In honor of National Rum Month, The Mai-Kai in Fort Lauderdale has released a new batch of its first-ever signature rum for guests to enjoy in the restaurant or take home in limited-edition bottles. The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend can be paired with new branded glasses also available for purchase.
The initial batch of the 92-proof rum, aged and blended by Richard Seale at Foursquare Distillery in Barbados, was quickly snapped up during the early weeks of the coronavirus pandemic in April. But the closing of the historic restaurant for two months forced the release party and seminar by The Real McCoy’s founder to be canceled. That presentation will now be held virtually, and everyone who buys a bottle of the rum is invited.
Thursday, Aug. 13: Rum Runners of the Prohibition Era Virtual Seminar featuring Bailey Pryor of The Real McCoy Rum and hosted by The Mai-Kai. From 6:30 to 7:30 p.m. Eastern time. The Emmy Award winning documentary filmmaker and founder of The Real McCoy Rum will discuss the history of rums during Prohibition along with the creation of The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend. Guests can ask questions at the end of the presentation. [Facebook event]
An invitation to the Zoom event will be sent to anyone buying a bottle of the newly released Batch 131. It’s available at the restaurant for $64.20 (including tax). To order and arrange for pick-up, call marketing director Pia Dahlquist at (954) 646-8975 or email Pia@MaiKai.com. Unfortunately, you must pick up the rum in person. Shipping is not available. Those who bought a bottle of Batch 130 in April can also reach out to Pia to attend the event, which will include tastings of the rum.
The limited-edition glassware can be purchased along with the rum. The square shot glass ($10.70, including tax) and double old-fashioned rocks glass ($13.85) are both etched with The Mai-Kai logo and artwork. After picking up the new rum and glasses and enjoying the seminar, guests are invited to The Mai-Kai for National Rum Day on Aug. 16. A updated rum menu is now available featuring 49 different choices from The Mai-Kai’s “cellar,” including The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend. Scroll down for more on the new rum choices.
The Mai-Kai’s first branded rum is touted on the menu as a “single-blended Barbados rum, exceptionally smooth with unmistakable notes of toasted pecan, vanilla and wood spice, with a long, elegant finish.” It’s The Real McCoy’s latest partnership with an acclaimed Tiki bar after working with Smuggler’s Cove in San Francisco on a similar 92-proof, 12-year-old rum in 2017.
The Mai-Kai rum is a blend of rums from copper column and pot stills, aged in heavily charred American oak Bourbon barrels. As noted in our May blog post, it was produced at a higher proof than The Real McCoy’s 12-year-old single blended rum (92 vs. 80) and has more pot still rum in the blend. This “heavier” blend is a better fit with flavor profile of the rums used in The Mai-Kai’s signature cocktails, typically higher proof rums from Jamaica and Guyana.
But don’t expect The Mai-Kai blend to be used frequently in cocktails. It’s designed (and priced) as a “super premium” rum like its predecessors and presented that way on The Mai-Kai’s new menu (see below). But it would not be out of line to feature it in a Daiquiri or other simple and elegant cocktail that showcases the rum. We’ve featured a few of these below as well.
Lacking a bottle of The Real McCoy’s standard 12-year-old rum to compare – as our friends at The Rum Traveler blog did [see video] – I took a different approach. My mind jumped immediately to another 12-year-old rum that is highly regarded as both a sipping and mixing rum, a longtime favorite at The Mai-Kai that appears in several highly-regarded cocktails.
Essentially, I wanted to know how The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend held up, both neat and in cocktails, against Appleton Estate 12-year-old Rare Blend (soon to be known as Reserve Casks) rum from Jamaica. Both come from well-respected distilleries and acclaimed master blenders in the English-speaking Caribbean’s two islands with the richest history of rum production.
There are distinct differences when you compare Barbados and Jamaican rums more broadly, but these two particular premium rums are closer than you might think. At 86 proof, the masterfully blended juice in the Appleton Estate flagship product is also aged in American oak Bourbon barrels and is a combination of column and pot still rums. After extensive tastings, I have no problem declaring it a virtual tie in my own informal rum ratings (3.7 out of 5). They’re easily distinguishable from each other, but both display the unmistakable characteristics of 12-year-old blended rums made with care and precision.
