Killer Mai Tais, Literally

There’s a key plot point in the new season of American Horror Story: NYC on FX/Hulu. There is a serial killer at loose but he only seems to be killing men who order Mai Tais at bars.

No, I’m not joking. Thank you to Amanda Hastings for the heads up on this detail.

Look, haven’t we already suffered enough with bad Mai Tais over the years? Now we have to deal with looking over our shoulders and worrying about copycat killers!

This kind of show isn’t really my bag though, Mai Tai or no Mai Tai. If someone wants to send me spoilers via DM I wouldn’t mind knowing how this turns out. Maybe the killer has a grudge against Trader Vic or is simply a Martini fanatic.

This brings new meaning to the phrase “Mai Tai Till I Die.”

Mai Tais at Sparks Water Bar

Not entirely a coincidence that we chose this restaurant on the waterfront of Sparks Marina Park Lake, since this was located very close to our hotel. But I was all too happy to take Mrs. Mai Tais suggestion for Sparks Water Bar for dinner on Saturday.

The lake is obviously man-made, and there are some nice beach styled houses near the marina, including some with some impressive backyard tikis. The two-story restaurant was busy on Saturday, so it seems like the place to be. Food is a mix of this and that American fare, along with the extensive Gar Woods cocktail menu.

1944 Old Way Mai Tai

So, a “Trader Vic’s Mai Tai” (the one made with Trader Vic’s Mai Tai Concentrate) and a “1944 Old Way Mai Tai” were there for a little comparison testing. Unlike our visit to sister property America’s Bar in Truckee, the mint was in great shape for the garnish. The 1944 comes with the Menehune spear, and did taste a bit better – just a little more rich. Both were well-done and authentic.

Mrs. Mai Tai tried one of Gar Woods’ “Woody” cocktails, a blended Daiquiri style drink which she plussed with some Prickly Pear puree and a float of Myers’s and Captain Morgan rums. I thought it was pretty good for this style of drink and certainly the pear flavor did come through. She didn’t love the Pomegranate Martini though, but I thought it was a pretty good Cosmo riff.

Can’t say enough good things about the food here. My Teriyaki Salmon Salad was delightful, with the teriyaki glaze perfectly grilled to a crisp. There were lots of things in the salad besides lettuce, and I really enjoyed this. The Scallops that Mrs. Mai Tai had were pricey but she said were excellent.

Local Tikis

Thatch Roof Cocktail at Legends Bay Casino

The new Legends Bay Casino is right across from our hotel in Sparks, so we went over to try some cocktails. There’s a bar with food trucks and a great selection of beer, but we went into the elegant bar at Duke’s Steak House. Our service from the bartender here was outstanding.

There’s a good selection of cocktails here, and the team can make classics not on the menu (I ordered a Sidecar). Mrs. Mai Tai immediately spotted the coconut rum drink called Thatch Roof, and this was an excellent choice. The Thatch Roof cocktail has Kasama Small Batch Rum (from the Philippines), ginger, coconut cream, lime, and soda. The blend of coconut and ginger worked great, and the soda and lime gave it a lightness. It was fantastic.

Kasama is a rum brand that I wasn’t familiar with, so I got a little pour of the rum for the second round. I don’t think the “small batch rum” label is quite accurate since research indicates there are big bucks and industry vets behind this brand (see also: Tito’s “Handmade” Vodka). The column-still rum is heavily dosed with sugar and added flavors, so this isn’t really a rum to sip neat. But I can’t complain at all about the flavorful Thatch Roof cocktail.

Trader Vic’s Mai Tai in Truckee

The Search for the Ultimate Mai Tai takes you to unexpected places.

Mrs Mai Tai were traveling to Reno to see Belinda Carlisle in Sparks so we stopped in Truckee for lunch. We enjoyed lunch at the eclectic Squeeze In cafe.

Just down the street there’s a restaurant called America’s Bar, which is owned by the Gar Woods restaurant group that has several restaurants in the Tahoe/Reno area. Which means that they serve an authentic and fully licensed Trader Vic’s Mai Tai. They also have a property in Sparks.

Man I love me a great Trader Vic’s 1944 Mai Tai. This one used crushed ice and had a superb flavor, just like you get at Vic’s. Freshly squeezed lime on top does really help too. You know it is authentic by the glass and Menehune. I’ll cut a bit of slack on the mint given the venue’s location.

The Kon-Tiki Mug by Woody Miller

Finally made it out to Oaktown to pickup one of these beautiful Kon-Tiki mugs by Woody Miller. These are available at The Kon-Tiki Room in a green glaze but I was more than happy to pick up this wood glaze at the original Kon-Tiki on Webster street.

I really like this design, including the Kon-Tiki logo on the back. I’m a fan of wood glazes and though my personal preference probably lies towards glossy glazes, I never mind when this matte style is used to mimic wood. Cheers to Woody for another excellent mug.

You can also purchase the mug in combo with Kon-Tiki’s very fine Worthy Park Special Barrel rum release. In fact, the Kon-Tiki has a plethora of merchandise options including glasses, shirts, and even bottles of rum to take home. Vintage LPs are barter only.

Golden Devil New Yarnmouth Single Cask 26 yr Jamaican Rum

Thanks to rum mensch Cory Schoolland for turning me on to this limited release of a rum that’s typically unusual to find on the market. You see, New Yarnmouth is one of the two distilleries owned by the J. Wray & Nephew (you might have heard of the other distillery, Appleton). It’s where they produce the famed Wray & Nephew Overproof, but aged rums from here are basically unheard of.

But K&L Wines was selling this Golden Devil release and after Cory gave me a sample to try I thought that I’d be remiss about not obtaining a bottle before it goes away forever.

This rum was distilled in November 1994 and aged for 26 years. There’s no specific documentation on the location of the aging, though deduction indicates the majority was probably in Europe. The rum has plenty of aging notes, but not so much that this age would indicate compared to rums aged completely in the tropics.

There’s no clear marque either, though this is what I’d characterize as a medium ester Jamaican rum. Plenty funky for the average spirits drinker, but for sure not anywhere as a high as you see from other local distilleries. There aren’t notes about the still type, but I’d guess column still just based on the relative lightness of the body.

There’s plenty of flavor here. The ABV is 66.3% so it is a truly a full strength cask strength release. There are amazing lingering flavors that your tongue continues to get notes from for what seem like minutes. Little sips provide a deeply satisfying tasting experience. If you love Jamaican rum this fits right in. The slightly lighter body would be comparable to Appleton, if they issued at cask strength (which they don’t). It’s astonishing.

K&L still has a few of these for sale at the SF store or via mail order. Price is less than you’d expect for a 26 year rum from a distillery that literally doesn’t issue long-aged rums. Below the Mendoza line, baseball fans.

More info: Jamaican Rum Distillery Cheat Sheet (Cocktail Wonk)

Myrtle Bank Punch Recipe

This is the 1941 version, published by Jeff “Beachbum” Berry via the private papers of Mariano Licudine – a Don the Beachcomber bartender. Quite different from the Trader Vic’s version and clearly following common Don the Beachcomber recipe traditions.

Overall this is pretty good, though I tasted more grapefruit and less honey than I expected. Maybe I had a bad grapefruit.

Myrtle Bank Punch
¾ oz Lime Juice
¾ oz White Grapefruit Juice
¾ oz Clover Honey Syrup (2:1)
¾ oz Gold Jamaican Rum (Appleton Reserve)
1½ oz Dark Jamaican Rum (Worthy Park 109)
2 dashes Angostura Bitters
¾ oz Club Soda
Strain into tall glass

Glassware: The Kon-Tiki Oakland