The Mai-Kai offers Fourth of July cocktails, plans next Tiki marketplace

The Mai-Kai offers Fourth of July cocktails, plans next Tiki marketplace

There are many reasons to celebrate during July Fourth weekend, but fans in close proximity of The Mai-Kai in Fort Lauderdale have one of the best. Take-out quarts and gallons of its most popular cocktails are back for another round of holiday parties.
See below: Second outdoor Tiki Marketplace set for July 18

New versions of The Mai-Kai's signature glasses were released earlier this month during take-home cocktail events. (Photo by Hurricane Hayward)
New versions of The Mai-Kai’s signature glasses were released earlier this month during take-home cocktail events. (Photo by Hurricane Hayward)

The historic Polynesian restaurant, which has been closed since October for repairs and renovations, is offering four of its most popular tropical drinks along with a signature rum for pick-up on Thursday, July 1 ( from 3 p.m. to 5.30 p.m.), and Friday, July 2 (from 5 p.m. to 8 p.m.). The deadline to order – by calling 954-646-8975 – is Wednesday, June 30, at 5 p.m.

Similar to the recent Father’s Day promotion, a merchandise booth will be set up under the restaurant’s porte-cochère for guests to peruse when they pick up their orders. Exclusive new items can be found here first, before they’re released online in The Mai-Kai Trading Post.

When we picked up cocktails earlier this month, we were pleased to find new colors of The Mai-Kai’s signature double old-fashioned glasses. We also grabbed a second color of the “Barney West Tribute” T-shirt, featuring a design by artist Brian Potash of Devilfish Ink that pays tribute to the giant carving that was sadly lost to Hurricane Irma in 2017.

Quarts of two of The Mai-Kai's signature cocktails. (Photo by Hurricane Hayward, June 2021)
Quarts of two of The Mai-Kai’s signature cocktails. (Photo by Hurricane Hayward, June 2021)

Also exclusively available for pick-up is The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend, a limited-edition 92-proof rum, aged and blended by Richard Seale at Foursquare Distillery in Barbados. Priced at $85.60 for a 750 ML bottle, the rum is equally outstanding when sipped neat or on the rocks, employed in traditional drinks like an Old Fashioned, and used to punch up Mai-Kai cocktails.
Recipes: Mai-Kai cocktails featuring Distillers Proof Mai-Kai Blend

There’s no easier way to enhance any holiday gathering than showing up with pre-batched Mai-Kai cocktails, available in both 32-ounce and 128-ounce plastic jugs. These classic Tiki cocktails are made with fresh-squeezed juices, secret syrups and mixes, plus multiple rums from the Caribbean including Appleton, Hamilton and Lemon Hart.

Don’t let the serving sizes fool you. These drinks are made with the same care and precision as the classic single-serving versions available in The Molokai lounge and the many exotic dining rooms when the restaurant is open. They’re an intrinsic part of The Mai-Kai experience, considered to be just as important as the historic design and decor.
Ratings, reviews, history: The Mai-Kai Cocktail Guide

Guests line up for cocktails at the entrance to The Mai-Kai during the Tiki Marketplace in April 2021. (Photo by Hurricane Hayward)
Guests line up for cocktails at the entrance to The Mai-Kai during the Tiki Marketplace in April 2021. (Photo by Hurricane Hayward)

Three of the available cocktails date back to the 1956 opening, when The Mai-Kai’s famed mixologist Mariano Licudine built a menu of 43 delicious rum drinks for owners Jack and Robert Thornton.

The signature Barrel O’ Rum (gallon $80, quart $25) and high-octane Jet Pilot (gallon $131.50, quart $35) are The Mai-Kai’s take on similar cocktails by Tiki’s founding father, Don the Beachcomber. Licudine worked at Donn Beach’s Hollywood and Chicago locations from 1939 until he joined The Mai-Kai, bringing with him the expertise (and secret recipes) to ensure these ground-breaking creations were enjoyed by guests for generations to come.

The Black Magic (gallon $80, quart $25) is a Licudine creation – a unique blend of coffee with rums, juices and spices in a refreshingly cool combination. He later added his own version of a Mai Tai (gallon $120, quart $35), more complex that the traditional version and packed with smooth rums and exotic flavors. Click on the links above for details on each drink, including guidance on glassware and garnish.

Continue reading “The Mai-Kai offers Fourth of July cocktails, plans next Tiki marketplace”

The Atomic Grog 10th anniversary: Beware! Deadly Zombies ahead

The Atomic Grog 10th anniversary: Beware! Deadly Zombies ahead

Has it really been 10 years? For a humble blog focused on Tiki culture and cocktails, that’s an eternity. After a decade of existence, we continue to be humbled by the recognition and continued support from peers and supporters. Even so, we hope that the best is yet to come.
Special 10th anniversary recipe: Revenge of the Atomic Zombie Cocktail

The Atomic Grog launched in late April 2011 with coverage of Jeff “Beachbum” Berry’s “Zombie Jamboree” at The Mai-Kai, our participation in the Miami Rum Renaissance Festival’s deadly cocktail competition, our first published cocktail recipe, and lots more …

We be Jammin: Rum Renaissance Zombie fest at The Mai-Kai
We be Jammin: Rum Renaissance Zombie fest at The Mai-Kai
The kickoff party for the 2011 Rum Renaissance Festival was a Tikiphile’s dream, featuring a Jeff “Beachbum” Berry cocktail seminar followed by a deadly mixology competition.
Recipe: Wake the dead, it’s time for the Atomic Zombie Cocktail

Now, 447 posts and more than 1 million page views later, it’s time to take a quick look back and offer a big mahalo to everyone and everything that has kept us motivated and writing. That includes all the folks who posted more than 600 comments on the site, overwhelmingly positive and informative.

The first post – on April 25, 2011 – was a Zombie recipe, so it’s fitting that we celebrate the 10th anniversary of this never-say-die blog with a horde of Zombies. While the Mai Tai seems to get all the attention, 10 years later we still maintain that Tiki’s original masterpiece, created by Don the Beachcomber in the 1930s, is the most epochal tropical cocktail. Perhaps it’s apropos that the Zombie never becomes trendy and stays “underground,” but we’d like to see it get more attention.

The Atomic Grog

So in honor of our 10th anniversary, we’ll be posting 10 new Zombie recipes over the next 10 months. We’ve already kicked it off with the Hamilton Zombie, featured in the recent story on the new Zombie blend from Beachbum Berry and Hamilton Rum. It continues today with a reimagining of that first recipe. Get ready for Revenge of the Atomic Zombie Cocktail, even richer and more deadly than the original.

