The pursuit of dangerous Zombies and other potent libations served in ominous mugs is a year-round pursuit for many of us. But the Halloween season is prime time for mixologists to conjure up creative new potions for the not-so-faint of heart.
To meet that challenge, we offer up a flight of three deadly drinks with a dark and foreboding flair. And, of course, more than a touch of Tiki.
The Black Magic Cocktail at The Atomic Grog, October 2023. The Mai-Kai Shrunken Head mug by Tiki Tony and Eekum Bookum for The Hukilau 2017. (Photo by Hurricane Hayward)
• 1/4 ounce fresh orange juice
• 1/2 ounce fresh lime juice
• 1/2 ounce fresh grapefruit juice
• 1/2 ounce rich honey mix
• 3/4 ounces freshly brewed and chilled coffee
• 1 ounce dark Jamaican rum (Mai-Kai blend or substitute)
• 1 ounce gold (lightly aged) Spanish-style rum
• 1/2 ounces dark rum
• 1/4 ounce Mariano’s Mix #7
• 1/2 teaspoon allspice dram
• 1-2 dashes Angostura bitters
Pulse blend with 1 cup of crushed ice for 5 seconds. Strain into a chilled 6-ounce cocktail glass.
There’s a symphony of flavors packed into this small sipper. It’s rich and heavy on the spice and coffee, even more so than its big brother. Without the ice in the glass, it stays robust to the last drop. The bitters and allspice balance the sweet and sour notes, leaving the rums to form a solid but not overwhelming backbone.
Tiki fans packed a conference room early on the first day of Inuhele: Atlanta’s Tiki Weekend on Jan. 20, eager to hear and see details of the upcoming multimillion-dollar refurbishments planned for the historic Mai-Kai restaurant in South Florida. The Atomic Grog was happy to oblige, presenting exclusive photos, renderings and video of the project that is poised to shift into high gear in the coming months.
Hurricane Hayward kicks off his presentation, “Okole Maluna! The Return of The Mai-Kai,” at Inuhele in Atlanta on Jan. 20, 2023. (Photo by Tim Glazner)
Jim “Hurricane” Hayward sprinkled the presentation on the 225-seat room’s large screen with new images and architectural plans. Appearing via pre-recorded video, creative director “Typhoon Tommy” Allsmiller took viewers on 10-minute walk-through of his work in The Molokai bar, one of the restaurant’s oldest dining rooms, plus a stroll through the gardens. The video received a great response after the interior designer and craftsman urged attendees to enjoy their Mai-Kai cocktails after the presentation.
Other upcoming projects were detailed for the first time, including new Mai-Kai mugs and other merchandise by contemporary Tiki artists, plus a signature rum blend from two historic Caribbean distilleries. After digesting all the news, the approximately 175 guests were invited to quench their thirst with authentic Mai-Kai cocktails in a poolside VIP lounge for a meet-and-greet event.
The fourth Inuhele event was held Jan. 20-22 at the Atlanta Sheraton Downtown, just two blocks from the historic Trader Vic’s location, where many attendees paid a nightly pilgrimage. Highlights included a wide array of presentations all three days, an authentic luau, rocking live bands, a marketplace featuring many top artists and craftspeople, daily room parties and special events, plus more. Check out our event preview for an overview of the diversity and creativity of Inuhele’s offerings. Event recap and more photos coming soon!
Judging by the turnout for the presentation at Inuhele in Atlanta, there’s a great deal of interest in The Mai-Kai’s refurbishment plans. (Atomic Grog photo)
It was a pleasure to share all the latest exclusive information on The Mai-Kai refurbishment plans with an enthusiastic audience. It was the first presentation on the first day, and the line to enter the “Jungle Room” stretched down the hall and into the lobby.
