You know the summer event season is underway when The Hukilau blows through South Florida in early June, serving up a whirlwind weekend of live music, expert symposiums, pool parties, vendors, and cocktails crafted by notable bartenders from around the world. As a bonus this year, hundreds of Hukilau passholders were invited to attend an event inside freshly renovated spaces of the historic Mai-Kai restaurant for the first time in five years. RELATED:The Hukilau 2024 live coverage, photos and video from social media
A power trio of authors at The Hukilau 2024 (from left): Matt Pietrek, David Wondrich and Jeff “Beachbum” Berry. (Photo by Hurricane Hayward / June 8, 2024)
The Hukilau 2024 – June 6-9 at the Beachcomber Resort & Club in Pompano Beach. Featuring live music (Messer Chups, Surfer Joe, L’Exotighost, Slowey and the Boats, Lords of Atlantis, The Intoxicators, The Disasternauts, The Mermers, Skinny Jimmy Stingray), symposiums and classes (Jeff “Beachbum” Berry, Ian “Rum Ambassador” Burrell, David Wondrich, Matt Pietrek, Daniele Dalla Pola, Spike Marble, Marie King, Lucky Munro), 20+ guest cocktail bars, pool parties, Tiki Treasures Bazaar, plus more.
• The Hukilau on social media: Instagram | Facebook page and group
The location is also hard to beat. While South Florida’s heat and humidity can be stifling at this time of year, the location of a boutique hotel directly on the Atlantic Ocean with its gentle breezes and beachfront access makes up for that. The Hukilau takes over the entire 140-room Beachcomber Resort for three nights and parts of four days, meaning the immersion in a tropical paradise is complete. Attendees spill over into other beachfront hotels, and classes were also held this year in a nearby event space.
After more than 20 years (this was the 21st live event in South Florida and 22nd overall), event attendees (known as “villagers”) know what to expect with the weather. Sporadic showers are welcome to cool things off, but this year was even hotter than usual, averaging around 90 in the day and 78 in the evening. Many activities are held outdoors, which can be a challenge.
The Hukilau’s Saturday’s pool party at the Beachcomber Resort. (Photo by Hurricane Hayward / June 8, 2024)
But the resort’s pools and shaded areas, not to mention all the cool beverages, gave guests ample ways to beat the heat. Other than an early Saturday storm, the event was free of rain and nobody seemed to mind the challenges Mother Nature presented. Like Tiki itself, the event was the perfect escape from the daily grind.
As detailed in our full preview in March, the lineup of bands performing this year had an unprecedented global flair. Surf and exotica groups dominated, and musicians hailing from Russia, Spain, Italy and around the United States made the trek to perform on the main poolside stage as well as several other spots around the Beachcomber property.
The performances lived up to the hype and anticipation with all the bands delivering top-notch sets, from the Mermers on Thursday night to the Saturday night headlining hijinx of The Disasternauts. Saturday’s early afternoon rain slowed the momentum but couldn’t stop the party. Slowey and the Boats shifted to an evening set under the courtyard tent, where they also played Friday night to give the bungalow parties a perfect laid-back soundtrack. They also performed poolside on Friday afternoon.
Russia’s Messer Chups enjoy their debut set at The Hukilau on Friday night. (Photo by Hurricane Hayward / June 7, 2024)
Messer Chups, L’Exotighost and Lords of Atlantis all played The Hukilau for the first time, while Surfer Joe made his second appearance. They peformed on the main stage both Friday and Saturday, allowing villagers more opportunity to catch these rare treats. Hukilau stalwarts The Intoxicators also played twice, headlining Thursday night under the South Tiki Hut and returning for a blistering afternoon set poolside on Saturday. And don’t forget local guitar slinger Skinny Jimmy Stingray, who kicked off Saturday’s party on the main stage.
Below you’ll find photos of all the bands presented in chronological order. We also captured six of the nine bands on video. You can watch the full song clips below, or click here and bookmark our Hukilau 2024 playlist on YouTube for future enjoyment.
Returning to The Hukilau seven years after their 2017 debut, The Mermers bought tons of talent and creativity to their set of instrumental alternative surf and exotica. The foursome from Gainesville, Fla., has two albums to its credit and performs extensively across the region.
The Mermers open The Hukilau’s Thursday night festivities under the South Tiki Hut. (Photo by Hurricane Hayward / June 6, 2024)
Hailing from Madrid, Spain, L’Exotighost brought a new spin on classic exotica to The Hukilau with a distinctive style that employed guitar, drums and bass ukulele, plus vibraphone, theremin and other exotic sounds. The four-piece band’s poolside sets Friday and Saturday featured songs from its latest album, Kamongo (2022), available on Hi-Tide Recordings.
L’Exotighost performs Friday afternoon on The Hukilau’s main stage. (Photo by Hurricane Hayward / June 7, 2024)
We won’t even venture to guess what a night out on the town in Miami costs these days. Sure, the bars and clubs are top-notch. But so are the prices. After parking, cover charge and a drink or two, you’re likely already down $100 without even getting warmed up. Never mind the icy stares of the too-hip-for-you crowd jostling for space at the bar.
Organizers Robert A. Burr and Robin Burr at the 2021 festival. This year will mark their 13th event. (Miami Rum Festival official photo)
Here’s a refreshing alternative: You could spend two full days tasting some of the world’s best spirits, learning from premiere industry experts, and hanging out with a friendly gang of easy-going rum enthusiasts. All for not a whole lot more than that C-note.
