South Florida’s Mai-Kai continues to expand its scope of summertime fun, focusing on the historic restaurant’s mid-century roots and escapist immersion throughout the late summer months. From “Return to Paradise” in August to “Scallywags and Sirens” in September, the calendar is chock full of enhanced activities for all ages.
SEE BELOW: New cocktails and merchandise introduced
UPCOMING: Captain’s Rum Society, full entertainment schedule
BREAKING: The Mai-Kai welcomes Big Barney II
There’s also no shortage of breaking news. Proving that the multimillion-dollar restoration project is never done, a new version of an iconic 25-foot tiki carving was installed on the southeast corner of the property on Sept. 10. Coincidentally, that’ exactly nine years to the day since the 53-year-old moai carved by mid-century artist Barney West fell during Hurricane Irma in 2017.
That just happened to be the date that all the installation crews could be scheduled, Mai-Kai staff artist Tom Fowner said after we arrived on the scene. A formal unveiling will be scheduled after work is completed on the surrounding grounds. Fowner said they plan to install a designated area for photo ops.
The giant carving was installed in 1964 along with the other Barney West tiki that still stands guard on the other end of the property, also facing Federal Highway. Both became signature spots for photos, informally known to some as “Big Barney” and “Littlle Barney.” Fowner recently restored the smaller version using modern replication materials and techniques.
• Full coverage: Mai-Kai’s classic Tiki carving restored as reimagination continues
Big Barney closely follows the original design and was carved from hard foam instead of wood. It was finished and painted by artists “Typhoon Tommy” Allsmiller and Scott “Flounder” Scheidly. It was staged in the Mai-Kai’s new event center, a huge space topped with an A-frame that’s under construction in the back of house area that was lost when a 2020 roof collapse triggered the Mai-Kai’s sale and $20 million reimagination.
The carving was wheeled out from the event center on dollies, then lifted into place by a crane. Fowner said more work will be done to the base as Big Barney stands patiently, securely covered with a tarp. “I’m just happy it’s in,” Fowner said after months of waiting. Keep an eye out for the unveiling date, followed by a full story on the history of Big Barney and how the carving was reimagined.
Monthly events: From South Seas paradise to high-seas hijinks
The Atomic Grog got in on the action with “Tiki Talks” on the Mai-Kai’s early cocktail menus along with the deep thematic links between the bars and the iconic story of the Mutiny on the Bounty. Last month also saw artist Tom Fowner teach guests how to carve their own tikis, plus the launch of popular “Sip and Paint” events with resident mermaid Trixie that continue this month.
The highlight for those seeking an intimate cocktail experience came at the end of August, when beverage director Cory Starr curated an extensive menu of inventive libations (along with food from chef Justin Sherrer) at three exclusive Mutiny at the Molokai events. This was followed by an educational workshop (and more tasty drinks) on National Mai Tai Day, the perfect end to the month. Follow the links below for extensive coverage, including photos and video.
Return to Paradise: Detailed recaps below
• Step aboard the Mutiny at the Molokai experience
• Workshop reveals Mai Tai secrets and more
• Tiki Talk explores historic Mai-Kai menus
• Mutiny on the Bounty docks at the Mai-Kai
• Tiki carving with Tom Fowner, more August events
The September calendar takes a turn in a more fantastical direction, but there’s a method to the madness. The pirate-themed activites will focus more on events for all ages, similar to the Tahiti Fête celebration in July. But there are plenty of new features to lure adults, including a new rum and cocktail menu plus a robust schedule of live music in both the Molokai and Bora Bora bars.
The yo-ho hijinks will also allow for a more seamless transition into the Halloween season, which will once again feature a complete transformation of the 2.7-acre Mai-Kai property into a haunted South Seas island filled with otherworldly creatures, ghosts and countless pirate and mermaid skeletons. A buccaneer and his ship have already washed up outdoor gardens next to King Kai. [See photo and video]
• 2025 coverage: Hulaween returns from the dead | Video tour with Tom Fowner
Starr, who does double duty as the restaurant’s general manager, said we can expect the same overall theme as last year, but with 25 percent more artistic installations by Fowner and the Mai-Kai team. He said they’re aiming to have everything completely installed by Oct. 10. In the meantime, Starr and his bar team are planning a sequel to last year’s creative cocktail menu.
As usual, you should follow us on social media (see links at AtomicGrog.com) for continuing coverage throughout the month. Scroll down to see our preview of all the major events happening this month.
Previous Mai-Kai updates
• Mai-Kai summer 2026 update: New mugs and menus, more events and entertainment
• Updated Polynesian show, historic cocktails at The Hukilau in June; special events in July
• The Hukilau 2026 at the Mai-Kai: Updated stage show, special menus, cocktail ratings
• Mai-Kai News & Events Guide: Social media updates, full archive of stories
New cocktails and merchandise debut in August
As promised and teased in last month’s blog post, the Mai-Kai put a new main cocktial menu into service in early August featuring the return of the classic Shrunken Skull and a revamped lineup of “modern tropics.” Check out the full menu above or dowload it from the official website.
There are now 10 modern tropics, up from nine. Three were added and two (Chartreuse Swizzle and Beyond the Palms) were removed. With the return of the Shrunken Skull, a mainstay since 1956, the strong menu is back to 14. Counting the 10 medium, 11 mild and three group drinks, the menu now contains 48 alcoholic drinks. Four non-alcoholic drinks bring the grand total to 52.
Of the three new cocktails, two are riffs on classics and the third is an original from beverage director Cory Starr and his team. Two are served in updated Mai-Kai Collection mugs from Tiki Farm. The mugs, among with a new color of The Cannibal mug, are available in the gift shop. [See previous coverage]
Here are our reviews and ratings of the new cocktails. Click the link below to see rank among all the current drinks.
