Jamaican rum – The Atomic Grog

June 28, 2021January 16, 2022

Take a trip down the Tiki Trail for a lethal new Zombie recipe

Updated July 3

It was an honor to create the signature Tiki Trail Zombie and appear on the long-running online meet-up last Tuesday to mix it up for an enthusiastic audience. We hope the drink lives up to the high standards of past mixologists on Tiki Trail Live and knocks everyone dead.
* Go straight to the recipe

If you truly want to get into the spirit of the drink – as well as support the Tiki Trail – you can also pick up a great collection of merchandise featuring artwork by The Boozy Doodler in honor of the cocktail:

TIKI TRAIL ZOMBIE COCKTAIL IPHONE CASE ($19.95) – Protect your most important device from scratches, dust, oil, and dirt. It has a solid back and flexible sides that make it easy to take on and off, with precisely aligned port openings. Available in sizes that fit 13 different iPhone models, this case features a solid back and flexible sides so it’s easy to take on and off. Featuring precisely aligned port openings, the case is made of BPA-free hybrid thermoplastic polyurethane and polycarbonate material.

TIKI TRAIL ZOMBIE COCKTAIL T-SHIRT ($28.95) – Be the envy or your horde with this 100% cotton men’s heavyweight shirt featuring The Boozy Doodler artwork on the front and the Tiki Trail Zombie cocktail recipe on the back for easy reference. Shirts are available in six colors (maroon, black, navy, sand, natural, and white) and eight different sizes (from small to 5XL).

STAINLESS STEEL WATER BOTTLE ($28.95) – Stay hydrated or take your Zombie on the go with this versatile bottle that’s perfect for both the apocalypse or everyday bar crawls. This 17-ounce, high-grade stainless steel vacuum flask features double-wall construction plus odorless and leak-proof cap. It’s insulated for both hot and cold liquids and uses a patented coating for vibrant colors.

Click on the links above to see details and order each item. Or go here to see all the merch in the Tiki Trail store. You can find past Tiki Trail goodies including the Lost Canteen of the Kanaloa Kid and “Peace, love and Tiki” T-shirts.

Scroll below for the backstory and recipe for Tiki Trail Zombie.

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In the cinematic Zombie apocalypse, there are certain trails you should avoid if you hope to stay alive. In the real world, there are more appealing paths that lead to deadly (but delicious) tropical cocktails. For the latter, there’s no better route than the Tiki Trail.

Tiki Trail Zombie artwork by The Boozy Doodler.

* Jump straight to the recipe below:
Tiki Trail Zombie

Tiki Trail Live, which happens every Tuesday at 6 p.m. Pacific time (9 p.m. Eastern), is the longest-running weekly online gathering of Tiki culture enthusiasts. After surviving the entire coronavirus pandemic (so far), what’s a little Zombie infestation?

The Tiki Trail Zombie, created by The Atomic Grog in honor of the horde of Tikiphiles who religiously meet up every Tuesday, will make its debut on the show this week (June 29). Check out the recipe below and be ready to join us in mixing up our latest 10th anniversary Zombie before enjoying interviews with artists and musicians from across the Tiki universe. The Zoom meeting ID is 724 724 4576.

Host Jeff Ballard, creator of the TikiTrail.com website and Tikicomber app, has guided the show though 64 weeks of Zoom meet-ups since March 2020 with just one week off (election night in November). His indispensable assistant, Sam, never fails to come up with an intriguing lineup of guests. Familiar names are complemented by new faces nearly every week, displaying the diversity and worldwide reach of the Tiki scene.

While most of the gatherings over the past year have been hosted in Ballard’s home bar in Southern California, he has begun venturing out as COVID restrictions are eased. Last week, he took Tiki Trail Live to the cocktail bar Marie’s Tek Tec in Long Beach, where bartender Julio Gutierrez (from Tiki pop-up Chuntikis) mixed up two enticing tropical libations. Featured artist Danielle Mann of Black Lagoon Designs joined live from Australia.
* See past Tiki Trail Live guests, promos: Instagram | Facebook
* Live video: Select past shows on YouTube

It’s not unusual to see artists and musical guests dialing in from far-flung continents on Tiki Trail Live, one of the show’s most endearing features. It shows how truly worldwide the Tiki scene has become. The regular attendees are also an eclectic bunch, often hanging out for “after-show” discussion and fun. It was during one of these after-parties two weeks ago that I reached out to the regulars for their input on a namesake Zombie for the show. The Tiki Trail Zombie is truly a crowd-sourced recipe. This will be The Atomic Grog’s second “Pour-Along” on the show, a follow-up to the Jet Pilot episode in September.

