The creators of a new documentary on the rise, fall and resurgence of Tiki culture have announced that artist Kevin Kidney has been hired as art director.
Tiki enthusiasts from around the world gathered at The Mai-Kai in Fort Lauderdale during The Hukilau in June 2011. (Photo by Go11Media.com)
Much of Plastic Paradise was filmed last June at The Hukilau and the historic Mai-Kai restaurant in Fort Lauderdale, and there are plans to show a sneak preview during next year’s Polynesian Pop extravaganza, scheduled for April 19-22. Plastic Paradise is then slated to hit the festival circuit, followed by airings nationwide on PBS affiliates.
The documentary, an hour-long chronicle of Tiki culture, was commissioned by PBS. The filmmakers, known as Common Machine, had previously provided PBS with an award-winning film about Cuban artists living in Miami, Hecho a Mano: Creativity in Exile.
* Click here to see a preview of Plastic Paradise
There’s a fascinating new documentary airing this month on WLRN, the local PBS television station: Prohibition and the South Florida Connection. This one-hour film by award-winning journalist Steve Waxman chronicles a colorful and chaotic period of U.S. history with a special focus on South Florida’s role.
Through interviews, archival photos and video, the program takes an in-depth look at the region’s relationship with rum importers from the Bahamas, along with the culture of profits and crime that defined this infamous era. From Al Capone to local speakeasies to the corrupt police, it reveals a wanton yet endearing chapter of South Florida history.
Few realize that the Zombie – not the Mai Tai – is the drink that kicked off the tropical drink craze. Created in the 1930s by the Dr. Frankenstein of tropical mixology, Donn Beach (aka Don the Beachcomber), the Zombie remains his masterpiece.
Beach’s mad scientist approach to combining multiple rums, juices, syrups and spices was groundbreaking and set a standard that remains an influential touchstone for today’s bartenders in both the Tiki and craft cocktail worlds. But if it weren’t for cocktail sleuth, historian and author Jeff “Beachbum” Berry, we might not have ever discovered that legacy.
Berry rescued the Zombie (and many other Tiki classics) from bad bartending and half-assed attempts to re-create the originals. But his first attempt at the Zombie in his seminal 1998 book, Grog Log, was not a whole lot better than the imitators. By 2002, however, he had begun to unearth some great Zombie recipes, three of which are published in his second recipe book, Intoxica. One of these, later dubbed the “mid-century version” and purported to be a Don the Beachcomber recipe published in 1950, is shown below.
But Berry was just scratching the surface of Zombie lore. His 2007 masterpiece, Sippin’ Safari, yielded the motherlode. An entire chapter, “A Zombie Jamboree: The Curse of the Undead Drink,” provides the definitive research on the elusive cocktail. There’s more background on the 1950 Zombie, plus a much different 1956 version attributed to the Don the Beachcomber restaurant in Waikiki.
Beachbum Berry mixes a classic Zombie at the Zombie Jam at The Mai-Kai on April 25, 2011.
In 2010, Beachbum Berry Remixed continued the tradition of digging deeper into the history of the drink that started it all. In addition to the discoveries in Intoxica and Sippin’ Safari, Berry presented several new recipes, including a simplified version of the complex creation. You can also find Berry’s Zombie recipes in his Total Tiki app for iPhone and iPad, a unique repository of more than 250 exotic drink recipes from yesterday and today. Launched in 2022, Total Tiki Online is subscription service accessible via all platforms that takes the app to the next level with exciting new information management features.
If you desire a more tactile way to enjoy Berry’s handiwork, pick up a set (or a case) of his signature Zombie Glasses from Cocktail Kingdom, which include the original 1934 and 1950 recipes on the side along with distinctive artwork and packaging. They’re also available at the author’s New Orleans bar and restaurant, Beachbum Berry’s Latitude 29, along with the Bum’s own twist on the vintage recipe.
A contemporary Zombie from “Beachbum Berry Remixed.”
In addition to his acclaimed books, app and barware, Berry had a profound influence on today’s Tiki and cocktail scenes over the past decade or two by way of his entertaining and boozy symposiums around the world. His first-ever Zombie seminar took place at The Mai-Kai in April 2011 during the Miami Rum Fest. He resurrected that talk at The Hukilau in April 2012, again at The Mai-Kai, with a few additional surprises. [Full coverage]
Of course, The Mai-Kai’s Zombie is a descendant of Don the Beachcomber’s classics. There’s a reason it’s the top-rated cocktail in this guide, and the only one with a perfect rating of 5 out of 5 stars. Perhaps its the complex, undefinable flavors. The Zombie stands atop the tropical cocktail mountain as a true original with its intense flavors and high potency.
