There’s nothing more ubiquitous during the Christmas season than a traditional eggnog, whether its a non-alcoholic version for the whole family or a boozy variation featuring whiskey, rum and/or brandy. It’s hard to mess up this holiday standard if you know what you’re doing, so we saw no need to weigh in with a unique recipe of our own. Until now.
Jeff “Beachbum” Berry serves up a tasty nog at Sippin’ Santa. (Official photo)
Over the past decade or so, we’ve tasted some excellent examples of modern nogs at the annual Miracle and Sippin’ Santa pop-up bars. In general, the craft cocktail revival has raised the bar on this formerly cringey classic that was more often served out of a carton.
Esteemed author and barkeep Jeffrey Morgenthaler is widely credited with championing eggnog with a craft cocktail slant, leading to a plethora of modern recipes. The recent explosion of local Christmas pop-ups that followed in Miracle’s wake has made the options even more plentiful.
But even in its most elevated form, eggnog is not typically a showcase for bold and aggressive rums. Kevin Crossman’s Ultimate Egg Nog is solid, but it splits the base with bourbon. Inspired by Derek Cole’s Tiki Eggnog, updated this year on his Make and Drink channel on YouTube, I sought to lean into the Tiki spices but also bring to the table the most flavor-packed (and potent) rum(s) in a classic eggnog format.
Hamilton Beachbum Berry’s Navy Grog Blend (114 proof) and Planteray Mister Fogg Navy Rum (111.4 proof) are robust and flavorful mixing rums. (Official photos)
The result is the Atomic Navy Nog, featuring not one but two Navy-style rums that have been calling my name since their release. Both Beachbum Berry’s Navy Grog Blend from Hamilton Rum and Mister Fogg Navy Rum from Planteray are outstanding mixing rums that deserve a lot more use beyond the namesake Navy Grog.
You could easily use one bottle or the other in this recipe if that’s all you have, but the 50/50 blend is surprisingly not too muddled or muted. In the Don the Beachcomber tradition, two rums are indeed better than one, even if they already are complex three- and four-country blends. To complete the link back to Donn Beach, I tried to employ some of his other favorite ingredients (cinnamon syrup, Gardenia Mix) to give the nog some depth of flavor beyond the rum.
The result, I hope, is a spicy and rummy eggnog that retains its classic form but gives rum and Tiki aficionados an extra special treat.
This is part 1 in a series exploring the new cocktail and food menus at the historic Mai-Kai in South Florida, est. 1956. The restaurant reopened in November 2024 after four years and a $20 million restoration project that’s still ongoing. First, we’ll take a look at the menu design and esthetics. In future stories, we’ll examine the drinks and the food in depth.
The Mai-Kai’s Tonga dining room offers not only a prime view of the showroom stage and the Polynesian Islander Revue, but also a display case containing traditional cannibal carvings that have been used to promote the restaurant since its 1956 opening. (Photos by Hurricane Hayward / Nov. 22, 2024)
Since the Mai-Kai celebrated its grand reopening in mid-November, fans flocking back to 3599 N. Federal Highway in Oakland Park have been dazzled by the renovation and reimagination of the 67-year-old Tiki temple. This includes a painstaking rehabilitation of the Molokai Bar, the massive showroom under the vintage 40-foot A-frame, as well as all the surrounding dining rooms and other guest areas.
But there are a few new additions to this throwback experience that may have escaped notice, right under the noses of many guests. The food and drink menus now boast a retro look and feel that dates all the way back to the early days of the Mai-Kai. Let’s take a closer look at menus, their links to the past, and some breaking news on what’s coming next.
The cocktail menu: Welcome back to paradise, 1950s style
The Mai-Kai’s updated menu features 54 cocktails, including 38 classic rum drinks and 12 new creations by head mixologist Cory Starr. Click for larger view. (Photo by Hurricane Hayward, November 2024)
It’s easy to be swept away to paradise when you open the Mai-Kai’s new cocktail menu and gaze upon more than 50 tropical drinks, many of them classics that have been frozen in time since 1956. But after you place your order for one of those delicious drinks crafted by beverage director Cory Starr and his expansive team of bartenders, take a gander at the menu’s design and artwork.
