Author: Kevin Crossman

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Hot Buttered Rum

Regular readers will know it is totally off-brand for me to do the DIY thing in the kitchen, but given I saw a couple of videos on YouTube this week it seemed easy enough. Though, in typically GNF fashion, this was not meticulously measured for the first go.

Hot Buttered Rum Batter
¾ cup Butter
1½ cup Brown Sugar
Add in tiny bits of Vanilla Extract, ground Cinnamon, ground Nutmeg, ground Cloves, ground Pepper, pinch of Salt.
Melt the Butter in a saucepan and then add in the Brown Sugar, stirring and folding. After fully mixed, add the dry ingredients and simmer/stir for 15 minutes. Pour into a container and let cool, then seal and put in refrigerator overnight.

Hot Buttered Rum
2 heaping teaspoons of Hot Buttered Rum Batter
1½ oz Jamaican Rum (Denizen)
6 oz Hot Water
Put batter and rum into cup, then add water and stir until the batter is dissolved. Garnish with a Cinnamon Stick and ground nutmeg.

This turned out pretty good, nearly as good as the Hot Buttered Rum I’ve had served at bars. If I were to do it over I would lean more on the Cinnamon side and consider adding Allspice and Molasses.

Happy Holidays!

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Kō Hana Kea

Mele Kalikimaka to me. Finally picked up a bottle of this delicious Kō Hana Kea rum from O’ahu. Savory notes common from spirits derived from fresh cane juice, but missing the heavy grassy notes you sometimes see. Kea is medium bodied and tastes great in the glass.

Kō Ho Ho.

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Rare Rum Blend

The bottle contains a blend of rare and premium rums from the collection of Josh Miller, rum blogger at inuakena.com and all-around rum mensch.

Josh put together the blend from a bunch of open bottles he had and wasn’t likely to drink in a timely fashion. So he blended it all and made the bottles available to locals in exchange for a donation to a charity of his choosing. Since I’m local, I was totally jumped on this.

The rum blend is rich and flavorful, with a longer after-finish reminiscent of some of the heavy pot still / cask strength rums that I have tasted. Very rich and slightly leaning sweet due to the long aging for most of the included rums. And yes it for sure makes a fabulous Mai Tai as well.

Josh’s Inu A Kena blog was hugely influential in my initial deep dive into rum a few years back, and significant portions thereof still remain useful even if the blog itself has been on hiatus since 2019. Cheers!

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Viking Mai Tai at Forbidden Island

Alameda’s Forbidden Island Tiki Lounge is one our favorite destinations, but their standard-issue Classic Mai Tai has not been a standout cocktail on their menu. There have been tweaks over the years and if you got the right bartender it could be improved by using different rums or adjustments to the orgeat ratio. But it has never been a strength during my visits compared to other cocktails on the menu.

Tiki Lindy was recently named the GM of Forbidden Island, and Lindy said she had improved the Mai Tai by adjusting the rums. I tried one last week and for sure it is improved, with a more rum-forward flavor profile. It still has some way to go to be declared “awesome,” however. There’s another surprising option for Mai Tai fans, though.

A new Mai Tai appeared on the new FI menu earlier this year called the Viking Mai Tai. This is made with Aquavit, a spirit similar to Gin originally coming out of Scandinavian countries. FI’s Viking Mai Tai is made with Svol Aquavit from New York but made in this Scandinavian style using Pot Stills. This spirit imparts a very different taste from either Gin or from Rum.

Speaking as a rum-snob, I would not have expected to like the Viking Mai Tai but I found it to be a wonderful surprise. The cocktail’s savory botanicals worked very well with the rest of the classic Mai Tai ingredients that Forbidden Island is using. Really good and totally worth trying.

There are some winter cocktails on special at Forbidden Island right now, if Mai Tai exploration isn’t your thing. And the staff seemed to be in a festive mood the other day for the annual Tiki Mug Swap.

Sara Rivas, Tiki Lindy, and Michael Thanos
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Dr. Funk Holiday Brunch

We had a great brunch in downtown San Jose today at Dr. Funk, featuring some traditional breakfast favorites and some tropical cocktails. There was an okay sized crowd today, due to some local Ohana deciding to meet up, plus a big table of locals who were taking advantage of the bottomless mimosas. And the Tequila shots. And some more cocktails.

There are some Christmas lights and some decorations inside and outside, but the holiday decor is not over the top. Lots of vintage Christmas music helped set the mood though.

Unusual for brunch here, the bar staff said in additional to regular brunch cocktail menus that they could do anything from the regular cocktail menu too. So I had to have their amazing Mai Tai, still so delicious.

It does seem like maybe this is the last brunch for a while, though. Gotta give the team credit for trying something with the extended hours, but I can see that patio seating especially would be tough in the winter. Hopefully it’ll come back in the spring or summer.