Port Light (3.4) – “In a sea of rum, this is the bourbon drinker’s safe harbor. Lemon, pomegranate and passion fruit pair with High West Bourbon in this 1960s classic.” This was a signature drink at another great Tiki palace, the Kahiki Supper Club in Columbus, Ohio (1961-2000). [See recipe] Served in the Marquesan mug created by Hawaiian artist Bill Collins, the Port Light is strong and potent but also refreshing and well balanced. Bourbon fans will enjoy this well-crafted version and its bold flavors. An earlier version was served during the 2025 July Fourth festivities with a different bourbon. [See photo]
Royal Hawaiian (3.3) – “A modern twist on the Waikiki classic from the 1920s, featuring strawberry infused Condesa Gin, lemon, almond and fresh pineapple.” This pineapple-forward and refreshing medium-strength drink is served appropriately in the pineapple mug designed by Orlando artist Donella Vitale for Tiki Farm. It features a great garnish of a pineapple wheel and leaves with dragon fruit and fresh strawberry. It’s very tart and heavy on the classic gin-pineapple-orgeat profile. [See recipe] Condesa is an artisan gin made in Mexico City with Mexican botanicals. A previous version of the Royal Hawaiian with a different gin was served at the Tropical Spirits Festival and after-party at the Mai-Kai in March 2025. The drink is also similar to the original version of The Cannibal from late 2025.
Sea Foam Dream (3.2) – “A fleeting yet unforgettable desire awaits with Condesa Gin citrus, fassionola, and tropical elixirs.” A exotic small sipper featuring the botanical gin and an array of sweet and tart flavors, topped by a salty foam that tantalizes the taste buds. It may be mild in potency but it’s loaded with creativity and flavor. After the initial hit of salt on the lips, you encounter a candy-like profile with additional floral notes. We detect lime and probably some bitters along with the fruity fassionola. The foam appears to be the same employed in the Rites of Passage, and before that the Hulaween 2025 cocktail One Eyed Pirate.
UPDATED RATINGS: See how all the current Mai-Kai cocktails stack up
Note that the new Bora Bora Bar menu that was mentioned by Starr and covered in our previous story is still in the works. It could arrive before Halloween, but we haven’t heard any updates recently. However, September brought a special menu of rums and accompanying drinks as part of the Scallywags and Sirens activities. Scroll down to see the menu and get our initial thoughts and review.
Before we dive into the September highlights, we also want to offer the usual reminder to check out the the Mai-Kai Trading Company on every visit so you don’t miss any new and limited merchandise. After picking up all new mugs last month, we were happy to see a new aloha shirt make its debut.
The limited-edition shirts, which feature a vintage pattern with iconic Mai-Kai imagery, come in both men’s and women’s styles. To add to the authenticity, bartenders in the Bora Bora Bar and elsewhere have begun wearing them.
Also available for the first time are the new themed beverage glasses that just went into service. Used most frequently for water, these heavy-duty clear glasses feature a bamboo theme and the Mai-Kai logo. Also look for the limited stock of special event glassware, including Return to Paradise, while supplies last.
Not as new but just coming to our attention are the eight different sticker designs featuring Mai-Kai logos, the signature cannibal tikis, the Barrel O’ Rum, and more. It never hurts to ask the friendly gift shop clerks what’s new.
Captain’s Rum Society, Scallywags and Sirens events, full entertainment schedule
Now entering the third edition of the Mai-Kai’s themed monthly entertainment calendars, two things have become clear: (1) There’s no shortage of creative topics to enliven what had previously been boring summer months. And (2), the main beneficiaries of much of this activity seems to be the Bora Bora Bar and Molokai Lounge, which has been hopping every weekend with live music and lively crowds that rival special events such as The Hukilau.
September brings a variety of Scallywags and Sirens events, many family-friendly and serving as a segue into the Halloween season, as noted above. These range from Pirate Adventure Day every Sunday, to a full weekend of fun for the kids (and kids at heart) on Sept. 19-20.
A little more adult (but just as fun), the regular karaoke and Tiki Bingo events will get a pirate makeover in the Molokai on Sept. 17 and Sept. 30, respectively. And the new “Sip and Paint” event, which launched in August (see photos below), will return to the Tahiti Room on Sept 9 and Sept. 23. The mermaid and pirate painting experiences come with a $40 fee, which covers all supplies and a welcome drink. Happy hour prices are featured during the 6-8 p.m. event. Follow the link at MaiKai.com to register.
Our favorite new addition is the Captain’s Rum Society, which launched with a menu of five special cocktails and five rums on Sept. 5. Available in both bars, the coctails range from $18 to $22 with the once-ounce pours of rum priced at $10 (or $20 for a flight of three). The good news is that everything is 50 percent off during happy hour, daily from 4 to 7. Click here to see the menu.
We were there for the debut and tasted two rums neat and two cocktails. Grander Toasted Oak, a 96-proof rum from Panama, is a very accessible sip with some warm oak and lots of vanilla, brown sugar and caramel. Further sips reveal a slight molasses and spice note and only a slight burn. This might be the easiest sip of the flight.
We’ve previously tasted Mai-Kai Rum No. 1, R.L. Seale’s and Rhum JM, so our second choice was the exotic Holmes Cay Fiji. The 92-proof pot and column blend, crafted from molasses at South Pacific Distilleries in Lautoka, Fiji, is a fantastic sip, complex and full of surprises. The flavor bomb hits your palette immediately with tropical fruits but also heavy, funky elements. It’s very intense and adventurous, probably the best sip of the group.
The Old Fashioned contains three of the featured rums, so we made that our first cocktail. It’s complex and very drinkable, leaning toward the sweet side of the category. The touch of orange peel adds a nice fresh citrus note while the Holmes Cay and R.L. Seale’s rums add nuance to the punch of the 100-proof Mai-Kai blend. Probably the next best spotlight for the rums outside of sipping.