The cover art and tri-fold format is nearly identical the original 1956-57 menu, which included 43 cocktails ranging in price from 90 cents for Oh So Deadly to $2 for the signature Barrel O’ Rum. Both of those drinks are still on the menu, along with 28 others from that initial grand opening. The prices many have changed, but the recipes remain nearly identical, one of the unique features of the legendary bar.
The Mai-Kai replicated the menu design in great detail, from the distinctive logo to the familiar artwork of three cannibal tiki carvings. The wood grain and folding panels are meant to simulate the Mai-Kai’s original front doors. We don’t have a copy of the original menu, but images posted online during an eBay sale show virtually the same cover and inside layout from 1957:
The Mai-Kai’s new 2024 cocktail menu was designed to look very much like this original menu from 1956-57, including the same cover and vintage-style images.
The old tri-fold menu style was gone by the end of the 1970s, replaced by a bi-fold menu that remained in place (in varying sizes) until the 2020 closing. [See the 2018-2019 menu] Another classic feature is back on the new menu with a return to having the individual cocktails depicted by representational artwork.
The original artwork was replaced by photos in a 2014 menu overhaul. This was a major change from the original style used during the first 57 years of menus. But the old look is back, thanks to California artist Eric October.
Mai-Kai managing partner Bill Fuller reached out to October after seeing his botanical cocktail prints for sale online. The longtime Mai-Kai fan was hired to create the custom images using watercolor in the same style used on the original mid-century menus. Some of the cocktails have also been turned into T-shirts featuring the same artwork.
Mai-Kai manager Kern Mattei (right) meets Eric October at Tiki Oasis in San Diego, where the artist was selling his distinctive botanical cocktail prints. (Photos by Hurricane Hayward, August 2023)
These images include more than just the signature mild, medium and strong rum drinks – plus the four non-alcoholic options. October also depicted the 12 new creations by Starr that fill out he 54-drink menu and offer alternatives for fans of other spirits (bourbon, tequila, et al.).
Updated April 30, 2025 This blog post will feature continually updated information from official sources at the historic Mai-Kai restaurant in South Florida. It will also include in-depth coverage and photos from journalist Jim “Hurricane” Hayward, along with information gathered from other reliable sources. Bookmark and return for the most accurate and complete guide to the reopening of the Tiki landmark, est. 1956.
• Mai-Kai Restoration & Reopening: Full story and photo archive SEE ALSO: Mai-Kai bar and cocktail news, reviews and exclusive insights
For the first time since the Mai-Kai’s 2020 closing, guests can get an up-close view of the exotic tikis and water features in the indoor gardens under the giant A-frame. (Photo by Hurricane Hayward / April 24, 2025)
Mai-Kai opens new passageway between Tiki gardens
Posted April 27, 2025
In a perfect example of the Mai-Kai combining its long-running restoration with inventive reimagination, the restaurant just opened a new portal into the inner sanctum that allows guests to once again stroll the exotic indoor gardens under the front of the main A-frame. Like many similar upgrades at the historic property, the new portal appears to be both a stylistic and logistical bonus for guests.
When we arrived shortly after the 4 p.m. opening on April 24, workers were putting the final touches on a new entryway that had been cut through decorative rocks and several feet of the concrete wall at the south end of the new deck outside the Molokai Bar. We were among the first to explore the new walking path, marveling at the towering tikis and waterfalls for the first time since before the October 2020 closing. It was being prepped for a special event that night.
Workers complete a new doorway from the deck outside the Molokai bar to the inside of the Mai-Kai’s original 1956 building. The path leads into the Tiki gardens and waterfalls behind the showroom stage, eventually connecting to the outdoor gardens behind the restaurant. (Photos by Hurricane Hayward / April 24, 2025)
The newly refurbished space is fully functional with flowing water, colorful mood lighting and lush tropical flowers courtesy of California designer Shawna Marie Tice, aka The Pleated Peacock. If the end result reminds you of Disneyland’s Enchanted Tiki Room, that’s because Tice created the faux floral arrangements there as well.