The Mai-Kai continues to adapt and adjust to meet guest demand after the historic Polynesian restaurant reopened less than a month ago amid Florida’s struggles with the coronavirus pandemic. Following the popularity of the cocktail “Gallons to Go,” locals can now pick up quarts of five different popular topical drinks.
The 32-ounce glass mason jars were introduced during the special virtual event in honor of The Hukilau on the weekend of June 5-6. Online videos hosted at The Mai-Kai by Jupiter Jones and Retro Rekindled were streamed worldwide, but local guests had the added treat of picking up a special Beachbum Berry mug from sponsor Real Cocktail Ingredients, plus quarts and gallons of The Hukilau cocktail featuring Don Q Rum.
Since that event, the curbside pickup cocktail menu has been updated to include 32-ounce jars of the four favorites that had been available only in 128-ounce jugs, plus several variations of the classic Rum Barrel. The Hukilau has also remained on the expanded menu. The quarts are a great option, allowing smaller groups to partake, or larger groups to sample multiple cocktails. Planning a backyard Fourth of July bash? Look no further.
Here’s the takeout cocktail menu and pre-tax prices as of June 26:
* Barrel O’ Rum – $74.77 gallon, $23.37 quart
* Black Magic – $74.77 gallon, $23.37 quart
* The Hukilau – $74.77 gallon, $23.37 quart
* Jet Pilot – $122.90 gallon, $32.71 quart
* Mai Tai – $112.15 gallon, $32.71 quart By request, if available:
* Coconut Barrel (rum) – $74.77 galllon, $23.37 quart
* Vodka Barrel – $74.77 gallon, $23.37 quart
Each quart contains at least four servings of the robust Barrel, Black Magic and The Hukilau, but even more of the Jet Pilot and Mai Tai, which are usually served in smaller glasses. The gallons include 15 servings at 8 1/2 ounces each, but you’ll get many more servings of the smaller drinks. All are great deals compared to the prices for single servings in the restaurant.
Of course, since May 29, guests have been able to enjoy happy hour in The Molokai Bar from opening until 7 p.m., featuing half-priced cocktails and appetizers. In addition, The Mai-Kai recently announced the return of the Wednesday night free sushi buffet. A minimum $10 bar tab comes with a complimentary buffet featuring sushi and other finger foods from 5 to 9 p.m.
As they have since the reopening, The Mai-Kai management and staff are taking extra precautions to keep guests safe. “Masks are required when approaching the buffet, there are clear lines on the floor keeping everyone 6 feet apart and guests do not serve themselves,” according to a June 24 announcement on Facebook.
The restaurant and attached bar have been operating in accordance with all state and local guidelines, going above and beyond with additional measures in sanitization, distancing, team wellness, and training. Face coverings are required for all guests when entering, according to the latest Facebook post (see below). “We appreciate everyone’s cooperation in keeping each other safe. Mahalo!”
However, if you’re not quite ready to venture out for a meal or just want to enjoy a taste of The Mai-Kai at home, there are penty of take-out options available every day. You can place an order online or by phone and schedule your pick-up time seven days a week: Curbside pickup hours
Monday-Tuesday: 9 a.m. to 4 p.m.
Wednesday-Saturday: 9 a.m. to 9 p.m.
Sunday: 3 to 9 p.m.
Note that if you prefer to stay in your car, the staff will bring your order to you. Also, if you live close to the restaurant, you may be able to get delivery of food and beverages on Wednesdays through Sundays.
The menu is expansive, perfect for upcoming Fourth of July family festivities. In addition to cocktails, the wine list features more than a dozen different bottles. But for a full Polynesian feast, you need to explore the distinctive food menu, which includes a delicious mix of classic Tiki bar staples and modern Pan Asian cuisine. As of late June, the menu included 23 appetizers, 36 entrees, six side dishes, and four desserts. Official website: Check MaiKai.com for updates
The Hukilau 2020: Virtual events honor 19th annual Tiki weekender, help those in need
Pay homage to the canceled Tiki weekender with educational symposiums, a special virtual event at The Mai-Kai, plus more. * See video replays, all of the activities
Expanded hot food menu joins cocktail ‘Gallons to Go’ as The Mai-Kai reopens to guests Updated June 3
The Mai-Kai announced on May 21 that it will reopen for guests under the latest coronavirus rules for restaurants in Broward County and the state of Florida on Friday, May 29.
