Thanks to local tikiphile Monty Dunnington for selling me his used copy of Sven Kirsten’s Tiki Modern, and for offering it at a fair price. This completes my Sven collection, including the Book of Tiki, Tiki Pop, Tiki Style, and Sound of Tiki.
The book is long out of print, which is truly a shame since it is a really interesting look at the tiki art of the 1950s-1960s and it’s place amongst the larger Mid Century art movement and aesthetic. The part that reads most interesting to me, a decade after it was published, is the neutral tone of the text. It is almost like an anthropologist describing a culture on its own terms, not one made with modern sensibilities. It does not denigrate, nor celebrate, the art and architecture described in the book. It just describes it so that we can understand it.
Which isn’t to say that those current sensibilities should be ignored. Just that I appreciated the neutral tone. And there are a lot of fabulous images in the book as well.
Anyway, thanks to Sven Kirsten for the books over the years.
This is a recipe from Steve Crane’s Kon-Tiki restaurant from the Sheraton Waikiki resort circa 1960s, according to the entry in Beachbum Berry’s Taboo Table, and the Total Tiki app. I liked my first sip but it quickly turned into something else, a weird combination of flavors that did not play well on my tongue. I actually dumped it.
Molokai Mule 2 oz Orange juice 1 oz Lime Juice 1 oz Orgeat 1 oz Cognac 1 oz Light Rum 1 oz Demerara Rum Shake with ice cubes.
It was such a pleasure to talk to Will and John, and we had a great Mai Tai discussion on the latest episode of the Rumcast.
The episode covers the history of the Mai Tai, tips for the home bartender, and how to get an awesome Mai Tai at your local watering hole. And of course lots of talk about rum for your Mai Tai. We played a game of “Mai Tai or Not a Mai Tai” and the episode ended with the Rumcast’s signature Rapid Fire round of questions.
The episode begins with a discussion of KōHana Rum from Hawaii, appropriate since Hawaii plays a seminal role in the popularity of the Mai Tai.
I picked up this very cool Book of Tiki 20th Anniversary Mug at the Shag Store in Palm Springs. The mug is huge – 30 ounces – to remind you of the gigantic Book of Tiki that inspired it. Such a cool design from Shag and Sven Kirsten, the author of the book.
Like many folks active in the tiki scene in the 1990s, we heard about The Book of Tiki for years before the release in 2000. Still a seminal book about the history of tiki bars, art, fashion, and more.
I paid $80 for this mug, in the orange glaze that’s part of the larger run of this mug. A far lower price than you’ll see online on eBay where it goes for over $100 and sometimes over $200!
Here is how you beat the flippers:
Drive 500 miles to Palm Springs (each way)
Refill gas tank several times ($90)
Have three meals a day on the road ($60-100 pp. x2)
Stay overnight in downtown Palm Springs hotel ($160+$35 resort fee/parking)
Buy mug and then walk to local tiki bar to celebrate ($20-40 pp., plus food)
So it’s easy to see how it is easy to beat the flippers. Look how much money I saved.
Love the book, love the artist, love the mug. It’s all okay.
Another awesome issue of Exotica Moderne arrived today. So much great content regarding tiki culture, music, and art.
My article about the “Mai Tai Predecessor” cocktail the Q. B. Cooler is here, with fab design treatment by Ken Holewczynski from publisher House of Tabu. Look for some fun and informative quotes from Jeff “Beachbum” Berry and a comparison of a couple historical recipes, which may or may not be the cocktails that influenced the creation of Trader Vic’s original 1944 Mai Tai.
I didn’t like this Don the Beachcomber cocktail when I made it a couple years ago, but my palette has come around on some flavors over time so I thought I’d give this one another shot.
The Mai Tai Swizzle dates from the 1950s, according the Jeff “Beachbum” Berry. The recipe comes from Hawaii: Tropical Rum Drinks & Cuisine which is a Don the Beachcomber recipe book published by Donn Beach’s widow (who made a dubious claim this recipe pre-dated the Trader Vic’s 1944 Mai Tai). Including Grapefruit juice, Bitters, Falernum, and Pernod, the drink does contain some of the ingredients often seen in Don the Beachcomber cocktails.