After we mix up the Zombie, sit back and relax as Ballard welcomes a wide assortment of guests. I’m looking forward to enjoying the musical stylings of Lono Calls …
Continue reading “Take a trip down the Tiki Trail for a lethal new Zombie recipe”

May 21, 2021January 16, 2022

Zombie hunters: Beachbum Berry and Ed Hamilton join forces on new rum blend

Zombie killers: Beachbum Berry and Ed Hamilton join forces on new rum blend

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.

Ed Hamilton shows off the label and talks about his new rum project with Beachbum Berry on a Zoom call on May 14.

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.”

Exclusive recipe below: HAMILTON ZOMBIE
RELATED: 15 things you need to know about Ed Hamilton and Hamilton Rum

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.

Beachbum Berry is the world's foremost authority on the Zombie cocktail. (Photo by Jonpaul Balak) — Beachbum Berry is the world’s foremost authority on the Zombie cocktail. (Photo by Jonpaul Balak)

The author of six influential and award-winning books on tropical cocktail history also has his own line of custom barware from Cocktail Kingdom (including Zombie glasses) and owns the acclaimed restaurant and bar Beachbum Berry’s Latitude 29 in New Orleans. His talks at rum and cocktail events around the world are always a hot ticket, and he’s credited with sparking the revival of Tiki cocktails that continues to grow.
RELATED: Beachbum Berry cocktail recipes, previous coverage

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.

The hardcover 10th anniversary edition of Beachbum Berry's Sippin' Safari was published in 2017 by Cocktail Kingdom — The hardcover 10th anniversary edition of Beachbum Berry’s Sippin’ Safari was published in 2017 by Cocktail Kingdom.

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!”

Continue reading “Zombie hunters: Beachbum Berry and Ed Hamilton join forces on new rum blend”

December 8, 2020January 16, 2022

Rum Spotlight: Ed Hamilton brings new West Indies blend to Florida

Updated Dec. 23, 2020

Importer Ed Hamilton has announced the arrival of a new Hamilton Rum blend bottled for the Florida Rum Society, soon to be available in retail locations across the Sunshine State. Plans call for the rum, a blend of Jamaican and Guyanese rums, to be distributed in 2021 to other states as well.

The first shipment arrived in Orlando on Friday (Dec. 4) from Hamilton’s New York bottling facility, he announced during a Zoom happy hour event that evening. On Thursday, he teased Florida rum lovers with an Instagram post containing the label, announcing that the rum was “on I-75 on the way to Florida.”

Jump below: 15 things you need to know about Ed Hamilton and Hamilton Rum
Recipe: Hamilton Navy Grog, as served at The Mai-Kai

The quick arrival pleased the longtime rum connoisseur, author and owner of his own boutique label and import company, Caribbean Spirits. The new rum will be part of Hamilton’s Ministry of Rum Private Collection, containing a similar label but more limited-edition bottlings than his standard Ministry of Rum releases. These include a variety of rum blends sourced from Jamaica, Guyana, St. Lucia and other islands.

He also imports a selections of acclaimed rums from Martinique, including the Neisson, La Favorite and Duquesne labels. Ministry of Rum refers to the website and message board Hamilton launched in the late 1990s that remains an essential reference tool for researching and learning about all rum.

Ed Hamilton spars with rum ambassador Ian Burrell at the first Miami Rum Congress in February 2019. (Photo by Hurricane Hayward) — Ed Hamilton spars with rum ambassador Ian Burrell at thefirst Miami Rum Congress in February 2019. (Photo by Hurricane Hayward)

For the Florida Rum Society blend, Hamilton said he went with a modified version of his popular Navy Strength blend, a powerful 114-proof combination of 60 percent Guyana rum and 40 percent Jamaican rum. The new blend is more accessible, clocking in a 45 percent alcohol by volume, or 90 proof. Hamilton said the blend is 65 percent from Demerara Distillers in Guyana and 35 percent from Worthy Park Estate in Jamaica.

Besides the proof and percentages, there’s a slight variation the age of the rum, Hamilton said. The Jamaican component is a 1-year-old rum while the Navy blend contains unaged distillate. The Guyanese rum is the same blend of 2- to 5-year-old rums that Hamilton uses in the Navy Strength bottling, as well as the Hamilton 86 and 151 Guyana rums that are well-known and loved at Tiki bars across the country. Check our in-depth look at Hamilton’s journey in bringing these rums to market, and their use at The Mai-Kai in Fort Lauderdale.