“Of course, our guests’ and employees’ health and safety are our first priority,” the email announcement said. “We have met and surpassed all CDC guidelines and mandatory government-issued operational requirements and we’ve taken additional measures in sanitization, distancing, team wellness, and training. Please note when entering the restaurant face coverings are required and temperatures will be taken. We appreciate everyone’s cooperation in keeping each other safe.”
The Mai-Kai also announced that the extensive menu of takeout food, wine and cocktails will still be available, even after the May 29 opening. Check out all the details below on the signature appetizers, entrees and “Gallons to Go” of tropical drinks you can order by phone for curbside pickup. To make the experience even easier, The Mai-Kai has just launched a new online ordering platform accessible directly from MaiKai.com.
Original story: Expanded hot food menu joins cocktail ‘Gallons to Go’ as The Mai-Kai plans reopening
Like many other bars and restaurants across Florida and the U.S., The Mai-Kai was forced to close its doors suddenly in March when the coronavirus pandemic caused a statewide shutdown. Sadly, the 63-year-old Polynesian palace had no more work for its extensive staff, from the cooks and bartenders to the sarong-clad Molokai Girls and performers in the Polynesian Islander Revue.
But the Fort Lauderdale landmark quickly found a unique way to give South Floridians a taste of its historic cocktails: Thirsty patrons hauled away hundreds of “Gallons to Go.” This curbside takeout program was a smash success, leading The Mai-Kai to release a limited edition rum, then later launch an ambitious menu of wines, meats and desserts for Mother’s Day.
Now, with the shutdown approaching eight weeks but with a reopening date on the horizon, The Mai-Kai has ramped up its takeout menu to include many favorites from its regular ala carte menu. You can pair your gallons of Rum Barrels and Mai Tais with hot appetizers, dinners and rice bowls.
Restaurants in Broward County will be allowed to reopen beginning Monday, May 18, but The Mai-Kai has not announced an opening date yet. “We are looking at the entire scenario and planning according to all rules for the safety of our guests and staff,” marketing director Pia Dahlquist said on Facebook. “Meanwhile, please enjoy our takeout food and favorite tropical Gallons to Go! And look for the announcement when we will re-open.”
With a 50 percent limit on capacity, among other restrictions, The Mai-Kai will certainly look to keep these curbside takeout offerings going even after the reopening. Judging by guest reaction, many hope they will remain permanently.
Said one comment in the Fans of The Mai-Kai Facebook group: “I am so impressed with what The Mai-Kai has come up with during these tough times. For a restaurant so steeped in tradition, they have surely thought outside the box to keep some revenue flowing. Their creative mindset is as stellar as ever! A lot of businesses could learn from them.”
Dahlquist said the success of the cocktails to go inspired management to increase the offerings. The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend, an exclusive new rum that was scheduled to launch at a special event in April, quickly sold out of its sneak preview allotment when it was added to the menu in April. [Check out our preview of the rum below] Then, on Mother’s Day weekend, bottles of wine (and signature glasses) joined the menu along with select meats and desserts to give Mom a proper holiday feast.
What’s even more impressive than the delicious selection of tropical fare is the fact that the entire operation has been run during the pandemic by a skeleton crew of mangers and owner Dave Levy. Like most others in the hospitality industry, The Mai-Kai faced the agonizing reality of having to let its entire staff of around 100 go. This was especially hard for the family-run establishment that prides itself on the loyalty of its employees, many of whom remain there for decades.
While we wait for news on the reopening, it’s a great time to take advantage of the extensive takeout menu and help support the owners and staff as they face another difficult task. We hope that the expanded food and cocktail offerings mean that some of the staff will be back in the kitchen and behind the bar and able to regain their salaries.
We look forward to a day in the not-too-distant future when we can once again enjoy a relaxing one-of-a-kind experience you can only get at The Mai-Kai, from the classic cocktails in The Molokai lounge to a quiet walk in the exotic Tiki garden, to dinner in one of the secluded and mysterious dining rooms, to a thrilling performance of the Polynesian Islander Revue. But in the meantime, we appreciate the ability to take a taste of The Mai-Kai home with us.
And for the first time since closing in March, you can order appetizers and entrees direct from the kitchen. The menu features nine signature appetizers (pupu platter, crab rangoon, friend shrimp, etc.), 11 dinners (from Cantonese Shrimp to Ginger Garlic Lobster to USDA Prime Filet Mignon) and six rice bowls (with chicken, beef, shrimp and veggies). There are also four side dishes and four desserts.
