The Atomic Grog had the distinct pleasure of serving up cocktails on Aug. 27 for special guests of artist Mike “Pooch” Pucciarelli at the 20th anniversary party for Altered State Tattoo, the South Florida shop that has gained him a worldwide following for his highly creative ink. See recipes below: Altered State Zombie | Mai Ta-IPA
Mike “Pooch” Pucciarelli gets festive at the party marking the 20th anniversary of his Altered State Tattoo shop.
Respectable Street in downtown West Palm Beach hosted the private bash, which also included a rare performance by Pooch’s hard-rocking band, Ferocious Stones; a lowbrow art marketplace featuring Altered State artists; and a DJ keeping the eclectic tunes flowing during the three-hour party. The Atomic Grog pop-up bar was featured on the back patio along with food by chef Corey Hall.
Pooch opened his modest shop in August 1996 in Lake Worth, funneling his creative energy into a new career as a small business owner. His talent as an artist (and musician) was always evident, with much of his early work centered around his acclaimed hardcore metal band Raped Ape. Pooch quickly became an in-demand tattooist, showcasing his highly original work in national magazines and building a loyal following. A lowbrow art career soon followed, with Pooch’s paintings shown at gallery shows from Los Angeles to Seattle to New York City.
Altered State Tattoo 20th anniversary party at Respectable Street: Kenny 5 (left), Pooch and JC Dwyer kick out the jams with Ferocious Stones. Many guests enjoyed cake, while Dwyer was a two-fisted drinker of Atomic Grog cocktails. (Atomic Grog photos)
The artist’s eye-popping surrealist work includes many exotic images, including Polynesian Tikis, Day of the Dead, and his own unique take on roller coasters. Full disclosure: The Atomic Grog home bar and surrounding walls feature a half-dozen Pooch prints, including Franken Tiki Island. Pooch painted a boomerang table that hangs behind the bar and also gave me this rare Tiki piece he painted. Needless to say, I’m a huge fan of his work. I even traveled to his 2005 gallery shows in Seattle and Los Angeles.
Not only is Pooch a major talent in the lowbrow and tattoo art worlds, he’s one of the nicest guys you’ll ever meet. A seemingly imposing figure, Pooch is actually a gentle giant, literally and figuratively. Nowadays, we typically meet up for cocktails at The Mai-Kai in Fort Lauderdale, sharing our affinity for Tiki culture and exotic libations. Mrs. Hayward and I also often join Mike and Stacy (Mrs. Pooch) at the creative gastropub Sweetwater in Boynton Beach.
Hurricane Hayward mixes up the Altered State Zombie and Mai Ta-IPA during Altered State Tattoo’s 20th anniversary party. (Atomic Grog photos)
Like an ugly stepchild, The Hukilau cocktail at The Mai-Kai is often shunned in favor of its more glamorous siblings. But don’t underestimate this newcomer. It’s one of the more accessible strong drinks and worthy of inclusion on the iconic menu.
The Hukilau was added to the menu in the fall of 2006, named in a contest by attendees of the fifth annual Polynesian Pop festival of the same name. But the contest was merely to name the drink. The actual recipe came from an in-house source and was selected by owner Dave Levy.
We’ve been unable to confirm the drink’s exact creator, but it’s obviously a close relative of both the Mutiny and Black Magic (see photo). All three are served in large snifter or goblet glasses, appear on the strong menu and share many of the same ingredients. We like to call them the “Holy Trinity” of Mai-Kai large-format drinks.
Recently, however, The Hukilau lost one of the defining characteristics of the trinity. In early 2016, the recipe was tweaked to remove the “splash of coffee” that had been touted on the menu since its debut. This was done to offer guests who prefer a non-caffeinated cocktail a chance to enjoy one of these signature drinks. There were apparently frequent requests to “hold the Joe.”
The Hukilau is also a bit sweeter than its siblings. It’s perfect for those who may not care for the flavor of coffee and who like their drinks more tart than exotic and spicy. And it’s also a fine way to honor an event that has called The Mai-Kai home since 2003.
The official menu description THE HUKILAU
The official drink of The Hukilau, an event held yearly at The Mai-Kai, is full flavored with a splash of Appleton Rum.
Okole Maluna Society review and rating
Flavor profile: Passion fruit, tart juices, honey and exotic sweet flavors.
Review: A sweeter and coffee-free alternative to The Mai-Kai’s similar large-format drinks. A smorgasbord of juices and Appleton rum shine through the sweetness to create a perfect balance of flavors.
Ancestry: Added in 2006, The Hukilau is the newest original cocktail on The Mai-Kai’s current menu. The recipe was adjusted in 2016 to remove the coffee and add a secret mix that dates back to the early days of Tiki and Don the Beachcomber.
