South Florida’s Skinny Jimmy Stingray and his band rocked The Molokai bar during a special Retro Rekindled monthly community gathering at The Mai-Kai in Fort Lauderdale on Dec. 15. The live set followed a presentation with The Atomic Grog’s Hurricane Hayward about the guitarist’s musical journey from punk to instrumental surf.
UPDATE: Below you’ll find a video of the entire presenation, followed by four multi-camera videos of songs performed by Jimmy and his band. Mahalo to Sergio Figuera of Prime Photo & Video for the great job with the videography.
During the 34-minute talk, Skinny Jimmy spoke about his early days in Michigan playing in rock ‘n’ roll cover bands, his introduction to punk rock, and his eventual move to Florida. After many years in punk bands, he reinvented himself as a surf guitarist.
Following the interview, Skinny Jimmy and his band – Frenchy on bass and Kevin on drums – played a full set for an appreciative Retro Rekindled audience. Four of the songs have been released on YouTube, the first proper videos featuring the current band lineup.
The first song released was an original that has been part of Skinny Jimmy’s repertoire for years …
The explosion of festive Christmas pop-up bars continues this season with the always popular Miracle concept now topping 100 locations across the United States, Canada and six other countries. Meanwhile, Tiki enthusiasts have even more holiday cheer in store for them as Beachbum Berry’s Sippin’ Santa, a sister concept to Miracle helmed by the esteemed tropical cocktail guru, has quickly doubled its nationwide reach.
Miracle and Sippin’ Santa locations are opening in late November and running through New Year’s Eve. Individual locations may have different start and end dates, as well as daily and weekly hours. Check with the bars in your area for details.
The Miracle concept is the brainchild of Greg Boehm of Cocktail Kingdom (at the suggestion of his mother) and dates back to the “Miracle on Ninth Street” pop-up at his Mace bar in New York City in 2014. Miracle expanded to four bars in 2015, then went worldwide in 2016 under the leadership of general manager Joann Spiegel. Last year there were more than 80, a surge from around 50 the year before.
Berry is a longtime collaborator with Boehm, who published the author’s last two books as well as a nifty line of Tiki barware. Named one of Imbibe magazine’s 25 most influential cocktail personalities of the past century, Berry joined forces with his Latitude 29 general manager and head bartender Brad Smith to create a menu of holiday-themed Tiki cocktails that will be the star of the show all Sippin’ Santa locations.
Many of our favorites are back on this year’s Miracle menu: Bad Santa, Christmas Carol Barrel, Christmopolitan, and Yippie Ki Yay Mother F****r! Be aware that most of the cocktails have seen updates, large and small, by Miracle mixologist Nico de Soto. The Barrel is now a tequila drink featuring Mexican spices and liqueurs including coffee, orange and cognac. One new cocktail has been added: SanTaRex featuring rye whiskey and served in a nifty Tyrannosaurus Rex mug. There’s also a new shot, Mistletoe, featuring rye and gingerbread spices.
But we’re even more excited to get our first taste of the nine exclusive Sippin’ Santa cocktails, created by Berry and Smith. Who doesn’t want to try these soon-to-be Tiki holiday classics?
Christmas Eve of Destruction (overproof dark rum, lime juice, nutmeg syrup, Bénédictine, Angostura bitters) Don & Victor (Martinique & Jamaican rums, Italian bitter aperitif, sweet vermouth, D&V Batter, nutmeg) Festivus Flip (bourbon, Demerara rum, ginger-infused amaro, pomegranate, egg) Jingle Bowl (Jamaican & Demerara rums, apple brandy, amaro, lemon juice, orange juice, pineapple juice, maple & cinnamon syrups, Angostura bitters) Kris Kringle Colada (dark Jamaican rum, amaro, allspice dram, lime juice, pineapple juice, cream of coconut) Papa Noel (blanco tequila, apricot brandy, lime juice, pineapple juice, orgeat, cardamom bitters) Rudolph Shoots the Curl (herbal mint liqueur, amaro, dark chocolate liqueur) Shaka Kalikimaka (London dry gin, allspice dram, orange & cognac liqueur, lime juice, falernum, cranberry syrup, Herbsaint) Sippin’ Santa (aged Demerara rum, amaro, lemon juice, orange juice, gingerbread mix) * Download sample menu (PDF)
Skinny Jimmy’s Picks: The all-time top 5 Dick Dale songs
Dick Dale, the King of the Surf Guitar, was a rock ‘n’ roll legend for more than 60 years until he sadly passed away in March at age 81. He has been a major influence on the music I have played and written for the past 15 years. Of all the music he created, I have chosen these five songs that stand out as my favorites.