Mahalo to Jonathan and Allison Chaffin and their expert staff for the great event. And okole maluna to hospitality director Lucky Munro and Mai-Kai historian Tim “Swanky” Glazner for their help with the cocktails. The support staff at the presentation was also very gracious, helping us solve a few technical issues and get the event on track as fast as we could. We hope to see y’all next year!
Swanky pours the Black Magic while Hurricane Hayward handles the Barrel O’ Rum. (Atomic Grog photo)
Inuhele, which started in 2018 as the Atlanta Tiki home bar tour, means “cocktail journey.” So I thought it was only fitting to kick off the show by talking about my personal cocktail journey at The Mai-Kai. My fascination with the delicious drinks, and the Tiki revival in general, started there around 15 years ago and is still going strong. Go to The Mai-Kai Cocktail Guide to see the results of this journey.
Past presentations at The Hukilau and The Mai-Kai have included deep dives into the cocktails, the menu, and the restaurant’s historic rum collection. In 2022, we turned our attention on the blog to the massive renovation project, posting exclusive news and photos as work progressed. When the opportunity arose to share our insights at Inuhele, we jumped at the chance.
None of this would have been possible without the crucial cooperation and assistance of several key members of The Mai-Kai team who have be extremely helpful over the years with all of our coverage: General manager Kern Mattei and public relations director Pia Dahlquist. Also mentioned at the top of the presentation was the leader of the new ownership team, Bill Fuller, a founder of both real estate development firm Barlington Group and restaurant management group Mad Room Hospitality.
I thanked Fuller for having the vision to restore and reimagine The Mai-Kai, and for providing access and graciously answering all my questions as I continue to cover the most magical restaurant in the world.
Images from the title slide show three eras of The Mai-Kai: The 1950s, when the restaurant was built in a desolate area far west of the popular beachfront. A recent view from what is now a very busy Federal Highway. And a rendering by “Typhoon Tommy” Allsmiller of the planned event center addition, coming in the second phase of the renovations.
CHAPTER 1 – The Legacy
While most Tikphiles in attendance knew quite a bit about the 66-year history of The Mai-Kai, we couldn’t discuss the significance of the current renovations without a brief tour through the past. Opened Dec. 28, 1956, in the small Fort Lauderdale suburb of Oakland Park, The Mai-Kai became a local and national historic landmark in 2014.
The dining rooms were outfitted with authentic artifacts from Polynesia, along with much work by budding restaurant decor firm Oceanic Arts. Massive Tikis by legendary carver Barney West were installed in the early 1960s. Sadly, only one survives. But it’s due to be restored as part of the refurbishments.
The Mai-Kai’s Polynesian Islander Revue was the longest-running authentic South Seas stage show in the United States (including Hawaii) until the 2020 closing due to a roof collapse over the kitchen and back-of-house area. The show’s original bandleader, Toti Terorotua, came from Don the Beachcomber in Hawaii and continued to perform until shortly before his death in 2020. Inuhele guests were treated to the sounds of Terorotua & His Tahitians, his band from the 1950s, before and after the presentation.
A slide from the Inuhele presentation: The 1970 expansion increased the restaurant’s capacity from 350 to its current 450, plus another 150 in The Molokai. For the next five decades, The Mai-Kai could service more than 700 diners comfortably at any one time during the busy season.
Launched in 1962, the stage show is poised for a comeback under the leadership of Mireille Thornton. She started as a dancer, soon became the show producer and choreographer, then married owner Bob Thornton. The family, led by daughter Kulani Thornton Gelardi, remains part of the ownership team and will continue to run the restaurant and serve as its creative force.
The Mai Kai was already considered a landmark when it expanded in 1970. The $1 million project (see image above) included new dining rooms, lush landscaping of what is now the Tiki gardens, and the construction of the 7,000-square-foot back-of-house section that was compromised in October 2020. Also added were the kitchen’s rare Chinese wood-burning ovens, which were saved and will be relocated.