Despite its seeming cacophony of flavors, the Zombie (when made correctly) achieves perfect balance. The combination of spices are exotic and unique. The sweet juices and syrups are counteracted by intense anise and sour notes. And the coup de grâce is the blend of three rums in perfect harmony.
Information has been leaking out for months via Facebook but it’s finally now official: TheHukilau.com has launched for 2012 with a list of activities and info, ticket prices and online ordering. The Atomic Grog is happy to present some exclusive, additional details.
The biggest news for the April 19-22 Polynesian Pop extravaganza: A new host hotel, even more events at The Mai-Kai, and a special Beachbum Berry cocktail symposium. While a new Web designer puts the finishing touches on the 2012 site, Hukilau producer/organizer Christie “Tiki Kiliki” White filled us in on some of the details:
New host hotel: The beachside Best Western Oceanside Inn will offer festival attendees a more affordable and intimate experience, Tiki Kiliki says. It’s located just south of The Hukilau’s longtime party central, the Bahia Cabana Beach Resort. You can make reservations at both hotels now by calling the phone numbers listed on TheHukilau.com. To get the best rooms at special group rates, you must call these numbers now instead of making reservations online.
The Mai-Kai’s cocktail menu includes many drinks that have survived since the Fort Lauderdale Polynesian palace’s inception in 1956. Our unofficial count is 33 originals among the current menu’s 47 cocktails. The origins and recipes for some of these have long been mysteries, and we hope this guide unravels a few.
From Sippin' Safari: This vintage photo shows Mariano Licudine displaying his rum collection in 1962.
But even more mysterious are the great lost cocktails of The Mai-Kai. Those drinks that appear on early menus but for one reason or another were retired or replaced. Among the 12 of these that we’ve been able to identify are such exotic temptations as the Impatient Virgin, Dr. Fong and Liquid Gold. Those three, along with many others, were descendants of Don the Beachcomber cocktails that original Mai-Kai bartender Mariano Licudine reconfigured after spending decades learning from tropical drink originator Donn Beach.
This connection, along with the rich history of The Mai-Kai, is detailed in depth by cocktail historian Jeff “Beachbum Berry” in his excellent 2007 book, Sippin’ Safari. This lavishly illustrated guide is recommended not only for all the great recipes, but for the stories behind the cocktails that you won’t find anywhere else. Look for a special 10th anniversary edition – featuring new recipes, photos and stories – to be released in July 2017.
Masses of mouse-minded fans flocked to the Magic Kingdom on Saturday, Oct. 1, to celebrate the 40th anniversary of Walt Disney World. And while initial crowd forecasts were low, interest in the birthday bash quickly grew among the Disney faithful and resulted in a sometimes overwhelming throng even though actual celebratory festivities were modest.
The Magic Kingdom entrance and train station, as seen in December 1972 and Oct. 1, 2011. (Photos by Hurricane Hayward)
The Oct. 1 opening date was selected in 1971 because it was considered the slow season, and it typically remains so today. But Disneyphiles came out of the woodwork for the anniversary party last week and took advantage of the late park hours at the Magic Kingdom (it was open from 9 a.m. until midnight).
My wife and I combined this event with a visit to the Epcot International Food and Wine Festival on Sunday, and it’s a good thing we did. The overflowing crowd on Saturday made for a hectic day and not much time to relax and enjoy the Disney experience. That’s not to say it wasn’t memorable. Here are the highlights (and some lowlights):
We stayed at the Caribbean Beach, one of Disney’s moderate resort hotels, and were pleasantly surprised. We had previously enjoyed Port Orleans Riverside, and this was on par with that experience.
The rooms were spacious and clean (with the great details that Disney is known for), the grounds (200 acres, including the 45-acre Barefoot Bay) were huge and full of amenities (be sure to take a walk around the lake) and the theming was spot-on. It was closed when we wandered by early Sunday, but I’ve heard the pool bar makes a great Piña Colada.
The Malayan Mist is sometimes lost amid the many selections on the vast menu of nearly 50 tropical drinks at Tiki’s crown jewel, The Mai-Kai. It may be one of the most notable, however, with origins that date back to the very beginnings of the modern Tiki bar.
A 1959 Mai-Kai menu.
For a tropical drink that’s been around for at least 55 years, there is precious little information to be found about the mysterious Malayan Mist. Fittingly, it also features a unique sweet flavor profile that’s just as esoteric. Like many of The Mai-Kai’s drinks that have survived a half century of menu updates, the classic artwork remains unchanged (see 1959 menu at right).
