Category: Mai Tai

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The Banana Hut in Eureka, California

I visited 52 different tiki bars in 2019, so when I tell you on August 15th that Banana Hut is only my 12th in 2020, it ain’t because I’ve been sitting around doing nothing on purpose. Well, actually, in a way I have.

Sadly, Eureka’s Hawaiian restaurant with a tiki theme will be closing on August 29; the owners are retiring. Glad we made it. As of today they are offering to-go food, a limited beer and canned soft drink selection, and Pina Coladas. So, I didn’t get to try what is likely California’s northern most on-menu 1944 Mai Tai.

The decor here is great, and I love the way they used the popcorn ceiling to make the cloud effect. Lots of tikis left over from Chicago’s famed Kona Kai. When we were waiting for our food, someone came in expressing interest in buying the lot. It is too bad this place is closing.

Our food was pretty good. Mrs. Mai Tai had her favorite, Macadamia Nut Mahi Mahi, complete with rice, gravy, and macaroni salad. I had a teriyaki chicken sandwich and spam musubi. Good Hawaiian food. I bought a menu as a memento.

A sad reminder; visit tiki bars when you have the chance.

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Blue Hawai-Tai and Forbidden Island Mug

Made for a special Zoom get together with the Forbidden Island local tiki Ohana tonight.

Blue Hawai-Tai by Kevin Crossman
It’s like the Blue Hawaii and the Mai Tai had a baby.
1 oz Lemon Juice
1 oz White Overproof Jamaican Rum
½ oz Aged White Rum
½ oz Orgeat
½ oz Simple Syrup
½ oz Blue Curacao

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Banana Mai Tai

I haven’t been a fan of banana flavored anything for most of my life (sometimes bananas themselves have been iffy for me). So it was quite a surprise that I really like the Giffard Banane du Bresil liqueur. It doesn’t have that “artificial banana flavor” you find in so many products. It tastes like bananas, and it’s delicious.

So, I was inspired to make this Banana Mai Tai riff, replacing the orange liqueur with the banana liqueur. I then paired with my overproof and rich rum blend, and a heavy pour of Molasses Syrup. 

Banana Mai Tai by Kevin Crossman
2 oz Ultimate Mai Tai Rum Blend
¾ oz Banana Liqueur
½ oz Orgeat
½ oz Molasses Syrup
1 oz Lime juice

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Forbidden Island: Great Patio Experience

I’ve had the pleasure of visiting Alameda’s Forbidden Island twice in the last few days. Their patio is open and is expanded to fill the parking lot. 

The crew has done a good job filling the space with socially distant tables and two-seat barrels, with some nice decor, a shade netting, and a fine selection of diverse but appropriately retro/exotic music.  The crew works hard to accommodate groups in whichever seating they are most comfortable, and upon entering everyone has use some hand sanitizer and to read the rules (my favorite: No “Freedom Rights” Outbursts). Masks are supposed to be worn when away from the table, and encouraged to be worn except when you are actively eating/drinking.

Food is still a required part of your experience, if you want cocktails. This is basically an extension of the same rules allowing to-go cocktails but only when accompanied by food.

The new setup means that Forbidden Island is now able to have a much larger set of cocktails to order from, and they’re presented in all their regular garnished glory. The crew is also able to have a brief bit of conversation and camaraderie that Forbidden Island is famous for. The set up is a big draw for patrons working on their Kill Devil rum lists order rums from the list. Rums can be sampled neat, on rocks, or in a Daiquiri, Ti Punch, or Mai Tai.

To-go cocktails have been great, but there’s nothing like getting a freshly made Chamborlada or another expertly prepared cocktail. I ordered a Mai Tai and John Peterson somehow after all these months remembered that I like it a little bit heavy on the orgeat. Man, that is customer service at it’s finest.

It was a great couple visits, and I got to see some tiki friends in the flesh, too. Mahalo to Forbidden Island, let’s keep this going.

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1956 Mai Tai Recipe

This recipe differs significantly from the classic 1944 Mai Tai recipe, and Bergeron indicates this is the recipe that’s served both in the stateside Trader Vic’s restaurants but also the Royal Hawaiian Hotel in Honolulu. This recipe seems to predate the widespread use of pineapple juice in the Hawaiian style Mai Tai. 

1956 Mai Tai – Adjusted for 2020
1 ounce Lime Juice
¼ ounce Rock Candy Syrup
¼ ounce Curacao
¼ ounce Orgeat
1½ ounces Lightly Aged Puerto Rican Rum
½ ounce Hamilton Pot Still Black Rum
¼ ounce Coruba Dark Rum 

Mix in 16 ounce tumbler glass with shaved ice. Drop half a spent lime shell in the glass. Stir and decorate with fresh mint.

Learn more: 1956 Mai Tai

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Mai Tai Rums

What kind of rum should you use in a Mai Tai? We discuss the history of Mai Tai rums and offer some suggestions for making great Mai Tais at home.

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Oakhana Down the Hatch Game 2020

I grew up in the 1970s, which meant that it was impossible to not be aware of the seminal 1970s game show, Match Game. It was one of my favorites back then, and remains a favorite today. 

So, I decided to put together a Match Game themed game show for the tiki ohana community based in Oakland, the Oakhana. We met up on Zoom and everyone dressed up so fabulously. And everyone was well lubricated, a Match Game tradition.

Questions ranged from “dumb” things to put into a Mai Tai, the country that makes the best rum, tiki artists, naughty cocktails, and a few Oakland-specific questions. Plus two Audience Match rounds and two Super Match challenges.

There was a primary game and then a “second round” using some alternative questions with the same panelists but different contestants. Hope you enjoy.