Next year’s Hukilau will feature several changes that will return the annual gathering of the Tiki tribe in Fort Lauderdale to its roots: The 12th annual event will move from April to June, and it also will be centered around the Sheraton Beach Hotel, better known as the Yankee Clipper.
Tickets are on sale now for the June 6-9 event at TheHukilau.com, and “passengers” are also being encouraged “book a stateroom aboard the Yankee Clipper” to ensure a prime spot at this extravaganza of vintage Polynesian Pop.
After five years in early June, the event was held in April last year and was centered at the Best Western Oceanside on the south end of Fort Lauderdale Beach. But with interest in mid-century culture still blooming, a move was made for 2013 to include the Sheraton, one of South Florida’s most iconic hotels. It will serve as the host hotel and will be the center of the action for most of the Hukilau activities. Guests will also receive perks for staying at this oceanfront classic, home of the legendary Wreck Bar and its enchanting mermaids, aka Marina the Fire Eating Mermaid’s Underwater Swim Show.
“The most exciting, by far the most important part of our Florida project – in fact, the heart of everything we’ll be doing in Disney World — will be our experimental prototype city of tomorrow. We call it EPCOT.” – Walt Disney, Oct. 27, 1966
Hurricane Hayward discovers a familiar symbol at Innoventions in Epcot. (Atomic Grog photo, May 2011)
The second-oldest of Disney World’s four theme parks opened to the public on Oct. 1, 1982. The massive project, originally called EPCOT Center, took three years and $1.2 billion to build. And while it didn’t fulfill Walt Disney’s grand vision of a utopian city, Epcot was something nobody had ever seen before, and it remains one of the world’s most distinctive tourist destinations. Its mixture of attractions and shows with culture and dining – all with a heavy emphasis on education — is unique and most likely something Walt would be proud of.
With more than 10 million visitors a year, Epcot is the third most popular theme park in the United States, trailing only Disney World’s Magic Kingdom and Disneyland in California. In honor of Epcot’s 30th anniversary, here are 30 of The Atomic Grog’s favorite ways to enjoy this eclectic combination of futuristic playground and food and beverage smorgasbord.
Like the imposing Tikis that he carved for more than 40 years, Cocoa Beach’s Wayne Coombs was a larger-than-life figure with a mischievous bent and a style all his own. Coombs, whose distinctive “Florida style” of carving became his trademark and made him one of the modern Tiki revival’s most well-known and beloved figures, passed away on Sept. 4 at age 62.
Wayne is believed to have suffered a heart attack at his studio. He is survived by his wife of 35 years, Beki. A celebration will be held in his honor on Sunday, Sept. 23, from 1 to 5 p.m. at his Mai Tiki Gallery in Cocoa Beach.
Originally from Miami, Wayne moved with his family to the Space Coast at age 14. He was a rambunctious artist and free spirit from an early age. His first gallery, Free and Creative, opened in the mid-’60s and he began carving Tikis in 1967. He and Beki founded Mai Tiki Studio and Gallery in 1973.
Over the years, Wayne became a fixture not only in Brevard County and throughout Florida, where his Tikis are ubiquitous, but also in the worldwide surfing and Tiki scenes. The studio and gallery became a local attraction, and his fame grew large enough to match his imposing figure and robust personalty.
The Demerara Float was featured on a special Mai-Kai menu during The Hukilau in June 2026. (Photo by Hurricane Hayward)
This descendant of Don the Beachcomber’s 1930s-era Demerara Dry Float disappeared from the menu in the late 1980s. More than three decades later, it made multiple special appearances starting with The Hukilau 2013. It was last seen on a special menu in 2017, three years before the October 2020 roof collapse that closed the restaurant until 2024.
This new excitement was also fueled by a popular YouTube show and the unexpected revival of the cocktail’s classic glassware. We’d also like to thank Matt “Spike” Marble for rekindling interest in the Demerara Dry Float (and Demerara Float) by featuring our previous tribute recipe on Tiki Cocktails With Spike just days after The Hukilau. Follow this link or watch below in the postscript.