Also added: A redesign of The Molokai lounge using decor salvaged from the Marlon Brando film Mutiny on the Bounty (1962). The nautical theme extends to the entrance area and back of house. One of the bar’s signature features is windows that are covered in a constant faux rainstorm that adds to the illusion of being trapped in a turn-of-the-century seaport saloon.
The 1970 additions would be the last major construction project at The Mai-Kai until 2022. For the next five decades, the restaurant cemented its reputation as the most grand Polynesian palace built during the mid 20th century.
A slide from the Inuhele presentation shows the area damaged and later lost after the October 2020 roof collapse. Photos by The Atomic Grog (top) and The Mai-Kai.
CHAPTER 2: The Deluge
The Mai-Kai managed better than most during the early days of the pandemic in 2020. While indoor service shut down, cocktails and food were available to go, and the restaurant fully reopened after two months. But the old adage “when it rains, it pours” proved to be true (literally) when a massive storm hit in late October at the same time a pipe burst in a main sprinkler system line, leading to the collapse of the roof over the 1970s-era kitchen.
The historic Mai-Kai restaurant may be closed for repairs and refurbishment due to damage caused by an October flood, but fans still have plenty of opportunities to support the staff and management. Several fundraisers have been organized, and online merchandise sales are ramping up for the holidays. There are also limited opportunities to take home cocktails, plus more special experiences to be announced.
Organizers of the regular charity Online Tiki Bingo events were quick to step up with a benefit for employees of The Mai-Kai. Hosted by the Gumbo Limbo Chapter of the Fraternal Order of Moai, the virtual version of the long-running event was held Thursday evening (Dec. 10). Donations will directly benefit the furloughed staff.
A previous online bingo benefit was held for Mai-Kai employees in May during the closing due to COVID-19, and subsequent events aided other Florida Tiki establishments in need. In normal times, Tiki Bingo is held monthly at The Mai-Kai to benefit local charities and provide a fun social event for Tikiphiles in South Florida.
In conjunction with the online bingo event, the FOM is hosting a virtual Benefit Auction for The Mai-Kai staff. Bids are being accepted through 6 p.m. Sunday (Dec. 13) on a variety of items, including:
In 2014, when The Mai-Kai rolled out the first major update of its classic menu of tropical drinks in decades, it also made the rare introduction of a new cocktail. The Tiki Swizzle also held the distinction of being the only drink on the menu to feature spiced rum.
The Tiki Swizzle in September 2016. (Photo by Hurricane Hayward)
Unfortunately, the Tiki Swizzle’s a run on the menu didn’t last long. It was removed during the next major menu update in May 2018, replaced by the iconic Suffering Bastard.
While four years may be a long run on a menu at a modern craft cocktail bar, it’s merely the blink of an eye at The Mai-Kai. Most of the drinks have been on the menu for decades, and a majority date back more than 60 years to the restaurant’s 1956 inception.
The Tiki Swizzle now joins a small group of “lost cocktails” that were removed from the menu over the years. While certainly not as iconic as the Demerara Float or Liquid Gold, it does have a back-story and history that connects it to the current Tiki revival.
The drink was introduced at The Hukilau in June 2013, created by The Mai-Kai for Kahakai Tiki rum. It was promoted in the months that followed on special table cards in The Molokai bar and proved to be so popular that it made its way onto the revamped menu.
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.
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.
Hurricane Hayward joined the Austin Rum Society online to reveal several new rum blends that hope to duplicate The Mai-Kai’s late, great dark Jamaican mixing rum. In the video below, we also enjoyed a Rum Barrel featuring the new recipe and discussed the history of The Mai-Kai …
The Atomic Grog presents new class and symposium at The Hukilau 2019
Hurricane Hayward of The Atomic Grog took guests on an virtual journey to the Caribbean to learn about the key rums and styles that have dominated The Mai-Kai’s acclaimed cocktails for more than 60 years. He was joined by rum expert Stephen Remsberg for an Okole Maluna Cocktail Academy class at the Pier Sixty-Six hotel, and by Cocktail Wonk writer Matt Pietrek for an on-stage symposium at The Mai-Kai. See the event preview
JANUARY 2019: Exploring Demerara rum at The Mai-Kai
Demerara Rum: The Mai-Kai’s Secret Weapon
The Atomic Grog was pleased to present a special happy-hour talk during The Mai-Kai Takeover event, presented by the Magical Tiki Meet-Up and Retro Rekindled. Click here to check out our full event recap, including photos and highlights of our Demerara rum discussion.
