10 a.m. to 3 p.m. Saturday and Sunday) will include a vintage car show, antiques market, guided tours, and more. Check out our previous post for more details.

Based on the sellouts, Mod Weekend promises to be an annual highlight on the March calendar. It was organized by editor John O’Connor and sponsored by Tropic magazine, which covers the South Florida architecture, interior design and art scenes. It is co-sponsored by North Beach Village, a hot zone of mid-century modern architecture that will be ground zero for the event activities.

Meanwhile, over at The Mai-Kai, guests will pay tribute to the storied Tiki supper club that was created in 1955 by master mid-century architect Charles McKirahan. Built on a deserted stretch of Federal Highway, The Mai-Kai has amazingly stayed frozen in time over the decades as homes and businesses surrounded it. Now, its being considered for the historic designation that truly befits its status as a Fort Lauderdale and Polynesian Pop landmark.

Official sites
* Mod Weekend | Tropic magazine | North Beach Village
* The Mai-Kai | Mai-Kai reunion and history presentation

Related stories on The Atomic Grog
* New event celebrates Fort Lauderdale’s mid-century modern architecture, style

Past Atomic Grog coverage
* Heeeeeeere’s the rich history and lost stories of The Mai-Kai
* Exclusive tour of The Mai-Kai’s bars and kitchen
* Mai-Kai Cocktail Guide | See all our Mai-Kai posts

When last year’s South Florida dates of the triumphant comeback tour featuring the King of the Surf Guitar, Dick Dale, coincided with the one-year anniversary of The Atomic Grog in April, it was certainly cause for celebration. But it also created a dilemma: What to do for an encore?

Well, the legendary ax slinger has made it easy. He’s coming back to Florida, and The Atomic Grog is happy to be promoting his April 25 date at Grand Central in Miami. As a result, we’ll celebrate our second anniversary in surfin’ style.

The 75-year-old Dale is not only a living legend of rock ‘n’ roll but he’s also a hero for cancer survivors and a shining example of persevering in the face of adversity. In 2008, he battled cancer that attacked his intestinal tract. Then in 2009, he faced complications that put him back in the hospital and kept him off the road indefinitely. But an inspiring comeback in 2010 with his son and bandmate Jimmy Dale led to a full-blown tour that blew the doors off of The Vagabond in Miami and Respectable Street in West Palm Beach that June.

Last year, Dale and his band proved that the first road trip was not a fluke, embarking on a lengthy tour that brought them to Florida for nine stunning shows. They roared through Respectable Street and Churchill’s in Miami, giving us hope that Dale was indeed back for good.

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

So while many health issues remain, Dale is apparently in good enough condition and spirits to tour once again in 2013. If you saw any of his recent tours, you know what to expect: An awe-inspiring display of guitar virtuosity with a surprisingly eclectic mix of tunes … not just instrumentals like the classic Miserlou. Dale takes the mic for lead vocals on classics such as House of the Rising Sun and boasts a backing band that’s tighter than just about any you’ll ever see.

And if you haven’t seen his recent shows, what are you waiting for? This is a rare chance to see a rock ‘n’ roll pioneer (he invented surf music in the 1950s and the first-ever 100-watt guitar amplifier in the 1960s). Nearly every guitarist who cranks it up to 11 on stage owes Dale a debt of gratitude. Just one word of warning: Be sure to bring your ear plus if you plan to stand close to the stage. The King is still one of the loudest guitarists on the planet, but the sweet sounds coming out of his custom Fender Showman amps are certainly not harsh or grating. Dale’s playing is still incredibly precise.

Dale obviously thrives on the road and feeds off the energy of his loyal fans. Let’s give him a big South Florida welcome this April. We’re also looking forward to the stellar lineup of local support bands on the April 25 date: Miami’s Gold Dust Lounge and Deerfield Beach’s Skinny Jimmy & the Stingrays. So be sure to get there early to catch the full show. Doors open at 8 p.m.

Tickets are $20 in advance and $25 the day of the show. Grand Central is at 697 N. Miami Ave. in downtown Miami. Call (305) 377-227 or go to GrandCentralMiami.com for more info. Click here for the official Facebook event.

Past Atomic Grog coverage
2012 tour:
* Concert review: Dick Dale’s comeback revs into overdrive
* 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
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