We were eager to try Mai-Kai Rum No. 1 in a traditioinal Daiquiri made with the house sugar syurp and lime juice. We’re told it features 2 ounces of rum, but the dark Barbados-Jamaica blend it doesn’t overpower the drink, which typically is made with a much lighter rum. The rum makes the drink more elegant and flavorful, balanced nicely by the Mai-Kai’s fresh-pressed lime and rich sugar syrup, likely 3/4 ounce of each.
We’ll continue to explore the menu, tasting our way through the rums and other three cocktails, which feature unspecified rum blends. Bora Bora lead bartender Justin Rivera said the blends are unique to each drink, similar to the combination of different styles used in Mai-Kai classics such as the Barrel O’ Rum.
The Painkiller is very similar to the version that’s been featured on the Bora Bora menu, but “not exactly,” Rivera said, citing a slightly modified build. Blackbeard’s Ghost was previously featured at a two-day Scallywags and Sirens Takeover of the bars in June. We don’t recall seeing the Rum Runner at the Mai-Kai before, so it will be interesting to taste this modern reinterpretation of the classic invented in the Florida Keys.
But don’t delay. Beverage director Cory Starr said the menu will “evolve over the month” and serve as a test for what could become a permanent fixture. Speaking of fixtures, many of the Mai-Kai’s favorite bands and musicians are returning in September to perform in the bars. But there are also a few new faces, such as the Lc Marina Combo (Sept. 5) and Jazzi Jones (Sept. 13) in the Molokai Bar.
The remainder of the Molokai schedule includes Joel Da Silva (roots rock, blues, swing) on Sept. 11, Diego Imperiale (’50s-’60s classic rock) on Sept. 12, The Mighty Flea Circus (rockabilly, swing) on Sept. 18, Ginetta’s Vendetta (cool jazz, bossa nova) on Sept. 19, Jackie Colada (jazz, bossa nova, Latin) on Sept. 20, Slip and the Spinouts (rockabilly, swing, surf) on Sept. 25, and The Ukus (Polynesian, ukulele) on Sept. 26-27. A new stage in the Bora Bora bar will welcome solo perfomances, including Big Harvest (Sept. 12 and 26) and Slip Spinout (Sept. 19).
Kudos to the Mai-Kai’s longtime director of public relations, Pia Dahlquist, for booking all the bands and entertainment in the bars (as she has for decades). If you’re an artist interested in performing, just shoot her an email.
Follow along on social media to get all the latest updates, plus photos and video coverage of events:
Instagram: Mai-Kai page | Molokai Bar | The Atomic Grog
Facebook: Mai-Kai page | The Atomic Grog | Friends of the Mai-Kai group
Another Instagram account worth following belongs to one of the Mai-Kai’s musicians, Viavia “VJ” Tiumalu. A Mai-Kai dancer in the 1990s, he rejoined the Polynesian Islander Revue as a drummer in January, not long after he performed in the alumni show during the 69th anniversary festivities in December. [Photos, recap]
A true legend of the stage, VJ is a three-time world champion fire knife dancer who wowed the dinner show crowd on Dec. 27, a flawless solo performance we captured on video. Since rejoining the Mai-Kai, VJ has made multiple appearances in the fire-knife finale in addition to his drumming duties.
“He jumps in to do fire when we have special occasions or whenever he feels like spinning,” said Lono Hanohano, the Mai-Kai’s Polynesian cultural director. You can see some of those performances in videos posted on his Instagram page.
But there’s nothing like seeing and feeling the fire in person. Just one more reason to book a seat for an upcoming performance of the oldest continually-running authentic South Seas stage show in the United States (including Hawaii). VJ might step out from behind the drums that night. Click here to reserve your seats up to 45 days in advance.
Step aboard the Mutiny at the Molokai experience
The most ambitious event during Return to Paradise came at the end of the month, when beverage director Cory Starr and executive chef Justin Sherrer presented a curated evening of elevated cocktails and craft pub food in the secluded back of the Molokai Bar, rechristened as the “Captain’s Deck” or “Mutiny Deck.” It was as if Captain Bligh adopted epicureanism instead of punishing his crew on the HMS Bounty.
A dark curtain separated what used to be known as the poop deck, the elevated area beyond the performing musicians and Molokai maiden, creating a true hidden cocktail experience. On Aug. 26, 27 and 29 you entered another world after crossing the bridge over the remnants of the waterway that used to run throughout the Mai-Kai. Shrunken heads and other exotic decor added to the dark vibe.
This reservation-only dinner was limited to around 30 seats and held twice each evening. We attended two sessions and fully enjoyed the experience hosted by Starr and Molokai ambassador Malia, aka Marina the Fire Eating Mermaid. Several Molokai servers joined in on the fun, helping present the elaborate cocktails and delicious food to guests.
You felt like you entered a secret speakeasy, where Tiki cocktails were next level and pub food received a Polynesian twist. The Hawaiian Style Shepherd’s Pie was filled with kalua pork, while the Bangers and Mash featured pineapple kimchi sausage.
We enjoyed the Devils on Horseback, bacon wrapped dates with beet and blue cheese whip, presented Mai-Kai style with elaborate plating and a fresh orchid. It was a sweet and spicy dish with thick and crispy bacon enveloping three hearty dates and loaded with sauce. A perfect starter that paired well with a strong cocktail. We’re happy to see it on the new happy hour menu (see postscript below).
The Captain’s Burger was enormous and praised by many, touted by the chef as even better than the popular Paniolo Burger, one of our favorites from the regular happy hour menu. We were less impressed with the Fish and Chips, but we heard praise for the Coconut Curry Mussels.
The true stars of the show were the libations. The presentations alone were above and beyond the already flamboyant serves you expect at the Mai-Kai.