Marble also revealed a new glass from Stephens Drinkware that replicates the design of the cocktail’s original vessel, used by both Don the Beachcomber and the Mai-Kai. The iconic Streamline Tumbler from the Seneca Glass Co. is nearly impossible to find today. The new versions are handcrafted to order, so be sure to pick one up via Stephensdrinkware.com while they’re available.
Of the 43 cocktails on the Mai-Kai’s inaugural 1956-1957 menu, 41 can be traced back to classics created by Donn Beach at his groundbreaking Polynesian restaurants in the 1930s and ’40s. Many key staff that opened the Mai-Kai with owners Bob and Jack Thornton, including acclaimed mixologist Mariano Licudine, came from the Don the Beachcomber location in Chicago.
Licudine, who had worked for Beach since 1939, had access to the Tiki cocktail pioneer’s secret recipes. Manager Bob Van Dorpe, who was the purchasing agent in Chicago, knew how to procure the proprietary syrups and unique glassware that made these drinks special. The Streamline Tumbler was one of these.
A reproduction of the Demerara Dry Float glass by Stephens Drinkware. It perfectly replicates the glassware used by the Mai-Kai, shown in a 1957 menu. (Photos: Stephensdrinkware.com and The Atomic Grog)
Recipes were changed slightly, and many names changed, but the cocktails and their presentation remained a time capsule to another era. Licudine retired in 1979, but his influence is still being felt. Many of his recipes remain secret with Starr maintaining this integrity when he relaunched the bar program.
Of those 41 drinks from 1956, 24 are still on the Mai-Kai’s cocktail menu today. The others, including the Demerara Float, fell off the menu over the years and were once considered “lost cocktails.” But since most of them have been revived for special occasions over the past decade, we now simply call them “retired” in the hopes that they return for another encore.
A mid-century Don the Beachcomber menu (left) and the Mai-Kai’s opening menu from 1956-57 both feature the Demerara Float’s vintage glassware.
Our Mai-Kai cocktail guide, which is due for a major update in 2026, features ratings, reviews and recipes for nearly every classic drink that has appeared on a main Mai-Kai menu. There are some official recipes that have been published, but mainly we share our own “tribute recipes” that we hope come close to the look and taste of the versions served at the Mai-Kai.
We also like to connect the dots and feature an extensive collection of “ancestor recipes,” typically those Don the Beachcomber originals that inspired Licudine and the Mai-Kai. Thanks to author Jeff “Beachbum” Berry and his six seminal books and app, we’ve been able to post many of these former secret recipes.
The Mai-Kai is featured in Tim “Swanky” Glazner’s new book, Searching for Don the Beachcomber. Photos above include manager Bob Van Dorpe and mixologist Mariano Licudine. (Click for larger image)
The book features 36 cocktails that made their way to the Mai-Kai, including 25 on the current menu and 11 that are retired. Some are the same as recipes we’ve seen before in Berry’s books and elsewhere, but many are different and a few are brand new. Over time, we plan to incorporate all of these updates into the Mai-Kai Cocktail Guide.
There are few drinking vessels with the mystique of The Mai-Kai’s famous Mystery Bowl. The iconic communal cocktail popularized at the Fort Lauderdale Polynesian palace has been celebrated for a half-century by everyone from Johnny Carson to today’s Tiki revivalists.
A Mystery Bowl for sale in The Mai-Kai's gift shop, September 2012. (Photo by Hurricane Hayward)
Sure, there’s nothing like the unique experience of enjoying this giant drink with friends in the The Mai-Kai’s hallowed bar and dining rooms. At the sound of a gong, the distinctive bowl is delivered by a sarong-clad Mystery Girl, who does a traditional Polynesian dance and rewards the lucky recipient with a lei. The drink itself remains a mystery, a giant 50-something-ounce concoction of fruit juices, rum, and other liquors.
* More on the history of the Mystery Drink in our Mai-Kai Cocktail Guide
But true Mai-Kai nerds long for an authentic Mystery Bowl of their own. The older version made by Dynasty and the current version made by Tiki Farm occasionally pop up on eBay for more than $100. And they also appear in The Mai-Kai gift shop from time to time (see photo above), typically priced just below the century mark.
