Updated Jan. 8, 2026
The Mai-Kai is embracing the season to be jolly like never before with a Christmas overlay featuring extensive decor, a limited-edition mug, and a new menu of 12 creative cocktails that celebrate spirits and flavors from around the world.
RELATED: Mai-Kai legends return to the stage for 69th anniversary celebration
The minute you arrive at the historic South Florida restaurant, you’re swept away to a tropical winter wonderland, surrounded by giant wreaths and swaths of palm trees clad in holiday lights. Santa hats adorn the signature cannibal carvings under the banyan trees, and a large wreath hangs from the signature water feature, the bubbling caldera in the center of the vehicle roundabout.
The Bora Bora Bar and main entrance are awash with lights and festive touches, including the outdoor space’s own Christmas tree looming above the bartenders. Presents surround another tree high above the front doors under the restored porte-cochère.
More Atomic Grog coverage
• Latest updates and exclusive news on the Mai-Kai
• Mai-Kai bar and cocktail news, reviews and exclusive insights
Inside, the Molokai Bar is ground zero for the holiday cheer, nearly every available space covered in lights, ornaments, and lots of mistletoe. It’s over the top but tastefully done. The “Molokai Mistletoe Lounge” servers have joined the fun with their cheery new outfits. Just don’t try to catch one of the sarong-clad servers under a mistletoe … they move fast.
More below: Photos, video of the Mai-Kai’s holiday theming
Just as robust as the decorations, the events calendar started Dec. 1 with the launch of the new “Twelve Drinks of Christmas Around the World” menu. The new craft cocktails (plus a Christmas Mystery Bowl), take center stage on the main cocktail menu, available in both bars plus the dining rooms.
The good cheer extends to the late-night hours in both bars, which host special happy hours from 9 to 11 p.m. every Friday and Saturday throughout December. Like the regular happy hour, which runs seven days a week from 4 to 7 p.m., most signature cocktails (including the 12 Christmas drinks) are 50 percent off the regular price. There’s also a special late-night food menu. Check the reviews and photos below as we taste our way through the cocktails.
Christmas cocktail guide: Analysis, ratings, insights from bar manager Michael DeMahy UPDATED
Mai-Kai fans and collectors received an early Christmas treat on Wednesday, Dec. 3, when a limited Christmas Rum Barrel mug was released at a special event attended by Florida artist John Mulder. His merry holiday version of the Mai-Kai’s signature mug, limited to 250 numbered pieces, sold out by mid-December.
A line stretched from the front doors to the valet stand as more than 100 people queued up on day one to have their mug (sales were limited to one per person) signed by Mulder in the Mai-Kai Trading Company gift shop. Also selling fast were bottles of Mai-Kai Rum No. 1, which had its own successful launch party on Black Friday (Nov. 28).
Photos, video, full coverage below: Rum release | Mug release
December brings a flurry of holiday events
Beyond the new rum and holiday cocktails, there are many other reasons to frequent the Mai-Kai this month as the Polynesian palace celebrates a successful year following its November 2024 grand reopening. The festivities reach a climax when the Mai-Kai celebrates the 69th anniversary of its opening on Dec. 28, 1956.
Previous coverage: Rum release, holiday cocktails and mug, anniversary events, plus more!
Among the events that kicked off the festivities in early December were Full Moon Carol-Oke (karaoke night) in the Molokai Bar on Dec. 4, and activities for kids with the Mai-Kai Islanders on Dec. 7. Musical performances included Slip and the Spinouts in the Molokai and Big Harvest in the Bora Bora Bar on Dec. 5. Tall Walker (alt country, slack root), featuring Mai-Kai bartender Ethan Bartman, played the Molokai on Dec. 12.
Following is the latest list of upcoming events (subject to change). Check back for updates.
• Thursday, Dec. 18 – Ugly Sweater Karaoke Party in the Molokai Bar (7 p.m.).
• Friday, Dec. 19 – Makani Ryel in the Bora Bora Bar (5 p.m.). The Rumbletones special holiday show (rockabilly and roots rock) in the Molokai (5:30 and 8 p.m.).
• Saturday, Dec. 20 – Makani Ryel in the Molokai (5 p.m.) and Big Harvest (reggae) in the Bora Bora (both at 5 p.m.)
• Friday, Dec. 26 – Dead Bronco (western swing) in the Molokai Bar (5:30-9:30 p.m.).
• Saturday-Sunday, Dec. 27-28 – Mai-Kai 69th Anniversary Weekend featuring the return of Mai-Kai legends from the Polynesian Islander Revue. Two shows and meet-and-greet on Saturday, three shows on Sunday. Featuring 20 Mai-Kai Islanders alumni, including a special anniversary performance by the legendary Kainoa and Nanimaka. Reservations required at MaiKai.com. Live music and island-style parties in the Molokai and Bora Bora bars (no reservation required). [Previous coverage]
NEW: Mai-Kai legends return to the stage for 69th anniversary celebration
• Wednesday, Dec. 31 – New Year’s Eve party from 4 p.m. to 1 a.m. featuring a late-night Polynesian show and DJ party. Regular happy hour runs from 4 to 7 and no reservations are required for the bars all night. Seating for the regular 5 p.m. dinner show can be reserved online at the normal prices. The 9 p.m. party seating includes a special menu, stage show at 11 p.m., champagne toast, and post-show party. The second show must be booked by phone at (954) 563-3272. Non-showroom seating is also available via the MaiKai.com.
