Category: History

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Molokai Mule

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.

Have you ever tried this? What did you think?

Glassware by Woody Miller.

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Mai Tai Talk on the Rumcast

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.

Give the episode a listen at Rumcast.com:
https://www.rumcast.com/episodes/mai-tai-kevin-crossman

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How to Beat the Flippers

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.

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New Issue of Exotica Moderne, Featuring My Q. B. Cooler Article

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.

Check it out and don’t wait to order your copy from www.houseoftabu.com.

The Q. B. Cooler article is also available on our site, too.

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Mai Tai Swizzle

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

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Ultimate Navy Grog Cocktail Demo

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.

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Happy Instagramiversary to Me

The Search for the Ultimate Mai Tai was relaunched on Instagram on this day in 2017. 

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.

Stay safe everyone!