The Atomic Grog had the distinct pleasure of serving up cocktails on Aug. 27 for special guests of artist Mike “Pooch” Pucciarelli at the 20th anniversary party for Altered State Tattoo, the South Florida shop that has gained him a worldwide following for his highly creative ink. See recipes below: Altered State Zombie | Mai Ta-IPA
Mike “Pooch” Pucciarelli gets festive at the party marking the 20th anniversary of his Altered State Tattoo shop.
Respectable Street in downtown West Palm Beach hosted the private bash, which also included a rare performance by Pooch’s hard-rocking band, Ferocious Stones; a lowbrow art marketplace featuring Altered State artists; and a DJ keeping the eclectic tunes flowing during the three-hour party. The Atomic Grog pop-up bar was featured on the back patio along with food by chef Corey Hall.
Pooch opened his modest shop in August 1996 in Lake Worth, funneling his creative energy into a new career as a small business owner. His talent as an artist (and musician) was always evident, with much of his early work centered around his acclaimed hardcore metal band Raped Ape. Pooch quickly became an in-demand tattooist, showcasing his highly original work in national magazines and building a loyal following. A lowbrow art career soon followed, with Pooch’s paintings shown at gallery shows from Los Angeles to Seattle to New York City.
Altered State Tattoo 20th anniversary party at Respectable Street: Kenny 5 (left), Pooch and JC Dwyer kick out the jams with Ferocious Stones. Many guests enjoyed cake, while Dwyer was a two-fisted drinker of Atomic Grog cocktails. (Atomic Grog photos)
The artist’s eye-popping surrealist work includes many exotic images, including Polynesian Tikis, Day of the Dead, and his own unique take on roller coasters. Full disclosure: The Atomic Grog home bar and surrounding walls feature a half-dozen Pooch prints, including Franken Tiki Island. Pooch painted a boomerang table that hangs behind the bar and also gave me this rare Tiki piece he painted. Needless to say, I’m a huge fan of his work. I even traveled to his 2005 gallery shows in Seattle and Los Angeles.
Not only is Pooch a major talent in the lowbrow and tattoo art worlds, he’s one of the nicest guys you’ll ever meet. A seemingly imposing figure, Pooch is actually a gentle giant, literally and figuratively. Nowadays, we typically meet up for cocktails at The Mai-Kai in Fort Lauderdale, sharing our affinity for Tiki culture and exotic libations. Mrs. Hayward and I also often join Mike and Stacy (Mrs. Pooch) at the creative gastropub Sweetwater in Boynton Beach.
Hurricane Hayward mixes up the Altered State Zombie and Mai Ta-IPA during Altered State Tattoo’s 20th anniversary party. (Atomic Grog photos)
Get ready to book your trip to The Hukilau 2016: Tickets and rooms could be available as early as this week. The latest news also includes details on Hulaween, The Mai-Kai’s annual Halloween party. Also in South Florida, Ohana: Luau by the Sea just wrapped up its first annual gathering. Event previews include Mod-Palm Springs, Mahaloween at Trader Sam’s, and the UK RumFest. We also look back at a memorial for The Pizz, the Tonga Room’s 70th anniversary, Thee Hot Rod Luau in Huntington Beach, Dapper Day and Tiki Day at Disneyland, and Rome Rumfest. Regular features honor the artist of the week, Eekum Bookum; Northeast surf band 9th Wave; Kreepy Tiki Lounge in Fort Lauderdale; and the Cocktail Kingdom website. Cockspur Fine Rum is featured in The Mai-Kai’s Moonkist Coconut. * Keep up with The Week in Tiki: Facebook page | RSS feed | See past weeks | Archive * Weekly features: Artist | Band/music | Tiki bar | Website | Rum | Cocktail | Events
Passes, special event tickets and rooms available soon for The Hukilau 2016
It’s time to gear up and make your plans for The Hukilau’s 15th anniversary event, coming June 8-12 to the historic Hyatt Regency Pier 66 hotel and The Mai-Kai restaurant in Fort Lauderdale. Weekend passes and several special event tickets may go on sale as early as this week, along with special room rates, organizer Christie “Tiki Kiliki” White told The Atomic Grog.
In August, White announced the dates and some details on the East Coast’s oldest and largest Tiki weekender, including special guest Shag. The acclaimed artist will be creating a special 15th anniversary print and designing the event mug, White said, along with hosting several signings of his books and art.
But the most anticipated Shag-related activity may be “Shag’s SkyLounge,” an exclusive cocktail party in the 17th floor rotating Pier Top Ballroom at Pier 66. Built in 1965, the space-age tower has already been depicted by Shag in promotional artwork for the 2016 event. “The Pier Top Ballroom will be transformed into a mid-century modern sky lounge,” White said. “Guests will have the opportunity to actually be a part of a live Shag painting.” Shag will also be presenting a separate symposium, his first ever at a Tiki event, White said. He plans to talk about his life and times and art, she said.