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Most of the information below is from 2019 and before. Read our historical coverage and check out the news above. Stay tuned for full update, coming soon.
THE RUMS OF THE MAI-KAI
For more than 60 years, The Mai-Kai has carried on the tradition of Tiki forefather Don the Beachcomber by serving some of the world’s most acclaimed tropical drinks. The secret recipes created by Ernest Raymond Beaumont Gantt (aka Donn Beach) in the 1930s and ’40s became the basis for many of the exotic cocktails on the menu when Bob and Jack Thornton opened their Polynesian palace in Fort Lauderdale in 1956.
From Sippin’ Safari: This vintage photo shows Mariano Licudine displaying his rum collection in 1962.
To run the bar program, the Thorntons tapped one of Beach’s top mixologists, Mariano Licudine, who spent 16 years honing his craft at Don the Beachcomber in their native Chicago. Licudine brought more than skills, secret recipes and a penchant for creating his own distinctive cocktails. He brought a great appreciation for rum. That legacy continues today in the drinks that carry on the tradition of Beach, the Thornton brothers and Licudine. Menu:Vintage Don the Beachcomber rum list from 1941
By their very nature, Tiki bars are known for their rums and cocktails highlighting cane spirits. But The Mai-Kai takes it to the extreme. The 48 drinks on Licudine’s original menu called for 43 different brands of rum, reports author and Tiki historian Jeff “Beachbum” Berry in The Mai-Kai chapter of Sippin’ Safari, the seminal 2007 book on Tiki’s unheralded bartenders that was recently expanded and enhanced for a 10th anniversary edition.
The back of an Okole Maluna Society membership card, circa late 1950s.
“Shortly after opening, The Mai-Kai became the largest independent user of rum in the U.S., pouring more than 2,000 cases of Puerto Rican rum in 1958 alone,” Berry wrote in Sippin’ Safari. Some 60 years later, lighter bodied rums from the Spanish-speaking Caribbean islands still make up a large chunk of the total volume of rum poured in The Mai-Kai’s secluded back bars. They play a key role in the many popular drinks on the tourist-friendly mild section of the menu.
But Beach’s true genius, as carried on by his brethren at The Mai-Kai, was the ability to blend rums of different body and character and create an entirely new and bold flavor profile. Many of The Mai-Kai’s most robust cocktails feature three and four different rums, such as the Zombie and Jet Pilot.
A 1941 rum menu from Don the Beachcomber in Chicago, where mixologist Mariano Licudine worked for 16 years before starting The Mai-Kai’s bar program with owners Bob and Jack Thornton in 1956.
The rums that define The Mai-Kai style are straight out of Donn’s playbook. As a counterpoint to the Spanish-style column-stilled rums, Beach often added two English-style pot-stilled rums: The dark and funky rums from Jamaica, and the rich and smoky Demerara rums from Guyana. These have always been the distinctive flavors that define many of The Mai-Kai’s best cocktails, particularly those on the strong section of the menu.
Following is a deep dive into these two rum styles as they’re served at The Mai-Kai today and through history, including discussion and reviews of the current brands and cocktails.
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DEMERARA RUMS: Lemon Hart, Hamilton shine in strong, flavorful cocktails
The newest release of the iconic Lemon Hart 151 Demerara rum.