Our course, we’re talking about the Miami Rum Renaissance Festival, returning to Coral Gables this weekend for its 13th event spotlighting the underappreciated spirit in the perfect setting. Miami may have many vices, but the city’s appreciation for rum is certainly one of its most endearing.
“South Florida is the No. 1 rum market in the world, and its only fitting that we present Miami Rum Fest as the best rum tasting program in the United States once a year in this location, festival co-organizer Robert A. Burr said. “Its also a chance for the international rum community to come together, from the islands of the Caribbean and the Americas to Europe, Asia, Australia, Africa and beyond.”
One of the grand tasting rooms at last year’s event at the historic Coral Gables Woman’s Club. (Miami Rum Festival official photo)
The traditional “grand tasting” event, which offers guests free samples from dozens of new and established brands, will return for a third time to the quaint Coral Gables Woman’s Club on Sunday, Nov. 13. For at least four hours, you can enjoy tastes of premium spirits and a wide selection of cocktails, chat with reps and label owners, attend seminars and workshops, and simply immerse yourself in the laid-back atmosphere. All for just $49 (or $59 for a VIP pass).
The 12th annual Miami Rum Renaissance Festival may not have reached the epic proportions of past events, but it was a welcome return as we tiptoe into a post-pandemic world. Like an old friend who had only one day for a visit, the short-but-sweet tasting session on Nov. 14 brought the extended “rum family” back together in a safe space.
The crew from Copalli Rum touted their organic, gluten-free rum from Belize. (Atomic Grog photo)
“Our decision to keep it simple paid off,” co-organizer Robert A. Burr said after the event. “We sold out with 500 tickets and the size of the crowd was very comfortable. It’s so satisfying to gather with our rum friends again.” Burr and wife Robin also welcomed back son Robert V. Burr to the rum fest. His move back to South Florida will enable him to once again be involved in the event, he told us during the festivities.
While socially distant interactions are still awkward, it was clear that both attendees and participating rum brands were very happy to be there. The elder Burr said many “expressed their heartfelt appreciation.”
Hosted for a second time at the historic Coral Gables Woman’s Club, the event was not spread out over multiple days like years past. The Rum Renaissance Tasting Event featured no seminars or judging sessions, but the Burrs definitely didn’t skimp on the rums. There appeared to be even more tasting booths than there were in 2019.
Tobin Ellis welcomes Hurricane Hayward to the Rhum Barbancourt booth. (Atomic Grog photo)
The tasting session for the general public ran from 2 to 6 p.m., and we spent the better part of that time catching up with old friends and sampling many fine rums. We immediately knew we were in for a treat when we entered the first of two event halls to find an elaborate Rhum Barbancourt booth manned by master mixologist Tobin Ellis. The legendary rum from Haiti was making a rare appearance in Miami with Ellis, an influential bartender and consultant from Las Vegas who made a splash at the rum fest in its early days.
I had not seen Ellis since we faced off in 2011 at the third annual Miami Rum Renaissance Festival’s Zombie Jamboree at The Mai-Kai. He won that mixology contest, of course, and I remember him offering this newbie some great advice. It was fantastic to catch up with one of the bar and cocktail world’s most creative minds. It was also comforting to find out that he remains a very humble and down-to-earth guy.
Some other no-less-notable names were in the house, representing dozens of rum brands from around the world. With my time limited, I made an attempt to sample as many new and intriguing rums as possible. It was definitely tough to restrain myself from revisiting the many past favorites, including Diplomatico, Dos Maderas, El Dorado, Pusser’s, and others. Check out our past coverage for all of these, plus more.
Here are seven memories we walked away with from this year’s rum reunion in Coral Gables …
QUICK TAKES: 2021 Miami Rum Renaissance Festival highlights
Haiti’s Rhum Barbancourt offered many tasty samples, from the 15-year-old rum to modern cocktails. Karabela by Stella Cho featured the 4-year-old Barbancourt 3 Stars. (Atomic Grog photo)
BEST BOOTH: Rhum Barbancourt. The sophisticated kiosk from Haiti’s flagship brand had everything you’d want from a rum festival presenter: Classy and eye-catching displays plus a perfect photo-op spot, the full range of distinctive rums readily available for tasting, and a world-class mixologist shaking up fresh (and delicious) cocktails. It was almost unfair to the rest of the brands. Of course, we’re intimately familiar with the full Barbancourt range from its years as a sponsor of The Hukilau. And we’ve always kept our home bar stocked with the three 86-proof core products – the lightly aged Rhum Blanc, the 4-year-old “3 Stars,” and the 8-year-old Speciale Reserve “5 Stars” – along with the 70-proof Barbancourt Pango, one of the best flavored rums on the market. You’ll find several Barbancourt rums featured in our new Haitian Zombie recipe. But the brand’s crown jewel is the premium sipping rum, the 15-year-old Estate Reserve blend. Like the others, it’s distilled from sugar cane juice in the rhum agricole style and aged in French oak. We were reminded just how good this rum is after tasting the complex, nuanced and very refined sip. Rhum Barbancourt remains one of the most consistent (and reasonably priced) brands on the market.