You can also now order and pick up cocktails during an expanded window of office hours, seven days a week. Food is available for pick-up between 4 and 9 p.m. Thursdays through Sundays. Go to MaiKai.com for all the info.
Aid for Mai-Kai employees
On May 7, an online Tiki bingo benefit raised $4,400 for employees of The Mai-Kai affected by the closing due to coronavirus. Players brought $10 bingo cards and played for donated prizes, including a Mai-Kai Club membership and other items from The Mai Kai. The check was presented by the event organizers to The Mai-Kai’s Pia Dahlquist (left) and Kern Mattei (right). (Photos from Facebook)
PHOTOS & RECAP: Gallons to Go quench South Florida’s thirst for The Mai-Kai
The Mai-Kai’s Gallons to Go take-out cocktail program launched on just one day – Friday, April 3 – and was an immediate success. Orders were received for more than 100 gallons during that initial three-hour pick-up window. Two weeks later, pick-ups were expanded to two days (April 17-18) and orders topped 200 gallons.
The core offerings were four of the acclaimed bar’s most popular tropical cocktails: Barrel O’ Rum, Mai Tai, Jet Pilot and Piña Colada. Priced from $80 up to $131.50, the gallons are touted as serving around 15 drinks, a great value any way you slice it. A gallon yields more than 25 servings of the small but powerful Jet Pilot, so even at the top price point you’re getting a hell of a deal.
Word leaked out that the Black Magic was also available by special order, pleasing fans of that cult classic. In later weeks, guests could also order more mainstream offerings such as the Coconut Barrel, Vodka Barrel, and a virgin Pina Colada. The current menu is the same with the exception of the Piña Colada, which is temporarily not available. Gallons to Go official menu:Click here to see that latest offerings
To meet the onslaught of orders, the bar staff had to kick into high gear in just a few days of production. By “staff” we really mean one hard-working bartender, the tireless Miles “Max” Vrahimis, who some readers may remember for his work with Lemon Hart Rum. He’s still a Lemon Hart rep, but Vrahimis has taken on his new role at The Mai-Kai with abandon, as you can see by the photos below.
That’s not to say he didn’t have help. Owner Dave Levy and his management team were there running the show, and they also helped prep cocktails and orders. Kudos to director of sales and marketing Pia Dahlquist for personally handling all of the orders by phone and email. Manager Kern Mattei looked out-of-place without his usual dapper suit, but he and director of catering John Gelardi kept busy filling orders and helping Vrahimis in The Mai-Kai’s famous back bar.
The secret hidden lair behind the kitchen is also strategically located near the restaurant’s back door, which made production and distribution of the massive amount of cocktails just a bit smoother. After the first round of gallons, the two-week breather became necessary to secure more containers and gear up for the next round.
The reaction was immediate and overwhelming. The Mai-Kai closed its doors after service on March 25, so the ensuring weeks had built up quite a demand from its South Florida faithful. Social media posts boosted interest (see below), with envious fans from around the country inquiring hopefully if they could get gallons shipped to them.
Hosted by Federico Hernandez of The Rum Lab and global rum ambassador Ian Burrell, the event spotlighted many of the world’s top boutique brands while presenting serious discussion of today’s hottest industry issues. The tasting room featured new and exclusive bottles from a number of the most acclaimed producers and distillers, such as Foursquare’s Richard Seale of Barbados.
Other brands and distillers in attendance included Appleton and Wray & Nephew, Banks, Bounty, Caliche, Damoiseau, Deadhead, Don Q, English Harbour, Gosling, Habitation Velier, Hamilton, Hampden Estates, Mezan Rum, Montanya, Monymusk, Mount Gay, Plantation, Pusser’s, Rhum Clément, Rhum J.M., Ron Abuelo, Ron Barceló, Ron Brugal, Ron Centenario, Ron del Barrilito, Ron Diplomatico, Rum Fire, Rum-Bar, Saint Benevolence, Smith & Cross, Santa Teresa, The Scarlet Ibis, Tanduay, and Worthy Park
In addition to the wonderful Foursquare “Exceptional Cask” rums, I was intrigued and excited to get my first taste of outstanding spirits from Plantation (including the elusive Xaymaca), Jamaica’s Monymusk (coming soon to the U.S. market), Hamilton (the rebranded West Indies blend), Venezuela’s Ron Diplomatico (look for the new Distillery Collection), Saint Benevolence (a Caribbean blend that directs all profits to the needy island of Haiti), and Martinique’s Rhum J.M. (the 1996 vintage was perhaps the best rhum agricole I’ve ever had the pleasure of tasting).