The walls, floors and ceiling still need a few finishing touches, but the space is jaw dropping, even if you’ve been there before. There is much eye candy to behold, including many vintage tikis, both original wood carvings and those cast in cement from molds that original owner Bob Thornton had made in the 1970s. It should be fully operational any day now.
A variety of vintage tikis can be seen as you walk through the Mai-Kai’s newly reopened indoor gardens. (Photos by Hurricane Hayward / April 24, 2025)
Why is this new entrance important? Until now, the entire area was off limits to guests since the large crew of dancers and musicians in the Polynesian show have needed most of the space behind the stage, as well as the Samoa dining room, to prepare for their performances, which occur multiple times per night. Their former dressing room under the stage is still being redesigned.
The revered cocktail program at the Mai-Kai is in experienced and enthusiastic hands as the historic restaurant prepares for its grand reopening in November. The new beverage director and head bartender is Cory Starr, most recently general manager and beverage director at the acclaimed Tiki Tatsu-Ya in Austin, and before that a key member of the team at Three Dots and a Dash in Chicago.
Cory Starr, the Mai-Kai’s new beverage director and head bartender, in the restored Molokai Bar in October 2024. (Photo by Hurricane Hayward)
While Starr is used to creating unique offerings at his previous gigs, he’s equally excited about the challenge that lies ahead. “I feel a great responsibility for maintaining the standards of the past,” he said in an interview with The Atomic Grog just after his arrival.
Starr worked at Tiki Tatsu-Ya from 2019 until September 2023, creating the cocktail program from the ground-up before the spectacularly immersive restaurant opened in September 2021. Prior to that, he bartended at the Spirited Award-winning Three Dots and a Dash from 2015 to 2019, often joining beverage director Kevin Beary at events across the country.
The Arizona native cut his teeth as a tropical bartender at the Four Seasons Resort Hualalai on Hawaii’s Kona Coast from 2011 to 2015. Starr was also invited to compete twice (2018 and 2019) in the prestigious Don the Beachcomber Mai Tai Festival at the Royal Kona Resort (finishing second and third). His time in Hawaii cemented is love for Tiki culture and launched him on a trajectory that has taken him to one of the most legendary Polynesian restaurants of the mid-20th century.
Cory Starr behind the bar at Tiki Tatsu-Ya in Austin, September 2023. (Photo: RaeAnn Serra / Starchefs.com)
At 40, Starr brings to the Mai-Kai a youthful energy, but also vast experience with high-level and high-volume cocktail programs. This will all serve him well in re-establishing the storied bar program begun by Don the Beachcomber alum Mariano Licudine in 1956. Most of the restaurant’s historic cocktails remain the same as they were when the “Houdini of the Liquids” retired in 1979.
“Stepping into this role is unlike anything I have done before,” Starr said. “While Tiki cocktails have so much history tied to them already, the Mai Kai drinks are legendary and my job here is more preserving history and bridging the gap from the Mai Kai that we all adore to the new era of the Mai Kai.”
The epic and arduous adventure to restore and reopen South Florida’s historic Mai-Kai restaurant is nearing its thrilling conclusion. And like many great adventure stories, it has fans on the edge of their seats and chomping at the bit to fast-forward to the finale.
Happily, the end of this South Seas tale is just the beginning. When the beloved Polynesian palace reopens this fall after more than $15 million was poured into a highly detailed and spectacularly imagined renovation project, a new adventure will begin. One that the new owners of the 67-year-old property just outside Fort Lauderdale believe will transport guests for generations to come.
A view of The Mai-Kai from Federal Highway on Sept. 24. (Photo by Hurricane Hayward)
IMPORTANT NOTE: The Atomic Grog has agreed with Mai-Kai ownership and management to keep our reporting of details and photos to a minimum as excitement builds toward the grand reopening this fall. Be assured, there is a lot of amazing work being done during this homestretch. For our patience, we will all be rewarded by a spectacular sight when all is revealed in the coming weeks.