Follow the Mai-Kai on social media, and sign up for the email list on the official website, to get updated news and info on upcoming events.
In addition to the public events, the restaurant has been promoting two opportunities for groups to book private holiday gatherings. Companies and organizations can hold holiday luncheons at 2 p.m. on select December dates. The events department is also booking holiday parties for groups large and small throughout the month, from corporate events to family and social celebrations. All of these can include the Mai-Kai’s famous Polynesian show, live music and other options. Check out the promotional flyers.
Official sites and social media
• MaiKai.com | Facebook page | Instagram
Facebook group: Join more than 23,000 Friends of the Mai-Kai
Mai-Kai transformed into tropical winter wonderland
A walk around the 2.7-acre grounds of the Mai-Kai is always full of eye candy. Many photos and videos have been dedicated to this topic, including our collaboration with Spike Marble on the 16 most iconic photo spots. Many classic elements from the 1950s and ’60s remain, lovingly restored during the $20 million restoration project from 2022 through 2024 by creative director “Typhoon Tommy” Allsmiller and artist Scott “Flounder” Scheidly, among others.
During the month of October, the Mai-Kai threw us a curveball with an elaborate Halloween overlay that changed the entire look and feel of many of the guest areas. South Florida artists Tom Fowner and LuRu brought to life a sinister story of a sea monster, undead pirates and mermaids, plus dozens of creative scenes of skullduggery in the South Pacific. [Watch video]
Previous coverage: Mai-Kai’s Hulaween party returns from the dead in 2025
For the Christmas holidays, the theming is a lot more classy (and classic), though no less immersive. We shot the video above of the outside decor shortly after it was installed. Once again, managing partner Bill Fuller gave Starr and his team the green light to dress up the historic property for the entire month.
They brought back Fowner, who helped install some of the decor around the grounds and Bora Bora Bar. He put up many of the dozens of huge wreaths and created the display above the front doors. The Halloween scene of skeleton pirates enjoying a grog is now a merry moment of presents surrounding a colorful tree.
Much of the lighting and decor was already in place on Black Friday (Nov. 28) during the Mai-Kai Rum No. 1 release party. [See coverage below] Fowner credits the Mai-Kai’s expert maintenance crew for the quick, professional work. Fuller employs a team of five that do nothing but maintain the restaurant’s vast tropical landscaping and many distinctive elements: water features, flaming torches, you name it.
One of the new signature features, the faux volcanic caldera, received its own wreath. Lights enveloping the curved palm trees, a retro element Fuller pushed to have included in the restoration, give the area a uniquely tropical feel.
The Bora Bora Bar is even more colorful than usual at night, Christmas lights crisscrossing the bar that was designed by Allsmiller with a Mutiny on the Bounty theme similar to the indoor Molokai. One of a half-dozen Christmas trees on the grounds sits high above the bartenders in the center island.
The background music in both bars and elsewhere should also put you in the holiday mood. Longtime manager Kern Mattei put together a custom playlist containing 16 hours of Hawaiian, rockabilly, exotica and surf Christmas songs along with a handful of classics. It completes the sensory experience perfectly.
The lighting was also extended into the back gardens behind the dining rooms, another minimal but effective display. The lighted wreaths, palm trees and Christmas tree are just enough to make you feel warm and fuzzy, though our balmy weather could be a contributing factor.
In December, Fort Lauderdale historically averages highs around 77 and lows around 65. This creates the perfect environment for a walk in the gardens and perhaps a photo op or two. A large Christmas tree with white lights was added to the central lagoon area, surrounded by vintage tikis and flaming torches.
Step inside the old Chinese oven room, which will soon be repurposed as an entrance to a new event center, and you’ll find the largest and most heavily decorated Christmas tree at the Mai-Kai. It had just been installed when we last visited, but later photos (and this video) show it in its full glory.
Fowner was brought back for more than just the holidays. He’ll be working fulltime, utilizing his woodworking skills on a new project, in 2026. [See previous coverage] Look for Fowner’s carvings lining the walls in the Chinese-themed room, another Allsmiller design.
We caught up with Allsmiller at the Christmas mug release on Dec. 3, when he dropped by to help his friend John Mulder as the artist signed the many purchases in the gift shop. Later in the Molokai, he mentioned several of the projects he’ll be tackling when he returns next year after finishing his recent project designing the interior of the new Dirty Birds Tiki Bar & Grill in Cocoa Beach. (Watch his video walk-through on Instagram.)