Cocktails were presented tableside with smoke and flaming garnish, mysterious bubbles and lights, and special glassware sitting atop vintage Mai-Kai table lamp bases that haven’t been seen in decades. Check out our videos below along with those shared by Malia on the Molokai Bar’s Instagram page to get a true sense of the atmosphere.
We bellied up to the bar for a front-row seat of Starr putting the final touches on some of the creative concoctions. This also presented a view into the mysterious service bar when the little door opened and the hard-working mixologists passed out the drinks, very much speakeasy style. This is how the Mai-Kai and Molokai have always operated, but this little-used back deck is rarely put to fun use such as this.
Also on display were some of the rums featured in the cocktails, including the rarely seen Black Tot Master’s Blend 2022, Hampden Great House, and Down Island Tahitian rum (a unique single-cask expression released in Feburary at the Mai-Kai). Starr said the signature Mai-Kai Rum No. 1 was included in about half of the 12 drinks.
Many other spirits were featured: Cachaca, gin, tequila, mezcal, Scotch and Japanese whiskey, vodka, brandy, sake, sherry, Champagne. Not to mention house-made ingredients such as lime cardamom cordial, pistachio orgeat, and acid-adjusted toasted coconut.
The cocktail names and descriptions were just as creative as the flavors. The Suffering Mutineer (a Suffering Bastard riff) was presented as “the punishment for pleasure for the mutinous bastard crew of the HMS Bounty,” while Isabella’s Nightcap was a tribute to the Tahitian princess Mauatua, “the muse of the Bounty’s crewmen.”
Several were modern riffs on classics by the Mai-Kai’s legendary mixologist, Mariano Lucidine. The Sounding Bell was “inspired by Mariano’s handwritten recipes,” while the Mutiny, Aotearoa (Land of the Long White Cloud), Nui Nui, and Powder Keg are all Licudine cocktails taken to the next level.
The evening started with an elegant tea service, a warm chai poured from the pot into dainty cups. But this was no ordinary English tea. The sweet and lemony sipper was loaded with O.F.T.D., the 138-proof powerhouse rum from Planteray. It reminded us of one of the historic punches uncovered by cocktail historian and author David Wondrich.
The tea rated 3.3 on our rigorous scale of 1-5, but the best was yet to come. Here are reviews and ratings of the other five drinks we sampled, in order of ranking. The only negative is we didn’t have time to try them all.
Sounding Bell – A take on Don the Beachcomber’s Q.B. Cooler using Licidine’s vintage recipe as a starting point. We found it to be dry, sour and tart, not as boozy as the Mai-Kai’s K.O. Cooler and featuring a colorful presentation. [See video] Rating: 3.5
Rime of the Ancient Mariner – Bartender Ethan Bartman, who had a hand in creating the menu, called this “sort of an Eastern Sour by way of a Navy Grog.” It was smoky, fruity and rich with tons of nuanced flavors. I found it perfectly balanced, which seems ridiculous considering the ingredients (Japanese whiskey, sake, navy rum, banana). Bartman said the complex banana syrup took three days to make. Rating: 3.6
Mutiny – This Mahnattan riff on the Mai-Kai classic featued coconut-infused vermouth and what tasted like several high-proof rums. It was rummy and coffee-forward with distinct chocolate notes. A potent and playful twist that we hope to see again. Rating: 3.7
Nui Nui – Another Donn Beach classic culled from Licudine’s notes, this showcase for Tiki ingredients in the Old Fashioned format featured a fantastic smoking barrel presentation. [See video] The smoky notes and sweet vanilla undertones put an exclamation point on this boozy treat. Rating: 3.7
Powder Keg – The unique combination of spirits (gin, peaty Scotch, Rhum JM Volcanique) make this perhaps the most exotic version to date of the Mai-Kai’s signature Barrel O’ Rum. We enjoyed the flavor bomb as it kept evolving, getting even better with dillution. It employed the same chai tea syrup as last year’s Christmas Barrel, and both are on the same level as the all-time best Barrels. Rating: 4.4
We’re told the event was a definitive success, paving the way for possible future speakeasy-style events and cocktails in the Molokai. The dark and cozy atmosphere would be perfect for even spookier sessions this Halloween season. Sign us up now!
Postscript: Two weeks after Mutiny at the Molokai, the Mai-Kai unveiled a new happy hour food menu that features two of the event’s most popular dishes, Devils on Horseback and the Captain’s Double Burger.
The menu features eight entirely new items, including Cuban Bahn Mi, Tuna Poke Tacos, and Steak Frites. There’s also a new vegetarian option, Chickpea Hozen.
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Workshop reveals Mai Tai history, secrets, and more
As if the Mutiny at the Molokai was not enough for hardcore Tiki cocktail aficionados, beverage director Cory Starr was back behind the bar in the the same location early the following afternoon for a celebration of National Mai Tai Day. The workshop promised to shed new light on the famous drink and extol the virtues of the Mai-Kai’s unheralded version. It delivered on both.
This was a sequel to Starr’s Aug. 6 session on the Zombie, which we were sorry to miss. We didn’t want to make the same mistake twice, so we had a front-row seat for four sample Mai Tais and, just as enlightening, Starr’s take on the drink that to many defines the tropical category. “Mai Tais are great,” he said, preaching to the choir.
When we hear “sample,” we usually expect a very small approximation of a cocktail. But the lucky guests who joined us at 2:30 p.m. on Aug. 30 were treated to four robust cocktails, roughly half-sized versions of a selection of Mai Tais from throughout history.
It’s a complicated history that we won’t bore you with here, but as most tropical drink fans know the “original” Mai Tai is widely credited to Victor Bergeron in 1944. The name loosely translates into “the finest” in Tahitian. The enterprising California restauraurateur went on to create the Trader Vic’s restaurant chain, which still thrives today with locations around the world.