The Mai-Kai began using the latest reboot of Lemon Hart 151 Demerara rum, the iconic mixing rum from Guyana, in September 2016. This black blended overproof rum, which disappeared from the U.S. market in mid-2014, was reintroduced in the summer of 2016 and continues to regain distribution across the country. Lemon Hart’s 80-proof rum (known as Original 1804) is making slower progress, and The Mai-Kai continues to use Hamilton 86 as its standard black blended Demerara rum as of mid-2018.
* Tiki Central: Latest updates on Lemon Hart’s return
It was during the two-year absence of Lemon Hart that Hamilton 151 and 86, also from Guyana, stepped up to fill the void. The Hamilton rums were embraced not only at The Mai-Kai, but at Tiki and craft cocktail bars across the country. While some bars have chosen to stick with Hamilton across the board, The Mai-Kai is splitting the difference with Lemon Hart 151 and Hamilton 86.
Following is a list of the drinks at The Mai-Kai using Lemon Hart and Hamilton rums. The links will connect you with reviews and recipes.
Cocktails featuring Lemon Hart 151 Demerara rum at The Mai-Kai. (Atomic Grog photo, April 2018)
Retired cocktails featuring Demerara rum: In addition to the current drinks listed above, you can also sample a few recipes for drinks that are no longer featured on The Mai-Kai menu. Both of these have made comebacks at special events, so you never know when they will return for an encore. Demerara Cocktail | Demerara Float
HISTORY: The saga of Demerara rums at The Mai-Kai
An ad for the new Lemon Hart 151 rum, which returned to its traditional yellow label after several years off the market in the United States.
What exactly is Demerara rum and why is it so important to Tiki cocktails? According to Berry, aged Demerara rums “are the rich, aromatic, smoky ‘secret weapon’ in most truly memorable tropical drinks.” They hail from the banks of the Demerara River in Guyana, hence the name. The last remaining distillery in Guyana is Demerara Distillers, which produces its own extensive suite of rums under the El Dorado brand. It also supplies all of the world’s Demerara rum, including those bottled by Lemon Hart and Hamilton.
The historic distillery, aka Diamond Distillery, was established in 1670. The rums are made using molasses from local Demerara sugar, which along with the distillery’s special strain of cultured yeast, historic stills and Guyana’s tropical climate, provide a unique combination that yields some of the world’s richest rums. Diamond employs some of the oldest and unique stills the world, including the last wooden pot stills, which can be traced back to the 1730s.
There are more than 20 different styles of rum produced at the distillery, we learned in a 2014 seminar at the Rum Renaissance Festival in Miami. Master distiller Shaun Caleb offered a fascinating look at the inner workings of Diamond Distillery and the excellent El Dorado rums.
There are many great cocktail debates, most notably the Martini (gin or vodka?) and Old Fashioned (rye or bourbon?). At The Mai-Kai in Fort Lauderdale, it’s the Mutiny vs. the Black Magic in an epic battle between two classic rum-and-coffee cocktails.
The Mutiny is served in a heavier but still voluminous mug, which made its debut in April 2018. (Photo by Hurricane Hayward)
The only way to truly compare these titans until recently was to sit down at the restaurant’s legendary Molokai bar and taste them side-by-side. This can be a daunting task since they’re both very strong and very large cocktails, not that we haven’t tried many times.
But thanks to our research, you can give it a whirl in your home bar with the tribute recipes posted below and on the Black Magic review. These aren’t simple drinks, but we’re sure you’ll find the results well worth the effort.
I pitch my tent solidly in the Mutiny camp. It’s always been decidedly higher in my Mai-Kai cocktail ratings (currently sitting at No. 10) and has an incredible complexity that keeps drawing me back. The Black Magic isn’t far behind at No. 14.
So where did these distinctive cocktails come from, and why are they so similar? The Black Magic came first, reportedly created before The Mai-Kai’s opening by mixologist Mariano Licudine, who was then working for Don the Beachcomber. It appeared on the original 1956 Mai-Kai menu and was joined some 15 years later by the Mutiny.