The Florida Rum Society blend promises to be more versatile and just as tasty as the Navy blend, its lower proof and added aging making it more assessable as a sipper and all-purpose mixer. It’s also a higher proof than the similar New York Blend, an 84-proof version of the Navy blend. At 65 percent Demerara, it could also make a fine substitute for Hamilton 86 in cocktails. During the Zoom meeting, Hamilton sipped on one of his favorite easy-to-make highballs, a blend of Hamilton 86, Hamilton Jamaican Pimento Dram, and orange juice. I tried a mix of 1 part dram, 3 parts rum and 6 parts juice, and it was delicious.

The flagship Hamilton rums from Guyana are available at Total Wine stores in Florida. (Photo by Hurricane Hayward, August 2016)

The new rum should also work well in classic Tiki cocktails that call for a roughly equal blend of non-overproof Demerara and Jamaican rums, such as the Navy Grog (and Beachbum Berry’s The Ancient Mariner), Pearl Diver’s Punch, and Sidewinder’s Fang. The extra 5 percent ABV will give the drink a boost to help it hew closer to the original rums. In the mid-century heyday, it was not unusual for standard mixing rums to be higher than 80 proof, especially those from Guyana and Jamaica. During the Zoom meeting, I enjoyed a Navy Grog featuring three of Hamilton’s signature rums (see recipe below).

Follow the Florida Rum Society on Facebook and Instagram for updates on distribution. Hamilton confirmed that the main retail location will be the Sarasota Liquor Locker. The rum society boasts a robust online store with quick delivery across the state featuring rums stocked by the Sarasota store.

UPDATE: Sarasota Liquor Locker and the rum society’s online shop were the first get the rum. Soon after, it was on its way to Five Star Liquor & Wine in Orlando, Primo Liquors in Broward County (multiple ocations), Big Game Liquors in Miami, and Beach Liquors in the Panhandle (multiple ocations).

Hamilton said he expects retail outlets across the state to carry the rum. Part of the goal of the partnership with the Florida Rum Society, he said, is to leverage the group’s influence to persuade more retailers to carry the Hamilton (and Caribbean Spirits) product line. The bottling includes 112 cases, he said, though he didn’t rule out another batch in the future depending on demand. If the store you frequent in Florida doesn’t carry Hamilton rums, or you’d like to request the new blend, ask them to contact the distributor: Progress Wine Group from Opa Locka, (321) 230-4682.

UPDATE: The Florida Rum Society announced an online cocktail contest featuring the new blend, with the winner earning “a hoard” of Hamilton rums. The group has quickly ramped up its activities after forming only in mid-2019. Members began holding in-person gatherings before the pandemic and have continued them online, with Hamilton and other high-profile rum industry veterans, such as Privateer Rum’s Maggie Campbell, joining in.

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A post shared by Florida Rum Society (@floridarumsociety)

The Hamilton blend is not the society’s first special bottling. Just last week, a Plantation 2008 single cask rum from Guyana featuring a Florida Rum Society label landed in Orlando. This label release is extremely limited (just 140 bottles) and available at Five Star. There are also a few bottles remaining at Five Star from the exclusive (214 bottles) release in August of a 109.2 proof New England rum from Privateer dubbed Rumdemic. The release marked the return of Privateer’s single barrel program (now known as the Letter of Marque series).

If that’s not enough for Florida rum fanciers, another exclusive release is coming in 2021. The Florida Rum Society Masters Selection from Chairman’s Reserve and St. Lucia Distillers is available for pre-sale at Jensen’s Liquors in Miami. This 115.6 proof blend is expected around April. Shipping and pick-up are both available.

For more on the Florida Rum Society, check out the interview with founder Jay Cocorullo on the Rumcast podcast, episode 14.

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15 things you need to know about Ed Hamilton and Hamilton Rum

As part of the inaugural Miami Rum Congress in February 2019, the “Minister of Rum” (he actually prefers to be called “Administer of Rum”) hosted his first-ever master class at The Mai-Kai in Fort Lauderdale on his Hamilton Rum product line, including a discussion of his journey from Caribbean sailboat adventurer to rum importer and label owner.

The hands-on symposium took place in the historic restaurant’s intimate Samoa dining room and included rum and cocktail samples, plus a heaping helping of Hamilton’s wit and wisdom. Here are a few nuggets we gleaned from the presentation:

* After studying chemical and mechanical engineering and getting his college degree, Hamilton worked a job “selling bomb parts” in the mid-1970s. “It really wasn’t something I wanted to base my career on,” he said. When his boss queried him about what he wanted to be doing in five years, he exclaimed: “Go sailing.” Asked how he could make that happen, he replied: “I quit.” He says never spent another day looking for a job after that.

