Category: Rum

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Say aloha to Trader Sam’s Grog Grotto at Disney’s Polynesian Village Resort

UPDATES: Disney rushes to finish Polynesian renovations, Trader Sam’s (March 2015)
Trader Sam’s Grog Grotto design, merchandise revealed (October 2014)

At the colorful crossroads where Disneyphiles and Tikiphiles meet, there’s a new date to be honored and celebrated annually with a rum-fueled fervor. May 2 will forever be known as the day that Trader Sam packed up his collection of curios and headed to Disney World.

Bonus cocktail recipe: The Trader’s Polynesian Aloha Grog
Past coverage: See all our updates on the Polynesian refurbishment

A rendering provided by Disney World shows Trader Sam's Grog Grotto as it may appear at Disney World when it opens in 2015
A rendering provided by Disney World shows Trader Sam’s Grog Grotto as it may appear at Disney World when it opens in 2015. Note the tribute to ‘20,000 Leagues Under the Sea.’

His final destination: Disney’s Polynesian Village Resort, the reimagined flagship hotel that has been rechristened with its original name from 1971’s grand opening, the day Disney World opened its gates in Orlando. More than 42 years later, the vintage South Seas-themed luxury hotel is in the midst of one of its largest refurbishments ever.

And what a name he has chosen for his newest Tiki lounge: Trader Sam’s Grog Grotto, which promises to expand on the Adventureland-meets-Adventurer’s Club vibe of his original location, Trader Sam’s Enchanted Tiki Bar at the Disneyland Hotel. To celebrate Sam’s imminent arrival, we’ve concocted a welcome-to-Florida grog, which you can find below.

After years of speculation and unconfirmed reports, Walt Disney World Resort President George A. Kalogridis made the announcement on Friday, May 2, confirming what everyone could see happening at Disney’s Polynesian Resort and putting all rumors to rest: “This year, we started reimagining the feature pool, and the centerpiece of the iconic resort, the Great Ceremonial House. We’re also adding Trader Sam’s Grog Grotto, inspired by the guest favorite at Disneyland. Trader Sam’s will continue the evolution of food and beverage offerings across our parks and resorts.”

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Take 5: Ian Burrell, global rum ambassador and organizer of the UK RumFest

There’s nobody better suited to represent rum than the globe-trotting Ian “Rum Ambassador” Burrell, a UK native of Jamaican descent who seems to have the fun and lively spirit running through his veins. If you live anywhere on this planet, he’s likely been at an event nearby, spreading the gospel of cane spirits. Last year, he amazingly made appearances on all seven continents.

Ian Burrell at the 2013 Miami Rum Renaissance Festival
Ian Burrell at the 2013 Miami Rum Renaissance Festival. (Photo by Hurricane Hayward)

This week, he’s back in South Florida for the annual Miami Rum Festival, where he always puts on an informative and entertaining show, whether it’s at a seminar (this year, he’s presenting “The Wonderful NEW World of Tiki Cocktails: 10 Reasons Why It’s Here to Stay”), or just hanging out and tasting rums. We caught up with Ian at last year’s rum fest directly after his spirited debate with Jeff “Beachbum” Berry over who was the true rum ambassador, and we posed the five questions you’ll find below.

2014 Miami Rum Festival recaps:
* Upstart spirits share spotlight with major players
* Cocktails reach new heights of creativity

Interview with Ian Burrell by Jim “Hurricane” Hayward – April 20, 2013

1. What’s the best thing about being rum ambassador?

“Free rum. No really, the best thing about being rum ambassador is traveling and meeting people. And learning from people around the world: Industry, rum lovers. That’s the best thing.”

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Think you know rum? Step up your game at Miami Rum Fest with tastings, seminars, cocktail events

2014 Miami Rum Festival recaps:
Upstart spirits share spotlight with major players | Cocktails reach new heights

Make no mistake: The Miami Rum Renaissance Festival is the perfect place for newbies to get their feet wet and sample a wide array of styles, learning the basics about an incredibly versatile spirit that’s equally at home in cocktails and sipped neat.