As usual, you’ll be treated to the recipe at the end of this post. Look for new Zombie recipes approximately every month, pushing the envelope of this classic template but remaining true to Donn’s inventive spirit. Unlike the Mai Tai, there’s no controversy in tinkering with the Zombie. We hope to prove this makes it even more enduring and classic. Lots more Zombie lore and discussion to come.

We’re digging up another popular old concept for our 10th birthday: The good old-fashioned Top 10 list. It may be a cliché of the blogosphere and something we’ve avoided for a decade, but there’s nothing wrong with a carefully crafted Top 10. We’ll start with five in this post, with more “Tiki Top 10” lists to come over the next 10 months (and maybe continuing into the future) …

Continue reading “The Atomic Grog 10th anniversary: Beware! Deadly Zombies ahead”

Mai-Kai updates: Cocktails and car show, Tiki marketplace announced

Mai-Kai updates: Cocktails and car show, Tiki marketplace announced

Updated April 13

For a restaurant that has been closed since October, The Mai-Kai in Fort Lauderdale is sure a busy place these days. In advance of this Sunday’s parking lot car show, guests are picking up quarts and gallons of classic tropical drinks. Meanwhile, vendors are being sought for the historic Polynesian palace’s first-ever outdoor Tiki marketplace, scheduled for April 17.

Cruise-In at The Mai-Kai
The Mai-Kai’s second parking lot “cruise-in” will feature classic cars, food and signature cocktails.

Sponsored by the local Five Points Motor Club, the latest Mai-Kai Cruise-In Classic Car Show on March 28 follows a similar, successful event on Feb. 28. Pre-1974 vehicles will be on display from 2 p.m. to 6 p.m., including a special Dubs & Tiki’s VW section.

The Mai-Kai’s DJ Mike will also be on hand spinning tunes at this socially distanced event. Unless seated with your party, guests are required to wear masks and/or practice physical distancing at all times. Feel free to bring chairs, hang out and enjoy the show.

The Mai-Kai's signature Mai Tai is one of several cocktails available during special events and periodic rounds of to-go opportunities. (Official Mai-Kai photo)
The Mai-Kai’s signature Mai Tai is one of several cocktails available during special events and periodic rounds of to-go opportunities. (Official Mai-Kai photo)

In preparation for the cruise-in, The Mai-Kai batched up an ample supply of four cocktails for pick-up this week, along with an exclusive rum. The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend, a special Barbados rum from the Foursquare Distillery, is available only during these limited take-out opportunities right before special events. Look for the next window to open in April.

Loyal guests placed orders for quarts and gallons of the Barrel O’ Rum, Mai Tai, Jet Pilot and Black Magic, the latter returning to the menu by popular demand.

The same four cocktails will be offered on Sunday in single servings or quarts, along with beer, wine and water. Guests can pair their drinks with gourmet street food from the M.C.K. Fusion food truck. The Mobile Culinary Kitchens truck features Colombian and Latin American fusion cuisine, including burgers, tacos, quesadillas and more.

It was great to be back at The Mai-Kai Restaurant and Polynesian Show on Sunday for the Cruise-In Classic Car Show. Cool…

Posted by The Atomic Grog on Monday, March 29, 2021

The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend is available only via take-out from the restaurant.
The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend is available only via take-out from the restaurant. (Official Mai-Kai photo)

We’re now approaching five months since a catastrophic roof collapse over the kitchen shut down the 64-year-old historic landmark. But The Mai-Kai chose to turn lemons into lemonade, converting its vast parking lot into a gathering spot for fans at the Hulaween 2020 drive-in movie party on Oct. 30.

Following the 64th anniversary party on Dec. 28, fans received a bombshell when it was announced that the Thornton family was considering selling the 2.69-acre property. Possible partnerships are also on the table, but the consistent message from The Mai-Kai has been a desire to keep as much of the original property intact as possible.

This did not quell the overwhelming outpouring of concern and support from fans, who took to social media to console each other and seek ways to help the cause. The most high-profile effort is the “Save The Mai-Kai” petition on, which at press time has topped 10,750 signatures with no signs of slowing down.

Thousands of fans unite to show support for The Mai-Kai during closing
Thousands of fans unite to show support for The Mai-Kai during closing
Previous coverage: More than 10,000 have signed a petition and thousands are flooding social media channels as the historic restaurant plans events, take-home cocktails while potential partners/owners are sought.

The Mai-Kai hosts first Tiki Marketplace featuring vendors, entertainers, cocktails, rum tasting and more
NEW: The Mai-Kai hosts first Tiki Marketplace featuring vendors, entertainers, cocktails, rum tasting and more
The historic restaurant may be closed for repairs, but a new event takes advantage of the large parking lot for a safe and fun-filled day featuring the generous spirit of ‘ohana.
* Complete list of vendors | Rums available for tasting

Vendors sought for Tiki marketplace in April

The Mai-Kai Tiki Marketplace

News of the next parking lot event was revealed when The Mai-Kai put out a call for vendors for an ambitious Tiki marketplace on April 17. While similar events have become popular regular happenings at Tiki bars around the country, this is believed to be the first time The Mai-Kai has hosted an outdoor Tiki marketplace in its long history.

The Mai-Kai’s director of public relations, Pia Dahlquist, is rounding up vendors to fill the restaurant’s 150-space parking lot. She said she’s aiming for around 25 to 30 booths with a “diversified” lineup. If you’d like to participate and need more information, contact Dahlquist via email or call (954) 646-8975. The cost is just $50 per booth.