Continue reading “Rum Spotlight: Ed Hamilton brings new West Indies blend to Florida”

August 14, 2019January 2, 2020

What we learned at Appleton master blender Joy Spence’s rum tasting at The Mai-Kai

Updated Aug. 27, 2019

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.

Quick links below
* 5 things you might not know about Joy Spence
* 12 things we learned about how Appleton rum is made
* How Joy Spence wants you to experience Appleton Estate rums
Recipe: Joy Spence’s favorite rum cocktail
* Event preview, Joy Spence biography and Appleton rum overview

Appleton Estate master blender Joy Spence speaks to an enthusiastic group of rum enthusiasts at The Mai-Kai in Fort Lauderdale on Aug. 14, 2019. (Photo by Hurricane Hayward)

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.

Joy Spence talks about and her early career and her 38 years at Appleton Estate during a special rum tasting at The Mai-Kai on Aug. 14, 2019. (Photo by Hurricane Hayward)

* 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

The full range of Appleton Estate rums were featured at a special rum tasting at The Mai-Kai on Aug. 14, 2019. (Photo by Hurricane Hayward)

* 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.

Continue reading “What we learned at Appleton master blender Joy Spence’s rum tasting at The Mai-Kai”

May 13, 2019January 4, 2023

The Rums of The Mai-Kai: The Atomic Grog presents new class and symposium at The Hukilau 2019

Manager Bob Van Dorpe (left) and head bartender Mariano Licudine (right) show off The Mai-Kai’s rum collection in 1962. Many of those rare and original bottles can still be found in the secluded back service bar (photo from 2017 at right), unseen by guests.

EVENT RECAPS

Hear The Rums of The Mai-Kai symposium on the Inside the Desert Oasis Room podcast
Mahalo to Adrian Eustaquio and Inside the Desert Oasis Room for documenting the June 9 presentation featuring Hurricane Hayward and Matt Pietrek of Cocktail Wonk live on stage at The Mai-Kai during the closing festivities of The Hukilau 2019.
Click here to listen now

Get detailed reports and photos on Tiki Central

Full recap coming soon!

EVENT PREVIEW

Established in 1956, The Mai-Kai is a national historic landmark with many iconic features that guests see every time they visit, from the Polynesian Islander Revue, to the distinctive design and decor, to the gracious staff.

The Mai-Kai's original mixologist, Mariano Licudine (right), with his rum collection in 1962. Many of those rare and original bottles can still be found in the secluded back service bar (photo from 2017 at right), unseen by guests. At The Hukilau 2019, we'll take a peek behind the scenes — Manager Bob Van Dorpe (left) and head bartender Mariano Licudine (right) show off The Mai-Kai’s rum collection in 1962. Many of those rare and original bottles can still be found in the secluded back service bar (photo from 2017 at right), unseen by guests. At The Hukilau 2019, we’ll take a peek behind the scenes.

But there’s one key element to the experience that you rarely ever see, but almost always taste: The rums of The Mai-Kai. Using tropical drink recipes that can be traced directly back to Don the Beachcomber’s 1930s-era classics, the behind-the-scenes bartenders follow generations-old methods of mixing rum cocktails.

Click here for tickets and more info on The Hukilau 2019

Hurricane Hayward of The Atomic Grog will take guests of The Hukilau 2019 on an virtual journey to the Caribbean to learn about the key rums and styles that have dominated The Mai-Kai’s acclaimed cocktails for more than 60 years. This includes an intimate class for bartenders and enthusiasts at the Pier Sixty-Six hotel, and an interactive symposium on stage at the Polynesian palace in Fort Lauderdale.

Here are the details on both events:

The Rums of The Mai-Kai: The Classic Tiki Template
Saturday, June 8, at Pier Sixty-Six Hotel & Marina
Okole Maluna Cocktail Academy class in the Commodore Room, 2 p.m. to 3:30 p.m.

Stephen Remsberg is famous for his private collection of thousands of bottles of rum. (Image by Annene Kaye)

Don the Beachcomber’s groundbreaking use of multiple rums in a single cocktail is crucial to the style that came to be known as Tiki. Nearly 90 years later, that exact same blending of spirits is still practiced today at The Mai-Kai. Hurricane Hayward of The Atomic Grog blog will guide hands-on lessons on how the flavors from different Caribbean islands are used in concert to create some of the world’s most famous rum rhapsodies. Put these practices to use to make your home bar sing. Special guest “professor” Stephen Remsberg, famed rum historian and collector, will share his knowledge and a few treats from his collection.

Another special treat: Students will shake up cocktails using sponsor rums and actual Mai-Kai ingredients. The restaurant will provide us with ample quantities of several classic drinks, sans rums, for our mixing pleasure. Also, there will be raffles held throughout the class with an assortment of door prizes, including signed books and barware from Cocktail Kingdom’s Beachbum Berry Collection.