We’ll share details in a future story once his projects become more defined. But for the rest of this month, you’ll likely find us in the Molokai – the North Pole of the Mai-Kai’s tropical Christmas escape. It features wall-to-wall lights and decorations, but it’s not full-blown kitsch like some holiday-themed bars can be.
The lights and bright scenes behind the windows give the bar, which is typically very dark in the evening hours, a fresh and fun energy. You can’t help but smile as you encounter cute items spread throughout the sprawling 150-seat lounge, along with the abundance of mistletoe hanging all along the bar where guests sit.
Mistletoe is also strategically placed above the open space where guests typically dance during band performances, so there are plenty of opportunities to get cozy with your significant other while enjoying a holiday cocktail during a visit this month. In fact, the Molokai Mistletoe Lounge (as it’s being called this Christmas) should be high on the list of potential venues to break the ice on a first date.
So who’s responsible for the whimsical Molokai Bar overlay? No, it wasn’t designed by one of the artists or installed by the maintenance crew. In fact, it’s all the handiwork of Starr, also the Mai-Kai’s beverage director, and bar manager Michael DeMahy. As he noted during our Dec. 1 talk (see more below), DeMahy likely benefitted in more ways than one from his years working at a Miracle holiday pop-up bar (the late Death Or Glory in Delray Beach).
Starr and DeMahy’s tasteful work got the seal of approval of Allsmiller, who spent many months toiling in the Molokai during the early days of the restoration. [See previous coverage] He said he particularly liked the way Christmas wrapping paper was cut and fitted into wall panels behind the bar. Fowner also praised the decor, saying it felt like “a dark old nautical bar became a festive and fun Christmas ship.”
Compared to Miracle bars like Death Or Glory, the Molokai “it’s not quite as aggressive,” DeMahy said. “This definitely gives you that Christmas vibe, but it’s tasteful.” When he and Starr were working on the decor, DeMahy knew they were on the right track when he walked in the next day and said, “OK, I don’t want to throw up yet,” he said with a laugh.
The Mai-Kai’s Christmas cocktails explored: Ratings, reviews and insights
The Mai-Kai has dabbled in holiday cocktails just once before in its 69-year history. A modest four-drink menu (including the Barrel Before Christmas) was offered in December 2019, less than a year before the October 2020 back-of-house roof collapse that spurred a four-year closing and $20 million restoration.
But the times, they are a changin’ at the spectacularly reimagined Mai-Kai, where the bar program has reached new heights with a never-ending array of unique cocktails under the leadership of beverage director Cory Starr and bar manager Michael DeMahy.
We thought it couldn’t get much better than October, when the monthlong Hulaween overlay included nine flamboyantly themed cocktails. But we were wrong.
Starr and DeMahy have taken things to the next level in December, crafting a perfect menu of 12 cocktails inspired by flavors from around the world. And don’t forget No. 13, a Christmas-themed version of the iconic Mystery Drink.
The ambition of the Twelve Drinks of Christmas Around the World menu is matched by its flawless execution. There’s not one misfire to be found, arguably putting the Mai-Kai in the same class as the elite Christmas pop-ups in the country.
Don’t believe me? Read all about the efforts that went into the menu below. Or, better yet, go taste for yourself. Most of the Twelve Drinks of Christmas menu will be available through Jan. 4, 2026.
• Jump straight to the menu, reviews and ratings
While the Mai-Kai sat idle, Christmas pop-up bars became more popular than ever, with national concepts such as Miracle and Sippin’ Santa featured at hundreds of locations around the world. When it came time to create this year’s holiday menu, Starr knew he had to go big. He also knew he had a secret weapon at his disposal.
DeMahy is a veteran of four Miracle pop-ups while working at Delray Beach’s Death Or Glory, plus one more when the bar became The Falcon in 2022. “I loved doing the Miracle pop-ups, but it’s very, very draining,” DeMahy said while taking a break from his duties launching the Mai-Kai’s Christmas cocktails Dec. 1. “And I’ve always been a big fan of Sippin’ Santa, which are a little harder to find down here.”
Previous coverage
• Sippin’ Santa comes to town: Beachbum Berry interview, plus festive cocktail recipes (2019)
• All the Miracle pop-up cocktails, reviewed and ranked (2018)
DeMahy said he became burned out on the concept, but working with another creative force like Starr has energized them both. Similar to Hulaween, they collaborated on the Christmas menu with DeMahy taking the lead. “Me and him just bounce ideas off each other,” DeMahy said. “It’s so much fun working together.”
Even so, the Twelve Drinks of Christmas was a daunting task, essentially creating a full menu from scratch. “Most cocktail bars run with a 12-drink menu,” DeMahy said. At the Mai-Kai, these special cocktails are offered alongside the more than 50 tropical classics that have been on the menu for decades.
The new cocktails echo come classic tropical and Mai-Kai flavors, but they’re most definitely something unique for the restaurant. It was a challenge, DeMahy said, because his mind kept going back to those classic Miracle drinks he was so used to making. But the “around the world” theme gave the mixologists the opportunity to think outside the box and put their own spin on holiday classics.
