Author: Kevin Crossman

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Kon-Tiki Room Mai Tai

Good times on Friday night continued at The Kon-Tiki Room at Palmetto, where I landed to resample their Mai Tai. I really liked it when I tried it a couple months ago, but wanted to give it another taste. There wasn’t a show at the Fox Theater across the street, but the bar was still pretty full, so much that the tables by the door were in use. Nice to see that business is doing well. There was a sidewalk sign outside but Kon-Tiki Room needs some more obvious lighted signage.

It was super cool to receive a printed menu, done in the same graphic style as the “original Kon-Tiki” location at 14th and Webster. Same drinks and food offerings that have been there at Kon-Tiki Room from day one, but I love a great cocktail menu with illustrations and a design that tells you more about the place you’re in. And so much better than dealing with QR codes and tiny type on your phone’s screen.

The Kon-Tiki Room Mai Tai is made with Jamaican and Martinique rums, and definitely leans towards the funkier side. Quite savory in initial flavor, with a sweeter finish that’s tastes rich. Bartender Jeni Raye made it great and I’m solid in declaring it the best in the city. Leave a suggestion or other Oakland Mai Tais in the comments.

Kon-Tiki Room’s bar bites are fried staples with some twists on the toppings. This visit I tried the Fish Sticks with miso creme fraiche and tobiko. Really liked them.

Music was retro leaning punk and underground rock. If you’re going to go 80s this ain’t bad for a Friday night and way better than Phil Collins in a tiki bar.

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Cocktails and Rum in Oakland

Got try to another one of the new cocktails on the Kon-Tiki cocktail menu. The Golden Snitch is from their Exotic Apperitifs section and has sherry, pineapple gum syrup, and rum. Quite delightful.

The Kon-Tiki’s rum selection continues to bring in some interesting new expressions to try. I sampled Admiral Rodney Saint Lucia Rum finished in Port Cask, and I was definitely impressed by the flavor profile. Easy to drink but also some great lingering flavors.

A very different rum was the LROK release from Hampden Estate in Jamaica. This is supposed to be their “lighter” expression but make no mistake this is still a flavor bomb with a pretty high ester count. Bottled at 47% ABV this is something everyone needs to try. I love Jamaican Rum.

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Mahalo Chris Day

Many thanks to Chris Day who is departing from The Kon-Tiki . Friday was his last shift as bar manager, capping 20 months that have been quite a grind, I’m sure.

Chris’ influence on the Kon-Tiki cocktail menu is noteworthy, including his incredible coffee/coconut creation Donnie’s Element that I think is really fab. I’m also a big fan of the Blush Crush (pictured), a dainty cocktail with rum, apertivo, and pamplemousse. And Chris’s friendly demeanor has been a shining light during these dark times. Be well and we wish you success on the next path.

Cheers!

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Three Dots and a Dash (modified)

I decided to use some of this year’s most highly anticipated new rum releases and put them into a cocktail together. I love the Worthy Park 109, which is a Dark Jamaican rum that to me approaches the flavor profile of a Demerara rum. And the aged Clairin expression from Saint Benevolence is an amazing alternative for cocktails calling for an aged rum from Martinique. 

So, I chose a cocktail where the new rums would drop right in. The Three Dots and a Dash is a popular Don the Beachcomber cocktail, the recipe for which was unearthed a few years ago by Jeff “Beachbum” Berry. Thanks, Bum!

Three Dots and a Dash (modified)
½ oz Lime Juice
½ oz Orange Juice
½ oz Honey Syrup
¼ oz Falernum
¼ oz Pimento Dram
1½ oz Saint Benevolence Aged Clairin
½ oz Worthy Park 109 Jamaica Rum
1 dash Angostura Bitters
6 oz Crushed Ice
Flash blend and garnish with three cherries (three dots) and a pineapple (and a dash)

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Smuggler’s Cove Mai Tai

Mrs Mai Tai and I were in the city last week celebrating our anniversary including dinner at Absinthe. We arrived early enough and visited Smuggler’s Cove nearby for some before-dinner-drinks. Very nice to sit at the bar and watch the amazing bartending skills of Steven Liles who treated us so well.

With so many highest quality cocktails at the Cove, I really should try something new, but damn if I can’t not get the Mai Tai. Still one of the best I’ve ever tried, so I had to have one.

Notable for me in comparison to some Mai Tais I’ve had elsewhere recently was how much I appreciate the rich and funky flavor of the Denizen Merchant’s Reserve rum that’s used in the SC Mai Tai. While not overpowering, this rum does punch through a bit more than the rum blends I’ve had recently, and in my opinion provides a more flavorful cocktail that is so much better.

Though, given the type of bar that Smuggler’s Cove is they can and should do different things than a bar in the suburbs and being patronized by a broader crowd that are tiki newbies or more into wine than cocktails.

Every year we track the Top 10 Mai Tais we’ve had over the past 12 months. I don’t want to spoil the countdown, but it is now a foregone conclusion that the Cove is going to be represented well. Very, very well.

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Worthy Park Special Barrel Series

Got to try this new special release of Worthy Park Jamaica Rum. Aged 14 years, the oldest in Worthy Park’s collection, and available as a special release with Smuggler’s Cove where you can taste the rum and purchase a bottle. You can also purchase at K&L Wines.

This aged rum is bottled at cask strength and you’re going to taste the flavor in ever sip. This rum has a higher ester count than I recall from other Worthy Park releases.

If you’re a nut for Jamaica Rum, you’ll want to give this a try if you can. It’ll be gone soon.

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Trader Vic’s Mai Tai Rum

There’s a nice case of vintage Trader Vic’s bottles in the Cook Room at the Emeryville location.

This shot is of the Mai Tai Rum, which combined rums from Jamaica (70%), Martinique (20%), and Virgin Islands (10%), and coming in at a very nice 43% ABV. Likely a great rum to put in your Mai Tai (or your “Mai-Tai” according to the label, sigh). Man, I’d love to try some of this.