The Mutiny stands above the Black Magic and The Hukilau in the Atomic Grog ratings. (Photo by Hurricane Hayward, November 2010)
According to legend, the Mutiny was conceived on one of the many Mai-Kai staff fishing trips at which the participants always brought an ample supply of two cocktails: the Black Magic and Barrel O’ Rum. According to the story, there was a rebellion against those two drinks always being featured. To quell an impending mutiny, an idea was hatched to somehow combine them into one monster drink, and the Mutiny was born.
It’s unclear if they were actually mixed together that day on the boat. More likely, Licudine put his talents to work later to create an amalgamation of two of the most popular drinks on the menu. This would not be out of line for the owners to request. The cocktails already share many of the same ingredients, so it took just a few tweaks to yield some amazing results.
The Mutiny has been cited as a favorite of the late Mai-Kai co-owner Bob Thornton, so perhaps he was the driving force behind the drink’s creation. Over the years, it’s been mentioned as favorite by a who’s who of Tiki revival VIPs, including bar owners and authors Jeff “Beachbum” Berry and Martin Cate, plus Tiki Oasis co-founder Otto von Stroheim.
Prior to the opening of The Mai-Kai in 1956, there were perhaps other icy cocktails that employed dark rum and coffee as key ingredients. But none perfected it quite like the Black Magic.
From a 1963 Mai-Kai calendar. (Courtesy of TheSwankPad.org)
The drink that has spawned dozens of imitators – and even two similar concoctions at The Mai-Kai – has taken on legendary status in the Tiki cocktail community. The Black Magic is the oldest of what some call the “Holy Trinity” of large snifter drinks at The Mai-Kai: The Black Magic, Mutiny and The Hukilau.
One of the keys to this drink is a distinctive dark rum favored by original Mai-Kai mixologist Mariano Licudine: Dagger was a dark Jamaican brand that stopped production some time ago. It became somewhat of a holy grail of Tiki mixologists looking to duplicate the key flavor in many Mai-Kai cocktails, especially the Black Magic.
Kohala Bay dark Jamaican rum was a key ingredient in many Mai-Kai cocktails. (Photo by Hurricane Hayward, March 2012)
Needless to say, we immediately went on an intensive search, but short of taking a trip to Jamaica it was nearly impossible to locate. We were told it was being imported only to Florida, and The Mai-Kai was one of only two bars to serve it. After some digging, however, we miraculously found a rare retail outlet that carried Kohala Bay and immediately stocked up. Our discovery of Kohala Bay sparked many other tribute recipes that you’ll find in this guide, and also spurred many other home mixologists to seek out the rum. Click here for more on the history of Kohala Bay at The Mai-Kai.
But all good things must come to an end. Kohala Bay was taken off the market in April 2016 and has not returned. While still seeking out an appropriate dark and funky run to fill the bill, The Mai-Kai switched to one of the Appleton Estate rums as its dark Jamaican mixer. Then, suddenly, a new rum appeared in April 2019. It’s a secret in-house multi-rum blend, similar to one of those we had been touting here on the blog. Click here for an in-depth guide along with all the suggested Kohala Bay substitutes.
The Black Magic is served in The Molokai bar in October 2016. It’s not really raining. That’s The Mai-Kai’s special windows that simulate a calming tropical downpour. (Photo by Hurricane Hayward)
The name Black Magic comes from the combination of dark rums and coffee, which sets this drink apart from most others from its era. It was reportedly created by Licudine while he was still working for Donn Beach as the No. 2 bartender at the Don the Beachcomber restaurant in Chicago. But even Beach’s top men were not given the opportunity to contribute their own creations to his legendary drink menu.
Lured to Fort Lauderdale to run The Mai-Kai’s bar and create what would decades later become an iconic menu in its own right, Licudine borrowed heavily from Beach’s classics but also added his own flair (Mara-Amu, Derby Daiquiri, etc.). The Black Magic may be his crowning achievement, and it was his first creation to appear on a Mai-Kai menu.