Each drink contains spirits or flavors from different regions, such as the Frozen Coquito from Puerto Rico and Noelgroni from Italy. Said DeMahy: “It was a lot, but it was very fun to be able to play with those flavors, especially having the experience doing so many Christmas themed things, but not getting to actually be a part of the drink-creation process.”
The end result is something distinctive in the seasonal cocktail landscape. “You’re not going to get drinks like this anywhere else,” DeMahy said. Similar to the Hulaween cocktails, these also feature some of the Mai-Kai’s unique secret spices and ingredients. Not to mention a healthy dose of the new Mai-Kai Rum No. 1, which is featured in seven of the 13. The mixologists also continue to explore modern techniques they had already been using, such as clarification, and applied them to the new menu.
Overall, it’s a balanced lineup with something for everyone. The North Star Spritz and Pere Noel Martini are both “drinkable and crushable” crowd pleasers, DeMahy said. “Both are very refreshing, easy-drinking.” On the opposite end are the Noelgroni and Eh-Loha Old Fashioned. “We have two stirred, boozy drinks, which is fun and balances out our menu and gives people those booze-forward options,” he added.
They also made an effort to please all dietary lifestyles. Of the two creamy classics, one (Frozen Coquito) is vegan while the other (Aged Egg Nog) is traditional. They employ a wide variety of spirits, including rum, whiskey, tequila, gin, vodka, and more. Most contain a special garnish or finishing touch that matches the drink.
The new Christmas Rum Barrel mug was released to the public Dec. 3 (see below), but it’s not being used for the Christmas Barrel cocktail due to its cost and limited availability. The drink comes in the classic Rum Barrel mug, but you can bring your Christmas Barrel and have it filled if you want to get fancy. They’re not new, but the other drinking vessels will be familiar to Mai-Kai regulars, including the distinctive “Pearl Diver” glass used for the Merry Misbehaver and the mug used for the Aged Egg Nog.
Instead of being relegated to a separate menu, the Christmas cocktails have rightfully taken over the center position on the main cocktail menu, replacing the 12 new tropical drinks that were added for the November 2024 reopening. When the holiday menu is retired, new cocktails will move into that spot. In the meantime, you can still order three from the previous menu: the Hula Girl Martini, Tahitian Drum, and Witchcraft.
• See our ratings of all the cocktails
The Cannibal (served in its signature mug) and Saturn are also still available. Since September, they’ve been touted on their own menu, but they will be featured on the main menu after the holidays, DeMahy confirmed.
He and Starr have been cagy in revealing exactly what changes are coming. From what we’ve gathered, it sounds like some of the new drinks will return, others will be retooled, some will be retired. But DeMahy promised the return of the Bora Bora Bar’s craft cocktail menu, which was set aside in October. Currently, the bar offers a standard menu through the holidays.
In another change from Halloween, all seasonal cocktails can be ordered anywhere in the restaurant. They’re made behind the scenes in both the Molokai and main service bar. Some can be made in Bora Bora, but the bartenders in that outdoor space can’t make them all due to limited equipment and cooler space. But have no fear, drinks typically arrive promptly from inside, like a sepcial treat on Christmas morning.
Mele Kalikimaka and okole maluna!
The Mai-Kai’s limited-time cocktail menu for December
Following are reviews and ratings, updated as of Dec. 28. The two cocktails that involved batched ingredients – Santa’s Nightcap and the Aged Egg Nog – ran out during the Mai-Kai’s anniversary celebration. The others should still be available through Jan. 4. A new menu is set to debut the week of Jan. 5.
CHRISTMAS MYSTERY BOWL (serves four, $100) – According to DeMahy, this is a slight twist on the classic bowl with less orange juice and more passion fruit. They also added mulled wine syrup “to bring out the Christmas spices.” The spirits are the same complex blend (likely rum, vodka, brandy and gin) with some Mai-Kai Rum No. 1 added. We’re curious to see if the Mystery Girl presentation is different for the holidays.
Rating: 3.4
Review: A change of pace from the sweeter standard version, this leans heavily into the mulled wine flavors and is decidedly less tart. The gin seems to be more in the forefront as a spirit, though we admittedly only had a few sips. We prefer the original, but a fellow taster enjoyed the wine-forward version.
The Twelve Drinks of Christmas Around the World
Listed in order of ratings. Two are in a virtual tie for the top spot.
CHRISTMAS BARREL ($25) – A mighty holiday blend overflowing with rum, winter spice, and island warmth. Bold, bright, and brimming with cheer.
DeMahy’s take: “A little twist on the classic Barrel. You can’t go without that.” It includes 4 ounces of rum, including some Mai-Kai Rum No. 1. “It’s a slightly different blend than the classic Barrel to bring out some of those holiday spices.” There’s a little vanilla, and a new juice blend (likely featuring pineapple), plus a spiced chai syrup. Among the spices are Pernod, Angostura bitters and allspice.