With the four-year anniversary of the October 2020 closing looming, all hands are on deck to meet the mandate of the fall reopening touted on the official website, MaiKai.com. We urge you to monitor the site for updates and sign up for the email list to be notified when reservations are available. You can also look for news on the official social media pages on Facebook and Instagram.
In a sign that the finish line is near, the architects leading the project said in a social media post that the firm is “eagerly awaiting the grand reopening.” According to Kravit Architectural Associates of Boca Raton: “The perfect blend of Polynesian charm and modern sophistication is almost here. From the iconic entrance to the revamped Molokai Bar, every detail has been meticulously restored to honor its rich history while introducing a fresh, welcoming atmosphere.”
An immense amount of work was completed in September, including the hiring of staff and beginning of training inside the newly built kitchen and back-of-house bars. The old kitchen, which dates back to the early 1970s when that structure was added to the rear of the vintage 1956 A-frame and guest areas, was lost when a massive storm and malfunctioning sprinkler system led to an extensive collapse of the flat roof.
It took 90 years for Trader Vic’s to make it to trendy South Beach, but the new Bamboo Room concept could be the right bar in the right place at the right time.
In fact, the Bamboo Room by Trader Vic’s, as it’s officially known, is a callback to a tropical space inside Bergeron’s original Hinky Dinks restaurant in Oakland, Calif., circa 1934. Soon after, the Trader Vic’s brand took the world by storm as a dynamic Polynesian restaurant and bar concept, expanding globally as interest in South Seas exoticism dominated the pop culture consciousness in the mid 20th century.
Trader Vic’s Hospitality Group remains a venerable force worldwide with 25 locations in 11 countries. To augment the flagship brand, new concepts are positioned to expand the Trader Vic’s name into previously untapped markets and remain relevant in the 21st century.
A bartender pours an inventive new cocktail (The Park Lane) while a Latin jazz band performs in the intimate Bamboo Room by Trader Vic’s on Sept. 15. (Photos by Hurricane Hayward)
In making upscale South Beach the first location of the new Bamboo Room concept, the hospitality group is returning to its roots as a luxury brand. This is a far cry from the previous branded bar and restaurant in Florida, the middle-of-the-road Trader Vic’s Island Bar & Grille in Sarasota (2010-2013).
Opening with a menu of just seven cocktails priced at $20-$25 would be risky just about anywhere else. But in one of the world’s top hospitality markets, it’s more like a Bam Adebayo slam dunk. One of the Miami Heat star’s predecessors, Chris Bosh, owned a lavish mansion just up the road that sold for a cool $38.5 million in 2022.
Let’s just hope potential guests have the willingness to seek it out, then appreciate the craft and care that went into both the space and its inventive cocktails. I will recommend it to anyone who lives in the area or visits for any reason, such as a show or event at the nearby Miami Beach Convention Center and Fillmore Miami Beach Theater.
Following is a full recap of my visit at the end of the opening weekend on Sunday, Sept. 15. As I sampled my way through the menu, I was privileged to meet and talk with two Trader Vic’s Hospitality Group executives who were in town for the opening. This story includes insights from both CEO Rhett Rosen and vice president of operations Raquel Rodriguez.
Beyond the Bamboo Room, I gained a new understanding of the Trader Vic’s brand, including exclusive details on an upcoming location planned for Hawaii, the first ever 100% company-approved outpost in the South Pacific. Also featured below is a Q&A with Rosen just before the opening.
The hotel offers valet parking, or you can find multiple public garages within a short walking distance. I found a reasonable rate at a garage on 16th Street, a 5-minute walk away. Your GPS or rideshare may drop you off at the hotel’s valet stand and understated entry facade, where there is no mention of bars or restaurants within, but don’t fret.
Simply enter the lobby area and take in the neo-Spanish-Mediterranean vibe as you proceed along the red carpet through this small building and the double doors at the end of the hall. This will lead you into a quaint outdoor courtyard and building painted with striking green and white stripes. That’s your destination, as the small green sign near the door will confirm.
