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Blue Milk at Star Wars: Galaxy’s Edge

Disney has been chasing the rabid following of Universal’s Butterbeer at the Wizarding World of Harry Potter for years. I didn’t really care for the Apple Freeze at Cars Land, though I thought the Berry Freeze at Fantasyland was better. But for sure none of them were universally hailed as Butterbeer.

Star Wars fans have dreamed of tasting Blue Milk ever since it appear in 1977’s Star Wars movie. And with a Star Wars themed land being added to the parks in 2019, Blue Milk is available for purchase. But the beverage actually doesn’t contain any dairy. The concoction is described as being a “plant-based blend of Coconut and Rice Milk with alluring fruity characteristics.” There’s also Green Milk that is described as “plant-based blend of Coconut and Rice Milk with zippy citrus and tropical characteristics”. Plus, I’m sure, some food dye.

While Blue Milk doesn’t quite match Butterbeer, I have grown to like it a lot and make it a key stop on my visits to the Star Wars land at Disneyland. It is cold and refreshing and easy to drink, with a mild flavor that I find pleasant. Even better is the Blue Milk with Rum option at Disney’s Hollywood Studios in Orlando, Florida. 

I didn’t care for the Green Milk, but Mrs. Mai Tai likes the Toydaria Swirl, which is Green Milk swirled with savory Fruit Sauce, Mango Jellies, and topped with Chili Lime Seasoning. Sort of like a spicy Lava Flow, so it is right up her alley.

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Hot Mic: Golfer is Mai Tai Fan

A hot mic captured the feeling of a PGA pro when Patrick Cantlay was captured teeing off at the 17th hole at the Tournament of Champions recently in Hawaii.

“I’ve been waiting for this weather for 40 years! These pampered fucks need to play! All right, Revvy. Two more holes then we can get a Mai Tai.”

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Hi-Time Wine Cellars

I’m sure many of you already know about this gem of a wine and spirits store in Costa Mesa, CA but I thought I’d post this for those who aren’t already hip. Especially for SoCal folks, this place is an essential resource.

Their store was an easy drive for us the other day during a hot afternoon when we took a break from Disneyland. So much selection: I’ve never seen a store that carries so much rum! If you’re getting started with rum, this is a great place to start your journey.

Hi-Time also does shipping to many states from their online store. Shipping isn’t cheap for a single bottle but isn’t bad if you’re doing a bunch of bottles.

Hi-Time Wine Cellars

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Villager Spirits Canned Mai Tai

Based in San Diego, Villager Spirits has a line of canned cocktails including a Mai Tai.

“Made with rum, curaçao, and lime” sounds like a great place to start. But things went sideways along the way in this very artificial coconut and pineapple flavored “Mai Tai.” Sadly, we couldn’t finish the can, so we can’t recommend this.

More handcrafting is needed.

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Damon’s in Glendale

We ventured to Damon’s Steak House for a family meal. We’ve been going to Damon’s since the 1990s because we love the vintage Polynesian decor and old school service style. And we sort of have a dysfunctional relationship with their signature cocktail: Damon’s Famous Mai Tai. It isn’t really great, but we can’t stop coming to try it. Mrs. Mai Tai doesn’t mind because their other standard cocktail is the Chi Chi.

A recent menu change is that they are leaning in big time to provide variations of the Mai Tai and Chi Chi. This is probably a good trend, and some of them seemed like inspired options. Though, notably, all of these have ‘Orgeat “secret sauce”‘ which is an unusual label. Once makes you wonder if it is really orgeat or something different.

The Trader Vics’ 1944 Mai Tai wasn’t bad at all, aside from the limp mint. This at least resembled a Mai Tai and wasn’t overly sweet. The same can’t be said of the Royal Mai Tai, which we thought might be good given the more exotic rums from Martinique and Hawaii. We saw the grenadine on the ingredient list, thinking it would be a dash. Instead it seemed to be a heavy splash of grenadine. Definitely not good and way too sticky sweet. Splitting the difference was Damon’s original island-style Mai Tai.

Trader Vic’s 1944 Mai Tai

Service was truly excellent, with drink refills and cocktail refreshers coming super quickly. There was a mix-up with our soup, which our waiter fixed right away. There didn’t seem to be much music playing and the bar was filled with revelers, though it was relaxed out on the upper seating area where we were. They give you a lot of food at Damon’s, including soup or salad (the Split Pea Soup was great), and the staff offered some Mac and Cheese for our son who didn’t want either soup or salad. Food was just okay overall.

Damon’s hasn’t changed much in the 25 years we’ve been going. Still very old school for the most part, with some recent attempts to elevate the cocktails. Definitely have to have the right attitude going in, but we enjoyed our experience once again.