Rating: 4.3
Review: Rich and rummy, not as tart as the regular Barrel. The spices and syrups make for a very festive drink with a complex and potent rum blend, which we suspect contains some 151. All around, possibly the best version of the Barrel we’ve ever had.
TRIBUTE RECIPE: See our take on the Christmas Barrel
MERRY MISBEHAVER ($23) – A blend of rums, dark cherry, fresh juices, and a touch of coffee. A nod to Germany’s winter tales where lanterns glow, snow drifts fall, and Krampus stalks the holiday night.
DeMahy’s take: “It’s kind of a Black Magic, Mutiny riff. You still get that play of the citrus juices and the coffee. We toned down the coffee a little bit so it’s just a subtle accent, then we added a spiced cherry note.” This one also features some Rum No. 1 in the blend. By Dec. 7, DeMahy unveiled a tweaked version featuring the cacao-infused sweet vermouth used in the Noelgroni, making a great drink even better.
Rating: 4.3
Review: Cherry and rum hit you with tons of perfectly balanced flavors, not too sweet or boozy. Further sips reveal the classic Black Magic flavors, plus a unique syrup and juice blend. The 151 float definitely brings some extra oomph.
YULETIDE RYE-TAI ($24) – Cozy alpine chalets, warm spice staffs, and holiday cheer drifting down from the Matterhorn. Featuring Whistle Pig Rye, pecan, and carrot cake spices.
DeMahy’s take: “Inspired by carrot cake flavors,” this Mai Tai riff blends the rye with Mai-Kai Rum No. 1, a spiced carrot ginger syrup, lemon juice, and pecan orgeat. It’s garnished with a carrot cake cookie also made with the orgeat, plus a spring of thyme.
Rating: 4.0
Review: A rich and decadent Mai Tai variation with a great blend of whiskey and rum, plus lots of festive spice notes in perfect harmony. Not too sweet or unbalanced with tons of nuanced flavors. The carrot and pecan give definite holiday vibes.
SANTA’S NIGHTCAP ($25) – A velvety clarified blend, finished with a cloud of matcha foam. A festive whisper from Santa’s late-night hour. (No longer available as of Dec. 29)
DeMahy’s take: “I took the milk we used for the clarification process and soaked some chocolate chip cookies in it, so it brings out that bready cookie aspect in the flavor.” The spirit is all Mai-Kai Rum No. 1, with some coconut, citrus and “a bunch of spices,” topped with a cold foam. “It’s just a layer that sits on top, served over a big cube, so it keeps that separation, but if you mix it all in, it’s a delicious drink as well.”
Rating: 4.0
Review: An inventive and delicious dessert drink, sweet and approachable. Very addictive, like an exotic rum milkshake. The matcha foam (made from Japanese green tea) is intimidating but delicious. The flavor profile seems simple at first, but you can detect subtle citrus, coconut and even chocolate cookie notes.
EH-LOHA OLD FASHIONED ($23) – Up here in Canada we keep warm with a proper winter Old Fashioned, just the thing for Santa’s snowy stop, eh? Featuring Whistle Pig Bourbon, Mai-Kai Rum No. 1, maple, and spices.
DeMahy’s take: “It’s kind of like a cross between an Old Fashioned and a Boulevardier.” He said it also includes some amaros and aperitifs.
Rating: 3.9
Review: A must for boozy, stirred drink fans. Dominated by a complex Bourbon-rum blend and a distinctive amaro. A great sipper that evolves to reveal hints of maple and spices. Not too sweet, but just enough to make it delicious and craveable. Stir with the sugar stick if you like more sweetness.
AGED EGG NOG ($21) – An old-tiki holiday blend, aged until spice and spirit settle into a chilled island hush. (No longer available as of Dec. 29)
DeMahy’s take: “It sounds a little weird, but the more time it sits it just melds those flavors together.” It was put down for aging 2 1/2 months ago, not an uncommon practice for eggnog. The drink contains eggs and dairy, but the booze (a rum and Cognac base) keeps it from spoiling. The recipe is fairly traditional: Half and half, eggs, coconut milk, classic eggnog spices.
Rating: 3.8
Review: Served on the rocks, this is a thick and luxurious nog that likely improved over time. The flavors are classic but also complex and potent.
KRINGLE’S SOUR ($18) – A wintery blend of Angel’s Envy Bourbon, bright citrus, and secret spices crowned with a crimson mulled-wine veil. A North Pole secret.
DeMahy’s take: “A play on a classic Whiskey Sour with our little twist on it.” It includes a spiced pineapple syrup, lime juice, and a touch of amaretto. It’s topped with a foamy egg white and a float of a mulled red wine reduction. “It has a lot of Christmas spices, but you still get the Tiki aspect from the spiced pineapple.”