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Winter Cocktails at Wilfred’s Lounge in Napa

There are some interesting winter cocktails at Wilfred’s Lounge in Napa. I tried and liked the Hot Buttered Rum, a lighter spin on the cocktail and without a ton of thick batter like you sometimes see (I acknowledge that could be a plus, or a minus, depending on your preference). I liked the warm rum cocktail on a rainy day (a coaster-related accident prevented me from taking a nice looking photo). We also heard great things about the Flora’s Holiday with mulled wine.

We were also pleased to see a hard-bound menu this visit, replacing the old floppy leather binder we had to use perviously. So much nicer in this format, but still plenty of space for pages of cocktails, rums, food, and even a section of available merchandise. The merch shelves inside the restaurant are looking nice these days.

We enjoyed our lunch last Sunday. I tried the burger for the first time and found it to be quite the delight. It comes with sweet potato fries, which isn’t really my thing but might be for you.

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TWA Hotel at JFK Airport: Incredible Mid-Century Themed Travel Experience

We completed our NYC trip with a stay at the TWA Hotel ahead of our early morning departure from JFK. Morse has repurposed the 1962 TWA terminal and turned it into a hotel complete with a restaurant, a small food court, a couple lounges, pool, and tons of historical displays. Plus more midcentury eye candy than any airport hotel I know of.

We arrived in mid-afternoon, plenty of time to wander around and look at the displays. There’s really a lot of cool stuff here, with historical background on the terminal and several set pieces that you can explore. We enjoyed the Blue Christmas display. Music inside was a mix of 60s favorites and vintage holiday songs.

The hotel buildings are brand new and well appointed. Plenty of vintage style touches and a very nice bed and bathroom. The desk behind the bed in our room was a cool touch. And you can’t beat these huge windows that overlook the hotel or the runways.

The pool was on the roof of our wing and the pool bar is enclosed for the winter with a Swiss Chalet theme. The bar serves food and airplane-related cocktails. I had the Paper Plane.

The hotel connects to Terminal 7 (Jet Blue) at JFK and is obviously handy for flights in or out. But I think locals would have a blast spending an afternoon here and doing dinner and drinks. Or just check out the hotel during a layover. Either way, every midcentury fan needs to visit the TWA Hotel.

Paris Café at TWA Hotel

The Paris Café by Jean-Georges serves upscale breakfast, lunch and dinner. The hotel wasn’t too crowded on our visit so we rolled in and had a great dinner. I absolutely loved my Parmesan Crusted Chicken Breast.

We had an interesting experience with the cocktails. There’s a Black Mission Fig Colada on the menu, featuring rum, Velvet Falernum, fig, toasted coconut, and lemon, so this is right up Mrs. Mai Tai’s alley. But when she ordered it the server said she didn’t recommend it because customers don’t like it. We said we’d take the chance, but once it was served we found that the “colada” was served up and had a weak but unpleasant taste. It was really terrible.

Our server replaced the drink and the Pomegranate Storm was much better. Lesson? Listen to your server! My Concord Whiskey Sour was pretty good, featuring grapes as a garnish.

The Paris Café is located on the second level up a flight of stairs and give a great view of the main terminal/lobby area as well as the surrounding grounds and hotel wing.

We went down to the Food Hall for desert. This is a sort of food court and features booths from some local businesses, plus seating. Just steps away from the Sunken Lounge seating area that’s also a cool place to hang out. A nice option if you’re looking for something quick.

Connie Cocktail Lounge at TWA Hotel

A key feature of the TWA Hotel is a vintage 1958 Lockheed Constellation “Connie” airplane turned into a cocktail lounge. The Connie was an important airplane in the the transition to jet-powered airplanes, and was even used as Air Force One for President Eisenhower. It was the first pressurized-cabin civil airliner series to go into widespread use and the TWA terminal was built with this airplane in mind.

Sadly, by the time the TWA Terminal was completed in 1962, the airplane was nearly obsolete. This particular aircraft was repurposed as an Alaskan bush plane and later used by drug runners before being restored for the hotel.

The entire aircraft is now a lounge and you can order airplane-related cocktails in the back. Aside from the Paper Plane, each cocktail is a renamed version of classic. I enjoyed the “Eero Dynamics” (Whiskey Sour) and Mrs. Mai Tai enjoyed the “Control Tower Sour” with Amaretto. I also tried the “Mile-High Margarita” but asked to sub rum for the Tequila.

Because there are no overhead storage bins, there’s plenty of headroom and the music inside is all vintage era-appropriate. There are a few TWA-branded snack packs available for purchase as well. Connie is open from 4 pm to 10:30 pm every day.

I know that people can order drinks on real airplanes, but this lounge is still totally a hoot. After several days walking around Manhattan, relaxing with drinks was the perfect transition for the flight back home.