Trinidad 2009 is one of the newest limited-edition rums from Plantation. (Atomic Grog photo)
BEST NEW RUM: Plantation Trinidad 2009. I almost skipped the booth from longtime festival participant Plantation – the popular rum brand from France’s Maison Ferrand. I own or have tasted most of the booth’s award-winning bottlings, which are sourced from islands across the world before a second aging and bottling in France. But I spotted a new one, and I’m glad I stopped to try it. Plantation Trinidad 2009 is a limited-edition blend that was aged for 11 years in ex-bourbon casks in Trinidad before aging for a year in oak barrels in France. Plantation has perfected this somewhat controversial production style, and it serves this release well. Clocking in a 103.6 proof, this is a dynamic yet delicate blend with light citrus and spice notes along with hints of gasoline (in a good way). The latter was something I don’t recall ever encountering in a modern Trinidadian rum (Angostura is now the island’s sole rum producer). It’s an intriguing release, one I definitely recommend. Just for the heck of it, I compared it head-to-head against a similar rum from the festival’s VIP Tasting Bar: the acclaimed Velier Caroni 15. This is a 15-year-old, 104-proof rum from the Caroni Distillery in Trinidad, which unfortunately closed in 2003 after a long history that included many years of supplying its rich, dark rums to the British Navy. This bottling from Italy’s Velier is outstanding, a rich and powerful rum with lots of dark fruit flavors and an oily, gasoline-like punch. One of my favorites from the tasting bar. The similarities in the two rums was clear, particularly the smoky petrol. To me, the Plantation Trinidad 2009 release comes off as a lighter, more approachable version of the Caroni 15. (Note: There’s also a 12-year-old Caroni from Velier that I have not tried.). The ABV is almost identical, and the same unique gasoline notes stand out. When Caroni closed, the majority of its remaining rum was acquired by Angostura, so it’s entirely possible some Caroni stock is used in this blend. All the Plantation website says is the rum “was chosen from the cellars of Trinidad Distillers” (which owns Angostura). There has been speculation that Angostura uses some of its Caroni stock in the “1787” expression, its top-of-the-line rum blend that’s aged for a minimum of 15 years but released at just 80 proof. It’s possible there’s also a tiny bit of Caroni in this new blend from Plantation as well.
It was an honor to create the signature Tiki Trail Zombie and appear on the long-running online meet-up last Tuesday to mix it up for an enthusiastic audience. We hope the drink lives up to the high standards of past mixologists on Tiki Trail Live and knocks everyone dead. * Go straight to the recipe
If you truly want to get into the spirit of the drink – as well as support the Tiki Trail – you can also pick up a great collection of merchandise featuring artwork by The Boozy Doodler in honor of the cocktail:
TIKI TRAIL ZOMBIE COCKTAIL IPHONE CASE ($19.95) – Protect your most important device from scratches, dust, oil, and dirt. It has a solid back and flexible sides that make it easy to take on and off, with precisely aligned port openings. Available in sizes that fit 13 different iPhone models, this case features a solid back and flexible sides so it’s easy to take on and off. Featuring precisely aligned port openings, the case is made of BPA-free hybrid thermoplastic polyurethane and polycarbonate material.
TIKI TRAIL ZOMBIE COCKTAIL T-SHIRT ($28.95) – Be the envy or your horde with this 100% cotton men’s heavyweight shirt featuring The Boozy Doodler artwork on the front and the Tiki Trail Zombie cocktail recipe on the back for easy reference. Shirts are available in six colors (maroon, black, navy, sand, natural, and white) and eight different sizes (from small to 5XL).
STAINLESS STEEL WATER BOTTLE ($28.95) – Stay hydrated or take your Zombie on the go with this versatile bottle that’s perfect for both the apocalypse or everyday bar crawls. This 17-ounce, high-grade stainless steel vacuum flask features double-wall construction plus odorless and leak-proof cap. It’s insulated for both hot and cold liquids and uses a patented coating for vibrant colors.
Click on the links above to see details and order each item. Or go here to see all the merch in the Tiki Trail store. You can find past Tiki Trail goodies including the Lost Canteen of the Kanaloa Kid and “Peace, love and Tiki” T-shirts.
Scroll below for the backstory and recipe for Tiki Trail Zombie.
In the cinematic Zombie apocalypse, there are certain trails you should avoid if you hope to stay alive. In the real world, there are more appealing paths that lead to deadly (but delicious) tropical cocktails. For the latter, there’s no better route than the Tiki Trail.
Tiki Trail Live, which happens every Tuesday at 6 p.m. Pacific time (9 p.m. Eastern), is the longest-running weekly online gathering of Tiki culture enthusiasts. After surviving the entire coronavirus pandemic (so far), what’s a little Zombie infestation?
The Tiki Trail Zombie, created by The Atomic Grog in honor of the horde of Tikiphiles who religiously meet up every Tuesday, will make its debut on the show this week (June 29). Check out the recipe below and be ready to join us in mixing up our latest 10th anniversary Zombie before enjoying interviews with artists and musicians from across the Tiki universe. The Zoom meeting ID is 724 724 4576.
Host Jeff Ballard, creator of the TikiTrail.com website and Tikicomber app, has guided the show though 64 weeks of Zoom meet-ups since March 2020 with just one week off (election night in November). His indispensable assistant, Sam, never fails to come up with an intriguing lineup of guests. Familiar names are complemented by new faces nearly every week, displaying the diversity and worldwide reach of the Tiki scene.
While most of the gatherings over the past year have been hosted in Ballard’s home bar in Southern California, he has begun venturing out as COVID restrictions are eased. Last week, he took Tiki Trail Live to the cocktail bar Marie’s Tek Tec in Long Beach, where bartender Julio Gutierrez (from Tiki pop-up Chuntikis) mixed up two enticing tropical libations. Featured artist Danielle Mann of Black Lagoon Designs joined live from Australia.