Rating: 3.7
Review: Leaning heavily into the sour and boozy side of the spectrum, this is highly recommended for Bourbon fans. It’s also quite rich, and it contains some spicy and bold seasonal flavors. The wine and whiskey work great together, combining with the spices and syrups for a perfect holiday punch.
NOELGRONI ($21) – An Italian winter indulgence. Cool as the Dolomites, smooth as holiday ciocco-fato. Still Gin blended with flavors of peppermint, and cacao.
DeMahy’s take: It’s a classic Negroni build, so you get “that boozy, bitter aspect. But I infused the sweet vermouth with cacao nibs and added a touch of Branca Menta so you get a chocolate peppermint vibe. Just subtly on the back end. It’s not overpowering the drink.”
Rating: 3.7
Review: Much more approachable than a typical Negroni thanks to a wonderful sweet vermouth infused with cacao. There’s a nice chocolate nose, then a punch of the minty liqueur on first sip. A creative seasonal twist on a classic.
AGAVE AROUND THE CHRISTMAS TREE ($21) – As Santa crosses the skies of Mexico, he’s met with the warmth of Patron Reposado, spiced apple cider, and citrus, sparkling with apple soda.
DeMahy’s take: He needed a tequila drink and also wanted to include apple cider on the menu. At Starr’s suggestion, he combined them with great results. “I was going back and forth between a hot cocktail and a cold cocktail.” This version won out because it fits the way people drink tequila today, “in a bright, refreshing, citrus-forward manner.” He also “threw in a touch of sherry to give it those deep fruits, plus some secret spices.”
Rating: 3.7
Review: Very refreshing, light and bubbly, but also featuring great complexity. Apple and tequila go together surprisingly well in this completely accessible format. The cider and soda give it a clean and crisp taste, but it still has a nice tequila kick. There are some holiday spices lurking in the background, and the garnish (mint and cinnamon stick) adds nice aromatics.
PÈRE NOËL MARTINI ($20) – A sip of Paris at Christmastime, where Père Noël drifts past glowing cafes and winter lights. Featuring Grey Goose La Poire, fresh citrus, and holiday spice.
Rating: 3.6
Review: A refreshing and sweet-leaning martini with what tastes like crème de cacao adding chocolate and vanilla notes to the pear-flavored vodka base. Complex and creative, yet accessible for those who want something light.
NORTH STAR SPRITZ ($20) – Sail toward the holiday horizon with a shimmering blend of Tito’s Vodka, yuzu, spiced cranberry, and prosecco. A bright northern guide in a sea of winter spirits.
Rating: 3.5
Review: Way more flavorful than expected. Rich and slightly sour with the yuzu and spiced cranberry adding great nuanced flavors. Light and refreshing as it evolves, diluting perfectly. The mint and prosecco give it a certain elegance. Light and approachable, but still lots of creativity on display here.
FROZEN COQUITO ($20) – A tropical Puerto Rican holiday indulgence, silky pandan Coquito frozen with warm spice and coconut. Kissed with island heat featuring Bacardi Ocho and Mai-Kai Rum No. 1.
DeMahy’s take: A creamy version of the classic, hand-blended to order. “We did our own little twist by adding some pandan.” It’s completely vegan, featuring coconut milk and coconut cream. Fresh pandan leaves were steeped into the base, so it gets that fragrant flavor without the green color. “It has that classic Coquito feel, but it adds a nice little surprise.”
Rating: 3.4
Review: Very smooth and perfectly blended like the Mai-Kai’s other coconut drinks. The pandan adds a deep, rich and earthy flavor while the rum lurks subtly in the background. Fairly basic and perfect for less adventurous drinkers and/or Pina Colada fans.
If you’re not keeping count, that makes a total of seven Christmas cocktails featuring Mai-Kai Rum No. 1, more than the regular menu as of early December. Scroll down for a definitive list of all of the confirmed drinks that employ the new rum.
From the archives: The 12 Days of Christmas, Mai-Kai style
Holiday treats come early with release of Mai-Kai Rum No. 1, Christmas Rum Barrel
Like the rest of America, the Christmas season started at the Mai-Kai the day after Thanksgiving. But unlike most Black Friday events, this one was simultaneously a lot less hectic and a lot more intoxicating.
The long-awaited release of Mai-Kai Rum No. 1 was a celebratory event, the culmination of years of development and countless sneak previews of the distinctive 100-proof blend sourced from historic pot stills in Barbados and Jamaica.
Previous coverage: Mai-Kai Rum No. 1 sneak preview, seminar at Miami Rum Festival
The party was in full swing when we arrived in the Bora Bora Bar, where an impressive banner touting the rum was used for both photo ops and as a backdrop for performances by musical guest Makani Ryel. General manager and beverage director Cory Starr was making the rounds with generous complimentary tastings.
Many guests passed up the free shots and made a beeline for the Mai-Kai Trading Company, where a functional display that looks like a wooden barrel and crate designed by artist Tom Fowner heralded the rum’s arrival. Bottles flew off the shelf for $75 per 1-liter bottle and $400 per case (6 bottles).