Undisputedly THE Dick Dale song of all time. Upon its release it was uncommon, ground-breaking, and some serious wild-ass aggressive guitar for 1962. Miserlou turned heads all over the country and became an inspiration to every rock ‘n’ roll guitarist, then and now. Its musical impact has not diminished with time. Miserlou will always live on as the legacy of Dick Dale.
We knew him as the “King of the Surf Guitar,” the 1960s rocker whose version of Miserlou in the film Pulp Fiction revived both his career and the entire instrumental surf genre in the 1990s. But he was so much more than that.
He was an American music icon, the originator of a style and sound that has endured for more than a half-century, and a true hero for fighting medical hardships that kept him on stage and performing into his eighth decade on Earth. Dick Dale left this world on March 16, 2019, at age 81. More below: Dick Dale in South Florida * Check out our tribute featuring South Florida remembrances and photos
Dick was still performing right up until his death, though the circumstances were less than ideal due to extensive medical bills. His website still lists the dates he would have played had he not succumbed to the diseases that wrecked his seemingly indestructible body. The final show that was posted would have been just this month (Nov. 9), ironically in one of the world’s surfing capitals: Malibu, Calif.
He had survived several bouts with cancer and related diseases, including a near-fatal incident in the 1960s that inspired Jimi Hendrix to pen the lyric “we’ll never hear surf music again” in Third Stone from the Sun (1968). But Dick’s final battle was not one he could win.
Heart and kidney failure finally did him in after a lifetime of battling – and overcoming – every physical obstacle that came before him.
Born Richard Monsour in Boston on May 4, 1937, he first learned the ukulele and absorbed the traditions of his Lebanese father and Eastern European mother. He has said that he also learned the trumpet, banjo, piano, organ, harpsichord, trombone, saxophone, harmonica, xylophone and accordion. But once he heard big-band drummer Gene Krupa, it was all over and his course was set. Not on drums, an instrument he also mastered, but as a guitar pioneer.
When his family moved to Los Angeles in the 1954, he dove head-first into Hollywood. His first on-screen role was an uncredited bit as an Elvis Presley impersonator in the Marilyn Monroe movie Let’s Make Love. He started in the music biz in 1955 as a DJ, then played alongside Johnny Cash, Ernest Tubb and Gene Autry on a country music TV show. The stage name Dick Dale was reportedly given to him by radio/TV host Texas Tiny Cherry.
But surf music became Dick Dale’s claim to fame, a sound he invented to emulate the surge of the ocean. He developed a guitar style featuring melodies that crisscrossed the beat like a surfer on a wave. His intense staccato picking style, combined with Eastern scales from his childhood influences, made for a sonic experience like no other.
To match his sonic fury, he needed equipment that didn’t even exist at the time. Electric guitar pioneer Leo Fender joined forces with Dick to build a new instrument – dubbed “the Beast” – that could withstand the onslaught. To complete the package, they developed the first 100-watt amplifier, loud enough to fill any venue Dick Dale played.
In the late ’50s and early ’60s, Dick Dale and the Del-Tones rode the wave of instrumental rock to the top of the charts. In 1963, he performed Misirlou, an adaptation of a traditional Arabic song, on The Ed Sullivan Show, one of the most influential TV variety shows of the day. He was the first rock guitarist invited to perform on that national stage, though he was later eclipsed by The Beatles, who famously made their U.S. debut on that same show.
After 10 years, we know what to expect from The Mai-Kai’s infamous Hulaween party: A night of kooky costumes, rockin’ tunes and many cocktails consumed in the legendary Polynesian restaurant’s Molokai bar. The 2019 bash, held Oct. 25, lived up to those standards.
The 11th annual Hulaween, themed “Luau of the Living Dead,” featured South Florida’s favorite roots rock band, Slip and the Spinouts, playing three raucous sets. The dance floor was hoppin’ all night as guitarist/vocalist Slip Mahoney led his three-piece band through classic covers and his own original tunes.
The bar was decked out in creepy cobwebs and other decor while the signature Molokai Girls got into the spirit while keeping the food and drinks flowing. Halloween tunes got everyone warmed up for the first set by the Spinouts, which also included bassist Noah Hall and drummer Tony Tomei. It was the band’s ninth Hulaween appearance.
After the band’s second set, it was time for the always creative costume contest, with $600 in cash and prizes to the winners. The Mai-Kai’s manager, Kern Mattei, and marketing director, Pia Dahlquist, presided over the creepy chaos of the costume parade.
Editor’s note: This is the first in a series of special features on instro surf music by Skinny Jimmy Stingray, a guitarist and longtime fan of vintage instrumental rock. This and all of his future columns can be found here.