Continue reading “Mai-Kai updates: Cocktails and car show, Tiki marketplace announced”

UPDATE: Cocktail quarts join gallons as The Mai-Kai expands takeout menu

Updated Oct. 15, 2020

Safe and scary fun: Hulaween Drive-In Movie at The Mai-Kai on Oct. 30
NEW: The Mai-Kai celebrates Hulaween 2020 with drive-in movie party after closing for renovations
The historic Polynesian restaurant transported revelers to a socially-distanced celebration like no other, including an appearance by Appleton Rum’s Joy Spence. FULL EVENT RECAP
News: Latest on the temporary closing
Photos: Hulaweeen Drive-In Movie scene, costumes
Tribute recipe: Blood Island Green Potion #2

The Mai-Kai re-releases signature rum from The Real McCoy, plus new glassware and spirits menu
The Mai-Kai re-releases signature rum, plus new glassware and spirits menu
The Fort Lauderdale restaurant hosts virtual seminar with The Real McCoy Rum creator Bailey Pryor. Also check out our 12-year-old rum showdown plus info on the summer cocktail menu.
Bonus recipes: The Real McCoy Shark Bite and Special Reserve Daiquiri


June 26 update

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 Hukilau, Mai Tai and three other classic Mai-Kai cocktails are now available for curbside pickup in 32-ounce jars in addition to gallon jugs. (Photo by Hurricane Hayward)
The Hukilau, Mai Tai and three other classic Mai-Kai cocktails are now available for curbside pickup in 32-ounce jars in addition to gallon jugs. (Photo by Hurricane Hayward)

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

Select Mai-Kai tropical drinks are available by the gallon
Select Mai-Kai tropical drinks are available by the gallon. (Mai-Kai photo)

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!”

Hurricane Hayward is greeted by manager Kern Mattei while picking up quarts of cocktails to go. (Atomic Grog photo)
Hurricane Hayward is greeted by manager Kern Mattei while picking up quarts of cocktails to go. (Atomic Grog photo)

The Mai-Kai has also announced an expanded schedule of its legendary Polynesian Islander Revue for the July Fourth weekend. Check the official website for hours and showtimes or call (954) 563-3272. Reservations are required and can be made either online or by phone. The restaurant and gift shop remain open five days a week, Wednesday through Sunday.

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 for updates

The Hukilau 2020: A week of virtual events honor 19th annual Tiki weekender, help those in need
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.

The Mai-Kai will reopen on May 29 after closing since March due to the coronavirus pandemic. (Photo by Sven Kirsten)
The Mai-Kai will reopen on May 29 after closing since March due to the coronavirus pandemic. (Photo by Sven Kirsten)

“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.”

Reservations for dinner only or dinner and the legendary Polynesian Islander Revue are required and can be made online at or by phone at (954) 563-3272. Delivery options are also available.

The Mai-Kai's online ordering

The Molokai Bar will be open for happy hour prices on The Mai-Kai’s famous tropical drinks and appetizers from opening until 7 p.m. with socially-distanced table seating only but no reservations required. Check the website for the latest info on opening days, hours and showtimes. The Mai-Kai’s gift shop will also be reopening to guests.

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


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.

The Mai-Kai's Gallons to Go cocktail menu includes the Rum Barrel, Jet Pilot, Mai Tai and Black Magic
The Mai-Kai’s Gallons to Go cocktail menu includes the Rum Barrel, Jet Pilot, Mai Tai and Black Magic.

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.”

The Mai-Kai’s takeout menu
Check the official website for the latest updates on pick-up hours plus new offerings.
Cocktails (Gallons to Go) | Food and desserts | Wines
On The Atomic Grog: The latest Mai-Kai news, plus our exclusive cocktail guide with 100+ recipes

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.

The Mai-Kai's new to-go menu

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.

Now you can order Pupu Platters to pair with your Rum Barrels to go with The Mai-Kai's expanded take-out menu
Now you can order Pupu Platters to pair with your Rum Barrels to go with The Mai-Kai’s expanded take-out menu.

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.

The menu of cocktails available for curbside pickup features the Barrel O’ Rum, Mai Tai, and Jet Pilot. Special requests can also be made for the Black Magic, plus the Coconut Barrel (a Barrel with coconut rum) and Vodka Barrel (with house or Absolut). The wine list features 25 different bottles (at 50 percent off regular prices).

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.

The Mai-Kai's to-go menu includes 50 percent off bottles of wine, several pork tenderloin dishes, and a selection of desserts
The Mai-Kai’s to-go menu includes 50 percent off bottles of wine, several pork tenderloin dishes, and a selection of 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 for all the info.

Members of The Mai-Kai Club also get the benefit of a 25 percent discount on all take-out food orders. You can join the club now for just $20 and continue your savings (up to 50 percent off food, drinks and merchandise) when The Mai-Kai reopens by clicking here.
* The Mai-Kai gift certificates: Treat the special someone on your list

More coverage below
Photos: Gallons to Go quench South Florida’s thirst for The Mai-Kai
Review: Exclusive new Mai-Kai rum introduced
Social media: Rum Barrel Challenge on Instagram

The Mai-Kai online store
The Mai-Kai Trading Post is the historic restaurant’s online version of its vast on-site gift shop, offering custom mugs, apparel, jewelry, Tikis, artist prints, menus, and more.

The Mai-Kai on social media
Twitter | Facebook: Official page | Friends of The Mai-Kai group
Instagram: Restaurant | The Molokai bar | Trading Post

The Mia-Kai Online Tiki Bingo Benefit
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)

Support Tiki bars now by visiting their online stores, contributing to fundraisers
UPDATES: Support Tiki bars by visiting their online stores, contributing to fundraisers


Gallons To Go from The Mai-Kai

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.

Manager Kern Mattei shows off the day's work: A full supply of Mai-Kai Rum Barrels to go. (April 15)
Manager Kern Mattei shows off the day’s work on April 15: A full supply of Mai-Kai Rum Barrels to go. (Mai-Kai photo)

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.

ROUND THREE: Now a veteran at batching cocktails, bartender Max Vrahimis can pour multiple bottles of Lemon Hart 151 without even looking. (April 30)
Bartender Max Vrahimis pours Lemon Hart 151 into a batch of Jet Pilots on April 30. (Mai-Kai photo)

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.

Continue reading “UPDATE: Cocktail quarts join gallons as The Mai-Kai expands takeout menu”

Photos: Monstrous mayhem at the ninth annual Hulaween party at The Mai-Kai

The Molokai girls get in the Hulaween spirit.

Slip and the Spinouts scared up some monstrous mayhem at the ninth annual Hulaween party at The Mai-Kai in Fort Lauderdale. Living up to the theme “Monster Tiki Party,” the band and guests rocked for more than six hours on Oct. 27 in the legendary restaurant’s Molokai bar.
See below: Exclusive Atomic Grog photo gallery

Slip and the Spinouts get the party started.
Slip and the Spinouts get the party started.

Halloween parties, themes and trends come and go. But The Mai-Kai and its annual bash serve as a festive mainstay, never failing to disappoint the retro-minded fans who flock to 60-year-old historic landmark on South Federal Highway. The costume contest annually draws a creative bunch of Tiki-loving guests who get in the spirit of the season with outfits that are both reverential and fun.

