Category: Mai Tai

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Lagoon of Mystery Rum Blend Mai Tai

I’m testing out the Orgeat from Liquid Alchemist, and while today I’m not quite ready to render a verdict, I did have fun watching the latest YouTube episode from Lagoon of Mystery. The latest episode covers Orgeat, including a home recipe demo. And finishes with a Mai Tai. Note that these are my lime/orgeat ratios, whereas the recipe from the video was ¼ less for both.

Mai Tai (Lagoon of Mystery Rum Blend)
1 oz Lime Juice
½ oz Orgeat (Liquid Alchemist)
½ oz Orange Curacao (Ferrand Dry Curacao)
¼ oz Demerara Syrup (BG Reynolds)
1 oz Appleton Signature Rum
½ oz Clement VSOP Rhum
½ oz Rum Fire White Overproof Rum

This is a flavorful Mai Tai with the notes of the Clement and Rum Fire registering quite well, but not overpowering the cocktail. Well done!

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Trader Vic’s Warehouse Sale

Robust crowd for today’s once-in-a-decade warehouse sale at Trader Vic’s in Emeryville.

You can see how long the line stretched, a factor on the social distancing in the line and also the total crowd size. I was in the far right section just before it snaked back upon itself. Arriving at 10:00, I was able to enter the parking lot and peruse the wares at around 11:40 or so (I was the last of the third group let in). Credit to the hearty souls who waited in line even longer – they got the really impressive stuff (not idea for how much $$ though). The day was beautiful and people were in good spirits.

I didn’t go home with anything, but I was glad to see what was available. It’s always a pleasure to visit the home of the Mai Tai.

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Don’s Spices no. 2 Mai Tai

A little bit of a riff for the Mai Tai tonight. It’s a regular Mai Tai but replaces the Demerara/Rock Candy Syrup with Don’s Spices no. 2. That’s equal parts Vanilla Syrup and Pimento Dram/Allspice Liqueur. I used BG Reynolds Vanilla Syrup and St. Elizabeth Allspice Dram.

I don’t love cocktails that are Allspice forward, but just a little can be really great. This was a wonderful Mai Tai.

Glassware by B-Rex, paired with a B-Rex mug and Disney mementoes. The Mai Tai glass is still available so check out the B-Rex site.

2 oz Denizen Merchants Reserve Rum
½ oz Ferrand Dry Curacao
½ oz Latitude 29 Orgeat
¼ oz Don’s Spices no.2
1 oz Lime juice

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Blood Orange Mai Tai

Apparently blood oranges are in season, so I played around with them. First up is this Mai Tai made with white spirits and topped with some blood orange juice. Seems perfect for Halloween.

2 oz Probitas White Rum
¾ oz Cointreau
½ oz Orgeat
1 oz Lemon juice
Float ½ oz Blood Orange Juice

Very tasty.

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Kona Club is Now Open for Take-Out

Tiki Bar number 13 for me in 2020 is Oakland’s Kona Club. This dive/tiki bar on Piedmont Avenue is known for their incredible interior by Bamboo Ben and also for having a dive bar sensibility when it comes to cocktails and liquor. They just reopened this weekend from 4-8 pm for takeout cocktails so I took a drive to check it out.

You don’t get to go inside, as Kona Club has cleverly converted their exterior window to a walk-up window for to-go orders. A small set of cocktails are available, long with some beer selections. The requisite food component is a slice of pizza and a small side salad to complete the “meal.” Nothing to write home about but it’s also only $2. The team is looking to update the food option as they go, so check their Instagram for updates. Cocktails are available as a single for $10 or a double for $20.

The Madadamia Nut Chi-Chi is blended fresh and survived the trip home in good shape. The Mai Tai is the same as what Kona Club normally serves, which is to say it’s an Island Style with light rum (they used Myers’s Light Jamaican rum last time I was there). On a hot Sunday afternoon it wasn’t the greatest Mai Tai I’ve ever had but it was plenty cool and definitely refreshing.

Especially if you’re a local, support the business and give Kona Club a try.