* See past Tiki Trail Live guests, promos: Instagram | Facebook
* Live video: Select past shows on YouTube
It’s not unusual to see artists and musical guests dialing in from far-flung continents on Tiki Trail Live, one of the show’s most endearing features. It shows how truly worldwide the Tiki scene has become. The regular attendees are also an eclectic bunch, often hanging out for “after-show” discussion and fun. It was during one of these after-parties two weeks ago that I reached out to the regulars for their input on a namesake Zombie for the show. The Tiki Trail Zombie is truly a crowd-sourced recipe. This will be The Atomic Grog’s second “Pour-Along” on the show, a follow-up to the Jet Pilot episode in September.
In honor of National Rum Month, The Mai-Kai in Fort Lauderdale has released a new batch of its first-ever signature rum for guests to enjoy in the restaurant or take home in limited-edition bottles. The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend can be paired with new branded glasses also available for purchase.
The initial batch of the 92-proof rum, aged and blended by Richard Seale at Foursquare Distillery in Barbados, was quickly snapped up during the early weeks of the coronavirus pandemic in April. But the closing of the historic restaurant for two months forced the release party and seminar by The Real McCoy’s founder to be canceled. That presentation will now be held virtually, and everyone who buys a bottle of the rum is invited.
Thursday, Aug. 13: Rum Runners of the Prohibition Era Virtual Seminar featuring Bailey Pryor of The Real McCoy Rum and hosted by The Mai-Kai. From 6:30 to 7:30 p.m. Eastern time. The Emmy Award winning documentary filmmaker and founder of The Real McCoy Rum will discuss the history of rums during Prohibition along with the creation of The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend. Guests can ask questions at the end of the presentation. [Facebook event]
An invitation to the Zoom event will be sent to anyone buying a bottle of the newly released Batch 131. It’s available at the restaurant for $64.20 (including tax). To order and arrange for pick-up, call marketing director Pia Dahlquist at (954) 646-8975 or email [email protected]. Unfortunately, you must pick up the rum in person. Shipping is not available. Those who bought a bottle of Batch 130 in April can also reach out to Pia to attend the event, which will include tastings of the rum.
The limited-edition glassware can be purchased along with the rum. The square shot glass ($10.70, including tax) and double old-fashioned rocks glass ($13.85) are both etched with The Mai-Kai logo and artwork. After picking up the new rum and glasses and enjoying the seminar, guests are invited to The Mai-Kai for National Rum Day on Aug. 16. A updated rum menu is now available featuring 49 different choices from The Mai-Kai’s “cellar,” including The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend. Scroll down for more on the new rum choices.
Bailey Pryor won five Emmy Awards for his documentary The Real McCoy in 2012. His research inspired him to launch The Real McCoy Rum in 2013.
The Mai-Kai’s first branded rum is touted on the menu as a “single-blended Barbados rum, exceptionally smooth with unmistakable notes of toasted pecan, vanilla and wood spice, with a long, elegant finish.” It’s The Real McCoy’s latest partnership with an acclaimed Tiki bar after working with Smuggler’s Cove in San Francisco on a similar 92-proof, 12-year-old rum in 2017.
But The Mai-Kai blend, created by Pryor and Foursquare master distiller and blender Seale, is a bit different than that rum as well as The Real McCoy’s flagship 12-year-old rum. The label, launched by Pryor in 2013 after his documentary on pioneering rum-runner Bill McCoy, also features 3-year-old and 5-year-old rums, all from Foursquare..
The Mai-Kai rum is a blend of rums from copper column and pot stills, aged in heavily charred American oak Bourbon barrels. As noted in our May blog post, it was produced at a higher proof than The Real McCoy’s 12-year-old single blended rum (92 vs. 80) and has more pot still rum in the blend. This “heavier” blend is a better fit with flavor profile of the rums used in The Mai-Kai’s signature cocktails, typically higher proof rums from Jamaica and Guyana.
But don’t expect The Mai-Kai blend to be used frequently in cocktails. It’s designed (and priced) as a “super premium” rum like its predecessors and presented that way on The Mai-Kai’s new menu (see below). But it would not be out of line to feature it in a Daiquiri or other simple and elegant cocktail that showcases the rum. We’ve featured a few of these below as well.
Lacking a bottle of The Real McCoy’s standard 12-year-old rum to compare – as our friends at The Rum Traveler blog did [see video] – I took a different approach. My mind jumped immediately to another 12-year-old rum that is highly regarded as both a sipping and mixing rum, a longtime favorite at The Mai-Kai that appears in several highly-regarded cocktails.
Essentially, I wanted to know how The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend held up, both neat and in cocktails, against Appleton Estate 12-year-old Rare Blend (soon to be known as Reserve Casks) rum from Jamaica. Both come from well-respected distilleries and acclaimed master blenders in the English-speaking Caribbean’s two islands with the richest history of rum production.
There are distinct differences when you compare Barbados and Jamaican rums more broadly, but these two particular premium rums are closer than you might think. At 86 proof, the masterfully blended juice in the Appleton Estate flagship product is also aged in American oak Bourbon barrels and is a combination of column and pot still rums. After extensive tastings, I have no problem declaring it a virtual tie in my own informal rum ratings (3.7 out of 5). They’re easily distinguishable from each other, but both display the unmistakable characteristics of 12-year-old blended rums made with care and precision.
The Mai-Kai continues to adapt and adjust to meet guest demand after the historic Polynesian restaurant reopened less than a month ago amid Florida’s struggles with the coronavirus pandemic. Following the popularity of the cocktail “Gallons to Go,” locals can now pick up quarts of five different popular topical drinks.