Mai Tai Swizzle (Don the Beachcomber) ¾ oz Lime Juice 1 oz Grapefruit Juice ½ oz Cointreau ¼ oz Falernum 1½ oz Dark Jamaican Rum (Coruba) 1 oz Gold Cuban Rum (sub Bacardi 8) 6 Drops Pernod 1 Dash Angostura Bitters Shake with crushed ice.
My notes a couple year ago was that this had too much citrus, and that feeling holds true today. I might have different opinions if the Cuban rum was replaced with a Demerara, so maybe I’ll try that next time. (See the results: Mai Tai Swizzle Re-Revisted)
So, I made some tweaks and added Demerara Syrup and added more Falernum. It is much better tasting and more balanced. Mrs. Mai Tai enjoyed it while finishing her cocktail puzzle.
Ultimate Mai Tai Swizzle ¾ oz Lime Juice 1 oz Grapefruit Juice ½ oz Demerara Syrup ½ oz Cointreau ½ oz Falernum 1½ oz Dark Jamaican Rum (Coruba) 1 oz Gold Cuban Rum (sub Bacardi 8) 6 Drops Pernod 1 Dash Angostura Bitters
A companion video to our Search for the Ultimate Navy Grog page. We discuss the Navy Grog cocktail, including the historical recipes from Don the Beachcomber and Trader Vic’s. And then we show you how to make the Ultimate Navy Grog.
Last year we celebrated by completing the Kon-Tiki Expedition rum list, including a couple of drink specials and breaking out some special rums. This year… well, it will be different.
So, virtual cheers and thanks to so many fellow Mai Tai fans I’ve had the pleasure of interacting with especially over the last year. I appreciate your follows and likes here, and the discussion of very important topics such as the best rum blend for Mai Tai or which Orgeat is best. Let’s keep it going here online and I for one am looking forward to buying drinks for a lot of people when tiki bars open back up and we get back to normal.
The team at House of Tabu have done it again with another great issue of this essential magazine covering tiki, retro lifestyle, artists, music, recipes, and more. Some great coverage of Indiana tiki bars by Tiki with Ray and a profile of San Jose artist Christine Benjamin (who did some commissioned art for Mrs. Mai Tai and me). I really liked the music reviews in this issue and picked up the new EP from the Aqualads after reading about it in the magazine. Be sure to check out my review of the Tikiyaki EP Sketches with Guitars and Bongos.
My second long-form contribution to the magazine is an article that is sort of time-capsule of the tiki lifestyle in 2020, starting with the night my world changed when I was at The Kon-Tiki in March. There is a lot of craziness in the tiki community (especially this week, if you’re following the news out of Ft. Lauderdale and Grand Rapids), but the article ends on a hopeful note that we can still find ways to contribute to our favorite bars, restaurants, and artists even while COVID rages.
Exotica Moderne is such a great magazine. Be sure to order your copy now before it’s gone. Head over to www.houseoftabu.com.
The original is the best. That’s the conclusion at Ultimate Mai Tai Headquarters after trying out three other Zombies this month and then trying the 1934 recipe.
The subtle Cinnamon flavor and heavier rums make this a much more palatable cocktail. It’s like Jeff “Beachbum” Berry says, it’s really a magnified Planters Punch with a blend of rums and other kinds of sweeteners and spices.
1934 Zombie ¾ oz Lime juice ½ oz Don’s Mix ½ oz Falernum ¼ oz Grenadine 1½ oz Jamaican rum 1½ oz Puerto Rican rum 1 oz Demerara 151 proof rum 2 dashes absinthe 1 dash Angostura bitters 6 oz crushed ice Flash blend for 5 seconds Don’s Mix: 2 parts White Grapefruit juice and 1 part Cinnamon Syrup.
Glassware and coasters from last year’s Kickstarter by Will Penny.