While it’s not nearly as complex, an early Don the Beachcomber cocktail from the 1930s called the Jamoca could possibly have influenced Licudine, since he worked at Don the Beachcomber in Los Angeles at the tail end of that decade. As revealed by Tiki cocktail historian Jeff “Beachbum” Berry in his 2007 book, Sippin’ Safari, the Jamoca contains 1/2 ounce fresh lime juice, 1/2 ounce coffee syrup, 1 ounce chilled coffee, 1 ounce gold Puerto Rican rum, 1 ounce gold Jamaican rum, and 4 ounces of crushed ice. Blended at high speed for 5 seconds and poured into a specialty glass, it’s a coffee-heavy drink that hits few of the high notes later achieved by Licudine with the Black Magic. Berry theorized that it may have been an early Donn Beach experiment inspired by turn-of-the-century soda fountain fare. It’s historically worth noting, but probably not a true ancestor of the Black Magic. We consider this classic to be a true Mariano Licudine original.
Tiki bar pioneer Don the Beachcomber’s Test Pilot was one of the most copied drinks during the mid-century heyday of Polynesian cocktails. It morphed into the Ace Pilot, Space Pilot and Astronaut, among others. At The Mai-Kai, it became the Jet Pilot.
As discussed in the review of the vintage S.O.S. (Don the Beachcomber’s Three Dots and a Dash), Donn Beach was a decorated World War II veteran and always had a deep connection to the armed forces. In his honor, a B-26 Marauder was painted with a replica of the Don the Beachcomber driftwood sign on its nose. The plane and crew flew many successful missions in the Pacific.
The Test Pilot is also an interesting study in how Donn Beach constantly tweaked his drinks. A Don the Beachcomber cocktail from the 1930s or ’40s could be vastly different than one with the same name in the 1950s or ’60s.
The Jet Pilot features four rums, including Lemon Hart 151, and may be The Mai-Kai’s strongest of the strong. (Photo by Hurricane Hayward, January 2015)
Included below is a Test Pilot recipe unearthed by cocktail sleuth and author Jeff “Beachbum” Berry from the 1940s. It’s one of the most popular in the Tiki revival, and it features many of the same ingredients as The Mai-Kai’s Jet Pilot. We’ve also listed a later recipe from a book by Donn Beach’s widow, Phoebe. It’s slightly different but also very strong and has a similar flavor profile. Other popular old-school versions include the Jet Pilot served at Steve Crane’s The Luau chain in the 1950s (revealed by Beachbum Berry in Sippin’ Safari in 2007) and the Space Pilot, still served today at the Tiki Ti in Los Angeles (est. 1961).
In Minimalist Tiki by Cocktail Wonk blogger Matt Pietrek, a 2020 Spirited Award nominee for Best New Cocktail or Bartending Book, the Test Pilot and Jet Pilot are both listed among the “Classic 30” cocktails from the first golden era of tropical mixology.
Like Tiki Ti owner Ray Buhen, The Mai-Kai’s original mixologist, Mariano Licudine, worked for Donn Beach in the early days. In 1956, he was lured from the Don the Beachcomber restaurant in Chicago to design The Mai-Kai’s original tropical drink menu. So it’s likely he had a vast knowledge of multiple versions of the Test Pilot when he created arguably one of the best, The Mai-Kai’s high-octane Jet Pilot.
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The official menu description
JET PILOT
Fast and courageous, a vigorous blend of heavy bodied rums and zesty juices.
Okole Maluna Society review and rating
Size: Medium
Jet Pilot (Photo by Hurricane Hayward, September, 2015)
Potency: Strong
Flavor profile: Dark and powerful rums, spicy and bitter notes with a hint of exotic sweetness.
Review: Very complex and intense. Not for the timid. Sweet, spicy and strong all at the same time.