I caught several informative seminars, capped off by the South Florida return of author and Latitude 29 barkeep Jeff “Beachbum” Berry, regaling us with “Brigands, Barons & Beachcombers – The Many Faces of Planter’s Punch.” Meanwhile, importer and Ministry of Rum founder Ed Hamilton followed up his first-ever rum tasting at The Mai-Kai on Thursday with a no-holds-barred look at changes in the rum market over the past 25 years. We’ll be posting expanded coverage of both of these talks soon.
Some of the biggest names in the spirits world flocked to South Florida for the first annual Miami Rum Congress, a two-day event featuring tastings and educational seminars dedicated to the burgeoning booze that may finally have outgrown its “party like a pirate” image. Atomic Grog photo gallery, event recap NEW:VIPs, connoisseurs of fine spirits flock to first Miami Rum Congress
Rum has forever been touted as the “next big thing,” a more economical and (some would argue) tastier alternative to whiskey in the hearts and glasses of aficionados of brown spirits. But, perhaps to its advantage, rum’s popularity has come at a more slow and steady pace, built from the ground up through an expanding group of devotees, event organizers and well-regarded industry loyalists. All of those folks will converge on Miami Beach to network and learn more about the world’s most diverse spirit.
Rum’s diversified, worldwide appeal is what keeps it near and dear to many. Our 2019 events calendar includes rum gatherings around the globe, from Jamaica to Czechoslovakia to The Netherlands to Madrid. And that’s just the next four months. In the United States, the Rum Renaissance Festival (set for May 17-18 in Coral Gables) has been the torch-bearer since launching in 2009 and deserves credit for being ahead of its time and paving the way for what has followed.
Miami, always a top market due to its proximity to the Caribbean and historic appreciation for rum, has been a step ahead of the rest of the country. But the word is out. Rum is not only fun, but it’s incredibly diverse and quickly gaining traction as a premium spirit. Smaller boutique festivals have become the norm, appealing to premium tastes.
Enter Federico Hernandez (of TheRumLab.com) and Ian Burrell (the award-winning global “rum ambassador”), who have joined forces to bring South Florida its second major rum festival. It’s clear that the demand is warranted. Tickets are selling briskly and several price points are sold out.
Hernandez and Burrell are on the cusp of the explosion of rum festivals worldwide. In 2007, Burrell founded The UK RumFest, widely considered to be the godfather of all rum events around the globe. In the years since, the charismatic ambassador has been on a one-man crusade, traveling to every continent on Earth on behalf of spirits companies and earning the 2018 Spirited Award as Best International Brand Ambassador. The 13th annual UK RumFest is set for Oct. 19-20.
The next logical step for Burrell and Hernandez in their efforts toward the “premiumization and education of rum” is Miami Rum Congress. “After years of attending and hosting rum events, we are combining our experiences and expertise to bring consumers and tradespeople the finest rum event in the Americas,” said Burrell in a press release. “We are bringing in expert guest speakers from around the world so that Miami Rum Congress attendees will not only have the opportunity to taste a wide array of exotic rums but can interact with and learn from top industry experts and thought-leaders. This unparalleled spirit event will be an exciting moment for the industry and monumental in shaping the modern-day rum landscape.”
Miami Rum Congress is the newest addition and the first event of the 2019 rum festival circuit. It’s not hard to lure anyone to sunny Miami Beach in February, but the lineup of VIPs and experts is nevertheless extremely impressive.
Sept 11-17 – Texas Tiki Week, a celebration of Tiki cocktails and culture in Austin hosted by the local chapter of the United States Bartenders’ Guild. Launched in 2012, the gathering brings together bars, restaurants and brands for an exotic mix of educational, social and philanthropic events. While Texas Tiki Week is centered in Austin, there are satellite events in other cities across the state.
* Press coverage: Austin’s turning into a tropical paradise for Texas Tiki Week
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 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 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