Amping the party up to 11, as usual, was South Florida rockabilly band Slip and the Spinouts, performing at their seventh Hulaween. Slip Mahoney and his tight, three-piece band performed three sets of classic roots rock and their own distinctive original tunes.

The trio of Slip Mahoney on guitar and vocals, Rodney Simioni on bass, and Dominick Daniels on drums were decked out for the occasion. During happy hour and between sets, The Atomic Grog presented a playlist of retro Halloween tunes with a monster slant.

The Molokai girls get in the Hulaween spirit.
The Molokai girls get in the Hulaween spirit.

Guests enjoyed a special event cocktail, the Appleton Monster Barrel, a premium version of The Mai-Kai’s famous Barrel O’ Rum featuring sponsor Appleton Rum. Also on the menu: The Flashback Friday cocktail Last Rites, a lost classic from the 1956 menu.

The Molokai, which already has a dark and spooky vibe with its widows looking overlooking flaming torches and ominous tikis, was appropriately decorated with creepy decor. The Molokai Maidens, the bar’s distinctive sarong-clad servers, joined in on the fun with special make-up and costumes.

Hosting the costume contest, Mai-Kai manager Kern Mattei transformed himself into a latter-day Elvis. Marketing director Pia Dahlquist and owner Dave Levy also donned festive costumes. The judges picked five winners to receive cash and prizes.

The Evil Monkey and Wicked Witch from Wizard of Oz swoop in to take the top prize
The Evil Monkey and Wicked Witch.

The Evil Monkey and Wicked Witch from The Wizard of Oz emerged victorious, a long-awaited win for the couple who previously competed as Beetlejuice and Lydia in 2015, and Beetlejuice and Miss Argentina in 2016. The runners-up in the costume contest were the Fallen Angels (second), Wonga Tonga (third), Frankenstein (fourth), and Lizard Guy (fifth).

This year’s Hulaween poster (including some signed by South Florida artist Robert Jimenez) are available in the restaurant’s gift shop, The Mai-Kai Restaurant Trading Post, and online shop. Click here to order now.

Continue reading “Photos: Monstrous mayhem at the ninth annual Hulaween party at The Mai-Kai”

Hulaween 2017: Monster Tiki Party invades The Mai-Kai in Fort Lauderdale on Oct. 27

Hulaween 2017: Monster Tiki Party

RECAP: Monstrous mayhem at the ninth annual Hulaween party at The Mai-Kai

South Florida’s favorite roots and rockabilly band, Slip and the Spinouts, will scare up some monstrous mayhem on Friday, Oct. 27, at the ninth annual Hulaween party at the legendary Mai-Kai restaurant in Fort Lauderdale. The theme for this year’s retro-themed bash is “Monster Tiki Party,” and the highlights include an always irreverent costume contest with cash and prizes to the winners.

Hulaween 2017: Monster Tiki Party Artwork by Robert Jimenez (Tiki Tower)
Facebook events: Friends of The Mai-Kai | Official Mai-Kai page

*** Friday, Oct. 28 – Hulaween 2017: Monster Tiki Party featuring Slip and the Spinouts at The Mai-Kai. Free admission. Happy hour 5 to 7 p.m., plus drink specials all night. Live music and costume contest in The Molokai bar, 7 p.m.-midnight.
The Atomic Grog: See 2016 party recap, photos | Past Hulaween coverage

The festivities kick off with happy hour from 5 to 7 p.m. in the historic Mai-Kai’s nautical themed Molokai bar, featuring half-priced drinks and appetizers plus specially themed monster music curated by The Atomic Grog. This year’s Hulaween cocktail is the “Appleton Monster Barrel” featuring sponsor Appleton Rum. This month’s “Friday Flashback” cocktail, Last Rites, also fits perfectly with the theme.

Slip and the Spinouts
Slip and the Spinouts perform in the Molokai bar during Hulaween 2016. (Atomic Grog photo)

The Appleton Monster Barrel is a new, enhanced version of the iconic Barrel O’ Rum featuring two rums from the venerable Jamaican brand. Last Rites is a cocktail from The Mai-Kai’s original 1956 menu that was retired decades ago. It made its first return from the grave at the 2012 Hulaween party.

There are many other dark and deadly drinks available, including the Black Magic and Shrunken Skull. In addition, the usual Friday night special features half-priced Jet Pilot and Shark Bite cocktails all night. The Mai-Kai’s drinks are considered among the best Tiki cocktails in the world, revered by such award-winning authors and bar owners as Jeff “Beachbum” Berry and Martin Cate.

The Molokai bar in the iconic Polynesian restaurant, established in 1956 and recently named to the National Register of Historic Places, will be transformed into a rockin’ retro shindig with The Mai-Kai’s acclaimed Tiki cocktails and classic pupu platters sharing the spotlight with the lively crowd of undead revelers.

Appleton Monster Barrel
Guests at Hulaween 2017 can enjoy the Appleton Monster Barrel featuring premium Appleton rums from Jamaica. (Atomic Grog photo)

Ghoulish guests also get half off from 5 to 7 on all of The Mai-Kai’s Polynesian appetizers and small plates, including favorites such as the Pupu Platter, crab, escargot, beef, pork, duck, octopus, sushi, vegetarian options, and lots more. If you haven’t explored all the menus recently, you’re missing out on the transformation led by chef Mark Rivera.

It’s also hard to resist the full-blown experience of The Mai-Kai’s famous Polynesian Islander Revue (est. 1961), the longest-running authentic South Seas stage show in the United States, including Hawaii. Friday’s showtimes are 7 and 9:30 p.m., so you can work it into your Hulaween experience. Or, if you prefer the dark and mysterious, adjourn to one of The Mai-Kai’s secluded dining rooms, or grab a table outside near a waterfall in the Tiki garden. To guarantee a seat, be sure to make advance reservations for dinner.

Continue reading “Hulaween 2017: Monster Tiki Party invades The Mai-Kai in Fort Lauderdale on Oct. 27”

Week in Tiki (April 16-30, 2016): New Beachbum Berry glassware, ‘Sippin’ Safari’ 10-year anniversary edition; plus event and Tiki bar news, more!