Miami Rum Renaissance Festival

But the real treasure of the sixth annual event – which kicks off Monday with a test run of Miami Rum Festival Cocktail Week and culminates with three days of “grand tastings” attended by up to 15,000 – is the wealth of opportunities to meet and learn from the world’s foremost rum experts. For enthusiasts, it’s a unique opportunity to vastly broaden one’s knowledge of cane spirits and the rum lifestyle.

2014 Miami Rum Renaissance Festival: Friday, April 25, through Sunday, April 27, at the Doubletree by Hilton Miami Airport Convention Center. Tickets, hotel and more info at MiamiRumFest.com and Facebook.
Previous: Six reasons to look forward to the sixth annual Miami Rum Fest
Rum festival expands, introduces Miami Cocktail Week | 2013 recap

Those same newbies may scoff at the notion of a “lifestyle” based on booze. But ignoring the clichéd images of pillaging pirates, the burgeoning rum world offers a surprising sophistication and myriad ways to enjoy the spirit on many levels. At Miami Rum Renaissance Festival, the Grand Tasting booths on the convention center floor are the main draw, but you’re missing out if you don’t check out some of the events during the week, plus the many educational seminars held during the Grand Tastings. Here’s a rundown:

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Home mixologists can get crafty with ice molds, retro modern cocktails

As the craft cocktail movement gains fans and aficionados, it’s natural that more and more home bartenders enhance their repertoire with sophisticated drinks that taste (and look) like they just came from the local speakeasy. One of the best ways to do this is with something as simple as ice.

To put the ice spheres to the test, we prepared the appropriate cocktails
To put the ice spheres to the test, we prepared the appropriate cocktails. (Photo by Hurricane Hayward, February 2014)

See below: Recipe for Ginger Grant, a craft cocktail from The Atomic Grog

If you’ve been to any modern cocktail den lately, you’ll likely notice many drinks with large blocks or spheres of ice instead of the traditional cubes or crushed ice. While the science is a bit more complicated (check out the links below for further reading), the general concept is that by using one large piece of ice, the result is an overall smaller ratio of surface area to volume that ensures less dilution of the drink. And the sphere’s shape gives it the geometric minimum ratio. It doesn’t hurt that they look pretty darn cool too.

The ice sphere was actually popularized in Japan, and you’ll sometimes see them called Japanese ice balls. They’re traditionally carved from a large block of ice [see video], a skill that’s probably out of the question for all but the most meticulous mixologists. Luckily, there are many affordable products entering the marketplace that make it a bit easier for laymen and professionals alike.

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Six reasons to look forward to the sixth annual Miami Rum Fest

2014 Miami Rum Festival recaps:
Upstart spirits share spotlight with major players | Cocktails reach new heights

It’s an exciting time to be a connoisseur of rum and rum cocktails. There’s no doubt that cane spirits are growing in popularity and respect, best evidenced in South Florida by the rise of the Miami Rum Renaissance Festival. The event expands every year, showcasing a never-ending supply of new and classic rums.

Miami Rum Renaissance Festival

2014 Miami Rum Renaissance Festival: Friday, April 25, through Sunday, April 27, at the Doubletree by Hilton Miami Airport Convention Center. Tickets, hotel and more info at MiamiRumFest.com and Facebook.
Previous: Rum festival expands, introduces Miami Cocktail Week | 2013 recap

Now in its sixth year, the event is expected to attract at least 80 rum producers showcasing more than 200 rums from more than 30 countries. Expanded to include more than 50,000 square feet of exhibition space, it’s possible the event could attract upwards of 15,000 attendees. It’s considered to be the world’s largest rum festival.

So, in honor of six years of rum-fueled fun (and education), here are six of the best reasons to attend next month’s festivities:

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Dada in Delray Beach embraces rum with new cocktail menu

If I have one complaint about the proliferation of craft cocktail bars, it’s that many of the mixologists tend to shun perhaps the most versatile and tasty base spirit of them all. Of course, I’m talking about rum.
Related: Innovative watering holes fuel rise of craft cocktails

A barrel of small-batch rum at Dada in Delray Beach
A barrel of small-batch rum at Dada in Delray Beach. (Facebook photo)

So when I heard that Dada in Delray Beach – already one of the best spots for mojitos in South Florida (not to mention the award-winning food) – was expanding its bar menu to include new rums and cocktails, I regained my faith in the new cocktail culture. It took a while to get down there to check out the offerings, but on a recent visit I was pleasantly surprised at the quality and variety of the drinks. Pairing them with delicious food and lounging in Dada’s outdoor dining area only enhanced the experience.