A peek through the exclusive window from the gift into the secret back bar revealed the rum displayed immediately beneath the vintage photo of founding owners Bob and Jack Thornton with original bar manager Mariano Licudine The rum is dedicated to Licudine’s legacy as one of the 20th century’s most acclaimed tropical mixologists.
Back in Bora Bora, the hot item to grab before it sold out that night was a special flight of cocktails featuring the potent mixing rum, which was designed as a replacement for one of the key components in many Mai-Kai cocktails. We sampled similar versions of the Planters Punch, Mai Tai and Bora Bora during sneak previews in November.
But the surprise was the Zombie, a retooled version that harkens back to Don the Beachcomber’s 1934 original and elevates our favorite Mai-Kai cocktail even higher. Stay tuned for tasting notes and more details, including our own reconfigured tribute recipes, as the rum is rolled out in more cocktails.
Below is a confirmed list (as of early December) of all the cocktails that featured Mai-Kai Rum No. 1. This includes the four in the flight, plus the Special Planters Punch. Note that the Mai Tai is a special alternate version of the classic (which continues to employ an aged Appleton rum), while the others are revamped versions.
You can also taste the seven Christmas cocktails listed while they’re available this month. Check our reviews and ratings above. We’ll update this list as the rum is worked into more cocktails. Starr and DeMahy are being deliberate in how they integrate the rum, tweaking recipes when necessary to ensure the perfect blends.
Back at the release party, the Black Friday crowd continued to grow as happy hour reached its peak. By around 7, every seat in both bars was full, meaning somewhere around 250 or more people filled the expansive indoor and outdoor guest areas to celebrate the arrival of a unique and ground-breaking spirit.
We’ll cover the full history of Mai-Kai Rum No. 1, including its development and production, in a future blog post.
Mai-Kai’s new Christmas Rum Barrel is all in a day’s work for artist John Mulder
Popular Tiki mug artist John Mulder and his team at Eekum Bookum in St. Petersburg have been as busy as Santa’s elves this holiday season, producing a flurry of art pieces for four different bars and restaurants across the country.
Somehow, he finds the time to visit (along with his wife and partner Janet) most, if not all, of the mug release parties to sign his work and meet fans. This whirlwind winter tour brought the Mulders to the Mai-Kai on Wednesday, Dec. 3, for the debut of the Christmas Rum Barrel, his own whimsical version of the restaurant’s signature mug.
“I’ve been wanting to do a Mai-Kai mug for 15 years,” Mulder said during a break after hours of sales and meeting fans, assisted by friend “Typhoon Tommy” Allsmiller, the Mai-Kai’s creative director. Mulder has created many mugs for The Hukilau over the years that have been Mai-Kai inspired, but this is the first time he’s been commissioned to create a mug specifically for the restaurant.
He said he was “super stoked” when general manager Cory Starr first approached him about producing a mug in August during Tiki Oasis in San Diego, where Mulder traditionally provides the event mug. He said he tried to make the Christmas version similar in size to the original, noting that he doesn’t like gigantic mugs.
“Everyone likes to make these huge mugs that are almost like trophies,” Mulder said. “I still want to be able to serve a cocktail in them.” While the limited-edition mugs won’t be used in service at the Mai-Kai, we noticed several guests that first night who had their Christmas Barrel cocktails transferred into their new mugs.
Mulder said he’s done barrel mugs for other bars, but doing one for the Mai-Kai and being part of the restaurant’s long history is something else entirely. “It’s still one of my favorite mugs,” he said of the simple yet iconic Barrel O’ Rum, which has been on the menu since the 1956 opening.
The 20-ounce mug was produced in two colors: 200 brown and 50 white. The latter sold out quickly, but there were a few of the brown Barrels left as of the second week in December.
The design is classic, whimsical Eekum Bookum with many festive holiday touches: lights, gifts and a big red bow. It notes the anniversary year under the Mai-Kai logo, and “Mele Kalikimaka” on one of the other sides.
The third side of the mug is our favorite, a tribute to the two new Tiki carvings that were installed at the Mai-Kai in June. [See previous coverage] These stylized versions of the large tikis by Will Anders (on the left) and “Tiki Ray” Kieffer are appropriately adorned in Santa hats.
Mulder’s most recognizable style is to mash up multiple iconic images on a single mug, and he accomplishes this perfectly on Mai-Kai’s Christmas Barrel. Among the previous Mai-Kai pieces he did for The Hukilau were the 2025 mug spotlighting the Mystery Girl, the 2024 mug featuring the signature tiki outside the Molokai Bar window, and the 2022 mug sculpted in the shape of the Mai-Kai itself.
Like those mugs for The Hukilau, the Christmas Rum Barrel is designed as a functional piece of art and produced in limited quantities. All feature the mug number etched into the bottom. This is Mulder’s preferred way of producing mugs, as opposed to mass production. He’s also limited by the size of his St. Pete facility and his small staff.