The Week in Tiki Topping the news is the upcoming 10-year anniversary special edition of Beachbum Berry’s Sippin’ Safari, plus new glassware just released. Upcoming event news includes Tiki by the Sea, Ohana: Luau At The Lake, Tiki Kon, Southern Surf Stomp, and the Surf Guitar 101 Convention. April’s highlights include Miami Rum Festival, The Atomic Grog’s fifth anniversary party at The Mai-Kai, the Bacardi cocktail competition, and many other events across the country. We have Tiki bar news from Chicago’s Lost Lake, San Francisco’s Smuggler’s Cove, plus a new “urban Tiki” concept in Brooklyn. Regular features spotlight San Diego artist Clee Sobieski; mysterious exotica pioneer Korla Pandit; and the influential Chicago location in the defunct Don the Beachcomber restaurant chain. The website of the week is home of the upcoming book Mai-Kai: History & Mystery of the Iconic Tiki Restaurant. Our rum of the week, Ron Diplomático Reserva, is featured in La Guildive by Martin Cate, a cocktail from his new book Smuggler’s Cove: Exotic Cocktails, Rum and the Cult of Tiki.
* Keep up with The Week in Tiki: Facebook page | RSS feed | See past weeks | Archive
* Weekly features below: Artist | Band/music | Bar | Website | Rum | Cocktail | Events

Classic Beachbum Berry book to be re-imagined, new glassware available

Beachbum Berry’s Sippin’ Safari, the underrated classic 2007 cocktail book that helped set the stage for today’s robust revival of Tiki bars across the country, will be re-released in the fall as a 10-year anniversary special edition, the author confirmed. Former screenwriter Jeff “Beachbum” Berry’s fourth book was his first full-color, story-driven guide to the history of tropical mixology.

Beachbum Berry's Sippin' Safari

It includes not only dozens of vintage tropical drink recipes, but also the fascinating stories and exclusive photos of some of the genre’s most talented yet under-appreciated barmen from the early and mid-20th century. Berry, the owner of the acclaimed Latitude 29 restaurant and Tiki bar in New Orleans, gave us a sneak peek of what we can expect:

“This edition will feature a new afterward taking readers through the 10 years after Sippin’ first appeared: The explosive Tiki cocktail revolution that no one saw coming in 2007, which was aided and abetted by the craft cocktail renaissance that grew on parallel tracks, ending with the opening of amazing new Tiki cocktail bars.” The book will be published by Cocktail Kingdom, which released Berry’s award-winning Potions of the Caribbean: 500 Years of Tropical Drinks and the People Behind Them in late 2013.

“It also features a new preface talking about what led up to the writing of Sippin’, covering the years 1964 to 2006,” Berry said via e-mail. “I’ve also added footnotes to the main text, and a bunch of additional recipes, both old and unpublished, and new ones from the Tiki revival.” It’s a revival that Berry had a large hand in spurring, from his early books (Grog Log, Intoxica) to his symposiums at Tiki and cocktail events across the world.

Beachbum Berry's Sippin' Safari

Potions of the Caribbean, which won the Spirited Award for Best New Cocktail/Bartending Book at Tales of the Cocktail in 2014, was originally intended to be the final chapter in Sippin’ Safari, detailing Tiki’s links back to the Caribbean. Berry used that idea as a jumping off point for a full-blown history book as told through cocktails, following the template established in the groundbreaking Sippin’ Safari.

The book tells the story of the men who toiled behind the scenes for Don the Beachcomber, Steve Crane and other giants of the early days of Tiki. It reveals the intriguing back stories of such mixologists as Ray Buhen (Tiki-Ti), Bob Esmino (Kon-Tiki) and Mariano Licudine (The Mai-Kai). The final chapter includes a revealing peek behind the scenes at at The Mai-Kai, exploring the grand vision of original owners Bob and Jack Thornton and detailing the early years via stories from Licudine’s son, Ron. Sippin’ Safari is definitely a must-have in any Tiki cocktail book collection.

Following the June 7 release of Smuggler’s Cove: Exotic Cocktails, Rum and the Cult of Tiki by Martin Cate (see cocktail of the week below), Sippin’ Safari is poised to make this a banner year for epic tropical drink books by the godfathers of the movement.
* More on The Atomic Grog: Beachbum Berry interview
Potions of the Caribbean released | Website of the week

Beachbum Berry Coconut Mug

Meanwhile, some cool new glassware was added to the Beachbum Berry barware collection on the Cocktail Kingdom website. In late 2015, the premium barware company released its first custom mug for Beachbum Berry’s Latitude 29 in New Orleans: A 15-ounce coconut mug featuring the Latitude 29 logo that serves as a vessel for the bar’s Painkiller cocktail. It later was released online, along with a similar coconut mug featuring the Beachbum Berry logo. All of the coconut mugs, which harken back to classic vessels popularized by Trader Vic’s, are just $12.95 each, with steep discounts for bulk orders. Unlike the traditional Trader Vic’s coconut, the Cocktail Kingdom mugs developed in collaboration with Berry include a special hole for a straw.

Beachbum Berry Zombie Glasses

More recently, Berry and Cocktail Kingdom scared up some new cocktailware that we’re dying to get our hands on: Beachbum Berry Zombie Glasses. These vintage-style 15-ounce glasses were uniquely designed for Don the Beachcomber’s original 1934 Zombie cocktail and the 1950 mid-century version, both unearthed after years of painstaking research by Berry. The 1934 recipe, especially, was considered one of the most significant classic recipe revelations of the modern Tiki era. First published in Sippin’ Safari., it shows off Donn Beach’s magic in creating one of the most popular and distinctive drinks in the early days of tropical mixology. The glasses come in a two-pack: One with the 1950 recipe, the other with the 1934 recipe. They’re $18.95 for the set, with discounts for larger orders.

You can also find both the mug and glasses at the restaurant just off of the French Quarter in the Bienville House Hotel, 321 N. Peters St.
* Click here to order Beachbum Berry barware

Don’t miss: Beachbum Berry is returning to The Hukilau for the 11th straight year on June 8-12 in Fort Lauderdale. He’ll be mixing up cocktails (along with Latitude 29’s head bartender, Brad Smith) in the sold-out Tiki Tower Takeover along with many other top bar staffs (from Smuggler’s Cove, Tiki Mondays With Miller, Lost Lake and Fort Defiance). Berry’s “World War Tiki” symposium is also sold out, but you can get tickets for the “Raiders of the Lost Tiki Culture” panel discussion featuring the author and many other influential pioneers of the modern Tiki scene. He’ll also be signings copies of his books in the Cocktail Kingdom booth in the Tiki Treasures Bazaar, where you’ll also be able to pick up his books and merchadise.
* Buy tickets, passes | Schedule | Merchandise
* On The Atomic Grog: High Tide party, rum sponsor rundown, merchandise preview

Continue reading “Week in Tiki (April 16-30, 2016): New Beachbum Berry glassware, ‘Sippin’ Safari’ 10-year anniversary edition; plus event and Tiki bar news, more!”

