Category: Mai Tai

Posted on

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.

Posted on

Making More Ultimate Mai Tai Rum

All out of Mai Tai rum. Time to make some more.

Use in equal parts:

  • Appleton Estate Rare Blend Aged 12 Years (“Appleton 12”)
  • Smith & Cross Traditional Jamaica Rum
  • Plantation OFTD
  • Plantation Xaymaca

Pro-tip: filling up a bottle in this way has much easier math if you are using a 1 liter bottle, rather than 750 ml. An old Coruba bottle works nicely.

Posted on

Happy World Rum Day

It’s also National Mojito Day, but while I’ll happily order a Mojito at a restaurant when there are no better choices, you know that’s not really my drink. Instead I’m choosing to celebrate World Rum Day (the second Saturday in July). This important occasion was christened just last year by Paul Jackson of worldrumguide.com.

The Mai Tai tonight is a traditional 1944 Mai Tai with the most expensive rum in my collection – Foursquare 2007. It’s delicious. Of course, as a rum-forward cocktail it stands to reason that this fabulous rum would serve as a great base. And at ~60% ABV it backs a punch, too. Everything coming out of Foursquare right now is amazing, and though some of their expressions are priced at a premium I feel good about the quality of the spirt in the bottle.

The glass is by The Kon-Tiki in Oakland, where I sampled 100 rums and completed the Kon-Tiki Expedition late last year. They’ve got a great collection of rums and someday I’ll be able to sample more of them.

Posted on

To-Go Cocktails Still Going Strong at Forbidden Island

Pleased provide another report from our to-go experience at Forbidden Island.

For takeout food we did the coconut shrimp with fries that were crispy and delicious – and Mrs. Mai Tai had the corn dogs that she loves so much. Check.

For the drinks we had an assortment. The coconut forward Monkey Pod was favored by Mrs. Mai Tai once again and she said it was really good as always.

For my drinks I went home with a Hurricane, a 1950 Zombie, and a classic Mai Tai. Of these three, the Hurricane was the standout – but a warning that it is very boozy. The sweet Fassionola in this cocktail is really great. For the Zombie and Mai Tai, these were both less sweet than is my preference. This is the downside of to-go cocktails in that you can’t tell your bartender to make it a little sweeter because that’s the way you like it. But, a little extra Demerara syrup or Orgeat is all it took to set these both to the path of delightful.

This was good timing, too. I’m working on a house Zombie recipe and wanted to try the 1950 Zombie to compare to the 1934 version.

The online ordering system at Forbidden Island is a breeze and they seem to have weekly specials. Give them a try this weekend!