We’re sorely missing The Mai-Kai’s beloved Hulaween party for the second year in a row, but luckily fans of potent Tiki cocktails will be able to drown their sorrows with a distinctive drink that hasn’t been served since the historic restaurant closed for refurbishments in October 2020.
The Zombie, which traces its roots all the way back to tropical drink pioneer Don the Beachcomber, is available for a limited time as part of The Mai-Kai’s periodic takeout cocktail program. You can order the deadly classic by the quart and gallon, the perfect addition to weekend Halloween gatherings.
Pickup dates are Friday, Oct. 28 (4-6 p.m.) and Saturday, Oct. 29 (10 a.m.-noon). Call public relations director Pia Dahlquist 954-646-8975 to place your order.
Consume with caution, however, since this is one of the strongest cocktails ever created. Donn Beach’s original 1934 recipe included 4 ounces of three different rums, including overproof, and he famously limited guests to two drinks per visit.
The Mai-Kai’s version, created by former Beachcomber bartender Mariano Licudine for the restaurant’s 1956 opening, is more balanced and accessible yet still packs a potent punch (and a healthy dose of 151 rum). It replaced the equally strong Jet Pilot on the “Gallons To Go” menu for Halloween and is priced accordingly (gallon $156, quart $44).
Also on the menu are three other popular standbys: Barrel O’ Rum (gallon $95, quart $30), Black Magic (gallon $95, quart $30), and Mai Tai (gallon $142, quart $40). Click on the links for our comprehensive reviews and recipes for all the cocktails.
All are among the most acclaimed libations in our Mai-Kai cocktail guide, but the top-rated Zombie is a rare treat. It’s complex and a little difficult to execute in large batches, so it hasn’t been offered as part of the popular to-go initiative, which launched early in the pandemic and has continued during the closing.
We remain thankful for every bit of good news. While a few of the stories below are frustrating (No. 4) or bittersweet (No. 1), they’re far out-numbered by the explosions of creativity and collective talent that drove most of the year’s activity. For that, we toast the entire Tiki community with a new cocktail and The Atomic Grog’s picks for the 10 most newsworthy stories of 2021. Bonus recipe below:The Tiki Lover
1. ALOHA AND FAREWELL, OCEANIC ARTS
As sure as the sun rose in the east and set in the west, there was one enduring creative force over the past six decades of Polynesian Pop style. In November 2021, there was a total eclipse and extended period of mourning when it was announced that Oceanic Arts would be closing its doors as its 80-something-year-old founders embark on a well-deserved retirement. Established in 1956 in Southern California by Robert Van Oosting and LeRoy Schmaltz, the company was always the go-to provider of original and imported pieces of South Seas art and decor for everyone from home enthusiasts to theme park giants including Disney (the doors to Trader Sam’s in Disneyland are Schmaltz’ handiwork). Art and woodwork originating from Oceanic Arts has been featured in nearly every legendary Polynesian palace, from Don the Beachcomber to Trader Vic’s to The Mai-Kai. The company put together movie set pieces and provided the distinctive style of many of the mid 20th century’s Tiki-themed hotels and motels, bowling alleys, and countless other establishments. Buoyed by the Tiki revival, the small shop in Whittier became a mecca for Tikiphiles from around the world and inspired a new generation of carvers and artists in the 21st century.
While the closing seemed to have come out of the blue, Van Oosting and Schmaltz had been planning their retirement for some time. They joined forces with longtime friend Jordan Reichek, owner of Peekaboo Gallery in nearby Montrose, for an epic career-spanning retrospective coming in 2022. In the spring, look for what’s being called an “experiential Tiki exhibition” featuring art and artifacts from Oceanic Arts paired with special events that include live music and performances, panel discussions, an “epic Tiki bar,” and more. The events will culminate with the “ultimate Tiki auction” art show and sale. In the meantime, the gallery is taking pre-orders for a mammoth Oceanic Arts history book compiled and written by Reichek, who worked closely with Van Oosting and Schmaltz. Oceanic Arts: The Godfathers of Tiki is a 500-page opus that documents the rich history of Oceanic Arts via thousands of photos, original artwork and historical documents from the archives. After 65 years, Oceanic Arts leaves an indelible mark on pop culture that is likely to last for many more decades to come.
The entire Tiki community heaved a sigh of relief in September when the announcement came that The Mai-Kai – the historic, 65-year-old restaurant in Fort Lauderdale that has been closed due to storm damage since October 2020 – was saved from extinction by a new ownership team that will pump millions of dollars into a restoration and refurbishment. The year started with much concern after press reports emerged about the roof damage that destroyed the kitchen. A “Save The Mai-Kai” petition gathered more than 10,000 signatures in less than a month as devoted fans united online to share their support and concerns. The skeleton crew of owners and staff continued to offer regular takeout cocktails and began a series of events in the expansive parking lot. The highlights were The Mai-Kai’s first-ever Tiki Marketplace in April featuring vendors, entertainers, cocktails, rum tasting and more. A follow-up event in July kept the momentum going while behind-the-scene negotiations were likely starting to ramp up.