The Hukilau updates: High Tide party, rum sponsor rundown, merchandise preview and photos!

Updated June 30
On sale now: The Hukilau 2016 merchandise by Shag, inspired by The Mai-Kai NEW
Photos: First exclusive day-by-day recap
15-year tributes: Tiki Kiliki’s memories | Video: The first 14 years
Official sites: | Facebook: Page and Group | Twitter | Instagram | App

Previous updates:
The East Coast’s longest-running and largest Tiki-themed weekender continues to add special events, merchandise and rum sponsors with less than a month remaining before throngs of retro-loving Tikiphiles descend on Fort Lauderdale. The latest major addition is the The Hukilau’s High Tide, presented by Rhum Barbancourt and taking place during the Friday night festivities at the host Pier 66 hotel.

The Hukilau’s High Tide, sponsored by Rhum Barbancourt

An overlay to the live performances in the waterfront Panorama Ballroom, High Tide is a special event celebrating the high water mark of the weekend and featuring Rhum Barbancourt cocktails by swashbuckling New York City bartender Brian Miller, plus Polynesian small bites from award-winning Atlanta-based celebrity chef Jim Stacy.
Exclusive recipe below: Brian Miller’s Haitian Frolic featuring Rhum Barbancourt
See more below:
* 15 rum sponsors serve up tastings, cocktails
* New merchandise goes on sale (photos)

High Tide takes place from 8 p.m. until 1 a.m. during the live performances by an eclectic lineup of bands (Jason Lee and the R.I.P. Tides, Tikiyaki Orchestra, The Intoxicators) and burlesque/retro entertainers (Angie Pontani, Kitten Deville, Marina the Fire Eating Mermaid, Lila Starlet).

The Hukilau: June 8-12, 2016, at the Hyatt Regency Pier 66 and The Mai-Kai restaurant in Fort Lauderdale.
* Buy tickets, passes | Book hotel | Schedule
* Previous Atomic Grog coverage: Tiki Road Trip announced, Pier 66 and Mai-Kai sold out

Brian Miller of Tiki Mondays With Miller in New York City will be mixing special Rhum Barbancourt cocktails during The Hukilau's High Tide on Friday, June 10.
Brian Miller of Tiki Mondays With Miller in New York City will be mixing special Rhum Barbancourt cocktails during The Hukilau’s High Tide on Friday, June 10.

Existing Friday night passholders can buy wristbands for $35 giving them access to the special Barbancourt cocktails during High Tide (up to eight per person). Cocktails are also available for $10 each. Non-passholders can buy a Friday day pass that also includes the Tiki Road Trip Pool Party (noon-4 p.m.) and Tiki Treasures Bazaar (10 a.m.-8 p.m.) for $129. A Friday night pass is $99 (or $69 without drink bracelet). Stacy’s Polynesian tidbits will be sold à la carte. Hotel bars will also be selling cocktails and non-alcoholic beverages.

Miller, an accomplished Big Apple bartender and brand ambassador, is host of the city’s most celebrated Tiki cocktail event, Tiki Mondays With Miller. He’ll be bringing many of his motley crew with him to The Hukilau to help him with the Rhum Barbancourt pop-up bar, including Ryan “Corporal Captain” Liloia, Jelani “Swabble” Johnson, and Garret “Dr. Funk” Richard. They’ll be pouring four different Tiki cocktails featuring Rhum Barbancourt, a venerable spirit from Haiti that will have a high profile at this year’s event. Miller issued a missive from his pirate’s lair promising “an assortment of temptresses, rogues and scoundrels.” His captain’s orders: “Tortuga ain’t got nuthin on Tiki Mondays With Miller at The Hukilau.”

Miller and an all-star lineup of world-class bartenders (Jeff “Beachbum” Berry, Martin Cate, Paul McGee, St. John Frizell) will also be mixing with Rhum Barbancourt at the sold-out Tiki Tower Takeover on Thursday night. You can sample the distinctive rhums and see them mixed in cocktails Thursday through Saturday outside the Tiki Treasures Bazaar in the brand’s special tasting booth.

Jim Stacy's TV credits include host of 'Offbeat Eats' on the Cooking Channel and 'Deep Fried Masters' on Discovery Channel's Destination America.
Jim Stacy’s TV credits include host of ‘Offbeat Eats’ on the Cooking Channel and ‘Deep Fried Masters’ on Discovery Channel’s Destination America.

As a special treat, Friday’s High Tide event will also include The Hukilau debut of larger-than-life chef Jim Stacy, best known for his appearances on Food Network and the Cooking Channel. Stacy is a renaissance man whose talents include butcher, bartender, chef, touring rock ‘n’ roller and tattoo artist. He cut his teeth in the Atlanta bar and restaurant scene at the Star Community Bar and Starlight Drive-In Theatre, then became a local and national TV food authority. He recently sold the Atlanta-area Pallookaville Fine Foods in preparation for a new concept sure to please fans of traditional Polynesian-themed food and cocktails.

Stacy will soon be opening MoaKai, a full-blown Polynesian/island restaurant spotlighting “classic resort dishes made with Southern soul food ingredients.” Expect the themed Atlanta eatery to include such creative, taste-tempting dishes as lau-lau with collards instead of taro leaves, and poi made with sweet potato. “We’ll be doing a traditional Hawaiian barrel smoked chicken as our specialty with additional emphasis on vegetarian and vegan menu items,” Stacy said in a recent interview. At the High Tide party, Stacy will be cooking up “Polynesian delights featuring Rhum Barbancourt expressions with a soul food twist,” according to the event announcement.

Of course, Stacy’s restaurant will include a Tiki bar, The Barnacled Mermaid. Guests can sample Stacy’s fresh take on tropical mixology on Friday afternoon during the Tiki Road Trip Pool Party along with other top bars from across the country: Porco Lounge & Tiki Room (Cleveland), Foundation Tiki Bar (Milwaukee), Aku Aku (Orlando), and The Happiest Hour and Slowly Shirley (New York City). Stacy is a longtime supporter of The Hukilau who attended last year’s event (see photos). But this will be his first year as a participant. He also featured The Mai-Kai on an episode of Offbeat Eats in January 2015.