• Related: Trader Vic’s blends pre-Tiki vibe with contemporary cocktails at new Bamboo Room in South Beach
The first cocktail we tasted was Starr’s version of one of Bergeron’s early Mai Tai recipes. It’s not exactly like the original, which used a specific 17-year-old Jamaican rum from the J. Wray & Nephew distillery that disappeared within several years. This is another deep rabbit hole we’ll avoid, for the most part.
As hardcore Mai Tai (and rum) devotees well know, a new rum that was meant to approximate that original formula was released in 2023 by Wray & Nephew as Appleton Estate 17-Year-Old Legend. Only 1,500 bottles were produced, and Starr said they can now fetch $2,500 or more on the open market.
The Mai-Kai happens to have a bottle, but we were understandably not so lucky to get a taste during the complimentary tastings. Starr put a Mai Tai featuring this rare rum on the special menu that was available all day in both bars, but I don’t think there were any takers at $400 per drink.
Regarding this version, which is celebrated by enthusiasts and honored at an annual event at the flagship Trader Vic’s in California, Starr said it was his gold standard when he first got into Tiki cocktails 15 years ago while working at the Four Seasons resort in Kailua-Kona. “You can go to Hawaii and there’s a different one at every bar,” he said, noting how the Mai Tai was bastardized over the years.
The Trader Vic’s style Mai Tai is basically a Margarita of sorts, Starr said, noting that it features lime and orange liqueur with rum instead of tequila and orgeat instead of agave syrup. Even though it’s a simple format, Starr said he (like many others) “made it a million times until I found the best version.” His favorite is the one he created for Tiki Tatsu-Ya in Austin, Texas, while beverage director from 2019 through 2023. This was his last major gig before joining the Mai-Kai in late summer 2024.
“I still think the Tiki Tatsu-Ya version is the best Mai Tai in the country,” he said. “It’s the best rum blend,” he said of what ended up being a combination of eight Jamaican rums and eight agricole rhums with a little bit of overproof floated on top.
“But it was all about the orgeat,” Starr said. “That’s what makes the best Trader Vic’s style Mai Tai: Making the best orgeat possible.” In Austin, he says, they use a cold-press machine to make fresh almond milk as a base of the syrup. Throughout the workshop, Starr stressed the importance of fresh syrups. He said he doesn’t recommend buying any syrup off the shelf. “Obviously you should use really good rum and fresh juice, but I think the best way to make really good cocktails is to make really good syrups.”
The second Mai Tai we tasted was the polarizing Hawaiian style, a version created by Bergeron when he first came to the islands. A Trader Vic’s Hawaiian Mai Tai typically includes orange juice instead of curacao, the addition of pineapple juice, just a touch of orgeat, and a dark rum float. This is the version that gave Mai Tais a bad name, but Starr said you have to recognize that it has many fans.
When he tended bar at the award-winning Three Dots and a Dash in Chicago from 2015 to 2019, they couldn’t keep it off the menu, he said. The Hawaiian style ended up selling around 50-50 with the original version to the bar’s mixed crowd of Midwesterners and tourists, he added.
This is the version that became the most bastardized, however, particularly in tourist areas. As Starr explained, it’s more suited for serving poolside or at the beach.
Last but not least, Starr shared his newfound love for the Mai-Kai version, which was created by original mixologist Mariano Licudine and first appeared on the cocktail menu between 1966 and 1968. Why did it take 10 years after the restaurant opened for this classic to show up? Nobody knows for sure, but it’s generally thought that since Licudine and much of the original key staff came from rival Don the Beachcomber, drinks with any connection to Trader Vic’s were verboten.
It also didn’t help that Bergeron and Donn Beach were embroiled in lawsuits over exactly who invented the Mai Tai. Even though Bergeron emerged the winner in court, some believe that Beach’s 1930s era rhum rhapsodies influenced many of the fledgling Trader Vic’s drinks, including the Mai Tai.
Perhaps as a jab at the simple Trader Vic’s version, Licidine followed the Don the Beachcomber template and created a complex, baroque Mai Tai featuring more than a dozen ingredients. This is the recipe that Starr still follows today.
“Since I’ve been working here, I’ve really grown to love our style Mai Tai,” Starr said. “It’s easier to drink and more complex.”
Following the traditional code of secrecy, he would not reveal the ingredients, saying only that it features “a little bit of this, a little bit of that. A couple different juices, a couple different syrups, a couple different dashes of this, dashes of that.” He did confirm that it contains no pineapple juice, a flavor that people likely imagine because of the aromatics of the fruit garnish. Needless to say, we’ll be updating our tribute recipe to remove the pineapple juice.
Starr confirmed that it contains 14 different ingredients, not counting the rums. If you add all the rums in the blend, he said, it comes out to 22 ingredients. So what’s in the rum blend?
It’s a combination that’s unique to the Mai Tai and isn’t used in any other cocktails, Starr said. It’s an adjusted version of what was used before he arrived, which was mainly an aged Appleton. He said they punch it up with “a little bit of agricole, a little bit of overproof” and another couple rums. To keep our tastings of the different styles consistent, this is the rum that was used in the first three samples.
Our fourth cocktail was the house Mai Tai with Mai-Kai Rum No. 1 replacing the blend. The custom 100-proof rum, released last November, is a blend produced using historic pot and column stills in Barbados and Jamaica. Guests may not know that this premium version is available upon request with a $3 up-charge. Just ask for “Mai Tai number one.”
FAQ: Everything you need to know about Mai-Kai Rum No. 1
Starr compared the use of the new rum to a Trader Vic’s original using Appleton 17, which is 98 proof. Both are higher proof rums designed for mixing. “It really boosts the cocktail,” he said. It’s a completely different drink.”