Bilge: The Hukilau is one of four Mai-Kai cocktails that specifically call for Appleton rum (along with the Shark Bite, Mai-Tai and Special Reserve Daiquiri). No other rum brand is mentioned by name on the current menu.
Agree or disagree? Share your reviews and comments below!
NEW:Tribute to The Hukilau at The Mai-Kai By The Atomic Grog (version 2.5, updated August 2018)
* 2 ounces fresh-squeezed orange juice * 1 1/2 ounces fresh-squeezed lime juice * 1 1/2 ounces fresh-squeezed lemon juice * 1 ounces fresh grapefruit juice * 1/2 ounce rich honey mix * 1 1/2 ounces passion fruit syrup * 1 1/2 ounces light Puerto Rican or Virgin Islands rum * 2 ounces Appleton rum * 1/2 ounce Mariano’s Mix #7 (see below)
Blend with up to 1 1/2 cups of crushed ice in a top-down mixer for at least 8 seconds, or until frothy. Pour into a large snifter glass or goblet with more crushed ice to fill.
NEW:Tribute to The Hukilau at The Mai-Kai By The Atomic Grog (version 2.0, updated August 2018)
* 2 ounces fresh-squeezed orange juice * 1 1/2 ounces fresh-squeezed lime juice * 1 1/2 ounces fresh-squeezed lemon juice * 1 ounces fresh grapefruit juice * 1/2 ounce rich honey mix * 2 ounces passion fruit syrup * 1 1/2 ounces light Puerto Rican or Virgin Islands rum * 2 ounces Appleton rum
Blend with up to 1 1/2 cups of crushed ice in a top-down mixer for at least 8 seconds, or until frothy. Pour into a large snifter glass or goblet with more crushed ice to fill.
In the absence of coffee, the addition of Mariano’s Mix #7 in version 2.5 fills the void to keep this cocktail near the top of our rankings. The secret mix adds a sharp anise flavor and exotic richness to temper the sweet and sour elements in this refreshing drink. Version 2.0 is similar to The Hukilau before the reintroduction of the mix and after the removal of coffee. Our original tribute recipe (version 1) is also featured below.
August 2018 updates
This completes the updates of the trinity of strong cocktails served in 24-ounce snifter glasses. Note that in April 2018, The Mai-Kai started using new, heavier goblet-style mugs instead. They’re much less breakable but have the same capacity.
The earlier tribute recipes fell short of filling our similar glasses, so I adjusted all three to feature around 12 ounces of ingredients, similar to the Barrel O’ Rum. When mugs or glasses were unavailable, these drinks routinely swapped vessels, so it follows that they all contain the same volume.
As for the ingredients, the addition of Mariano’s Mix #7 and removal of coffee weren’t the only tweaks. We were forced to remove cinnamon syrup from all of our tribute recipes after learning that this old Don the Beachcomber secret weapon was nowhere to be found at The Mai-Kai. It’s not really missed here, especially in the version that features the spicy #7.
The Hukilau is more accessible than the Black Magic or Mutiny, so we’ve created this tribute as a more mainstream version of those two iconic cocktails. It’s not an exact duplicate, but it’s definitely in the ballpark.
Notes and tips for home mixologists
* There’s a lot of juice in this cocktail, so make sure you use quality, fresh-squeezed versions. As we’ve pointed out in other reviews and this deep dive on Tiki Central, The Mai-Kai looks to South Florida’s Kennesaw for its fresh orange and grapefruit juices. These are fresh-squeezed, pulpy, unpasteurized juices that come straight from Florida citrus groves. Kennesaw juices are sold at old-school South Florida fruit stands, including my favorite, Bob Roth’s New River Groves in Davie, not far from The Mai-Kai. I’ve also seen them pop up recently at area Whole Foods stores. There are other fine orange juice brands, but look for non or lightly pasteurized. Note that Kennesaw rarely offers white grapefruit juice, at least for the retail market. At The Mai-Kai, the style of grapefruit juice changes with the season. The freshest juice is stocked, whether it’s white or red (or sometimes both). Though white is typically preferred in classic cocktails, the Kennesaw red grapefruit juice is the best I’ve tasted and preferable to any canned or bottled white version. One new find, as detailed in that same Tiki Central link, is a fresh white grapefruit juice on the shelf at a local Fresh Market store. Availability seems to be sporadic, unfortunately. The Mai-Kai uses a distinctive, tart Key lime juice (possibly a blend from another food service provider). Squeezing Key limes is not a viable option, so I’ve found that blending a bottled Key lime juice with fresh-squeezed “regular” (aka Persian) limes yields the best result. The Tiki Central post goes into much detail on the types of bottled Key lime juices as well as the recommended blends. If you’re in Florida, look for the 100% natural Terry’s Homemade Key Lime Pie juice. It’s sold by the gallon at New River Groves. It’s by far the best. Finally, it’s fine to use standard fresh-squeezed regular lemons. I’ve been toying with a blend featuring Key West lemon juice, but that may be too tart for some palates.