Some events sold out, but plenty remain on full weekend schedule

The Hukilau 2016

Interest is high in The Hukilau for its 15th anniversary gathering, which will also celebrate the upcoming 60th birthday of The Mai-Kai. The historic Pier 66, another 60-year-old landmark, is sold out of rooms. But event co-founder and organizer Christie “Tiki Kiliki” White quickly lined up an overflow host hotel, the nearby Hilton Fort Lauderdale Marina Hotel. See our previous report for all the details and book a room now.

Several smaller and in-demand events have sold out, so it’s recommended you buy you tickets and passes now. Events that are already filled to capacity:

Continue reading “The Hukilau updates: High Tide party, rum sponsor rundown, merchandise preview and photos!”

UPDATE: Rums of The Mai-Kai include potent, funky flavors from Guyana and Jamaica

Vintage Lemon Hart bottles in the back service bar at The Mai-Kai, along with the latest version of the venerable 151 Demerara rum (right). (Atomic Grog photo, February 2018)

Updated Sept. 9, 2019

UPDATE: What we learned at Appleton master blender Joy Spence’s rum tasting at The Mai-Kai Appleton master blender Joy Spence hosts rare rum tasting at The Mai-Kai
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. Check out our full recpap and photos, including 5 things you might not know about Joy Spence, 12 things we learned about how Appleton rum is made, and how she wants you to experience Appleton Estate rums.
Recipe: Joy Spence’s favorite rum cocktail

Hear The Rums of The Mai-Kai symposium on the Inside the Desert Oasis Room podcast
The Rums of The Mai-Kai, presented by The Atomic Grog at The Hukilau 2019
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 or subscribe on iTunes and other podcast platforms

SPECIAL EVENT: The Rums of The Mai-Kai at The Hukilau 2019
The Rums of The Mai-Kai, presented by The Atomic Grog at The Hukilau 2019
Hurricane Hayward of The Atomic Grog took guests 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. He was joined by rum expert Stephen Remsberg for an Okole Maluna Cocktail Academy class at Pier Sixty-Six hotel on June 8, and by Cocktail Wonk writer Matt Pietrek for an on-stage symposium at The Mai-Kai Grand Finale on June 9.
See the event preview | Full recap coming soon!
Get detailed reports and photos on Tiki Central
The Atomic Grog presents new class and symposium at The Hukilau
Coming soon: Exclusive news on a new replacement for Kohala Bay rum at The Mai-Kai, plus more!
* See exclusive info and photos on Tiki Central

PAST EVENTS: ‘Demerara Rum – The Mai-Kai’s Secret Weapon’ Demerara Rum: The Mai-Kai's Secret Weapon on Jan. 19, 2019, at The Mai-Kai The Atomic Grog was pleased to present a special happy-hour talk during The Mai-Kai Takeover event on Jan. 19, presented by the Magical Tiki Meet-Up and Retro Rekindled. Click here to check out our full event recap, including photos and highlights of our Demerara rum discussion.
The Hukilau 2018: How to Mix Like The Mai-Kai cocktail class recap, photos



For more than 60 years, The Mai-Kai has carried on the tradition of Tiki forefather Don the Beachcomber by serving some of the world’s most acclaimed tropical drinks. The secret recipes created by Ernest Raymond Beaumont Gantt (aka Donn Beach) in the 1930s and ’40s became the basis for many of the exotic cocktails on the menu when Bob and Jack Thornton opened their Polynesian palace in Fort Lauderdale in 1956.

More on The Mai-Kai’s rums below
* Rums from Guyana star in classic cocktails
* The legacy of Jamaica’s dark rums
* Rating the Kohala Bay replacements
* Appleton rums: Jamaica’s gold standard
* Full list of sipping rums
Related: The Mai-Kai Cocktail Guide, reviews and ratings
* The Mai-Kai updates bar menu, adds ‘lost’ cocktail

From Sippin' Safari: This vintage photo shows Mariano Licudine displaying his rum collection in 1962.
From Sippin’ Safari: This vintage photo shows Mariano Licudine displaying his rum collection in 1962.

To run the bar program, the Thorntons tapped one of Beach’s top mixologists, Mariano Licudine, who spent 16 years honing his craft at Don the Beachcomber in their native Chicago. Licudine brought more than skills, secret recipes and a penchant for creating his own distinctive cocktails. He brought a great appreciation for rum. That legacy continues today in the drinks that carry on the tradition of Beach, the Thornton brothers and Licudine.
Menu: Vintage Don the Beachcomber rum list from 1941

By their very nature, Tiki bars are known for their rums and cocktails highlighting cane spirits. But The Mai-Kai takes it to the extreme. The 48 drinks on Licudine’s original menu called for 43 different brands of rum, reports author and Tiki historian Jeff “Beachbum” Berry in The Mai-Kai chapter of Sippin’ Safari, the seminal 2007 book on Tiki’s unheralded bartenders that was recently expanded and enhanced for a 10th anniversary edition.

The back of an Okole Maluna Society membership card, circa late 1950s.
The back of an Okole Maluna Society membership card, circa late 1950s.

A membership card for the Okole Maluna Society, the short-lived rewards program that challenged guests to sample every cocktail on the menu, touted 52 different rums, “light and dark … obscure and renowned … robust and delicate.” The society has its own chapter in historian Tim “Swanky” Glazner‘s 2016 book, Mai-Kai: History and Mystery of the Iconic Tiki Restaurant.

“Shortly after opening, The Mai-Kai became the largest independent user of rum in the U.S., pouring more than 2,000 cases of Puerto Rican rum in 1958 alone,” Berry wrote in Sippin’ Safari. Some 60 years later, lighter bodied rums from the Spanish-speaking Caribbean islands still make up a large chunk of the total volume of rum poured in The Mai-Kai’s secluded back bars. They play a key role in the many popular drinks on the tourist-friendly mild section of the menu.

But Beach’s true genius, as carried on by his brethren at The Mai-Kai, was the ability to blend rums of different body and character and create an entirely new and bold flavor profile. Many of The Mai-Kai’s most robust cocktails feature three and four different rums, such as the Zombie and Jet Pilot.