The annual gathering of Tikiphiles in Fort Lauderdale is still more than 10 months away, but organizers of The Hukilau event know that some of us are always seeking out cool new mugs and glasses.
The original Florida Tiki History Glass, released in 2009. (Photo from TheHukilau.com)
This summer, they’ve re-released a classic and introduced something new in their Tiki Icon Series of glassware designs.
The Florida Tiki History Glass debuted at Hukilau 2009 and later sold out. This high-quality double old-fashioned glass features the the original logos and artwork from many current and defunct bars and restaurants, including The Mai-Kai and Julian’s in Ormond Beach, which unfortunately just closed.
This glass has been reissued in a special edition “exotic red” color (the original was brown). It’s just $40 for a set of four glasses. We’ve put our original set to great use over the years and highly recommend it. You’ll find a Hukilau cocktail recipe to fill your new glass below. Check out the artwork:
Despite a recent report by the National Oceanic and Atmospheric Administration that “no evidence of aquatic humanoids has ever been found,” fans of Florida kitsch and retro culture know better. In fact, perhaps the world’s most famous coterie of real-life mermaids has performed in the waters of Weeki Wachee Springs for 65 years.
The legendary tourist attraction will be holding its 65th Anniversary Mermaid Reunion on Friday through Sunday, July 13-15, including shows featuring both current and retired mermaids. Weeki Wachee proudly embraces its history and holds regular events for its alumnae. But the anniversary weekend is the biggest, serving as a class reunion for the many women who have performed in the crystal clear waters.
There will be special shows all weekend, plus the alumnae will enjoy special swims in the spring, plus a dinner (presumably on dry land), and other reunion activities. For Weeki Wachee visitors, it will be a unique opportunity to see multi generations of performers who brought style and grace to one of the world’s most unusual attractions.
The first “Atomic Grog Mai-Kai Mixer” on June 9 served up not only a rousing party featuring a cool retro DJ and live vintage surf music, but also an inside look at some of the 55-year-old Polynesian landmark’s acclaimed tropical drinks.
Mai-Kai Mixer participants enjoy their cocktail flights and a prize from B.G. Reynolds' Hand-Crafted Exotic Syrups.
Surf band Skinny Jimmy & The Stingrays and DJ Mike “Jetsetter” Jones rocked the house all night long as partygoers enjoyed the festive vibe in the Fort Lauderdale restaurant’s elaborately themed Molokai bar. Click here for a full recap of the entertainment, plus photos. But for some, the event’s highlight came during happy hour.
Early arrivals were promised “blind tastings” of three vintage cocktails presented by Mai-Kai manager Kern Mattei. There were 32 flights served in the packed bar, with at least 44 tasters participating. Prizes were awarded to those who correctly guessed which exotic drink they were tasting. Priced at just $15 for three 8-ounce drinks, it was a bargain for the lucky participants. In addition, everyone enjoyed the regular early Saturday happy hour featuring half-priced drinks and appetizers from 4:30 to 7 p.m.
Rumors have swirled for years about the future of Disney’s Polynesian Resort, the 40-year-old iconic hotel and one of the Magic Kingdom’s two original resorts.
The entrance to the Great Ceremonial House at Disney's Polynesian Resort. (Photo by Hurricane Hayward, May 2011)
Affectionately known as “The Poly,” this sprawling 39-acre homage to the South Seas was one of the original two hotels built on the monorail line before the Magic Kingdom’s opening on Oct. 1, 1971. It was actually the first to open, beating the flagship Contemporary Resort by hours and hosting the press on opening day.
Like the Magic Kingdom, the Polynesian has remained true to Walt’s original vision (he was a fan of mid-century Tiki culture and explored the Pacific on vacations). Unlike the Contemporary, it has remained essentially the same stylistically, but with many upgrades to infrastructure and amenities over the years to keep it modern and comfortable.
But times are changing. Two major factors may be pushing massive renovations onto the Polynesian, though Disney officially remains tight-lipped on any speculation.