Previous: A Taste Of … Dada in Delray Beach (February 2013)

While Dada is often mentioned among the top restaurants to grab a cocktail, and boasts some acclaimed bartenders, it’s typically not mentioned in the same breath as some of the area’s top craft cocktail spots. The mojitos are great, but there was nothing there for those who prefer a classic, or something a little less fruity. That all changed last summer, when Dada released its own line of small-batch spiced rums.

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Mai-Kai cocktail review: Tiki Swizzle bows out, joins list of ‘lost cocktials’

Updated June 2018
See below: Our Tiki Swizzle review | UPDATE: Official recipe
Related: New cocktail menu unveiled at anniversary party | Mai-Kai cocktail guide
NEW: The Mai-Kai updates bar menu, adds classic ‘lost’ cocktail

In 2014, when The Mai-Kai rolled out the first major update of its classic menu of tropical drinks in decades, it also made the rare introduction of a new cocktail. The Tiki Swizzle also held the distinction of being the only drink on the menu to feature spiced rum.

The Tiki Swizzle in September 2016. (Photo by Hurricane Hayward)
The Tiki Swizzle in September 2016. (Photo by Hurricane Hayward)

Unfortunately, the Tiki Swizzle’s a run on the menu didn’t last long. It was removed during the next major menu update in May 2018, replaced by the iconic Suffering Bastard.

While four years may be a long run on a menu at a modern craft cocktail bar, it’s merely the blink of an eye at The Mai-Kai. Most of the drinks have been on the menu for decades, and a majority date back more than 60 years to the restaurant’s 1956 inception.

The Tiki Swizzle now joins a small group of “lost cocktails” that were removed from the menu over the years. While certainly not as iconic as the Demerara Float or Liquid Gold, it does have a back-story and history that connects it to the current Tiki revival.

The drink was introduced at The Hukilau in June 2013, created by The Mai-Kai for Kahakai Tiki rum. It was promoted in the months that followed on special table cards in The Molokai bar and proved to be so popular that it made its way onto the revamped menu.

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Historic Mai-Kai celebrated, new cocktail menu unveiled at anniversary party

Updated Jan. 20, 2014
NEW: The new cocktail menu made its public debut on Jan. 17. Check out our review and recipe for the new drink, the Tiki Swizzle.

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The Mai-Kai celebrated its 57th anniversary with a customer celebration party that not only recognized the landmark Polynesian restaurant’s storied past, but also looked ahead to the future.
* See below: New tropical drink menu sneak preview

The Mai-Kai's new cocktail menu (right) harkens back to its 1956 original (left), with all the drinks displayed on an impressive centerspread
The Mai-Kai’s new cocktail menu (right) harkens back to its 1956 original (left), with all the drinks displayed on an impressive centerspread. (Photo by Hurricane Hayward)

There was much to celebrate at the Saturday, Dec. 28, event: The recent historic designation by the city of Oakland Park, the 50th anniversary of a longtime employee, and the screening of a new PBS documentary filmed at The Mai-Kai. But attendees were also given a sneak peak at what’s to come: The first major redesign of the Tiki palace’s iconic cocktail menu in more than 30 years.

The celebrating actually started on Friday night, with a rare South Florida performance by instrumental surf band The Novarays in The Molokai bar. The Orlando band ripped through three sets of classic covers and original tunes. On Saturday, the bar was nearly full at 1:30 p.m. for an early happy hour to kick off the day’s special events.

The several hundred guests then filled the main dining room, which sits beneath the original, awe-inspiring A-frame structure built in 1956 by brothers Bob and Jack Thornton, a couple upstart restaurateurs from Chicago who envisioned the world’s grandest Polynesian palace in Tiki’s mid-century heyday.

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Rum festival expands, introduces Miami Cocktail Week in 2014

2014 Miami Rum Festival recaps:
Upstart spirits share spotlight with major players | Cocktails reach new heights

As distillers and brands expand their offerings to meet the public’s ravenous appetite for rum, the Miami Rum Renaissance Festival continues to grow exponentially. Now entering its sixth year, the festival is adding an exciting new feature – Miami Cocktail Week – to its list of events that cater to both industry reps and consumers.