The big announcement came in September, just after hundreds of Tikiphiles from around the country finally returned to Fort Lauderdale for the 19th edition of The Hukilau. Then, a week later, the long-awaited news dropped. The founding Thornton family released details on social media on Sept. 28, outlining the joint venture with a South Florida-based real estate investment and development company known for working with legacy businesses. Its sister hospitality company already operates several vintage venues in Miami’s Little Havana. “We’re looking forward to working closely with the Barlington Group and Mad Room Hospitality to sustain The Mai-Kai the world has come to know and love,” the announcement said. “We’re excited to bring back The Mai-Kai better than ever before — and for you to be a special part of it!” Check out links to our in-depth report above and latest updates below.
The crushing blow of the pandemic was not easy to overcome for event organizers, but we slowly came out of our homes in 2021 and began to gather again in safe and physically-distanced environments. Longtime online meet-ups – most notably Tiki Trail Live and Spike’s Breezeway Cocktail Hour – continued to thrive. But many longed for live human interaction, and a handful of key (mainly outdoor) events delivered that experience in the year’s early months. Then, when vaccines became widely available, we saw the return of several major Tiki events starting with Arizona Tiki Oasis on April 22-25. Carefully organized by Baby Doe and Otto von Stroheim, the event paved the way for an active summer, including the couple’s flagship Tiki Oasis on July 28 -Aug. 1 in San Diego. Momentum slowed in the late summer and fall as the first of several coronavirus variants emerged, but Tikiphiles still flocked to scaled-down events including Ohana: Luau At The Lake in upstate New York, The Hukilau and Tiki Fever in Florida, and Tiki Caliente in Palm Springs, Calif. Rum aficionados around the world also were able to get back into the swing of tasting events, from the Jamaica Rum Festival in March to the Miami Rum Renaissance Festival in November. See the full list of major 2021 events below.
If you’re in a cold climate, you can curl up in front of the fire with a warm and comforting mug of holiday cheer. If you’re fortunate enough (like us) to hail from closer to the Equator, there are plenty of cool and refreshing concoctions to scratch your tropical itch. Hell, why not enjoy all of the options no matter where you live?
As this season’s wildly popular pop-up bars – most notably Miracle and Beachbum Berry’s Sippin’ Santa – continue to prove, there’s no shortage of demand for creative and well-themed Christmas cocktails. Beyond the big dogs, there are also one-off themed overlays in bars across the globe that are also worth checking out.
We make no claim to the expertise of those fantastic folks in the trenches, but it’s always fun to experiment with holiday flavors like a spoiled kid in a toy store. Joining The Atomic Grog’s pantheon of winter cocktails are three new creations, including our first seasonal Zombie ….
This time of year is not all snowmen and mistletoe. There are some elements of the season that make us feel like the walking dead. What better way to deal with the holiday hubris than a nice, stiff Zombie …
CHRISTMAS CREEPER (By Hurricane Hayward, The Atomic Grog)
Pulse blend with 1 1/2 cups of crushed ice for 6-9 seconds. Pour into a Zombie glass, adding more ice to fill. Garnish with mint and swizzle stick.
This looks like a Zombie and tastes like a Zombie, but it’s also full of sweet and tart holiday cheer. The potent rums and lime-cranberry combo hit you hard, but the spice and anise notes creep up on you. As will the alcohol content, so consume with caution or risk becoming a holiday party story your relatives will retell with relish.
Ingredient, mixing tips
* The cranberry and pomegranate, combined with the fresh lime, provide an enveloping underlying tartness that serves as a great base for the bold rums, anise and unique punch of the kirsch. We recommend a high-quality (or homemade) grenadine and natural cranberry juice. We didn’t try this, but it might also be worth swapping the grenadine for a cranberry simple syrup.
* Brown sugar syrup is easy to make by heating 1 part dark brown sugar with 1 part water on the stove until it starts to boil, then cooling in the fridge. We also make our own ginger and cinnamon syrups, and there are quite a few recipes available online. But if you’re not adventurous, we also recommend the bottled options, from B.G. Reynolds and Real Syrups.
* Kirschwasser, aka kirsch, is a colorless brandy that originated in Germany and is made from fermented cherries. It’s usually bottled at 80 to 90 proof and has a distinctive bitter cherry flavor that works well in a Zombie. It’s traditionally drunken neat as a digestif, but you can also find it in cocktails. It can also be used in festive holiday cakes, candies and the flaming cherries jubilee dessert. It’s relatively easy to find in liquor stores and worth seeking out for this distinctive cocktail. It works well with the rums and the traditional cocktail spices, absinthe and allspice. For the latter, we chose the subtle touch of a bitters (such as Dale DeGroff’s Pimento Aromatic Bitters) but a very small dash of pimento dram would work as well.