“I don’t like to make more than a couple hundred,” Mulder said, noting that producing more “doesn’t feel like art anymore.” He added: “I don’t want to be a manufacturer. I want to be an art house that makes mugs.”
He said the most he’ll make is 600 for Tiki Oasis, and 300 for a few other clients. The Holly Jolly Roger mug for the Christmas season at Morgan’s Cove in Tampa is limited to 100.
The pirate-themed bar is an offshoot of the Don the Beachcomber brand, for which Mulder has been producing mugs since its relaunch in 2023. “It’s a pirate ship with Santa on the deck,” he said. “The back of it has elements from the design of the interior. Where it would say the name of the ship, I put DTB,” a tribute to Don the Beachcomber.
Between working on these mugs for the Tiki destinations in his home state, Mulder also found time to produce holiday mugs for bars in Chicago and Palm Springs, Calif. “I feel like Christmas has already happened because we’ve been working on Christmas mugs for a month and a half,” he said with a laugh.
Mulder attended the Prancer of the Pacific release at Three Dots and a Dash on Nov. 13, and you can still find the mug in the bar’s online store. For The Reef, Mulder created Le Sacred du Santa, based on the famous 1951 Les Baxter album, Rituals of the Savage. The mugs even come with their own fabric Santa hat (featuring a hole for the straw).
If this weren’t enough, right after the Mai-Kai event, the Mulders jumped on a plane to Las Vegas for the debut of The Happy Headhunter, their new mug for the 17th anniversary of Frankie’s Tiki Room. It’s the fourth time Eekum Bookum has produced the bar’s anniversary mug, including designs by Shag and Doug Horne, plus two by Mulder.
The limitation on these small-batch custom mugs is that the cost makes it difficult for larger clients to put them into service. That’s why the Mai-Kai partnered with Tiki Farm to make all of the artist-designed mugs that appeared on the menu when the restaurant reopened in November 2024.
These mugs are produced in much higher volume outside of the U.S., allowing them to remain on the menu – and in the gift shop – for the past year. However, we recently learned that after a year in service, these mugs will soon be retired. So it’s now last call in the gift shop for The Marquesan (designed by Bill Collins), Hala Kahiki (Donella Vitale) and the Tahitian Drum (Joe Vitale).
The Cannibal, a mug designed by Sven Kirsten that was added in September, will remain and will be featured on a new 2026 menu that we’re told will likely include a few more new mugs. All of the classic mugs (Mara-Amu, Shrunken Skull, et al.), which are produced overseas specifically for the Mai-Kai, will also remain.
Mulder has no plans to slow down in 2026. Look for new Eekum Bookum mugs at multiple events: Tiki-a-Go-Go in Orlando, Tiki Caliente in Palm Springs, Arizona Tiki Oasis, plus the original event in San Diego. [2026 events calendar]
He said he’s “super stoked” about Tiki-a-Go-Go since Shag is the featured artist. “I want to do kind of a nod to Weeki Wachee Springs,” he said, referring to the historic Florida attraction known for its live mermaid shows. He said he hopes to make it a mermaid-seahorse theme, but also incorporate Shag-style tiki design. “But I still want to keep it old-school Florida,” he said.
He’s also working on a mug for the 50th anniversary of Trader Vic’s in Atlanta next year. The restaurant is known for its vintage decor, including many carvings by mid-century artist Barney West. Some of those have been turned into mugs, but Mulder noted that there are also “a lot of Barney West masks in there, and they have a lot of authentic Papua New Guinea stuff.” So his plan for the mug is a combination of Barney West and New Guinea art.
For this project, he and Trader Vic’s will both produce mugs. “We’ll make the first 100, then at the same time they’ll have the same mug made overseas” so they can use it in service and sell it, he said. “They’ll get it at a price where they can use it to serve cocktails.” After all, that’s what Tiki mugs should be for, right?
Learn more about what Mulder is up to and get a sneak peek inside the Eekum Bookum studio in St. Pete in this video tour with Adrian Eustaquio of Inside the Desert Oasis Room. Filmed in November, the video features footage of the Christmas Barrel mugs in production starting at around the 9-minute mark.
Follow Mulder and Eekum Bookum on Instagram and Facebook.
RELATED MAI-KAI NEWS
Mai-Kai legends return to the stage for 69th anniversary celebration
More than 20 past performers from the Polynesian Islander Revue will participate in a two-day event Dec. 27-28 that honors the cultural legacy of the South Florida landmark.
EVENT PREVIEW: See the list of returning performers, details of the anniversary celebration
Exclusive Mai-Kai updates: Rum release date, holiday cocktails and mug, anniversary events, plus more!
The Black Friday release of Mai-Kai Rum No. 1 is just the first of many noteworthy happenings coming soon to the historic restaurant. There’s also big news for 2026.
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SEE THE TOP 16: Jump straight to the tour, tips and tricks
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Check out our handy guide featuring all the basics you need to know to plan your next trip to the South Florida landmark.
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