Miami Rum Renaissance Festival

“We’re expanding the size and scope of the festival again this year,” said show manager Robin Burr in a Dec. 30 announcement. “Rum producers from many more countries will participate in the exhibition, bringing an exceptional selection of cane spirits to a larger audience of consumers that appreciate fine rums.”

The event’s major draw will continue to be the Grand Tasting events held Friday for industry and press VIPs, and Saturday-Sunday for consumers. The $50 admission price ($75 for VIP access) gives participants unlimited samples of a dizzying array of rums and cocktails. Last year, more than 200 were on display.
* See The Atomic Grog’s 2013 review and recap

“There is no better way to discover all the best rums in the world from so many different countries,” Burr said in the announcement. “We’re excited to introduce many new upscale luxury rums to our friends that appreciate the finest quality.” The weekend events will also again include expert seminars, live music and island lifestyle vendors.

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Beachbum Berry’s ‘Potions of the Caribbean’ cruises back to the birthplace of Tiki cocktails

Potions of the Caribbean: 500 Years of Tropical Drinks and the People Behind Them (Cocktail Kingdom), hardcover, 317 pages, $34.95.
* Order now: Cocktail Kingdom (U.S.) | Amazon | More info on BeachbumBerry.com
Jump to recipes below: Rum Pot | Witch Doctor | Planter’s Punch

Potions of the Caribbean: 500 Years of Tropical Drinks and the People Behind Them

Like a fine barrel-aged rum, the new magnum opus from Tiki cocktail historian Jeff “Beachbum” Berry benefited from years maturation, developing a rich depth of flavor and nuance. When Potions of the Caribbean: 500 Years of Tropical Drinks and the People Behind Them is finally uncorked next week, it will undoubtedly be savored to the last drop by a growing legion of fans.

It could also quite possibly be Berry’s last call as a self-proclaimed “layabout” author. While the carefree image will likely remain, Berry’s other much-anticipated project could soon make him a much busier Bum. The former screenwriter, whose six books since 1998 have sown the seeds of the Tiki cocktail revival, will be embarking on a new career next year when he opens his own bar in New Orleans.

These plans are accelerating, Berry confirmed in an e-mail this week, and he hopes to sign a lease at an undisclosed location by the end of the year. That would put him on track to open his Tiki bar (in partnership with Mrs. Bum, aka Annene Kaye) as early as spring 2014. They already have a designer, architect and key staff lined up. In the meantime, Berry’s solo career as a literary figure will reach its peak with the release of Potions of the Caribbean.

Berry’s sixth book on tropical drinks and the fascinating stories behind them, Potions of the Caribbean could be considered the sequel to Sippin’ Safari (2007), both in style and substance. Berry’s first three books were mainly spiral-bound drink recipe compilations, and his previous (Beachbum Berry Remixed, 2010) was a redesigned and expanded re-release of the first two.

Potions of the Caribbean: 500 Years of Tropical Drinks and the People Behind Them

But with Sippin’ Safari, Berry used his seemingly endless supply of vintage recipes, photos and artwork to embellish the stories of the bartenders, restaurant owners and other pioneers of the early days of Tiki. The result was a wonderful read – a beautifully illustrated cocktail guide, history book and retro culture travelogue all rolled into one. The new book follows this same format, with the stories taking a starring role and the recipes enhancing the narrative.

The rich history of the Caribbean and its role in the Tiki cocktail movement was actually supposed to be an additional chapter of Sippin’ Safari. A subtitle near the end of the book’s final chapter, which tells the story of Mariano Lucidine and The Mai-Kai, introduces the Potions of the Caribbean name while very briefly mentioning the birthplace of rum and its role in Tiki cocktails.

Berry explained his dilemma on the Oct. 29 episode of The Quiet Village podcast. “I was trying to cram all this stuff into one chapter,” he told host Digitiki. “After we talked about The Mai-Kai, I was just going to go down to Cuba and Jamaica. But I realized there was just way, way too much stuff to do that, so it became its own book, five years later.”

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