Truly appreciate the opportunity and also the audience which seemed to be very engaged taking photos of the slides and asking great questions at the end. Thank you for attending. And thanks to the Ultimate Mai Tai rooting section up front with @juliebeane@tikiwithray@dork_bot.
There is a recording and somehow we’ll make the session available, and we’re exploring additional speaking opportunities for this session that breaks several longstanding myths about the Mai Tai.
We had dinner at this very nice neighborhood restaurant and bar in Portland. Food featured Empanadas, Dumplings, and other small bites and were really good. Many vegan options.
The cocktails came recommended including their fabulous Punch offering including four Jamaican rums. Right up my alley, and very easy drinking! Mrs Mai Tai tried the Strawberry blended cocktail featuring locally grown strawberries and I have to say it was quite fruity and light. Really good. As was as her second, the Water Wings featuring Cuban rum, Apricot, Honey, and Coconut Water – topped with bitters.
Though the rum selection seemed modest, I figured this was the place to go off menu for a Mai Tai and thankfully it was fantastic. Definitely incorporating some cane juice rum, the rich Mai Tai was really savory and had a rich mouthfeel.
Tiki Kon weekend is here, and the first event was a ticketed, private seating at Portland’s world class tiki bar Hale Pele.
Of course we started with Hale Pele’s Mai Tai, and damn that is a fantastic cocktail! This is still made according to their longtime specs with 1½ oz Cobura Dark Jamaican rum along with ½ oz of Wray & Nephew Jamaican Overproof rum. So flavorful, and one of the best Mai Tais you can buy anywhere on planet earth.
Such a great time at Hale Pele when filled with tiki people, and the Hale Pele team really put on a great show with the fire drinks. Mrs. Mai Tai started with her default cocktail the Lava Flow (yummy!) and then we shared a flaming Jet Pilot. Such a great cocktail and even more special when set on fire by Hale Pele’s team of fire experts.
We really like the food at Hale Pele. My Mahi Tacos were fantastic, as was the Kalua Pork sandwich.
We also have to thank Appleton rum for the wonderful pour of their incredible Appleton 15 rum, along with a small rocks glass. Thank you to Martin and Rebecca Cate for hosting the event, and the entire Hale Pele crew.
It’s June 30, which is halfway through the year and also the first of two unofficially recognized Mai Tai Day cocktail holidays. So, this is a great time to review our list of the best Mai Tais we’ve had so far this year.
Note that many of these feature custom rum blends compared to the standard-issue at these locations. Sometimes you want a Mai Tai with a special rum, and if you ask nicely the bartender will surely be able to accommodate the request. This can often lead to an excellent cocktail.
Honorable mentions: Deck, Halekulani Hotel, Drunk Munk, Tonga Hut, Trader Vic’s Emeryville and San Jose Airport
1. Birds of Paradise Lounge With industry and event bartending experience it’s no wonder that the house Mai Tai with four rums from Mariella and Cory Bravo is fantastic. Great application of Appleton 12, Smith & Cross, Plantation Xaymaca, and Kō Hana Kea.
Can’t get into the specific reasons why but I made visits to three of the Bay Area tiki bars last night. And of course even if went there for other reasons you can’t leave without getting a cocktail.
Smuggler’s Cove: Hibiscus Rum Punch. Fruity and light, quite flavorful.
The Kon-Tiki: their very good Mai Tai and (not pictured) their best-in-the-world Cheeseburger.
Forbidden Island: Ohana night special cocktail called Black Hole Sun, by Sara Rivas. Citrus, Pineapple, Honey, Bourbon, Demerara 151, Dash of absinthe, Dash of bitters. Leaning spicy, this was pretty good!
Apple Maps in the car really came in handy yesterday. Just 30 mins from the Cove to Kon-Tiki at rush hour!
Nice to see familiar faces along the way. Such a blessing to have so many great destination experiences in the Bay Area.
The recipe for this Mai Tai riff was included in the 1st edition of Drinks of Hawaii in 1971. Author Paul B. Dick included this recipe, alongside a recipe for what was then the standard issue Mai Tai that included equal parts of Orgeat/Curacao/Rock Candy and both Light rum and Dark Jamaican rum. The illustration is by Harry Lyons.
The Ilikai Hotel was the first high-rise hotel in Waikiki and was at the peak of its cultural popularity in the early 1970s, being seen each week in the opening credits of Hawaii Five-O (the hotel was used the 2010 remake series credits, too). The cocktail is a pretty standard issue Island Mai Tai version, including two ounces of Pineapple Juice and a float of dark flavorful rum. Appleton Punch rum was the successor to the Wray & Nephew Dagger line and was issued at 43% ABV.
Ili Tai ¼ oz Lime Juice 2 oz Pineapple Juice 1 oz Sweet & Sour mix ¾ oz Orgeat ¾ oz Orange Curacao Build over crushed ice, mix, and then float 1 oz Appleton Punch Jamaican Rum
Starting to get really excited for our return to Tiki Kon next week. We had a great time in 2018-2019, and I love the venue and management of this event. We’re starting with the Thursday 4 pm private seating at Hale Pele and are also doing the Sunday home bar tour.
Had a nice visit to Dr. Funk last night for the monthly meetup of South Bay Ohana (more info in the South SF Bay Area Tiki Ohana group on Facebook). I went dry since our return from Hawaii, but it seemed like a good time to jump back on the horse.
The outdoor “Bootleggers Bay” section of the patio is getting some additional decor enhancements. This section of the patio is open in the evenings on weekends as an additional bar station to address capacity constraints for the popular San Jose tiki bar. The netting and the bird of paradise treatment on the fencing looks great.