* Honey mix is another one of those nods to Don the Beachcomber, a historic ingredient that The Mai-Kai features in more than 20 cocktails. To get the proper amount of sweetness, we recommend a rich syrup (2 parts honey to 1 part water). Shake until thoroughly combined, then refrigerate. It should last for a while. And always use Florida Orange Blossom honey. Commercial brands can be found everywhere, but if you’re in Florida, we recommend seeking out locally produced varieties. I always pick up a bottle of the raw, unfiltered honey from McCoy’s in Loxahatchee when I make a juice run to New River Groves (see above). But any good Florida Orange Blossom honey should work fine.
* Passion fruit syrup is another key sweetener, used in more than a dozen cocktails at The Mai-Kai. There’s a hefty amount in this drink, so you’ll want to make sure it’s not too cloyingly sweet. I like to make a homemade syrup following the recipe I first saw in 2007 in Beachbum Berry’s Sippin’ Safari. Monin makes a bottled syrup that’s similar in flavor to The Mai-Kai’s house-made version. There are many other choices, from premium (Small Hand Foods, B.G. Reynolds, Aunty Lilikoi) to budget (Real Syrups, Finest Call) brands.
* Jamaican rums are featured in as many as 40 cocktails at The Mai-Kai, and Appleton (from the J. Wray & Nephew distillery) is the brand of choice. [Click here to see our full guide to Appleton rums at The Mai-Kai] The menu description is misleading, as I believe there’s more than a “splash” of Appleton in this drink. You can clearly taste an ounce or two. The original menu description (see above) described a “splash of coffee and Appleton Rum,” then was shortened to remove the coffee. It’s our guess that the splash referred to the coffee, not the rum. In any case, there’s likely 3 1/2 ounces of rum in this drink, similar to the other large snifter/goblet drinks. A light Virgin Islands or Puerto Rican rum (such as Cruzan, Bacardi or Don Q) forms the base. Appleton brings the flavor, and we’re recommending 2 full ounces. It’s unlikely that the premium Appleton Estate Rare Blend is featured here, but feel free to use a splash, up to 1/2 ounce. Our guess is that J. Wray Gold, which was formerly known as Appleton Special, is used here. It’s a lighter bodied gold rum but still has plenty of flavor and just a hint of Jamaican funk. I don’t believe that Signature Blend (formerly known as V/X) is featured, as that is now the substitute for the defunct Kohala Bay in many other cocktails. The Hukilau was never on the list of funky Kohala Bay drinks. And we’ve been told that Reserve Blend is not in stock behind the bar. Therefore, our recommendation would be 1 1/2 ounces J. Wray Gold and 1/2 ounce Appleton Estate Rare Blend. But feel free to use any combination of Appleton rums. You can’t really go wrong.
* Finally, there’s Mariano’s Mix #7, named for The Mai-Kai’s original mixologist, Mariano Licudine. He was head bartender from 1956 until he retired in 1979 and brought many secret recipes from his 16 years at Don the Beachcomber in Hollywood and (for the majority of those years) Chicago. The Hukilau was created decades after Licudine’s tenure, of course. He passed away in 1980, but his influence can still be felt. The Hukilau originally didn’t contain this mix and was for many years similar to the second tribute recipe above, with the addition of coffee. From time to time, you’ll still get this older version (sans coffee) if the mix is unavailable. Secret mixes were Don the Beachcomber staples, created to both streamline the mixing process and keep his bartenders from stealing his recipes when they moved on to other bars. A few trusted barmen, such as Licudine (and Ray Buhen, who opened the Tiki-Ti in Los Angeles in 1961), either had access to how they were made or reverse engineered their own versions. As the years went by, a few of Licudine’s more obscure syrups disappeared from use when the ingredients became unavailable. Then, in the summer of 2016, we started noticing new flavors in several drinks, such as the Bora Bora. Owner Dave Levy confirmed that indeed these old syrups were being re-created with the help of an old bartender who used to work with Licudine. They’re not exact, but they’re close enough to bring back the historic flavors from the early days of Tiki. Mix #7 tastes like falernum but with floral and anise flavors standing out. In fact, as Beachbum Berry revealed in the new 10th anniversary edition of Sippin’ Safari, Donn Beach had multiple falernum variations. You’ll also find #7 in the Black Magic and Mutiny, used to similar effect to add some extra sweetness and spice to those large cocktails. Though we have no idea what actually goes into the mix, we’ve come up with our best guess at a tribute: * 1/4 teaspoon of Herbsaint * 1 tablespoon falernum (Fee Brothers brand preferred) Combine and keep at room temperature in a glass bottle. Simply increase the proportions to make larger batches. If Herbsaint is unavailable, use Pernod but scale back slightly. The anise flavor should be a background note and not dominate. Herbsaint is slightly more mellow and floral, making it better for this mix. Fee Brothers is the brand of falernum employed by The Mai-Kai. Substitute only rich, non-alcoholic versions such as Beachbum Berry’s Latitude 29 Formula Falernum from Orgeat Works. Both are made in the old style used by Don the Beachcomber (and The Mai-Kai).