Speaking of premium mixing rums, Starr indicated that more custom blends are in the works, produced by the West Indies Rum Distillery in Barbados. He said he has a trip to the island planned to discuss a future project.
Following are our ratings of the five sample Mai Tais in order of the tasting. Starr polled the group, and most of us were in agreement on what we preferred.
Trader Vic’s Mai Tai (rating: 3.3 out of 5) – Definitely the lightest of the three. It tasted like a very tart rum sour featuring the rum blend, lime, house-made orgeat and orange liqueur (the Mai-Kai uses Munyon’s Paw-Paw). “We like the Paw-Paw because it has a touch of bitterness to it,” Starr said. It’s also a touch sweeter than a dry curacao. “I found Trader Vic’s style Mai Tais around the world to be slightly too dry,” he added. Instead of adding simple syrup like some recipes, he said they use a full ounce of orgeat. “It’s easier to make and it brings out the nuttiness,” Starr said. “I think it tastes better.”
Hawaiian Style Mai Tai (rating: 3.2) – Sweeter and more fruit-forward, but also more rummy due to the float. We’re not fans of the float, and Starr agreed. He recalled bars in Hawaii serving a huge float of cheap rum like Whaler’s, then after a few sips all you were left with was straight dark rum, “which is not good to drink by itself generally.” He used Coruba for the demo, which isn’t bad. He said he also likes to use Worthy Park 109.
Mai-Kai Mai Tai (rating: 3.8) – A little fruitier, a little spicier, a lot more nuanced flavors than the first two versions. Sweet notes of honey and passion fruit stand out first, with a rich rum enveloping the drink upon further sips. The perfectly balanced juice blend is not too sweet, not too tart. Tons of body and rich mouthfeel.
Mai-Kai Mai Tai No. 1 (rating: 4.2) – The stronger rum provides extra punch with a little more funk. Some in attendance said it changes the entire complexion of the drink. “I think this is the best version that the Mai-Kai has ever had, having Mai-Kai Rum No. 1 and our juice blend,” Starr said.
We admit that the competition was rigged just a little bit since the Mai-Kai rum blend was used in the first three. Also, the Trader Vic’s original was missing the mint and lime garnish, which is one of its key features. But the Mai-Kai versions were also served without garnish.
Tasting them all together, there is some similarity. But ultimately, the favorites were clearly the Mai-Kai versions, which proved to be both more complex and easier to drink, as Starr promised.
MAI-KAI VIDEO RECAP
Tiki Talk explores historic Mai-Kai menus
To properly honor the Mai-Kai’s Return to Paradise month and Tiki Discover Day, we chose a topic near and dear to our hearts for our first Tiki Talk on Aug. 9: The historic cocktails. Specifically, the lineage of the drinks that appeared on the original 1956 menu and their roots in Tiki classics from the 1930s and ’40s. Mahalo to the small but enthusiastic crowd that turned out at noon on a Sunday to hear “Mai-Kai Cocktails: Tiki History in a Glass.”
Or research continues to evolve after writing about Mai-Kai cockails on the blog since 2011 and posting more than 100 related recipes. We’ve also covered this topic in different formats at multiple events, including The Hukilau, Tiki-a-Go-Go, and Miami Rum Renaissance Festival.
Our latest presentation was a little different since it gave us the unique opportunity to use the Mai-Kai itself as a backdrop as we enjoyed the afternoon breeze in the Bora Bora Bar. Mahalo to second generation manager Kern Mattei, who shared some vintage menus. And to beverage director Cory Starr for providing samples of the retired Last Rites cocktail for us to enjoy.
Most of the cocktails on the Mai-Kai’s first menu can be traced back to Tiki bar pioneer Donn Beach, who opened a speakeasy in Hollywood, Calif., in 1932 that later became the legendary Don the Beachcomber. Beach, a rum-runner and Hollywood consultant with an affinity for the South Seas, changed the trajectory of post-Prohibition cocktails with his groundbreaking “rhum rhapsodies” served in a faux Polynesian paradise.
Past coverage: Countdown to Don the Beachcomber biography begins with fundraiser, early special edition
One of Beach’s young bartenders, Mariano Licudine (1907-1980), was lured away from the Chicago location to Florida to create the Mai-Kai cocktail program for fledgling owners Bob and Jack Thornton. Dubbed the “Houdini of the Liquids,” Licudine became a legend in his own right, reinterpreting Beach’s originals and creating his own signature drinks that have enthralled Mai-Kai guests for decades.
Downloadable PDF: Mai-Kai cocktail ancestry
Among Lidudine’s originals that have gained fame in their own right are the Black Magic, Derby Daiquiri, Mara-Amu, Mutiny, and Mystery Drink. The latter is more than a cocktail. It’s a communal experience that envelopes guests in the allure of the Mai-Kai via an exotic dance and ceremonial presentation that was copied by many but never duplicated.
When Licudine retired in 1979, he left a legacy of secret recipes that remain virtually unchanged today. His influence still looms large in more ways than one. The next time you’re in the gift shop, look for the famous photo of the mixologist flanked by the Thornton brothers hanging behind the legendary back bar, visible via a window added before the 2024 reopening.
As the years went by, many Tiki cocktails were embraced by a wider audience, but only the Mai-Kai still makes them the way Donn Beach designed them, and in the same traditional style. I would even argue that after 70 years, the Mai-Kai’s cocktails are even more historic than those served at Don the Beachcomber restaurants, outlasting them by more than 50 years and becoming just as worthy of acclaim as the world’s most iconic Tiki cocktails.
As we research menus from the past, new information continues to be revealed. For example, we showed a vintage 1957 cocktail menu that we had never seen until recently purchasing it from a fellow collector (see image above). While it looks almost indentical to the Dec. 28, 1956, opening day menu that lasted into the next year, there are several differences.