The Hukilau, Mai Tai and three other classic Mai-Kai cocktails are now available for curbside pickup in 32-ounce jars in addition to gallon jugs. (Photo by Hurricane Hayward)
The 32-ounce glass mason jars were introduced during the special virtual event in honor of The Hukilau on the weekend of June 5-6. Online videos hosted at The Mai-Kai by Jupiter Jones and Retro Rekindled were streamed worldwide, but local guests had the added treat of picking up a special Beachbum Berry mug from sponsor Real Cocktail Ingredients, plus quarts and gallons of The Hukilau cocktail featuring Don Q Rum.
Since that event, the curbside pickup cocktail menu has been updated to include 32-ounce jars of the four favorites that had been available only in 128-ounce jugs, plus several variations of the classic Rum Barrel. The Hukilau has also remained on the expanded menu. The quarts are a great option, allowing smaller groups to partake, or larger groups to sample multiple cocktails. Planning a backyard Fourth of July bash? Look no further.
Here’s the takeout cocktail menu and pre-tax prices as of June 26:
* Barrel O’ Rum – $74.77 gallon, $23.37 quart
* Black Magic – $74.77 gallon, $23.37 quart
* The Hukilau – $74.77 gallon, $23.37 quart
* Jet Pilot – $122.90 gallon, $32.71 quart
* Mai Tai – $112.15 gallon, $32.71 quart By request, if available:
* Coconut Barrel (rum) – $74.77 galllon, $23.37 quart
* Vodka Barrel – $74.77 gallon, $23.37 quart
Select Mai-Kai tropical drinks are available by the gallon. (Mai-Kai photo)
Each quart contains at least four servings of the robust Barrel, Black Magic and The Hukilau, but even more of the Jet Pilot and Mai Tai, which are usually served in smaller glasses. The gallons include 15 servings at 8 1/2 ounces each, but you’ll get many more servings of the smaller drinks. All are great deals compared to the prices for single servings in the restaurant.
Of course, since May 29, guests have been able to enjoy happy hour in The Molokai Bar from opening until 7 p.m., featuing half-priced cocktails and appetizers. In addition, The Mai-Kai recently announced the return of the Wednesday night free sushi buffet. A minimum $10 bar tab comes with a complimentary buffet featuring sushi and other finger foods from 5 to 9 p.m.
As they have since the reopening, The Mai-Kai management and staff are taking extra precautions to keep guests safe. “Masks are required when approaching the buffet, there are clear lines on the floor keeping everyone 6 feet apart and guests do not serve themselves,” according to a June 24 announcement on Facebook.
The restaurant and attached bar have been operating in accordance with all state and local guidelines, going above and beyond with additional measures in sanitization, distancing, team wellness, and training. Face coverings are required for all guests when entering, according to the latest Facebook post (see below). “We appreciate everyone’s cooperation in keeping each other safe. Mahalo!”
Hurricane Hayward is greeted by manager Kern Mattei while picking up quarts of cocktails to go. (Atomic Grog photo)
The Mai-Kai has also announced an expanded schedule of its legendary Polynesian Islander Revue for the July Fourth weekend. Check the official website for hours and showtimes or call (954) 563-3272. Reservations are required and can be made either online or by phone. The restaurant and gift shop remain open five days a week, Wednesday through Sunday.
However, if you’re not quite ready to venture out for a meal or just want to enjoy a taste of The Mai-Kai at home, there are penty of take-out options available every day. You can place an order online or by phone and schedule your pick-up time seven days a week: Curbside pickup hours
Monday-Tuesday: 9 a.m. to 4 p.m.
Wednesday-Saturday: 9 a.m. to 9 p.m.
Sunday: 3 to 9 p.m.
Note that if you prefer to stay in your car, the staff will bring your order to you. Also, if you live close to the restaurant, you may be able to get delivery of food and beverages on Wednesdays through Sundays.
The menu is expansive, perfect for upcoming Fourth of July family festivities. In addition to cocktails, the wine list features more than a dozen different bottles. But for a full Polynesian feast, you need to explore the distinctive food menu, which includes a delicious mix of classic Tiki bar staples and modern Pan Asian cuisine. As of late June, the menu included 23 appetizers, 36 entrees, six side dishes, and four desserts. Official website: Check MaiKai.com for updates
The Hukilau 2020: Virtual events honor 19th annual Tiki weekender, help those in need
Pay homage to the canceled Tiki weekender with educational symposiums, a special virtual event at The Mai-Kai, plus more. * See video replays, all of the activities
Expanded hot food menu joins cocktail ‘Gallons to Go’ as The Mai-Kai reopens to guests Updated June 3
The Mai-Kai announced on May 21 that it will reopen for guests under the latest coronavirus rules for restaurants in Broward County and the state of Florida on Friday, May 29.
The Mai-Kai will reopen on May 29 after closing since March due to the coronavirus pandemic. (Photo by Sven Kirsten)
“Of course, our guests’ and employees’ health and safety are our first priority,” the email announcement said. “We have met and surpassed all CDC guidelines and mandatory government-issued operational requirements and we’ve taken additional measures in sanitization, distancing, team wellness, and training. Please note when entering the restaurant face coverings are required and temperatures will be taken. We appreciate everyone’s cooperation in keeping each other safe.”
The Molokai Bar will be open for happy hour prices on The Mai-Kai’s famous tropical drinks and appetizers from opening until 7 p.m. with socially-distanced table seating only but no reservations required. Check the website for the latest info on opening days, hours and showtimes. The Mai-Kai’s gift shop will also be reopening to guests.
The Mai-Kai also announced that the extensive menu of takeout food, wine and cocktails will still be available, even after the May 29 opening. Check out all the details below on the signature appetizers, entrees and “Gallons to Go” of tropical drinks you can order by phone for curbside pickup. To make the experience even easier, The Mai-Kai has just launched a new online ordering platform accessible directly from MaiKai.com.