Big Bamboo appeared on a menu for prospective members of the Okole Maluna Society. (Tim Glazner / MaiKaiHistory.com)
Of all The Mai-Kai’s legendary tropical drinks, one of the very best was never available to the general public. Rather, the Big Bamboo is believed to have been an exclusive treat for members of the Okole Maluna Society, whose challenge was to try every cocktail on the extensive menu.
Okole Maluna (translation: “Bottom’s Up,” a traditional Hawaiian toast) was a club The Mai-Kai operated in 1958-59 to promote its fledgling new bar, The Molokai, and at the same time gain customer loyalty and goodwill. Prospective club members received a special menu on which they charted their progress, and a membership card when they checked off every drink.
Loyalty clubs were common in Tiki bars of the mid-century, when competition was fierce. “Most places had five to seven high-end Tiki places in their downtowns,” tropical drink guru and author Jeff “Beachbum” Berry told Tales of the Cocktail for a recent article. “So how do you keep people coming back to your place as opposed to all of the other places that are trying to compete with you? A loyalty program.”
An Okole Maluna Society membership card, re-created by author Tim “Swanky” Glazner for the September 2016 release party for “Mai-Kai: History and Mystery of the Iconic Tiki Restaurant.”
Berry, who also owns and operates Beachbum Berry’s Latitude 29 in New Orleans, first revealed the story of the Okole Maluna Society in his excellent chapter on The Mai-Kai and original mixologist Mariano Licudine in his seminal 2007 book, Sippin’ Safari, which was recently re-released as an enhanced 10th anniversary edition. “You were eligible to join after you’d ordered every one of the 48 drinks on the menu, whereupon you received a personalized bamboo cup filled with a Mariano original called the Big Bamboo – a ‘secret’ drink which he only made for Society members,” Berry wrote.
The Tales of the Cocktail article traces the history of loyalty clubs from the Okole Maluna Society up through popular present-day programs at Tonga Hut in Los Angeles, Smuggler’s Cove in San Francisco, and elsewhere. “Anything that engages customers and make them feel more special and part of a club is a good thing,” Berry said. “That ‘Aloha spirit’ is very important. That’s what a loyalty program helps foster.”
But while The Mai-Kai is renowned for its outstanding hospitality and service, the Okole Maluna Society was shut down after only two years, most likely because it was too popular. Author Tim “Swanky” Glazner details the creation and quick demise of the club in his much-anticpated book, Mai-Kai: History and Mystery of the Iconic Tiki Restaurant (2016, Schiffer). In the chapter “Okole Maluna Society: A Drinking Competiton,” Glazner reveals the lengths to which customers would go to overindulge. Check out this blog post that includes exclusive photos from the book.
The new book by Tim “Swanky” Glazner, released in September 2016, explores the history of The Mai-Kai and its legendary loyalty club, the Okole Maluna Society.
In a frenzy to become “president” of the society by being the first to finish the menu, some guests may have gone a little too far, Glazner wrote. One regular camped out at a nearby hotel, completing the task in just three nights. For his accomplishment, he had his portrait painted on black velvet by noted artist Eric Askew and hung as a centerpiece of a display of member mugs behind the Surfboard Bar.
In the interest of keeping interest in the club going, he agreed to keep his accomplishment secret so others could make a bid for the presidency. “I think we killed a few people,” manager Bob van Dorpe told Glazner. Though the society was a huge success for those two years in the restaurant’s infancy and helped boost the popularity of the cocktails, it was decided that perhaps it was not a good idea to encourage guests to consume them so quickly, Glazner wrote in the book.
Glazner’s account of the Okole Maluna Society contains one distinct difference than Berry’s, however. According to his sources, the name of the secret drink given to members upon completion of the regular menu was called the Okole Maluna. It’s unclear if this was a distinctly different drink than the Big Bamboo that Berry revealed in Sippin’ Safari, or perhaps just a different name for the same recipe. Photos and artwork (see below) show a stylized bamboo mug, and the only menus on which the cocktail was featured appear to be the special Okole Maluna Society cards created for The Molokai bar (see above).