First, most prices were raised across the board by at least 10 percent. It’s interesting to note that even in 1957, menu prices were subject to rapid increases. But did anyone actually complain about paying $1.10 for the Mai-Kai Special instead of $1 flat? We hope not.
The second, more significant, change can be found right above that Licudine original cocktail. The opening-day Cuban Daiquiri was replaced by Licudine’s classic Derby Daiquiri, a year before it was previously belived to have been created. This is also two years before it was believed to have become the official drink of the Florida Derby and subsequently added to the Mai-Kai menu. More research is needed on the early days of this classic, which we can now officially date to 1957.
A menu shared by Mattei and dated 1972 shows some changes, but not as many as you would expect after 16 years (see image above). The Mystery Drink (introduced in 1958) has taken over the centerpice, priced at just $11 and serving four. Hanalei Bay is gone, but we can see the arrival of four classics that remain on the menu today.
The Mai Tai, Piña Colada, Floridita Daiquiri, and Sidewinder’s Fang were all popular tropical drinks of the day that Licudine made into Mai-Kai standards. Other vintage menus we’ve documented trace the arrival of all of these to sometime between 1966 and 1970.
We plan to post a deep dive on the history of the Mai-Kai menus from 1956 to today, with a complete timeline on all the drinks. If you come across any old menus, please let us know.
Mutiny on the Bounty docks at the Mai-Kai
The next time you enjoy happy hour in the Bora Bora and Molokai bars, slow down and take a look around at all the nautical details. These aren’t just random model ships and maps, or run-of-the-mill ropes and rigging.
They’re part of an immersive environment inspired by the golden age of Hollywood. Some may even be actual props from the 1962 film, Mutiny on the Bounty, which starred Marlon Brando as the leader of an uprising that was triggered in part by the “lure of Tahiti.”
The location of the historic 1789 event, which inspired multiple books and movies, is one of many links to the Mai-Kai that were covered in great detail on Aug. 23 in The Atomic Grog’s second history talk as part of Tiki Discovery Day. “The Mai-Kai Bars: Classic Cinematic Immersion” was a deep dive into the timeless tale about tyranny, freedom and survival in the South Pacific.
Mahalo to everyone who came out early on a Sunday for the talk and subsequent tour of not only the bars, but other areas of the Mai-Kai that feature thematic elements tied to the historic event and the movie. We’re also appreciativve of beverage director Cory Starr for setting us up samples of the namesake Mutiny cocktail, which was added to the menu after the Molokai Bar’s nautical transformation.
When you talk about the story of the mutiny, you must spotlight the central character: The HMS Bounty itself. A full-sized replica was made for the movie, costing MGM $750,000. It sailed to Tahiti for the filming and later became a longtime tourist attraction in St. Petersburg, Fla., and elsewhere. It was used as a set for other movies over the years, but sadly sank in 2012 off the coast of North Carolina during Hurricane Sandy.
The ship left the MGM backlot in May 1970, when the financially struggling studio sold thousands of classic costumes, set pieces, and items from its legendary prop department to an auction house.The auction became legendary, and it’s considered to be the birth of the modern film memorabilia industry.
Among the many items auctioned were props from Mutiny on the Bounty and other seafaring films. As fate would have it, 1970 was the year the Mai-Kai embarked on a $1 million expansion and reimagination, led by two heavyweights in mid-century restaurant design, Florian Gabriel and George Nakashima. The project not only expanded the Molokai, it added three new dining rooms and created the footprint and over-arching design that defines the restaurant today.
There is much speculation on which items in the restaurant came from the auction. There is no documentation, but it’s fairly certain that the modern ships seen throughout the Molokai came from MGM. A model of the HMS Bounty is on display in the lobby, and another Bounty is docked in the office of late owner Bob Thornton. These placements are likely no coincidence.
Catalogs from the auction are collector’s items and fetch high prices. We recently got lucky and snagged one from eBay. Among the listings are “miniature sailing vessels.”
Beyond the props themselves, another link to MGM and Hollywood can be found in the authentic rope work and rigging that you see throughout the Molokai and front portion of the Mai-Kai, including the men’s restroom.
It’s long believed that the Mai-Kai and the designers of the 1970 reimagination hired a Hollywood professional to install the decor. This is true, but it was not the prop master from the movie as originally believed. Thanks to fellow Tiki historian Mike Skinner for tracking down the identity of this noted nautical expert.
According to Skinner, Nakashima brought in Don Cunningham of the California-based Cunningham Boat Yard to handle the nautical embellishments – the ropes, rigging, lanterns, ship fittings, and maritime props that make themed restaurants feel convincing. Cunningham supplied and rented authentic marine equipment to other Polynesian restaurants (including Stephen Crane’s Kon-Tiki chain) along with Disneyland and Hollywood productions.
After the Mai-Kai project, Cunningham went to Hawaii to stage the rigging for the HMS Bounty Restaurant at the Hilton Hawaiian Village in Honolulu. Based in Culver City in the heart of the movie studios, Cunningham had easy access to MGM auction, which spanned weeks on the studio backlot. It’s likely many of his props came from MGM.
Creative director “Typhoon Tommy” Allsmiller envisioned the Bora Bora Bar as an extension of the Molokai when he led the Mai-Kai’s $20 million restoration project in 2023-2024. Look for pieces of the Bounty above and around the bar, perfectly re-created by the former theme park designer and his team.
One of our favorite details is the Bora Bora sign that hangs above the bar, fashioned after the Bounty’s rudder by carver Tom Fowner. (Yes, those are actual barnacles.) Compare it to the rudder on the model ship in the lobby, which the artists used as a model. It’s details like this that set the Mai-Kai apart and continue to fascinate fans and historians.