That artwork helped us solve the mystery. More than half of the drinks at The Mai-Kai are retooled versions of classic Don the Beachcomber cocktails. Mixologist Mariano Licudine worked for Donn Beach in Los Angeles and Chicago before he was hired away by Mai-Kai owners Bob and Jack Thornton, brothers from Chicago who sought to create the ultimate Polynesian palace in what was then a desolate area west of Fort Lauderdale.
Along with Licudine, they snagged the restaurant’s top chef plus manager Robert Van Dorpe, who provided them with invaluable information. This included the sources for all the glassware and artwork to go with the secret ingredients to make those world famous cocktails. Click here for more on the story of the Don the Beachcomber connection to The Mai-Kai as unearthed by historian Tim “Swanky” Glazner.
Walt Disney World has come a long way since Oct. 1, 1971. The resort celebrates its 40th anniversary Saturday with a 15-hour celebration at the iconic Magic Kingdom park, where it all started.
December 1972: The author in his pre-hurricane days (Tropical Storm Hayward?) is nearly lost in the crowd at the Magic Kingdom in front of Cinderella Castle.
In 1971, there was just the Magic Kingdom, Fort Wilderness campground and two hotels (the Contemporary and Polynesian) connected by the Monorail. Now, there are four theme parks, two water parks, 30 themed resort hotels and much more. Whether or not the sprawling, 30,000-acre complex southwest of Orlando is the true realization of Walt Disney’s vision (see video below) is debatable, but it’s impressive nonetheless.
My first visit was in late 1972, and I still remember the joy and wonder of that day. I’m looking forward to the surprises Disney says are in store for guests on its birthday, although I’ve grown to appreciate Disney World for many different reasons.
The Deep Sea Diver, one of the oldest and most distinctive tropical drinks at Fort Lauderdale’s Mai-Kai, can be traced back to the 1930s and tropical drink pioneer Don the Beachcomber’s original cocktail menu. It also features an unusual, rarely used ingredient that remains somewhat of a mystery more than 75 years later.
From a mid-century Don the Beachcomber menu.
Tiki drink historian Jeff “Beachbum” Berry’s excellent 2007 book, Sippin’ Safari, includes a recipe for the Peal Diver’s Punch that you’ll find below as well as an entire chapter on The Mai-Kai’s founding mixologist, Mariano Licudine (1907-1980). Licudine worked behind the bar at Don the Beachcomber restaurants from 1939 until 1956, when he was lured to Fort Lauderdale by The Mai-Kai’s fledgling owners, Jack and Bob Thornton.
Sippin’ Safari remains my favorite of the Bum’s books and perhaps the most influential in fostering appreciation of both the roots of tropical mixology and the history of The Mai-Kai. It details how Licudine took the Don the Beachcomber classics he had been making for years in Chicago and adapted them to The Mai-Kai’s new menu. With the help of Bob Thornton, Licudine tweaked the secret recipes, often elevating them to even greater heights.
Note: The Monterey Club has announced plans to close at the end of 2011.
* Click here for updates
If you were at The Monterey Club on Monday for the Nekromantix show or any of the other concerts this week, you surely noticed that the club has yet to open its expanded concert space. Negotiations and permits are taking longer than expected, but the owners hope to have it open in time for the Revenge of the Tiki 3 event scheduled for Saturday, Oct. 8.
Presented with the adjacent Kreepy Tiki Tattoos, the 14-hour bash (2 p.m. until 4 a.m.) is scheduled to include 30 bands (including country hellraiser Wayne Hancock from Austin), a custom car and bike show, vendors, a burlesque show and more. The bigger concert venue will be a welcome addition to the South Florida scene.
The facade of the Gold Coast Roller Rink in Fort Lauderdale was intact on Monday, Sept. 5, 2011. But demolition was well under way. (Photo by Hurricane Hayward)
Those at the Nekromantix concert, or who may have recently visited The Monterey or Kreepy Tiki, may also have noticed another change in the area (just north of Fort Lauderdale International Airport on the east side of U.S. 1). A landmark building is being demolished.
Next door to The Monterey Club, Gold Coast Roller Rink, one of the few remaining vintage rinks in Florida, is in the process of being torn down after closing in mid-August. The property was purchased and will soon be home to a pet-boarding facility for travelers using the airport. Good news for jet-setting pet owners (or Monterey clubgoers looking for some extra parking), but bad news for skaters as well as fans of iconic buildings.