It’s very difficult to get the balance of this drink correct, but when you do it’s one of the best, hence the high rating.
Our original tribute recipe containing cinnamon and coffee remains below for reference. It’s arguably just as good, if not better, than those above even though it’s no longer accurate. Enjoy them all.
Tribute to The Hukilau at The Mai-Kai, v.1
* 3/4 ounce fresh-squeezed orange juice * 3/4 ounce fresh-squeezed lime juice * 3/4 ounce fresh-squeezed lemon juice * 3/4 ounce fresh grapefruit juice * 3/4 ounce rich honey mix * 1 ounce passion fruit syrup * 1/2 teaspoon rich cinnamon syrup * 1/4 ounce strong Kona coffee, chilled * 1 1/2 ounces light Puerto Rican or Virgin Islands rum * 1 1/2 ounces Appleton rum
Blend with up to 1 1/2 cups of crushed ice in a top-down mixer for 3-5 seconds. Pour into a large snifter glass with more crushed ice to fill.
Notes and tips for home mixologists
* The amount of orange juice required may depend on whether you use fresh-squeezed (preferred) or a bottled brand. If you’re tasting too much OJ in the final mix, just reduce to 1/2 ounce. You also may need to slightly adjust the coffee, depending on its strength.
* Kona coffee was our original recommendation, and it works fine if you brew it strong (up to double strength). The Mutiny and Black Magic reviews go into much detail on chilled coffee in The Mai-Kai’s cocktails, including the recent revelation that Colombian coffee is actually the style of choice. It features a heavier, darker flavor and can be used at standard strength.
* B.G. Reynolds makes the intense, rich cinnamon syrup that you’ll need in this version. Feel free to use your own homemade syrup. There are many recipes online or in Beachbum Berry’s books. If it’s on the lighter side, just increase to taste.
There are many great cocktail debates, most notably the Martini (gin or vodka?) and Old Fashioned (rye or bourbon?). At The Mai-Kai in Fort Lauderdale, it’s the Mutiny vs. the Black Magic in an epic battle between two classic rum-and-coffee cocktails.
The only way to truly compare these titans until recently was to sit down at the restaurant’s legendary Molokai bar and taste them side-by-side. This can be a daunting task since they’re both very strong and very large cocktails, not that we haven’t tried many times.
But thanks to our research, you can give it a whirl in your home bar with the tribute recipes posted below and on the Black Magic review. These aren’t simple drinks, but we’re sure you’ll find the results well worth the effort.
I pitch my tent solidly in the Mutiny camp. It’s always been decidedly higher in my Mai-Kai cocktail ratings (currently sitting at No. 10) and has an incredible complexity that keeps drawing me back. The Black Magic isn’t far behind at No. 14.
So where did these distinctive cocktails come from, and why are they so similar? The Black Magic came first, reportedly created before The Mai-Kai’s opening by mixologist Mariano Licudine, who was then working for Don the Beachcomber. It appeared on the original 1956 Mai-Kai menu and was joined some 15 years later by the Mutiny.
According to legend, the Mutiny was conceived on one of the many Mai-Kai staff fishing trips at which the participants always brought an ample supply of two cocktails: the Black Magic and Barrel O’ Rum. According to the story, there was a rebellion against those two drinks always being featured. To quell an impending mutiny, an idea was hatched to somehow combine them into one monster drink, and the Mutiny was born.
It’s unclear if they were actually mixed together that day on the boat. More likely, Licudine put his talents to work later to create an amalgamation of two of the most popular drinks on the menu. This would not be out of line for the owners to request. The cocktails already share many of the same ingredients, so it took just a few tweaks to yield some amazing results.