The venerable Trader Vic’s brand is returning to Florida for the first time in more than a decade with a new concept that promises an intimate and sophisticated cocktail experience. Bamboo Room by Trader Vic’s opens Friday (Sept. 13) in a luxury boutique hotel in South Beach.
Rosen is no stranger to the Sunshine State. He’s a Florida native who earned a degree in marketing and business administration from the University of Central Florida. He received a doctorate from the Shepard Broad Law Center at Nova Southeastern University in Davie, not far from the new Bamboo Room.
The hospitality group, formerly known as Trader Vic’s Worldwide, has for decades sought to expand the scope of its offerings beyond the traditional Tiki-centric restaurants by touting its “fusion flavors, tropical vibes, and Mai Tais.”
Bergeron famously created the iconic cocktail in 1944, and the “Trader Vic’s Original Mai Tai” remains a signature at most of the locations around the world. Successful expansion has recently been limited mainly to the Middle East.
With the Bamboo Room concept, Trader Vic’s appears to be embracing a more streamlined approach, similar to how Don the Beachcomber plans to roll out smaller Gantt Reserve Collection bars. Seeking an insider’s view, we sought out one of the Tiki scene’s foremost experts on Trader Vic’s (and the Mai Tai).
Bamboo Room promo photos featured on the Trader Vic’s Hospitality Group website.
Clearly visible signs of a looming reopening of The Mai-Kai have emerged as the beloved South Florida Polynesian restaurant nears the four-year mark of its closing due to severe roof damage. Dozens of workers and heavy equipment can be seen toiling daily on the massive project to reimagine the entryway and parking lot. Meanwhile, “now hiring” ads appeared on social media for the first time during August.
A new fence featuring carved poles by artist Tom Fowner (left) wraps around the east and south sides of The Mai-Kai’s outdoor garden. (Photo by Hurricane Hayward / Aug. 23, 2024)
The outdoor work across the 2.7-acre property was the highlight of the month. It’s the final major project to be completed as part of a $15 million restoration led by preservationist Bill Fuller and his new ownership group. Miami-based Barlington Group also owns Little Havana’s equally historic Ball & Chain, which first opened in 1935.
Opened in 1956 by brothers Bob and Jack Thornton, The Mai-Kai was added to the National Register of Historic Places in 2014. The family and key employees remain involved in the operation, which will be run by another company co-founded by Fuller, Mad Room Hospitality.
Another visible confirmation of the expected fall reopening can be seen on the updated official MaiKai.com website, which touts the “grand reopening” in the fall and includes a link to sign up to be notified when reservations are available.
This story will cover the highlights of August, including photos of the progress both in front and behind the property. The outdoor areas were redesigned by landscape architecture and thematic design firm Perry-Becker Design. The Orlando-based architects are responsible for many high-profile projects at resorts, theme parks and zoos, including Disney’s Polynesian Village Resort
There was much excitement when “now hiring” ads appeared on The Mai-Kai’s social media accounts on Aug. 20 after months of inactivity. The posts were hailed as the light at the end of the tunnel. Or, more appropriately, the flaming fire-knife dancer at the end of the tsunami.
Legendary mixologist Mariano Licudine was featured in an online ad seeking bartenders.
The four separate images, posted on the official Instagram and Facebook pages, include an email address to send resumes for potential bartenders, line cooks, performers and Molokai Girls. The requirements for performers in the Polynesian Islander Revue (dancers, musicians and master of ceremonies) are very specific, so be sure to check that ad before applying.
The start of the hiring process is no doubt a good sign. Typically, new restaurants begin staffing around six to eight weeks before opening. That would put a potential Mai-Kai reopening date squarely in the mid- to late October timeframe, which lines up with previous estimates.
In the wake of a headline-grabbing sneak preview of the immaculately restored interior in June, South Florida’s historic Mai-Kai restaurant finally kicked off an ambitious reimagination of its sprawling 2.7-acre property in July.
“There’s a lot of digging out there,” manager Kern Mattei said in July as work moved along at a rapid pace just outside the doors.