When the moon is bright and the shadows grow long, sounds that echo send a chill through the night. Nothing echoes quite as ghoulishly as the sound of a reverb-soaked electric guitar.
Let me strike a chord to remind you, the surf guitar world is full of sinister sounding musical creations. The nature of this music lends itself to a foreboding intensity. This has always been a part of my intrigue with instrumental surf guitar. The five songs featured here are only a sampling of a much larger banquet of spine-tingling offerings surf music provides.
1. Peter Lorre by Satan’s Pilgrims
As surf bands go, Satan’s Pilgrims is definitely one of the best out there and has been going strong since the early ’90s. It’s clear that the band is heavily into horror and sci-fi. Peter Lorre is one of my personal favorites. The riffs are ominous, but the music never gets too loud. The lovely, creepy Hammond organ provides the lifeblood that courses through the song. Give it a listen and you will feel what I mean.
2. Unknown by the Vy-Dels
Not much is known about the band but this 1965 song is awesome! Their use of reverb is vital, and the interplay between the lead and rhythm guitars is impeccable. I liked this song so much when I discovered it, I insisted on playing it with my band back in 2013 at The Mai-Kai for Hulaween. It turned out to be a good idea. The band’s obscurity does not undermine the impact of Unknown.
The Mai-Kai’s Hulaween, one of the highlights of South Florida’s Halloween party season, will feature a festive feast for the living and dead on Friday, Oct. 25. The 11th annual bash is titled “Luau of the Living Dead,” a theme befitting the historic Polynesian restaurant that will celebrate its 63rd anniversary at year’s end.
The baroque bacchanal begins with a full two hours of happy hour prices on food and drinks, plus retro Halloween tunes in The Molokai lounge. Once the spirits are satiated, roots rockers Slip and the Spinouts take the stage, turn up the volume and put the party into overdrive.
The band – led by guitarist/vocalist Slip Mahoney – will unearth its deadly mix of rock ‘n’ roll and rockabilly classics, with lethal original tunes liberally sprinkled throughout three sets. The Atomic Grog will also provide special Halloween music during happy hour and between sets. Doors open at 5, so get there early to get a good seat for the musical mayhem and one of the most creative costume contests in the area.
Participants always come up with wild and wacky costumes, often themed to Tiki and The Mai-Kai but also paying tribute to classic movie characters and Halloween archetypes. The contest takes place around 10 p.m. This year’s prizes are: * First: $300 in cash, a bottle of Appleton Estate 21 rum signed by master blender Joy Spence, and a Hulaween 2019 poster signed by artist Mike Pucciarelli. * Second: $200 in cash, Appleton merchandise, signed Hulaween poster. * Third: $100 in cash, Appleton merchandise, signed Hulaween poster.
Appleton Rum is a perennial sponsor, providing not only prizes but also cocktail samples during the party. Spence, a legend in the rum world, signed a bottle of her 21-year-old rum that will be one of the first-place prizes during her August tasting and Appleton Estate presentation at The Mai-Kai. Click here to see full coverage and photos from this special event.
Appleton, a venerable brand from Jamaica, is a key rum in many of the acclaimed cocktails at The Mai-Kai. You can find it in more than a dozen drinks, including the classic Mai Tai and deliciously deadly Shark Bite. The latter (plus the high-octane Jet Pilot) will be available at half price all night long as part of the bar’s nightly drink specials.
The Molokai, which was designed as a turn-of-the-century seaport saloon featuring actual set pieces from the classic 1962 movie Mutiny on the Bounty, boasts 51 specialty drinks and extensive menu of small and large plates. Pair your potent rum drink with a pupu platter and other vintage apps, sushi and sashimi, elaborate salads, and modern tapas including beef sliders and fish tacos. If you so desire, you can also adjourn to The Mai-Kai’s secluded dining rooms or take in the acclaimed Polynesian Islander Revue, the longest-running authentic South Seas stage show in the United States, including Hawaii.
What could possibly be better than an Appleton Estate rum tasting at The Mai-Kai? How about the first-ever such event at the historic Polynesian palace hosted by Joy Spence, the longtime master blender for the venerable Jamaican brand synonymous with pure premium rum.
The 50 or so enthusiasts who were lucky enough to score a ticket to the sold-out presentation on Aug. 14 were in for a treat. In addition to four delicious Appleton rums, we enjoyed a complimentary Mai Tai and happy-hour prices on The Mai-Kai’s extensive cocktail and pupu menus.
But the most valuable take-away was undoubtedly the fascinating first-hand information provided by the world’s first female master blender. Her articulate and straightforward delivery, sprinkled with entertaining and whimsical anecdotes, made the rum-tasting experience a true Joy.