Has it really been 10 years? For a humble blog focused on Tiki culture and cocktails, that’s an eternity. After a decade of existence, we continue to be humbled by the recognition and continued support from peers and supporters. Even so, we hope that the best is yet to come. Special 10th anniversary recipe:Revenge of the Atomic Zombie Cocktail
The Atomic Grog launched in late April 2011 with coverage of Jeff “Beachbum” Berry’s “Zombie Jamboree” at The Mai-Kai, our participation in the Miami Rum Renaissance Festival’s deadly cocktail competition, our first published cocktail recipe, and lots more …
Now, 447 posts and more than 1 million page views later, it’s time to take a quick look back and offer a big mahalo to everyone and everything that has kept us motivated and writing. That includes all the folks who posted more than 600 comments on the site, overwhelmingly positive and informative.
The first post – on April 25, 2011 – was a Zombie recipe, so it’s fitting that we celebrate the 10th anniversary of this never-say-die blog with a horde of Zombies. While the Mai Tai seems to get all the attention, 10 years later we still maintain that Tiki’s original masterpiece, created by Don the Beachcomber in the 1930s, is the most epochal tropical cocktail. Perhaps it’s apropos that the Zombie never becomes trendy and stays “underground,” but we’d like to see it get more attention.
So in honor of our 10th anniversary, we’ll be posting 10 new Zombie recipes over the next 10 months. We’ve already kicked it off with the Hamilton Zombie, featured in the recent story on the new Zombie blend from Beachbum Berry and Hamilton Rum. It continues today with a reimagining of that first recipe. Get ready for Revenge of the Atomic Zombie Cocktail, even richer and more deadly than the original.
As usual, you’ll be treated to the recipe at the end of this post. Look for new Zombie recipes approximately every month, pushing the envelope of this classic template but remaining true to Donn’s inventive spirit. Unlike the Mai Tai, there’s no controversy in tinkering with the Zombie. We hope to prove this makes it even more enduring and classic. Lots more Zombie lore and discussion to come.
We’re digging up another popular old concept for our 10th birthday: The good old-fashioned Top 10 list. It may be a cliché of the blogosphere and something we’ve avoided for a decade, but there’s nothing wrong with a carefully crafted Top 10. We’ll start with five in this post, with more “Tiki Top 10” lists to come over the next 10 months (and maybe continuing into the future) …
Two of the spirits and Tiki cocktail world’s most respected figures are putting their names on the label of an exciting new release: Beachbum Berry’s Zombie Blend from Hamilton Rum. It’s the first joint rum project for both and is expected to hit stores and bars across America this summer.
This deadly elixir is a potent 118-proof blend of spirits from multiple Caribbean islands that seeks to recreate in one bottle the classic combination of three different rums that Don the Beachcomber famously used in his original Zombie recipe in the 1930s. Berry spent more than a decade decoding Donn Beach’s secrets and published the results in his landmark 2007 book, Sippin’ Safari.
The blend was a hands-on passion project for Berry, who tasted and approved every tweak, Hamilton said. “I love the guy, he’s wonderful to work with,” Hamilton said, adding that he felt more than a little pressure to not disappoint him. It was a two-year project that “started well before COVID.”
Hamilton hopes to have ample supplies of the new rum in 1-liter bottles ready for distribution from his New Jersey warehouse by around the time most of us are celebrating the Fourth of July, he said last Friday night in his weekly Zoom happy hour. The blend is done, Hamilton said, and he’s just working with Berry on finalizing the back label. It will feature a revamped Zombie recipe by “the Bum” that shows off the new rum.
Hamilton said he’s happy that his rums are now available in 40 states, and he’s looking forward to a post-COVID boom that should boost his rum sales above 2019 levels. The partnership with Berry certainly won’t hurt.
“The best people to collaborate with are people who know more than you do,” Berry told us via e-mail. “Ed definitely fills that bill. He knows everything about rum, and he has good taste too. That made the whole sourcing and blending process ridiculously easy.”
The union of these two unique brands is a Tiki lover’s dream. Hamilton, founder of the Ministry of Rum website, was a longtime rum expert and author before he became an importer. His company, Caribbean Spirts, brings into the United States rums and other products from across the West Indies with an emphasis on honesty and authenticity.
Hamilton’s namesake rums include blends from some of the region’s most respected rum-producing islands. His best sellers include Hamilton 86 and 151 from Guyana, plus gold and black pot-still rums from Jamaica. These styles are Tiki bar staples, and Hamilton’s reasonably-priced and flavorful blends are well-received by bartenders and home enthusiasts alike.
Even if you have all the ingredients, the Zombie is a beast of a drink to make. Not only are there three rums but also multiple juices, syrups and spices that add up to 10 ingredients or more. This can discourage not only novices mixing at home but also high-volume cocktail bars. “We wanted something that works in the bars,” Hamilton said. The goal, he said, is for bartenders to say: “Now I can put a Zombie on the menu.”
For Berry, the Zombie is special “not only because it tastes great, but on a more personal level because it was a ‘lost’ recipe that I discovered, and then decoded, and then published for the first time anywhere in Sippin’ Safari in 2007. And now, 15 years later, I’ve blended a rum for the drink as well. That’s a pretty cool feeling!”