A 1941 rum menu from Don the Beachcomber in Chicago, where mixologist Mariano Licudine worked for 16 years before starting The Mai-Kai's bar program with owners Bob and Jack Thornton in 1956.
A 1941 rum menu from Don the Beachcomber in Chicago, where mixologist Mariano Licudine worked for 16 years before starting The Mai-Kai’s bar program with owners Bob and Jack Thornton in 1956.

The rums that define The Mai-Kai style are straight out of Donn’s playbook. As a counterpoint to the Spanish-style column-stilled rums, Beach often added two English-style pot-stilled rums: The dark and funky rums from Jamaica, and the rich and smoky Demerara rums from Guyana. These have always been the distinctive flavors that define many of The Mai-Kai’s best cocktails, particularly those on the strong section of the menu.

Thanks to Berry and his research, The Atomic Grog has been able to document in the Mai-Kai Cocktail Guide the direct connection between The Mai-Kai’s cocktails and those Donn Beach classics.

Following is a deep dive into these two rum styles as they’re served at The Mai-Kai today and through history, including discussion and reviews of the current brands and cocktails.


DEMERARA RUMS: Lemon Hart, Hamilton shine in strong, flavorful cocktails

Lemon Hart 151 Demerara rum
The newest release of the iconic Lemon Hart 151 Demerara rum.

The Mai-Kai began using the latest reboot of Lemon Hart 151 Demerara rum, the iconic mixing rum from Guyana, in September 2016. This black blended overproof rum, which disappeared from the U.S. market in mid-2014, was reintroduced in the summer of 2016 and continues to regain distribution across the country. Lemon Hart’s 80-proof rum (known as Original 1804) is making slower progress, and The Mai-Kai continues to use Hamilton 86 as its standard black blended Demerara rum as of mid-2018.
* Tiki Central: Latest updates on Lemon Hart’s return

It was during the two-year absence of Lemon Hart that Hamilton 151 and 86, also from Guyana, stepped up to fill the void. The Hamilton rums were embraced not only at The Mai-Kai, but at Tiki and craft cocktail bars across the country. While some bars have chosen to stick with Hamilton across the board, The Mai-Kai is splitting the difference with Lemon Hart 151 and Hamilton 86.

Following is a list of the drinks at The Mai-Kai using Lemon Hart and Hamilton rums. The links will connect you with reviews and recipes.

Cocktails featuring Lemon Hart 151 Demerara rum at The Mai-Kai. (Atomic Grog photo, April 2018)
Cocktails featuring Lemon Hart 151 Demerara rum at The Mai-Kai. (Atomic Grog photo, April 2018)

151 Swizzle (151 proof)
Bora Bora (86 proof)
Jet Pilot (151 proof)
K.O. Cooler (151 and 86 proof)
Martinique Milk Punch (86 proof)
Oh So Deadly (86 proof)
Shrunken Skull (151 proof) UPDATED
Sidewinder’s Fang (86 proof)
S.O.S. (86 proof)
Special Planters Punch (151 proof)
Suffering Bastard (151 proof)
Yeoman’s Grog (86 proof)
Zombie (151 proof)

Retired cocktails featuring Demerara rum: In addition to the current drinks listed above, you can also sample a few recipes for drinks that are no longer featured on The Mai-Kai menu. Both of these have made comebacks at special events, so you never know when they will return for an encore.
Demerara Cocktail | Demerara Float

HISTORY: The saga of Demerara rums at The Mai-Kai

An ad for the new Lemon Hart 151 rum, which is returning to its traditional yellow label after several years off the market in the United States.
An ad for the new Lemon Hart 151 rum, which returned to its traditional yellow label after several years off the market in the United States.

What exactly is Demerara rum and why is it so important to Tiki cocktails? According to Berry, aged Demerara rums “are the rich, aromatic, smoky ‘secret weapon’ in most truly memorable tropical drinks.” They hail from the banks of the Demerara River in Guyana, hence the name. The last remaining distillery in Guyana is Demerara Distillers, which produces its own extensive suite of rums under the El Dorado brand. It also supplies all of the world’s Demerara rum, including those bottled by Lemon Hart and Hamilton.

The historic distillery, aka Diamond Distillery, was established in 1670. The rums are made using molasses from local Demerara sugar, which along with the distillery’s special strain of cultured yeast, historic stills and Guyana’s tropical climate, provide a unique combination that yields some of the world’s richest rums. Diamond employs some of the oldest and unique stills the world, including the last wooden pot stills, which can be traced back to the 1730s.

There are more than 20 different styles of rum produced at the distillery, we learned in a 2014 seminar at the Rum Renaissance Festival in Miami. Master distiller Shaun Caleb offered a fascinating look at the inner workings of Diamond Distillery and the excellent El Dorado rums.

Continue reading “UPDATE: Rums of The Mai-Kai include potent, funky flavors from Guyana and Jamaica”

Audio slideshow flashback: Hukilau 2011 cocktail contest was a Barrel of fun

The 2012 Hukilau will be held Thursday through Sunday, April 19-22, at The Mai-Kai and several Fort Lauderdale beachside hotels. Official sites: | Facebook

Previous flashbacks: 2010 party features Shag | Los Straitjackets highlight 2009
Related posts: Polynesian Pop movie sneak peak and other Hukilau updates
Beachbum Berry digs deep to unearth vintage Zombies | Full Hukilau coverage

Hukilau 2011

It seems like every year The Hukilau comes up with a new twist on the concept of a Tiki-themed weekend party. You never know what great band or special event will surprise and entertain you. With this year’s event fast approaching – it kicks off Thursday and runs through Sunday – now’s the time to scour the schedule for cool and unique happenings.

Last year, one of the highlights took place on Thursday night, June 9, during the kickoff party at the Bahia Cabana Beach Resort. Five tropical drink mixologists faced off in the Master Mixologist Rum Barrel Challenge to see who could impress a who’s who of rum experts with their own take on the classic cocktail made famous at The Mai-Kai.

The contest was held live on stage following the night’s musical performances and certainly lived up to its billing. It was hosted by tropical drink author and guru Jeff “Beachbum” Berry and judged by his hand-picked Rum Rat Pack, four of the most noted experts in the field. The five contestants were given 7 minutes each to prepare their creations for the judges. What ensued was a rum-soaked flurry of mixology and creativity that impressed the judges and entertained hundreds in attendance.

Click here or on the images above and below to take a look back at this action-packed contest. Then click on the play button and be sure to turn up your speakers!

Continue reading “Audio slideshow flashback: Hukilau 2011 cocktail contest was a Barrel of fun”