Work is progressing in the front and rear of The Mai-Kai. On July 22, a new wooden “bridge” was being installed in the front entrance along Federal Highway in Fort Lauderdale. By Aug. 3, the back areas of the 220-space parking lot received a first coast of asphalt. (Photos by Hurricane Hayward, Kern Mattei)
The continuing efforts restoring the guest areas and rebuilding the back-of-house remain free from prying eyes. But the spectacular transformation of the entryway, porte-cochère, and parking lot is on full display to passersby on Federal Highway in Fort Lauderdale. The busy thoroughfare borders the small city of Oakland Park, which recently gave the green light to the final design projects that will turn the somewhat utilitarian driveway into an elaborately themed environment worthy of any theme park.
A satellite view of The Mai-Kai, before work began in the parking lot. (Google Maps)An artist’s rendering of the new driveway and arrival experience at The Mai-Kai provided by Orlando’s Perry-Becker Design, August 2024. (Click for larger image)
The project is under the direction of Perry-Becker Design, an Orlando-based landscape architecture and thematic design firm. Perry-Becker’s credits include the recent and ongoing renovations of Disney’s Polynesian Village Resort, as well as other immersive projects at major theme parks, zoos, and resorts across the country. On the ground, specialists from BrightView Landscape Development and COST of Wisconsin bring decades of expertise. The site plan was developed by architectural designers Kravit Architectural Associates of Boca Raton.
It will be a fitting conclusion to the revival of the 67-year-old historic landmark, which became necessary after a roof collapse following an October 2020 storm destroyed the kitchen and shut down the restaurant indefinitely. In September 2021, the founding Thornton family sold a majority interest to Miami’s Barlington Group, led by historic preservationist Bill Fuller. Now, nearly three years and more than $15 million later, Fuller is pushing for a much-anticipated reopening this fall.
The Mai-Kai as seen from Federal Highway on July 31. The rock work and water feature in front of the main A-frame will soon be refurbished. (Photo by Hurricane Hayward)
Here’s a recap of where everything stands as of early August, including work done throughout June and July.
JUNE: Kitchen and back-of-house become top priority
As guests saw firsthand during the special tours held in early June, the Molokai Bar, showroom and dining rooms surrounding the massive 40-foot main A-frame are now in great shape, thanks to the intricate work by creative director “Typhoon Tommy” Allsmiller and his crew over the past 18 months. Some of the rear dining areas still need some touching up to get them back to 100%, but the main focus over the past two months has been the new 25-foot-long back service bar, staff locker rooms, and a new special needs restroom.
A much-anticipated book dedicated to unraveling the enigmatic history of “the taste thrill of the century” has been welcomed with open arms by the Tiki community and beyond, quenching our insatiable thirst for esoteric topics. Not to mention tasty tropical cocktails.
The softcover and hardback editions of “Fassionola: The Torrid Story of Cocktails’ Most Mysterious Ingredient” during the special April pre-release at Tiki-a-Go-Go in Orlando. (Photo by Hurricane Hayward)
So what is this taste thrill that caused so much intrigue? Rum? Bitters? Pineapple or some other exotic tropical fruit? Not quite, but close. Of course, we’re talking about Fassionola: The Torrid Story of Cocktails’ Most Mysterious Ingredient, researched and written by Gregorio Pantoja and Martin S. Lindsay.
The authors not only dug up the complete story of a unique product that was in danger of becoming a footnote in 20th century mixology, they also uncovered the original “P/Fassionola” formula from the 1930s and have begun releasing it to the public with the help of noted mixologist Daniel “Doc” Parks.
The 288-page book, self-published by the authors, is loaded with historic photos and images plus more than 100 recipes. Among these are many unpublished classics as well as new drinks by some of today’s top cocktail creators. This includes an exclusive new tribute to a Mai-Kai cocktail that had previously not been posted on The Atomic Grog blog.
After a late 2023 digital release, hard copies became available in late spring and can be purchased at Shop.ClassicSanDiego.com in both softcover and limited-edition hardback signed by the authors and Parks.