  • Royal Mai Tai
  • Damon’s Famous Mai Tai
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Tonga Hut North Hollywood

Mrs. Mai Tai and I ventured to Tonga Hut on Thursday night, expecting to hang out in their large COVID-era patio. We were greeted and offered inside seating, told that capacity was under 50% and a bit less than that on this particular evening. So we did the indoor thing at LA’s oldest tiki bar.

This was our first time at the North Hollywood Tonga Hut location. The Christmas decor was up and we were seated in one of the nice covered booths. So many nice things to look at, including the Drooling Bastard and all the plaques from the hearty souls who drank all the cocktails from the Grog Log within a year.

Tonga Hut Mai Tai

Our service was great, totally on the spot to check for additional drinks and super friendly. Music was mostly 90s-2000s modern rock, which wasn’t my preference for a tiki bar but it is a style of music I like and at least wasn’t top 40. Exotica was playing out on the patio.

I liked the Tonga Hut Mai Tai. While not overly challenging, I thought it was balanced well enough and sure was easy to drink (I chose the standard option, foregoing the Martinique rum option). I followed it up with a Tabu Tabu Grog, featuring OFTD, Honey, Grapefruit, Lime, Spices, and Passion Fruit. This was a really great ‘Grog’ variant.

Mrs. Mai Tai did her standard, the Nutty Chi Chi, and then followed up with the Mojave Punch featuring Hibiscus Syrup. I loved that punch at the Tonga Hut location in Palm Springs and thought it was great here, too. But Mrs. Mai Tai thought it leaned too tart.

Glad we finally made it to Tonga Hut. Thanks to Marie King and to the staff for a great time.

  • Patio Entrance out back
  • Big Mo in Holiday Decor
  • Drooling Bastard
  • Tabu Tabu Grog
  • Mojave Punch
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French 75: Gin or Cognac?

There was an online discussion started recently by Maxton Kennedy, current bar manager at Forbidden Island and previously from The Kon-Tiki in Oakland and Tiki Tolteca in New Orleans. Notably, Maxton also previously had a stint at the French 75 Bar in NOLA.

Maxton’s premise was that many are making the French 75 incorrectly, since most published recipes use Gin rather than the French spirit, Cognac. It does seem like if the cocktail is a French origin, then the pair of Cognac and Champagne would make sense. 

This idea intrigued me and so without getting into the politics we made these side by side. I also did a poll on my Instagram stories, which split 60/40 in favor of Gin.

French 75
½ oz Lemon Juice
½ oz Simple Syrup
1 oz Gin or Cognac
Top with 1 oz Champagne

I tried both and to me the Gin version with Beefeater Gin tasted better than the one with Ferrand Cognac. Perhaps different spirits in each category would have given a different result, but among these two the floral notes from the Gin seemed to work better with the Champagne.

Though, honestly, straight Champagne tasted better than either.

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Butterbeer

We had a nice time at Universal Studios. Plenty of outdoor seating and pretty good mask compliance.

The highlight was our visit to the Wizarding World of Harry Potter. Though I am most definitely a muggle, and haven’t read the books or watched the movies I do enjoy the immersive land. The highlight of which is always the same: Butterbeer.

I enjoy both the cold version, similar to cream soda, as well as the frozen version. Both are super refreshing and the butterscotch/cream flavor is so unique and, well, perfect. It is easy to see why everyone seems to love this. The marshmallowy float is a great addition, though they seemed a little stingy with the amount this visit.

The lines for Butterbeer can get really long at the two outdoor carts, but it is also available inside the Hogs Head pub, along with beer, ale, and cider. The line was shorter inside, and the hog’s head actually snorts. It’s all part of the magic.

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Isla Nu-Bar Mai Tai

People sometimes ask, “aren’t you tired of always getting the Mai Tai?” I answer by saying I love to get the Mai Tai. It is never a burden.

But, some days are harder than others.

Isla Nu-Bar debuted a couple years ago when the Jurassic Park section of Universal Studios Hollywood was rebranded as Jurassic World. As you can see from the menu, there are a variety of tropical drinks available, along with beer.

The Mai Tai is made with Rum, Dark Rum, Pineapple, Orange, and Lime Juice. Firstly, there is rum, but also “dark rum.” So what is this other kind of non-dark rum, exactly? Probably focusing on the wrong sort of details.

It is an easy to drink cocktail that is sweet and fruity with enough rum to pass muster for $15 including souvenir plastic glass and an orchid garnish. But, it isn’t really a Mai Tai. But you already knew that.

I probably should have tried the “Tiki Tai” which actually does contain orgeat. But with pineapple rum from Don Q and passionfruit puree I doubt it would be much different or better.

The cocktail was refreshing and we enjoyed lunch at Jurassic World and watched some cool raptor encounters.