The special mugs for members of the Okole Maluna Society can see seen in this vintage artwork of The Mai-Kai's Surfboard Bar, which was later replaced by a dining area. (Courtesy of Tim "Swanky" Glazner, MaiKaiHistory.com)
One thing is clear, however, as Berry explains in his book: Big Bamboo is the predecessor to one of The Mai-Kai’s signature cocktails, Mara-Amu. Containing most of the same ingredients, the Mara-Amu just a bit milder.
By all accounts, both cocktails were original recipes by Licudine, The Mai-Kai’s “Houdini of the liquids” who created the drink menu when the restaurant opened in 1956. Most of the others were Licudine’s take on classics by tropical drink pioneer Don the Beachcomber, for whom he worked during the prior decades in both Los Angeles and Chicago. Many of these drinks and recipes remain exactly as he left them when he retired in 1979. Licudine passed away in 1980.
So assuming you’ve done your duty and sampled all the other drinks on the menu, you’re now an approved member of the Okole Maluna Society and eligible to enjoy this lost classic.
July 2018 update: The Big Bamboo was one of the last of The Mai-Kai’s “lost cocktails” to come out of retirement when it appeared during a special event at The Hukilau in June. Participants in Hurricane Hayward’s Okole Maluna Cocktail Academy class, “How to Mix Like The Mai-Kai,” were given the exclusive privilege of ordering the drink during the Sunday finale in The Molokai bar. (Atomic Grog photos, June 10, 2018)
Students from The Atomic Grog class not only received the exclusive Big Bamboo, which was being served to the public for the first time since the late 1950s. They earned their own Okole Maluna Society card and a free tour of the restaurant’s historic art and architecture from author Swanky himself (pictured with Hurricane Hayward in The Molokai bar). You can pick up a signed copy of his book in The Mai-Kai Trading Post’s new online store.
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BIG BAMBOO
Okole Maluna Society review and rating
Size: Medium
Potency: Strong
Flavor profile: Gold and dark rums, passion fruit with bitter and sour nuances.
Review: Very well balanced, sweet and full of big flavors similar to Don the Beachcomber’s 1950 Zombie.
The mugs thought to be used for the Big Bamboo had handles like a stein and were engraved with the Okole Maluna Society member's name. (Courtesy of Tim "Swanky" Glazner, MaiKaiHistory.com)
Ancestry: Big Bamboo was believed to be a special Mai-Kai cocktail available only to members of the Okole Maluna Society after they had ordered every other drink on the menu. It evolved into the milder Mara-Amu, which remains a favorite on the menu and features its own distinctive mug.
Bilge: There’s little information about the special mugs that were used for the Big Bamboo. Mai-Kai historian Tim “Swanky” Glazner provided the photo at right that shows the case where it’s believed they were kept. Aside from the photo and artwork above, we’ve been unable to find a trace. It joins the long list of sought-after Mai-Kai collectibles. If you find one, please let us know.
Agree or disagree? Share your reviews and comments below!
Big Bamboo by The Atomic Grog, July 2018. (Photo by Hurricane Hayward)
* 1/2 ounce fresh-squeezed lime juice
* 1/2 ounce fresh-squeezed orange juice
* 1/2 ounce grapefruit juice
* 1/2 ounce passion fruit syrup
* 1/2 ounce dark Jamaican rum
* 1 ounce gold Cuban rum
(or sub Virgin Islands rum)
* 2 dashes Angostura bitters
* 4 ounces (1/2 cup) crushed ice
Put everything in a blender or spindle mixer and blend at high speed for exactly 5 seconds. Pour into a bamboo mug or tall glass. Garnish with a mint sprig.
From the personal notebook of Mariano Licudine, circa 1960.
We like to make a larger version by just doubling the proportions. For a slightly modified version, check out Chemistry of the Cocktail.
Notes and tips for home mixologists
* As usual, fresh juices are essential. I prefer all-natural white grapefruit juice with no sugar added. When white grapefruit is out of season, The Mai-Kai uses red or pink grapefruit, but always fresh squeezed from nearby Florida groves. The Mai-Kai has always used distinctive Florida citrus, which gives its cocktails a rich and fresh flavor. It’s sourced locally and 100 percent non-pasteurized. The lime juice is a unique blend, with Key lime juice dominating the sour and tart flavor. I recommend a specific blend if you want to duplicate The Mai-Kai flavor.