Original story: Expanded hot food menu joins cocktail ‘Gallons to Go’ as The Mai-Kai plans reopening
Like many other bars and restaurants across Florida and the U.S., The Mai-Kai was forced to close its doors suddenly in March when the coronavirus pandemic caused a statewide shutdown. Sadly, the 63-year-old Polynesian palace had no more work for its extensive staff, from the cooks and bartenders to the sarong-clad Molokai Girls and performers in the Polynesian Islander Revue.
But the Fort Lauderdale landmark quickly found a unique way to give South Floridians a taste of its historic cocktails: Thirsty patrons hauled away hundreds of “Gallons to Go.” This curbside takeout program was a smash success, leading The Mai-Kai to release a limited edition rum, then later launch an ambitious menu of wines, meats and desserts for Mother’s Day.
Now, with the shutdown approaching eight weeks but with a reopening date on the horizon, The Mai-Kai has ramped up its takeout menu to include many favorites from its regular ala carte menu. You can pair your gallons of Rum Barrels and Mai Tais with hot appetizers, dinners and rice bowls.
Restaurants in Broward County will be allowed to reopen beginning Monday, May 18, but The Mai-Kai has not announced an opening date yet. “We are looking at the entire scenario and planning according to all rules for the safety of our guests and staff,” marketing director Pia Dahlquist said on Facebook. “Meanwhile, please enjoy our takeout food and favorite tropical Gallons to Go! And look for the announcement when we will re-open.”
With a 50 percent limit on capacity, among other restrictions, The Mai-Kai will certainly look to keep these curbside takeout offerings going even after the reopening. Judging by guest reaction, many hope they will remain permanently.
Said one comment in the Fans of The Mai-Kai Facebook group: “I am so impressed with what The Mai-Kai has come up with during these tough times. For a restaurant so steeped in tradition, they have surely thought outside the box to keep some revenue flowing. Their creative mindset is as stellar as ever! A lot of businesses could learn from them.”
Dahlquist said the success of the cocktails to go inspired management to increase the offerings. The Real McCoy 12-year-old Distillers Proof Mai-Kai Blend, an exclusive new rum that was scheduled to launch at a special event in April, quickly sold out of its sneak preview allotment when it was added to the menu in April. [Check out our preview of the rum below] Then, on Mother’s Day weekend, bottles of wine (and signature glasses) joined the menu along with select meats and desserts to give Mom a proper holiday feast.
What’s even more impressive than the delicious selection of tropical fare is the fact that the entire operation has been run during the pandemic by a skeleton crew of mangers and owner Dave Levy. Like most others in the hospitality industry, The Mai-Kai faced the agonizing reality of having to let its entire staff of around 100 go. This was especially hard for the family-run establishment that prides itself on the loyalty of its employees, many of whom remain there for decades.
Now you can order Pupu Platters to pair with your Rum Barrels to go with The Mai-Kai’s expanded take-out menu.
While we wait for news on the reopening, it’s a great time to take advantage of the extensive takeout menu and help support the owners and staff as they face another difficult task. We hope that the expanded food and cocktail offerings mean that some of the staff will be back in the kitchen and behind the bar and able to regain their salaries.
We look forward to a day in the not-too-distant future when we can once again enjoy a relaxing one-of-a-kind experience you can only get at The Mai-Kai, from the classic cocktails in The Molokai lounge to a quiet walk in the exotic Tiki garden, to dinner in one of the secluded and mysterious dining rooms, to a thrilling performance of the Polynesian Islander Revue. But in the meantime, we appreciate the ability to take a taste of The Mai-Kai home with us.
The menu of cocktails available for curbside pickup features the Barrel O’ Rum, Mai Tai, and Jet Pilot. Special requests can also be made for the Black Magic, plus the Coconut Barrel (a Barrel with coconut rum) and Vodka Barrel (with house or Absolut). The wine list features 25 different bottles (at 50 percent off regular prices).
And for the first time since closing in March, you can order appetizers and entrees direct from the kitchen. The menu features nine signature appetizers (pupu platter, crab rangoon, friend shrimp, etc.), 11 dinners (from Cantonese Shrimp to Ginger Garlic Lobster to USDA Prime Filet Mignon) and six rice bowls (with chicken, beef, shrimp and veggies). There are also four side dishes and four desserts.
The Mai-Kai’s to-go menu includes 50 percent off bottles of wine, several pork tenderloin dishes, and a selection of desserts.
You can also now order and pick up cocktails during an expanded window of office hours, seven days a week. Food is available for pick-up between 4 and 9 p.m. Thursdays through Sundays. Go to MaiKai.com for all the info.
Members of The Mai-Kai Club also get the benefit of a 25 percent discount on all take-out food orders. You can join the club now for just $20 and continue your savings (up to 50 percent off food, drinks and merchandise) when The Mai-Kai reopens by clicking here.
* The Mai-Kai gift certificates: Treat the special someone on your list
Aid for Mai-Kai employees
On May 7, an online Tiki bingo benefit raised $4,400 for employees of The Mai-Kai affected by the closing due to coronavirus. Players brought $10 bingo cards and played for donated prizes, including a Mai-Kai Club membership and other items from The Mai Kai. The check was presented by the event organizers to The Mai-Kai’s Pia Dahlquist (left) and Kern Mattei (right). (Photos from Facebook)
PHOTOS & RECAP: Gallons to Go quench South Florida’s thirst for The Mai-Kai
The Mai-Kai’s Gallons to Go take-out cocktail program launched on just one day – Friday, April 3 – and was an immediate success. Orders were received for more than 100 gallons during that initial three-hour pick-up window. Two weeks later, pick-ups were expanded to two days (April 17-18) and orders topped 200 gallons.