Here are some of the many insights we learned from Spence during her hour-long appearance in the Fort Lauderdale restaurant’s Tahiti dining room:
5 things you might not know about Joy Spence
* In her youth, she went to an all-girls catholic school and originally wanted to become a nun. “But I’m an only child, and when I told my mother I wanted to become a nun she marched down to the school and told the principal that she needs grandchildren.” Luckily for Appleton Estate and Jamaican rum devotees worldwide, she never joined the convent.
* Spence went to college to become a doctor, but she ended up concentrating on her passion for chemistry. When it came time to get some industry experience, she joined Tia Maria as a research chemist. At this time, the company that makes the dark Jamaican liqueur was located right next to J. Wray & Nephew, which makes Appleton Rum.
* She was bored at Tia Maria and always noticed the action at the “happening place” across the road, so in 1981 she sent a resume and set up an interview. “They told me right up front that there were no vacancies,” she said, but two weeks later they offered her a new position as chief chemist because they were so impressed with her resume. Despite the salary being less than her current job, she left Tia Maria and the rest is rum history.
* As chief chemist, Spence worked closely with the master blender, Owen Tulloch. “I became very fascinated with what he was doing in his private room,” she said, and her curiosity led her to knock on his door and find out. Spence recalled: “He started to test me and said ‘you have amazing sensory skills. You’ll become an excellent blender one day.’ So he took me under his wing and I studied with him for 17 years. When he retired, my bosses took a very bold move to appoint me as the master blender. No other woman had ever been given that position in the entire spirits industry. They actually got a lot of flack for it, but they knew what they were doing. My whole life changed after that.”
* The first rum she oversaw as master blender was the Appleton Estate 250th Anniversary release in 1999. She said her knees where shaking during the process. She wasn’t sure how it would be received, “but I got an excellent reaction” and “that gave me the strength and courage to continue and make the other blends that we now have in our portfolio.”
12 things we learned about how Appleton Estate rum is made
* Appleton Estate, est. 1749, is located in the lush and tropical Nassau Valley. “Believe it or not, it rains every day at 2 p.m., so we don’t have to worry about irrigation,” Spence said. This rainfall feeds the limestone springs beneath the ground, as well as the robust sugar cane crop.
* The estate grows 10 varieties of sugar cane year-round. The crop is harvested between January and May and crushed to yield juice. The juice is then boiled, resulting in crystals of sugar suspended in molasses. A massive centrifuge separates the two. The sugar is sold, and the leftover molasses is pumped over to the distillery, becoming the starting material for the rum.
* The limestone springs – which produce a distinctive turquoise blue water with “a nice soft, sweet taste” – are Spence’s favorite part of the estate. “When I’m feeling depressed and down, I take a glass of Appleton Estate Reserve, drive over to the water source, sit on a rock, and enjoy the beauty of the springs. I sip the Reserve, and by the time my glass is finished, all my troubles have been washed away and I’m ready to go back and face the problems of the distillery.” This unique spring water is added to the molasses.
Like the daily thunderstorms that didn’t seem to dampen anybody’s spirits, The Hukilau careened through Fort Lauderdale last week for its 18th annual Tiki weekender with an exhaustive schedule of events at the Pier Sixty-Six Hotel, B Ocean Resort and the historic Mai-Kai restaurant.
The host Pier Sixty-Six shut down immediately after the event for several years of expansion and renovations, so it was a bittersweet party. But that didn’t stop The Hukilau’s villagers from throwing their cares to the wind while enjoying a seemingly limitless supply of Tiki cocktails, educational symposiums, mixology and craft classes, dozens of live music performances, vintage mermaid swimshows, all-day pool parties, dinner and shows at The Mai-Kai, plus a whole lot more.
Look for more upcoming posts with photos and special reports on events including the Tiki Tower Takeover and our Rums of The Mai-Kai class and symposium. Here’s a look back at all the fun via social media posts …
The Hukilau 2019: Women of Tiki take over the tower Thursday, June 6, was tropical cocktail heaven during the opening festivities of The Hukilau at Pier Sixty-Six Hotel & Marina in Fort Lauderdale. The signature Tiki Tower Takeover cocktail party included eight of the world’s top female Tiki bartenders. Between sampling all the delicious drinks, hanging out with friends and enjoying the gorgeous views from the 17th-floor Pier Top Lounge, we managed to snap a few photos. Coming soon, a blog recap featuring more photos plus cocktail reviews and ratings. >>>> CLICK HERE FOR THE FACEBOOK PHOTO GALLERY