* Tiki Central: Click here for a full guide to the juices used at The Mai-Kai
A prototype of the Big Bamboo served by The Atomic Grog at a party marking the release of “Mai-Kai: History and Mystery of the Iconic Tiki Restaurant” by Tim “Swanky” Glazner in September 2016. (Photo by Hurricane Hayward)
* You can create your own passion fruit syrup by making a simple syrup with passion fruit pulp. There’s a recipe in Sippin’ Safari that works well. Among the better bottled brands on the market are Small Hand Foods, B.G. Reynolds, Monin, Fee Brothers, and our favorite, Aunty Lilikoi. A good budget brand of passion fruit puree is made by Finest Call.
* Inspired by the artwork included in Sippin’ Safari and shown above, we included a garnish of fresh mint, which adds a great additional element with the smell arousing the senses and enhancing the drink. One other tip: Gently slap the mint against your hand to release its aromatics before inserting into the glass. The Mai-Kai also used mint when the drink made a rare appearance at The Hukilau 2018 (see photos above).
About those rums …
In September 2016, we were honored to be asked by author Tim “Swanky” Glazner to help celebrate the release of his book Mai-Kai: History and Mystery of the Iconic Tiki Restaurant by making cocktails for his special guests during a party at a Fort Lauderdale hotel. The Sept. 16-17 festivities also included a walking tour and special on-stage presentation by Glazner at the restaurant, plus the return of two lost cocktails (Hanalei Bay and Dr. Fong) that had not been served in decades.
Hurricane Hayward mixes up the Big Bamboo during a room party as part of a special event for “Mai-Kai: History and Mystery of The Iconic Tiki Restaurant” in Fort Lauderdale on Sept. 16, 2016. (Atomic Grog photo)
As it turns out, the key to the outstanding flavors in Big Bamboo are the specific rums called for in the original recipe. Unfortunately, neither is currently available. A quality dark Jamaican rum with a bit of funkiness makes this cocktail really shine. Appleton, which is featured in many of The Mai-Kai’s signature cocktails, sponsored the September event and contributed several bottles for the party. While not as bold and funky as some other options, both the Signature and Reserve blends are s full of flavor and complexity, a fine choice for this cocktail. Appleton was recently pressed into service due to the unavailability of Kohala Bay, the direct descendant of the Dagger brand that was likely featured in the original. Click here for the story of Kohala Bay and Dagger, plus many suggested substitutions.
Big Bamboo by The Atomic Grog. (Photo by Hurricane Hayward, May 2012)
Cuban rum is even harder to find, at least for now. Formerly contraband in the United States thanks to the longtime embargo, it’s now trickling into the states after travel was recently opened up and rum was allowed to pass through customs in small amounts. In the years prior to Fidel Castro’s rule, this superb rum was featured at The Mai-Kai. Check out this photo of historic Cuban rum from the 1950s that still lines the upper shelves of The Mai-Kai’s back bar, spotted during a 2011 bar tour. If you can track down a bottle of Havana Club or another Cuban brand, by all means use it. My supply of Añejo Años (see photo above) is dwindling, but more recently I secured a bottle of Añejo Especial, another outstanding gold rum from Havana Club. For the party, I sought something that replicated those same flavors. There are many gold rums made in the Spanish style similar to Cuban, but the one that made sense in terms of both cost and taste was Ron Barcelo Añejo from the Dominican Republic. Among the many other choices are Virgin Islands rums such as Cruzan Estate Dark, Nicaragua’s Flor de Caña, plus Puerto Rico’s Bacardi Añejo, Bacardi 8, and Barrilito 3 Star. If you have any questions about the quality or taste of rums, a great resource is Robert Burr’s Rum Guide, which includes tasting notes and information on hundreds of fine rums from around the world. Burr also founded and produces the annual Rum Renaissance Festival.
When compared head-to-head, a Big Bamboo containing Kohala Bay and Havana Club is head and shoulders above any other options. While there are many other rum choices, it’s obvious that The Mai-Kai’s “Houdini of the liquids,” Mariano Licudine, knew best when he created this classic.