Manager Kern Mattei shows off the day’s work on April 15: A full supply of Mai-Kai Rum Barrels to go. (Mai-Kai photo)
The core offerings were four of the acclaimed bar’s most popular tropical cocktails: Barrel O’ Rum, Mai Tai, Jet Pilot and Piña Colada. Priced from $80 up to $131.50, the gallons are touted as serving around 15 drinks, a great value any way you slice it. A gallon yields more than 25 servings of the small but powerful Jet Pilot, so even at the top price point you’re getting a hell of a deal.
Word leaked out that the Black Magic was also available by special order, pleasing fans of that cult classic. In later weeks, guests could also order more mainstream offerings such as the Coconut Barrel, Vodka Barrel, and a virgin Pina Colada. The current menu is the same with the exception of the Piña Colada, which is temporarily not available. Gallons to Go official menu:Click here to see that latest offerings
To meet the onslaught of orders, the bar staff had to kick into high gear in just a few days of production. By “staff” we really mean one hard-working bartender, the tireless Miles “Max” Vrahimis, who some readers may remember for his work with Lemon Hart Rum. He’s still a Lemon Hart rep, but Vrahimis has taken on his new role at The Mai-Kai with abandon, as you can see by the photos below.
Bartender Max Vrahimis pours Lemon Hart 151 into a batch of Jet Pilots on April 30. (Mai-Kai photo)
That’s not to say he didn’t have help. Owner Dave Levy and his management team were there running the show, and they also helped prep cocktails and orders. Kudos to director of sales and marketing Pia Dahlquist for personally handling all of the orders by phone and email. Manager Kern Mattei looked out-of-place without his usual dapper suit, but he and director of catering John Gelardi kept busy filling orders and helping Vrahimis in The Mai-Kai’s famous back bar.
The secret hidden lair behind the kitchen is also strategically located near the restaurant’s back door, which made production and distribution of the massive amount of cocktails just a bit smoother. After the first round of gallons, the two-week breather became necessary to secure more containers and gear up for the next round.
The reaction was immediate and overwhelming. The Mai-Kai closed its doors after service on March 25, so the ensuring weeks had built up quite a demand from its South Florida faithful. Social media posts boosted interest (see below), with envious fans from around the country inquiring hopefully if they could get gallons shipped to them.
I got a brief taste of the inventive concept in 2017, the first year of Miracle on Delray Beach. But it was enough to get me as excited as a kid waiting up for Santa when it was announced that the award-winning bar would launch a second location, Miracle on Rosemary, in a vacant space in downtown West Palm’s bustling CityPlace shopping and dining district.
The inside bar at Death or Glory’s Miracle on Rosemary pop-up in West Palm Beach, which made its debut in 2018. (Atomic Grog photo, November 2018)
In the weeks that followed, I made regular stops at both locations to unwind from the hectic holiday hubbub. But more importantly, I was on a mission to sample everything on the cocktail menu along with some of Steel’s decadent dishes. The results are detailed below. As with all of my cocktail adventures, I couldn’t resist the urge to rate the drinks on my own 1-5 scale. If you follow me on Instagram, you’ll know I also took plenty of photos that I’ll also share here.
But first, a tip of the Santa hat to Cocktail Kingdom owner and visionary Greg Boehm, who in 2014 created the original “Miracle on 9th Street” pop-up at the suggestion of his mother in the space that later became his bar Mace in New York City. (Hear Greg talk about this and many other geeky cocktail topics on the Bartender At Large podcast released Dec. 2.)
Perhaps it was simply a holiday miracle, but it appears in hindsight that Boehm omnipotently foresaw the coming confluence of craft cocktails and Christmas. The average American consumes double the amount of alcoholic drinks over the holidays than any other time of year, according to research. Now, some of us have many more craft options than the standard eggnog and coquito.
The entrance area of Death Or Glory in Delray Beach during the heart of the Miracle season. (Atomic Grog photo, December 2018)
At Miracle, with the Christmas spirit flowing freely, cocktail newbies are more likely to dip in their toes, or just dive in headfirst. “We kind of trick them into drinking cocktails,” Boehm has been quoted as saying.
Or course, this interest has been building for years on both fronts. But while major metro areas have long become accustomed to having outstanding craft bars in every neighborhood, great swaths of the U.S. (and many countries overseas) are still in the cocktail dark ages. Enter Miracle, which has blown up as a contagious concept, adding some 30 locations last year alone. There’s no reason to believe it won’t top 100 in 2019.
Get ready to book your trip to The Hukilau 2016: Tickets and rooms could be available as early as this week. The latest news also includes details on Hulaween, The Mai-Kai’s annual Halloween party. Also in South Florida, Ohana: Luau by the Sea just wrapped up its first annual gathering. Event previews include Mod-Palm Springs, Mahaloween at Trader Sam’s, and the UK RumFest. We also look back at a memorial for The Pizz, the Tonga Room’s 70th anniversary, Thee Hot Rod Luau in Huntington Beach, Dapper Day and Tiki Day at Disneyland, and Rome Rumfest. Regular features honor the artist of the week, Eekum Bookum; Northeast surf band 9th Wave; Kreepy Tiki Lounge in Fort Lauderdale; and the Cocktail Kingdom website. Cockspur Fine Rum is featured in The Mai-Kai’s Moonkist Coconut.