All class members are also invited to The Mai-Kai on Sunday for special events that include rare “lost cocktails” from The Mai-Kai’s 1956 menu, plus reserved seats for an on-stage rum presentation by Hurricane Hayward and Matt Pietrek, aka Cocktail Wonk. Select students will participate in the symposium while a group of others will receive an exclusive, private tour of The Mai-Kai’s back bar and historic rum collection. Free shuttle will run betwen The Hukilau hotels and The Mai-Kai from 11:30 a.m. until around 5 p.m.

BUY TICKETS: Class sizes are limited, so act now before this sells out. Tickets for all Okole Maluna Cocktail Academy classes cost $49 plus fee, and include a special series of barware (rum sippers, spoons, muddlers, strainers, and a flask) created especially for students by Tiki Diablo. Participants get one item per class, plus the many rum samples, cocktails, and door prizes mentioned above.

The Mai-Kai's vintage rum collection attracts industry VIPs from around the world. Joy Spence, master blender of Appleton Rum, paid a visit in November 2018 and found some rare bottles from Jamaica. Alexandre Gabriel, owner of Maison Ferrand and Plantation Rum, tasted a few vintage bottles during a tour after his symposium at The Hukilau 2018 last June. (Photos by Hurricane Hayward) — The Mai-Kai’s vintage rum collection attracts industry VIPs from around the world. Joy Spence, master blender of Appleton Rum, paid a visit in November 2018 and found some rare bottles from Jamaica. Alexandre Gabriel, owner of Maison Ferrand and Plantation Rum, tasted a few vintage bottles during a tour after his symposium at The Hukilau 2018 last June. (Photos by Hurricane Hayward)

The Rums of The Mai-Kai: From the Back Bar to Your Glass
Sunday, June 9, at The Mai-Kai
The Mai-Kai Grand Finale, noon to 4 p.m., featuring live music in The Molokai bar by Skinny Jimmy Stingray. Symposium in the main dining room at 1:30 p.m.

Take a deep dive into the historic rum collection of the legendary Polynesian restaurant with Jim “Hurricane” Hayward of The Atomic Grog blog and special guest Matt Pietrek, rum expert and author of the award-winning Cocktail Wonk blog. Discover new information on The Mai-Kai’s connection to Tiki cocktail forefather Don the Beachcomber through the rums they have in common. Includes an interactive, multimedia presentation and rare “lost cocktails” from the archives, as we enjoy The Mai-Kai before it opens to the public.

Continue reading “The Rums of The Mai-Kai: The Atomic Grog presents new class and symposium at The Hukilau 2019”

January 8, 2019December 13, 2022

Iron TikiTender goes on tour: Deadline looms for Atlanta regional competition

The Iron TikiTender 2018 print by artist B-Rex depicts host Blair Reynolds and the three competitors (Jeanie Grant, Kelly Merrell and Mark Hooper). It's available for purchase at IronTikiTender.com

Bartenders who hope to gain bragging rights in the Tiki cocktail world have until Monday, Jan. 14, to enter a new regional competition and earn a chance to compete in the finals this summer at Tiki Kon in Portland.
Bonus recipe: Jamaican Bad Decisions, the 2018 winning cocktail

The Iron TikiTender competition has expanded this year and will hit the road to select the finalists for its fourth throwdown, won last year by Jeanie Grant of Pagan Idol in San Francisco. The first of these regionals will be held on Feb. 16 during the second annual Inuhele Tiki weekender in Atlanta.
* Facebook event

Bartenders: Click here to register to compete

The link above includes the official rules. Recipes must be based on the classic Hurricane and include sponsor BG Reynolds Syrups. Bartenders must work in one of 12 southern states.

The three competitors in the Atlanta competition will be selected on Jan. 21. The competition will be held during Inuhele at the Atlanta Marriott Century Center and include three challenges: Speedy Classics to Spec, Garish Garnish, and Mystery Ingredient.

Inuhele: Atlanta’s Tiki Weekend, which debuted last February as a one-day home bar tour, has expanded in 2019 to a three-day weekend of bar-hopping, panels, bands, demos, networking and more. Headquartered at the Marriott, Inuhele (which fittingly means “cocktail journey”) will feature a Friday night bar crawl to the venerable Trader Vic’s plus new venues Tiki Iniki and Tiki Tango.

Panelists include cocktail legend Brother Cleve, artist Derek Yaniger, rum expert Paul Senft and Inuhele organizer Jonathan M. Chaffin of Horror In Clay, the Atlanta-based purveyor of horror, Tiki, and sci-fi themed barware and accessories.