Video: Typhoon Tommy talks about designing the Bora Bora Bar on Spike’s Breezeway
• Previous coverage: Bora Bora’s link to the Molokai Bar | Inside the Molokai Bar
Tiki carving with Tom Fowner, more August events
Among the events we’re sorry we missed were the Tiki carving demonstrations by artist Tom Fowner, held outside near the Bora Bora Bar on Aug. 1, 8 and 15. The Saturday afternoon sessions featured the Mai-Kai staff carver showing enthusiasts the finer points of this unique craft.
A small group of students watched and participated, and the result of the work is a 4-foot-tall tiki carved from sabal palm wood in the Lono style from Hawaii. The artist said he’s waiting for it to dry before putting on the finish. Its final destination is unknown, but it may be viewable by guests.
Fowner is best known for his carvings that can be found across the Mai-Kai property, from one of the trio under the porte-cochère in the Bora Bora Bar, to the nearby trio of cannibals along the exit road that was installed for the 2024 reopening.
Other Fowner carvings have been on display in the new Mai-Kai history room and gift shop. He’s also responsible for a lot of the new woodwork, from the Bora Bora Bar sign to the new signature bench in the lobby. He also recently restored the 1960s Barney West carving that faces Federal Highway to the north of the entrance.
• Photo and video tour: The 16 most iconic photo spots at the Mai-Kai
While not related to Return to Paradise, two other events in August are worth mentioning. On Aug. 15, one of Hawaii’s most acclaimed Tiki bars, Skull & Crown Trading Co., popped up in the Bora Bora Bar. The summer road trip also took co-owner and bartender Trader Noa to Morgan’s Cove in Tampa and three California bars.
The same weekend, beverage director Cory Starr represented the Mai-Kai at the Key West Rum Festival with a pop-up spotlighting Mai-Kai Rum No. 1 and four classic cocktails. Starr was there on Aug. 14, serving the Mai-Kai Swizzle, Planters Punch, Moonkist Coconut, and Jet Pilot for throngs of thirsty rum fans. “I was by myself making 350 drinks,” he said with a chuckle, remembering the task at hand..
The event, which started in 2010, has recently become a must-do stop for VIPs on the rum circuit. This year’s guests included author and bar owner Jeff “Beachbum” Berry, global rum ambassador Ian Burrell, and brand owner Ed Hamilton, who hosted seminars and a five-course luncheon and “rumposium.”
At the event’s grand tasting, Mai-Kai Rum No. 1 was featured in a vendor booth manned by Robert Burr of Roneros Rum Brand Makers, the firm that handles the branding and package design of the rum as well as some upcoming projects that have yet to be announced.
Follow The Atomic Grog for news on these and other exciting Mai-Kai happenings.
RECENT MAI-KAI NEWS
The historic Polynesian restaurant continues to ramp up events, add new specials and entertainment, enhance its menus and merchandise, and basically create the perfect escape to paradise.
Jump to the latest updates
• New mugs and cocktails, menu updates
• Return to Paradise with August special events
• More bands, familiar face re-energize Molokai Lounge
• Happy hour food specials, main menu update
• July recap: Events spotlight Tahitian culture, enhanced entertainment
Mai-Kai news & events: Updated Polynesian show, historic cocktails at The Hukilau in June; special events in July
The historic Polynesian restaurant kicked off the summer with hundreds of Tikiphiles from around the world, followed by a constant stream of special events that continues in July with some unique offerings.
Jump to the latest updates
Breaking news: Mai-Kai owner takes over historic Jungle Queen riverboat
Event previews: July spotlights Tahitian culture, vendor marketplace
Photos, video: Heritage: A Polynesian Legacy, the Mai-Kai’s updated dinner show
Event recaps: The Hukilau honors a legend, welcomes Charles Phoenix | More recent happenings
Reviews, ratings: Classic cocktails return, new food debuts
The Mai-Kai is rolling out the red carpet for The Hukilau this week as hundreds of revelers roll into South Florida for the 24th annual weekender that celebrates vintage and modern Tiki culture.
The Hukilau 2026 at the Mai-Kai: Updated stage show, special menus, cocktail ratings
Direct links: Special cocktail menu includes four retired classics
• Updated Atomic Grog cocktail rankings, history
Mai-Kai updates: The Hukilau welcomes Charles Phoenix, past event recaps, appetizer ratings
The East Coast’s longest-running Polynesian Pop event returns June 3-7 with an expansive schedule that includes three days and nights at the Mai-Kai, including a special presentation by “the King of Retro.”
Food ratings: Reviews of all the Mai-Kai’s apps
Mai-Kai’s classic Tiki carving restored as reimagination continues
Take an inside look at the restoration of the vintage carving by artist Tom Fowner, including exclusive photos and step-by-step guide to his work. GET THE FULL STORY
Direct links: Barney West tiki revived | Photos, in-depth recap
MORE: Gift shop revamped, new guest space in the works
SPECIAL FEATURES
EXCLUSIVE: Mai-Kai News & Events Guide
Get the latest updates and coverage of current and future projects, plus photos, video and deep details on the refurbishment and resurrection of the Polynesian palace.
Okole Maluna Society: The Mai-Kai Cocktail Guide
Hurricane Hayward reviews and rates the historic restaurant’s current and past tropical drinks, plus reveals a treasure trove of ancestor and exclusive tribute recipes.
Mai-Kai Rum No. 1: Everything you need to know about historic restaurant’s signature spirit
Answers to common questions about the new 100-proof blend from Barbados and Jamaica, bottled exclusively for the Mai-Kai.
Answers to frequently asked questions about the Mai-Kai
Check out our handy guide featuring all the basics you need to know to plan your next trip to the Polynesian palace.
Photo and video tour: The 16 most iconic photo spots at the Mai-Kai
Learn how to get those classic shots on your next trip to the historic South Florida restaurant. We take you on an adventure via new and vintage photos, plus video from Spike’s Breezeway to document the top locations inside and outside.
Discover more from The Atomic Grog
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