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Passes, special event tickets and rooms available soon for The Hukilau 2016
It’s time to gear up and make your plans for The Hukilau’s 15th anniversary event, coming June 8-12 to the historic Hyatt Regency Pier 66 hotel and The Mai-Kai restaurant in Fort Lauderdale. Weekend passes and several special event tickets may go on sale as early as this week, along with special room rates, organizer Christie “Tiki Kiliki” White told The Atomic Grog.
In August, White announced the dates and some details on the East Coast’s oldest and largest Tiki weekender, including special guest Shag. The acclaimed artist will be creating a special 15th anniversary print and designing the event mug, White said, along with hosting several signings of his books and art.
But the most anticipated Shag-related activity may be “Shag’s SkyLounge,” an exclusive cocktail party in the 17th floor rotating Pier Top Ballroom at Pier 66. Built in 1965, the space-age tower has already been depicted by Shag in promotional artwork for the 2016 event. “The Pier Top Ballroom will be transformed into a mid-century modern sky lounge,” White said. “Guests will have the opportunity to actually be a part of a live Shag painting.” Shag will also be presenting a separate symposium, his first ever at a Tiki event, White said. He plans to talk about his life and times and art, she said.
Steve Yamada (left) and Jeff “Beachbum” Berry from Latitutde 29 serve up their signature T.O.T.C. Swizzle at the Tiki Tower Takeover in June 2015. (Photo by Hurricane Hayward)
The other signature event in the Pier Top Ballroom will be a reprise of last year’s Tiki Tower Takeover, which brought together four of the country’s top Tiki barmen for an exclusive happy hour event featuring their signature cocktails. While enjoying spectacular views of Fort Lauderdale, guests were treated to full-sized and fully garnished drinks personally mixed by Jeff “Beachbum” Berry (Latitude 29), Martin Cate (Smuggler’s Cove), Paul McGee (Lost Lake), and Brian Miller (“Tiki Mondays With Miller”.
For 2016, Berry is confirmed to return, White said, and he’ll be joined by five more top Tiki cocktail bars from around the world. That expands the lineup of bars (and selection of drinks) from four to six. White said the Tiki Tower Takeover and Shag’s SkyLounge will both take place on Thursday, June 9.
* Atomic Grog recap: Photos, recipes, full report on the 2015 Tiki Tower Takeover
It’s a rum enthusiast’s dream: Seven days of nothing but tasting hundreds of rums and cocktails in sunny Miami, learning about the colorful history and culture that envelop every aspect of the industry.
But the sixth annual Miami Rum Festival also revealed a key component of rum’s burgeoning success: It’s rare for an industry to simultaneously embrace both tradition and innovation, giving upstarts equal footing with the industry’s revered giants. In the world of rum, this is possible, and it was on full display in late April.
This story covers my adventures at industry parties during the first Miami Cocktail Week, plus an in-depth look at the festival’s signature Grand Tastings and seminars. Click here for reviews of the week’s best cocktails, including some tasty recipes.
Daniele Crouch and Matt (Rumdood) Robold serve Caña Rum Bar cocktails featuring Plantation Rum during the Miami Rum Festival party at The Broken Shaker on Monday, April 21. (Photo by Hurricane Hayward)
The week of rum-soaked festivities commenced on Monday, April 21, with a kick-off party sponsored by Plantation Rum and featuring a pop-up bar with cocktails from Caña Rum Bar in Los Angeles. Held at The Broken Shaker in Miami Beach, the laid-back event gave early arrivals and locals a chance to mingle and sample some inventive concoctions.
* Click here to check out my review of the cocktails
The vibe and weather were perfect as attendees soaked up both the atmosphere and complimentary cocktails with equal gusto. Rum fest organizers Robert A. Burr and Robin Burr, along with son Robert V. Burr, chilled out and entertained guests as if they were hosting an informal backyard party at their home. At the time, I thought the Burrs were enjoying the calm before the storm, but a storm never arrived. The weather was perfect all week (clear and sunny days, mild nights), and the festival seemed to run without a hitch.
Fueled by the first Miami Cocktail Week, mixologists upped their game at the 2014 Miami Rum Renaissance Festival in April, presenting new and classic drinks with a modern flair. From the full week of events hosted by area bars, to the three-day Grand Tasting exhibits attended by more than 10,000 enthusiasts, there were plenty of opportunities to sample some of the best rum drinks being created today.
Matt Robold pours Plantation Rum as he mixes up Caña Rum Bar cocktails at The Broken Shaker on Monday, April 21. (Photo by Hurricane Hayward)
THE PRE-PARTIES: Cocktail Week kicks off
It’s fitting that the first event of the week was held at Miami Beach’s The Broken Shaker, one of the most acclaimed cocktail bars in South Florida. But this was not just an ordinary evening at the funky indoor/outdoor bar, which would have been just fine. I did manage to squeeze in one of the establishment’s carefully hand-crafted rum cocktails before I left, but the main attraction of the evening was the pop-up bar sponsored by Plantation Rum and featuring mixologists from Caña Rum Bar in Los Angeles. [See the flyer]
There were four complimentary drinks [see menu] expertly mixed by Daniele Crouch and Matt Robold, aka Rumdood. This was no easy task considering the temporary bar set up on the patio, not far from the pingpong table and quite a distance from any traditional bar fixtures and plumbing. But the drinks were spot-on, made to order and consummately garnished. This pair deserves an award for most impeccably produced drinks under strenuous circumstances. I noticed Rumdood sweating in the Miami heat, but he and Daniele never lost their cool. My only complaint would be that they ran out of their homemade peach cordial before I could try the Gypsy Cab cocktail, which got high marks from the folks I talked to.