Also be sure not to miss History of the Mystery Drink, presented by Tim “Swanky” Glazner, author of Mai-Kai: History and Mystery of the Iconic Tiki Restaurant.

The Iron TikiTender competition will serve as opening act to musical headliners Kinky Waikiki and The Mystery Men on Saturday night. Deluxe and VIP tickets are already sold out, so act now and don’t miss out.

Launched at Tiki Kon 2014, Iron Tikitender is produced by Blair Reynolds, creator of BG Reynolds Syrups. The event returned to Tiki Kon last year after a two-year absence. Grant emerged victorious after doing battle with fellow finalists Kelly Merrell (Trader Sam’s Enchanted Tiki Bar) and Mark Hooper (Arkansas-based bartender and Tiki ninja). Hosted by Reynolds with commentary by Ray Wyland (Tiki With Ray) and Jason T. Smith (Tiki treasure hunter), the contest was a spectacle that drew hundreds of Tiki cocktail fans to the main ballroom of the Red Lion Hotel.

July 1, 2017August 7, 2017

The Tiki Times – July 2017 Events Calendar: Tales of the Cocktail takes over

From the ashes of the Week in Tiki (and, later, the Month in Tiki) rises The Tiki Times. Still ambitious, but more practical, this monthly guide to what’s going on across the world of Tiki culture will hopefully be a definitive resource of where to find special events that touch on topics of interest to many Tikiphiles. You’ll find all the major Tiki festivals, plus smaller gatherings along with events that scratch our itch for rum and cocktails, surf and rockabilly music, mid-century modern design, even Disney. And don’t forget authentic Polynesian culture, the well from which Tiki springs. The biggest will get extended coverage as “spotlight events.”
Social media: Follow our Facebook page for daily news updates
Pinterest | Coming soon: Twitter and Instagram

JULY 2017 TIKI EVENTS CALENDAR
Spotlight event: Tales of the Cocktail (July 18-23)
Ongoing events | Upcoming events

July 6-9 – Exotica 10 Years After featuring the finest in surf, garage and roots music in venues throughout Chicago.

July 8 – Tiki Night at The Egyptian Theater in Hollywood. The American Cinematheque’s 13th annual Tiki Night event starts at 1:30 p.m. with a Tiki marketplace and continues into the evening with an exclusive screening of the 1994 film Rapa Nui. The day’s activities include live music by King Kukulele and the Friki Tikis, performances by the Polynesian Paradise Dancers, Tiki vendors, the Aloha Fridays food truck, and craft Tiki cocktails.
* More info | Facebook event

July 9 – Surfin’ Sundays at the Huntington Beach International Surfing Museum. A free, all-ages summer concert series at the Huntington Beach Pier in Southern California. Featuring The MuerTones, Durango 66, Tequila Worms, 3 Balls Of Fire, Driving Guitars (The Ventures tribute), and The Breakaways.

July 14-15 – Spirit of Tiki Cocktail Festival in London. This second annual event brings the tropical atmosphere of the South Pacific to Regent’s Park for a celebration of Tiki culture with a focus on rum and exotic cocktails. Includes Tiki art, performances, music (including British singer Andy Abraham) and food. Organized by Mahiki bar manager Georgi Radev, rum enthusiast Roger Barnes and global rum ambassador Ian Burrell.
* Facebook page | Press coverage (The Spirits business)

July 15 – Tiki Fashion Show at Trader Vic’s in Emeryville, Calif. A showcase of vintage aloha fashions and music from DJ Otto von Stroheim.

July 15- Tiki Makeke at Don the Beachcomber in Huntington Beach, Calif. More than 60 vendors selling their wares, plus authentic Polynesian music and hula dancers, live bands, food and drinks, plus more. Live music by The Hula Girls.

July 15 – Tiki Run in St. Paul, Minn., featuring races (5k, 10k, half marathon, etc.), costume contest, and post-race party.
* Facebook page

Continue reading “The Tiki Times – July 2017 Events Calendar: Tales of the Cocktail takes over”

April 28, 2016May 23, 2016

Week in Tiki (March 16-31, 2016): Lost Lake fire and more Tiki bar news, event previews, Lemon Hart rum returning?

The staff at Lost Lake in Chicago recovered from a recent fire with the aid of the local hospitality community.

