Month: March 2020

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Grand Mai Tai

Grand Mai Tai Indeed!

Found a hidden gem. The cocktails at the Disney Resorts don’t have great rep, apart from Trader Sam’s. The Mai Tais have generally been following the Captain’s Mai Tai formula with Captain Morgan and Amaretto. Spiced rum has its place, especially at a resort. But not in a Mai Tai.

So I was pleasantly surprised to see the Grand Mai Tai on the menu at the newish Craftsman Bar at the Grand Californian Hotel. This cocktail features Bacardi Ocho and Myers’s rum, and is made according to a 1944 recipe (no agave syrup, a Trader Sam’s staple), though with half the rum floated. Even better, this was actually a really good Mai Tai.

The poolside vibe was just fine for relaxing and the cocktails here seems much stronger than the Hearthstone Lounge on the other side of the hotel. I shall return!

The Grand Mai Tai at the GCH Craftsman Bar
  • View from the bar
  • Captain’s Mai Tai
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Farewell Terry Six

Tonight was the last night for Terry @tuff_break_ at The Kon-Tiki, and he is moving to Yucca Valley/Joshua Tree. Terry has been an integral part of the team at Kon-Tiki since the beginning. And for sure has influenced the groovy rock vibe that sets the Kon-Tiki apart from many tiki bars.

As I noted last week, we don’t rate bartenders. But those paying attention will note that my number one Mai Tai on 2019 was the “Ultimate Mai Tai” from Kon-Tiki and made by Terry. So he is in the Ultimate Mai Tai pantheon for sure.



Tonight there was a wonderful cake and cupcakes by @tfritch1 and the usual crowd of Oakhana luminaries.

I had Terry make the Ultimate Mai Tai once again and it was soooooooo goooood. I also had Terry make a Kon-Tiki house Mai Tai (Denizen 8/Petitie Shrubb). It was very good, and although the Petite Shrubb isn’t my favorite in a Mai Tai I would say this one was better than the Mai Tai with the same Shrubb at Smuggler’s Cove last year. A very tasty Mai Tai.

Terry also served me an amazing Navy Grog. The recipe was a mix of the Trader Vic’s and the Don the Beachcomber recipes and was outstanding. So Terry has made the best Mai Tai AND the best Navy Grog I’ve ever had at a commercial tiki bar. Mahalo Brother! Best wishes for the life change and move to the desert with your wife and the dogs.

The Navy Grog
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Orange Liqueur Taste Test

Orange Curacao is an orange-based liqueur essentially similar to Triple Sec. It is based on the dried peel of the Lahara citrus fruit, otherwise known as the Curacao Orange, from the island of Curacao in the Caribbean. The liqueur is typically sweet, often through the use of added sugar. The spirit base is often combined with Brandy or Cognac.
 
It’s also an essential component in a Mai Tai.
 
 
The photo is from a tasting I did with fellow tikiphile Alex Fritch at his fab home tiki bar. We came to a few conclusions. The Ferrand is my personal favorite, but I have to admit the Drillaud wasn’t much different and is half the price. I also like Cointreau, and I like a higher ABV in an orange liqueur.
 
Here’s our recommended list:
  • Pierre Ferrand Dry Curacao Orange Liqueur (40% ABV)
  • Cointreau Triple Sec Orange Liqueur (40% ABV)
  • Clement Créole Shrubb Liqueur D’Orange (40% ABV)
  • Drillaud Orange Liqueur (35% ABV)
  • Senor Curacao Orange Curcao (31% ABV)
 
May not be for everyone:
  • Hamilton Petite Canne Shrubb Orange Liqueur (35% ABV)
 
Tasting Notes:
Some people told us they like the Hamilton, but in our testing the grassy Rhum Agricole flavor is much harder to work with.
 
The Clement Shrubb is also based on Rhum Agricole but the grassy flavor is much more muted and works great in a Mai Tai.
 
Drillaud is considerably less expensive and still makes a fine Mai Tai. So, this is the one to get if you’re looking to save a little money.