The Mutiny has been cited as a favorite of the late Mai-Kai co-owner Bob Thornton, so perhaps he was the driving force behind the drink’s creation. Over the years, it’s been mentioned as favorite by a who’s who of Tiki revival VIPs, including bar owners and authors Jeff “Beachbum” Berry and Martin Cate, plus Tiki Oasis co-founder Otto von Stroheim.
Prior to the opening of The Mai-Kai in 1956, there were perhaps other icy cocktails that employed dark rum and coffee as key ingredients. But none perfected it quite like the Black Magic.
The drink that has spawned dozens of imitators – and even two similar concoctions at The Mai-Kai – has taken on legendary status in the Tiki cocktail community. The Black Magic is the oldest of what some call the “Holy Trinity” of large snifter drinks at The Mai-Kai: The Black Magic, Mutiny and The Hukilau.
One of the keys to this drink is a distinctive dark rum favored by original Mai-Kai mixologist Mariano Licudine: Dagger was a dark Jamaican brand that stopped production some time ago. It became somewhat of a holy grail of Tiki mixologists looking to duplicate the key flavor in many Mai-Kai cocktails, especially the Black Magic.
Needless to say, we immediately went on an intensive search, but short of taking a trip to Jamaica it was nearly impossible to locate. We were told it was being imported only to Florida, and The Mai-Kai was one of only two bars to serve it. After some digging, however, we miraculously found a rare retail outlet that carried Kohala Bay and immediately stocked up. Our discovery of Kohala Bay sparked many other tribute recipes that you’ll find in this guide, and also spurred many other home mixologists to seek out the rum. Click here for more on the history of Kohala Bay at The Mai-Kai.
But all good things must come to an end. Kohala Bay was taken off the market in April 2016 and has not returned. While still seeking out an appropriate dark and funky run to fill the bill, The Mai-Kai switched to one of the Appleton Estate rums as its dark Jamaican mixer. Then, suddenly, a new rum appeared in April 2019. It’s a secret in-house multi-rum blend, similar to one of those we had been touting here on the blog. Click here for an in-depth guide along with all the suggested Kohala Bay substitutes.
The name Black Magic comes from the combination of dark rums and coffee, which sets this drink apart from most others from its era. It was reportedly created by Licudine while he was still working for Donn Beach as the No. 2 bartender at the Don the Beachcomber restaurant in Chicago. But even Beach’s top men were not given the opportunity to contribute their own creations to his legendary drink menu.
Lured to Fort Lauderdale to run The Mai-Kai’s bar and create what would decades later become an iconic menu in its own right, Licudine borrowed heavily from Beach’s classics but also added his own flair (Mara-Amu, Derby Daiquiri, etc.). The Black Magic may be his crowning achievement, and it was his first creation to appear on a Mai-Kai menu.
While it’s not nearly as complex, an early Don the Beachcomber cocktail from the 1930s called the Jamoca could possibly have influenced Licudine, since he worked at Don the Beachcomber in Los Angeles at the tail end of that decade. As revealed by Tiki cocktail historian Jeff “Beachbum” Berry in his 2007 book, Sippin’ Safari, the Jamoca contains 1/2 ounce fresh lime juice, 1/2 ounce coffee syrup, 1 ounce chilled coffee, 1 ounce gold Puerto Rican rum, 1 ounce gold Jamaican rum, and 4 ounces of crushed ice. Blended at high speed for 5 seconds and poured into a specialty glass, it’s a coffee-heavy drink that hits few of the high notes later achieved by Licudine with the Black Magic. Berry theorized that it may have been an early Donn Beach experiment inspired by turn-of-the-century soda fountain fare. It’s historically worth noting, but probably not a true ancestor of the Black Magic. We consider this classic to be a true Mariano Licudine original.
For years, you could find the the Mai-Kai Cappuccino at the very bottom of the after-dinner drink menu, almost as an afterthought. There’s was no classic tropical drink illustration, and just the simple description “with our special blend of liqueurs.”
Then it completely disappeared off the main cocktail menu during a 2014 update, relegated to the dessert menu presented to guests at the end of their meals in the dining rooms.
But, as it turns out, this creamy coffee drink is a favorite of owner Dave Levy. Which led to its return to the cocktail menu and its first appearance on the moderninzed version along the a new description: “Our special blend of liqueurs and mocha flavors make this a full flavored coffee treat.”
There’s also a non-alcoholic cappuccino on the dessert menu, a more traditional version of the hot espresso drink featuring foamed milk, powdered cinnamon and a generous topping of whipped cream. Be sure to specify you want the boozy version, though to be sure the alcohol content is light in this drink.