Late March was punctuated by upheaval in the Tiki bar world, including a fire at Lost Lake in Chicago and the confirmed closing of Trader Vic’s in Portland. We also have updates on the upcoming Pacific Seas in Los Angeles and False Idol in San Diego, among others. Event previews include The Atomic Grog’s fifth anniversary party, Ohana: Luau at the Lake, and Tiki Kon. We investigate the rumored return of Lemon Hart, the upcoming Midwest Rum Festival, plus more rum news. Quick sips include Thor joining the Tiki Farm team, a new bar at Disney’s Polynesian Village Resort, a new Tiki-flavored pulp novella, and the aborted end of a re-creation of the voyage of the Kon-Tiki. Regular features spotlight legendary carver Milan Guanko; longtime Tiki entertainer King Kukulele; the historic Tiki bar La Mariana Sailing Club in Honolulu; and the video series Rum Minute. The rum the week, Sailor Jerry, is featured in the Wicked Wahine cocktail.
* Keep up with The Week in Tiki: Facebook page | RSS feed | See past weeks | Archive
* Weekly features: Artist | Band/music | Bar | Website | Rum | Cocktail | Events

TIKI BAR NEWS: Lost Lake hit by fire, Trader Vic’s Portland closing confirmed; changes coming to South Florida’s Kreepy Tiki, Psycho Suzi’s owner honored

A near tragedy struck acclaimed Tiki bar Lost Lake in Chicago on March 27, when what was originally thought to be a small electrical fire in the kitchen ended up causing extensive smoke damage that kept the year-old establishment closed for weeks. “The Chicago Fire Department put out a fire that was moments away from taking our beloved Tiki bar all the way down – not to mention two apartments upstairs,” Shelby Allison, who runs the bar with Paul McGee, posted on Facebook. “There are lots of very scientific cleaning methods happening at Lost Lake this week, but it could have been so much worse.” According to reports on a A GoFundMe page, the kitchen of the adjoining Thank You restaurant and the front entrance “were completely incinerated” while the bar suffered smoke damage that sadly forced the disposal of the bar’s vast rum collection. Lost Lake, which was recently nominated for a prestigious James Beard Award, received an outpouring of support from the entire Chicago hospitality community in the wake of the fire, from bartenders and bar owners to chefs, distributors, and brands. Bars as far away as Los Angeles also held Lost Lake support events. Allison reported that every member of Lost Lake’s support staff received temporary positions, and many bars hosted special pop-ups to keep the tip-based employees afloat. Special T-shirts were printed, with all profits going to Lost Lake bartenders. The GoFundMe page campaign received 309 donations and raised $20,000 for Lost Lake employee aid.
* More coverage online: Critiki | Time Out Chicago | DNAinfo
* Lost Lake: Official website | Facebook | Twitter | Instagram
Don’t miss: McGee and Allison will return to The Hukilau in June, participating for the second year in a row in the sold-out Tiki Tower Takeover at the Pier 66 hotel in Fort Lauderdale. [2015 coverage]

A fire earlier in March had more devastating effects the Portland Trader Vic’s franchise, as reported in the previous edition of the Week in Tiki. The March 2 fire at the medical office above the 8,000-square-foot restaurant burned through most of the ceiling in the bar and dining room, causing damage that would have closed the restaurant for at least eight weeks for repairs, according to reports. Instead, the owner decided that due to mounting debt and high operating costs, he would close permanently. Weeks went by without an official statement from the franchise owner, but on March 21, J. Clayton Hering posted this on Facebook: “It is with a heavy heart that I inform you of the decision to close Trader Vic’s in Portland after four and a half years. This is effective immediately. We can be proud that we provided an excellent entertainment venue to our customers, families, and private parties. Our menu for appetizers, food and drink as well as our atmosphere were a unique addition to the Portland restaurant scene. Our customers enjoyed Trader Vic’s return to Portland because of the fun environment we created which was unique to the city and well received. We thank you for your support over the last four and a half years.” There was no word on what became of the extensive Tiki-themed decor, though in past Trader Vic’s closings most of the major art pieces were returned to the Trader Vic’s corporation. A dozen black walnut dining room tables later turned up on Craigslist. Of the 20 remaining Trader Vic’s locations, only two are in the United States while 18 are overseas. The Atlanta franchise is still going strong after 40 years, while the corporate-owned flagship location has been in Emeryville, Calif., for 44 years. The original Trader Vic’s was opened by Victor Bergeron in Oakland in 1937.
* Why Trader Vic’s closed its Portland location (The Oregonian)

Continue reading “Week in Tiki (March 16-31, 2016): Lost Lake fire and more Tiki bar news, event previews, Lemon Hart rum returning?”

May 25, 2014January 17, 2016

Upstart spirits share spotlight with major players at sixth annual Miami Rum Renaissance Festival

It’s a rum enthusiast’s dream: Seven days of nothing but tasting hundreds of rums and cocktails in sunny Miami, learning about the colorful history and culture that envelop every aspect of the industry.