The other signature event in the Pier Top Ballroom will be a reprise of last year’s Tiki Tower Takeover, which brought together four of the country’s top Tiki barmen for an exclusive happy hour event featuring their signature cocktails. While enjoying spectacular views of Fort Lauderdale, guests were treated to full-sized and fully garnished drinks personally mixed by Jeff “Beachbum” Berry (Latitude 29), Martin Cate (Smuggler’s Cove), Paul McGee (Lost Lake), and Brian Miller (“Tiki Mondays With Miller”.
For 2016, Berry is confirmed to return, White said, and he’ll be joined by five more top Tiki cocktail bars from around the world. That expands the lineup of bars (and selection of drinks) from four to six. White said the Tiki Tower Takeover and Shag’s SkyLounge will both take place on Thursday, June 9. * Atomic Grog recap: Photos, recipes, full report on the 2015 Tiki Tower Takeover
This week’s big news is the opening of Trader Sam’s Grog Grotto at Disney’s Polynesian Village Resort. There are also updates on Miami Cocktail Week, Tales of the Cocktail tickets, and a new mug from Kevin Kidney. Plus: Montreal loses a classic Tiki venue, while Milwaukee may be gaining one. Weekly features spotlight artist Tiki Tony, Robert Burr’s Rum Guide, Japanese band Kenny Sasaki & The Tiki Boys, and San Francisco’s historic Tonga Room. The rum of the week, Smith & Cross, is featured in the Captain’s Blood cocktail. * Keep up with The Week in Tiki: Facebook page | RSS feed | See past weeks | Archive * Weekly features: Artist | Website | Band/music | Tiki bar | Rum | Cocktail | Events
LAST WEEK IN REVIEW (March 23-29, 2015)
Crowds flock to Trader Sam’s soft opening at Polynesian Village Resort
The Disney and Tiki universes collided on Saturday, March 28, to create the perfect storm of excitement at Disney World’s Polynesian Village Resort. Fans and devotees lined up five hours in advance and some waited for more than six for the chance to be among the first to experience Trader Sam’s Grog Grotto.
The elaborate bar created by Disney’s famed Imagineers finally held its soft opening Saturday after a week of VIP and cast member previews. The announcement Friday on the Disney Parks Blog ignited the fan frenzy, with many showing up before noon for the 4 p.m. opening.
Hundreds were lined up around the resort’s Papatee Bay marina all afternoon. When they reached the front of the line, they were given pagers to alert them when there was space for them in the bar. Some reported waiting three hours to get a pager, then another three to get in the door. Once inside, many enthusiasts who have been waiting for months as news trickled out about Trader Sam’s coming to Disney World just didn’t want to leave.
The Grog Grotto seats just 50, and no extra guests are allowed, making the experience as immersive and enjoyable as possible. Another 82 can enjoy the outdoor Tiki Terrace, where the same food and drink menu is available (including all the souvenir mugs). Both stay open until midnight, with the Grog Grotto limited to ages 21 and older after 8 p.m. Also note that hours could be limited during the soft opening as the bar and restaurant are fine-tuned.
If I have one complaint about the proliferation of craft cocktail bars, it’s that many of the mixologists tend to shun perhaps the most versatile and tasty base spirit of them all. Of course, I’m talking about rum. Related:Innovative watering holes fuel rise of craft cocktails
So when I heard that Dada in Delray Beach – already one of the best spots for mojitos in South Florida (not to mention the award-winning food) – was expanding its bar menu to include new rums and cocktails, I regained my faith in the new cocktail culture. It took a while to get down there to check out the offerings, but on a recent visit I was pleasantly surprised at the quality and variety of the drinks. Pairing them with delicious food and lounging in Dada’s outdoor dining area only enhanced the experience.
Sweetwater Bar & Grill in Boynton Beach, one of South Florida’s premiere spots for craft cocktails, has raised the bar again with the debut of some long-awaited new concoctions plus a monster spirits menu that runs a whopping 70 pages.
I stopped by last night to sip a few cocktails and take a gander at the tome-like menu. Presented in a three-ring binder on narrow pages with appropriately retro typography, the menu is incredibly detailed, more like an encyclopedia of spirits than a throw-away guide. Mixologist Sean Iglehart has out-done himself with this carte du jour of every bottle in the house.
SPECIAL EVENT: The Rums of The Mai-Kai 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 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
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.
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.
“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.
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.
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
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.
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
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.