But the sixth annual Miami Rum Festival also revealed a key component of rum’s burgeoning success: It’s rare for an industry to simultaneously embrace both tradition and innovation, giving upstarts equal footing with the industry’s revered giants. In the world of rum, this is possible, and it was on full display in late April.

This story covers my adventures at industry parties during the first Miami Cocktail Week, plus an in-depth look at the festival’s signature Grand Tastings and seminars. Click here for reviews of the week’s best cocktails, including some tasty recipes.

Miami Rum Renaissance Festival was held April 25-27 at the Doubletree by Hilton Miami Airport Convention Center. Miami Cocktail Week was April 21-27 at venues throughout South Florida.
Jump below: Rum reviews | Seminars | Photo gallery | Tasting competition results
Related story: Cocktails reach new heights of creativity at Miami Rum Festival

MIAMI COCKTAIL WEEK: Welcome to the jungle

Daniele Crouch and Matt (Rumdood) Robold serve Caña Rum Bar cocktails featuring Plantation Rum during the Miami Rum Festival party at The Broken Shaker on Monday, April 21. (Photo by Hurricane Hayward)

The week of rum-soaked festivities commenced on Monday, April 21, with a kick-off party sponsored by Plantation Rum and featuring a pop-up bar with cocktails from Caña Rum Bar in Los Angeles. Held at The Broken Shaker in Miami Beach, the laid-back event gave early arrivals and locals a chance to mingle and sample some inventive concoctions.
* Click here to check out my review of the cocktails

The vibe and weather were perfect as attendees soaked up both the atmosphere and complimentary cocktails with equal gusto. Rum fest organizers Robert A. Burr and Robin Burr, along with son Robert V. Burr, chilled out and entertained guests as if they were hosting an informal backyard party at their home. At the time, I thought the Burrs were enjoying the calm before the storm, but a storm never arrived. The weather was perfect all week (clear and sunny days, mild nights), and the festival seemed to run without a hitch.

Continue reading “Upstart spirits share spotlight with major players at sixth annual Miami Rum Renaissance Festival”

May 25, 2014January 17, 2016

Cocktails reach new heights of creativity at Miami Rum Festival

Fueled by the first Miami Cocktail Week, mixologists upped their game at the 2014 Miami Rum Renaissance Festival in April, presenting new and classic drinks with a modern flair. From the full week of events hosted by area bars, to the three-day Grand Tasting exhibits attended by more than 10,000 enthusiasts, there were plenty of opportunities to sample some of the best rum drinks being created today.

This story covers my search for the tastiest and most creative cocktails of the entire week. Click here for an overview of the festival and reviews of the best rums.

Miami Rum Renaissance Festival was held April 25-27 at the Doubletree by Hilton Miami Airport Convention Center. Miami Cocktail Week was April 21-27 at venues throughout South Florida.
See recipes below: Don Q Cocktail | Miami Swizzle | Passion Fontaine | Good Head
Jump below: The Grand Tastings | The Top 10 cocktails
Related coverage: Upstart spirits share spotlight with major players at Miami Rum Fest
Atomic Grog photo gallery | RumXP International Tasting Competition results

Matt Robold pours Plantation Rum as he mixes up Caña Rum Bar cocktails at The Broken Shaker on Monday, April 21. (Photo by Hurricane Hayward)

THE PRE-PARTIES: Cocktail Week kicks off

It’s fitting that the first event of the week was held at Miami Beach’s The Broken Shaker, one of the most acclaimed cocktail bars in South Florida. But this was not just an ordinary evening at the funky indoor/outdoor bar, which would have been just fine. I did manage to squeeze in one of the establishment’s carefully hand-crafted rum cocktails before I left, but the main attraction of the evening was the pop-up bar sponsored by Plantation Rum and featuring mixologists from Caña Rum Bar in Los Angeles. [See the flyer]

There were four complimentary drinks [see menu] expertly mixed by Daniele Crouch and Matt Robold, aka Rumdood. This was no easy task considering the temporary bar set up on the patio, not far from the pingpong table and quite a distance from any traditional bar fixtures and plumbing. But the drinks were spot-on, made to order and consummately garnished. This pair deserves an award for most impeccably produced drinks under strenuous circumstances. I noticed Rumdood sweating in the Miami heat, but he and Daniele never lost their cool. My only complaint would be that they ran out of their homemade peach cordial before I could try the Gypsy Cab cocktail, which got high marks from the folks I talked to.

Continue reading “Cocktails reach new heights of creativity at Miami Rum Festival”