We had a great lunch at the Pacific Catch location in Dublin, including a really great Poke bowl. This west coast chain is a favorite of ours.
I also enjoyed the juicy Mai Tai that includes POG juice and lime along with Flor de Caña silver rum, and overproof rum, and Lahaina Dark Rum. I asked for the dark rum on the side just to taste it, finding it to be mild in flavor and light in body. It is made from a stock of molasses produced a decade ago when Maui still had a sugar refinery, which is a nice bit of history even if the rum itself isn’t really anything noteworthy. I did notice they’re using Kuleana rums from the island of Hawai’i as well, so it’s nice to see Hawaiian rums in widespread use here.
Pacific Catch’s Mai Tai has a ton of flavor and leans a little boozy, making this is one my favorite island style Mai Tais.
Locals told us that Trader Vic’s Atlanta makes all Mai Tais using the Mai Tai Concentrate syrup unless you order by calling for a “1944 Mai Tai” so we put this theory to the test by ordering multiple Mai Tais over the couple nights we were in town. Hard work if you can get it, I know.
Original Mai Tai
Indeed, our order for an “Original Mai Tai” resulted in a Mai Tai that used the Concentrate rather than orgeat, orange curacao, and rock candy syrup from the original recipe. Thankfully the 1944 Mai Tai was made using scratch ingredients and is a wonderful representation of a Trader Vic’s Mai Tai. Our ’44 on Thursday was truly fantastic (apart from the tiny mint) and the one Friday was also very good, reminding us why we feel in love with the cocktail many years ago.
There you go Mai Tai nation. At least for now this is the practice in Atlanta and those in the know can choose their own adventure.
This Vic’s location has their own Mai Tai glass design (pictured above) that’s fantastic and pays homage to the Barney West carving on the back patio. I don’t need more Mai Tai glasses but I had to get it.
(Nearly) Everything You Know about Rum in a Mai Tai is Wrong
While the Mai Tai was born with a long-aged pot-still Jamaica rum, over decades the Trader used rums from various islands and styles to produce Mai Tais for different purposes. Learn how the rums and recipe for the Mai Tai evolved over the years and how changing up the rum can make your Mai Tai more palatable for your guests.
Think you know everything about rum in a Mai Tai? Prepare to have your assumptions challenged.
Everyone is familiar with the iconic Hawaiian Mai Tai that features pineapple juice and a dark rum float. This popular variant of the Mai Tai is quite different from the original 1944 Mai Tai created at Trader Vic’s.
So, when did the Mai Tai in Hawaii become the “Hawaiian Mai Tai” we know today? It is actually far later than the myths you might have heard. Learn more about this iconic cocktail and how it evolved over the years based on contemporaneous reports and published recipes.
Longtime Trader Vic’s customers are familiar with the peanut butter spread that’s often provided with crackers as an appetizer in the Trader Vic’s restaurants. This stuff is amazing and has developed a cult following, described by some including this writer as being as addictive as crack cocaine.
We ran into local tiki fan Michael at the Atlanta Trader Vic’s on Friday and he mentioned the bartender Salam makes a Mai Tai with this peanut butter spread, affectionately called a Peanut Butter Crack Mai Tai. We knew we couldn’t leave without trying it so Michael got Salam’s attention and soon we had these Mai Tais to savor. Friends, you need to do whatever it takes to try this, it’s so good. Just a hint of peanut butter on the finish and does not overpower the fresh lime and rum that you want to taste in a Mai Tai.
Preparation is easier at Atlanta, where the peanut butter spread seems to be a little bit more whipped than it is at the Vic’s in Emeryville. Salam whips it up into a syrup and uses ¾ oz in addition to the standard Mai Tai ingredients when prepping the cocktail. We loved it, and dare say that this should be immediately added to the menu at every Vic’s location (perhaps omitting “crack” from the name). And be sure to ask the next time you’re at Vic’s in Atlanta.
We’re in Georgia for the Inuhele weekender and had some time on Wednesday to Lyft over to Decatur to check out the supposedly “world famous” S.O.S. Tiki Bar. We arrived around 9:00 and found the place to be mostly full but we were happy with seats at the bar. The retro-leaning music and crowd noise were fairly loud, so you could only talk at the bar to person next to you or the bartender but not to someone a couple seats away.
The cocktail menu has a lot of options but I went with the Mai Tai to start, surprised and pleased to see this is served flaming. This is good Mai Tai that includes a little Angostura Bitters, very approachable for someone new to tiki. I also had the Frozen Painkilla that was really great in that format, though I omitted the additional shot of rum.
Mrs. Mai Tai picked Dr. J’s Monkey Disco that includes some bubby in just the right proportion to combine with fruit flavors, amaro, and rum. Her second drink was the Superfast Jellyfish, a daiquiri style cocktail with a huge foamy head. Both of these were good cocktails that indicate modern sensibilities are at play with the bar program.
By far the best drink we had was Caribbean Queen, a rich cocktail featuring rums from Jamaican and Barbados, allspice, grapefruit, and just the right amount of guava. One of the best new tiki cocktails I’ve had in a long time.
All our drinks were elaborately garnished. The bartender at our station was definitely not a veteran and so the garnishing process did take some time and the lead bartender provided a little help flaming the Mai Tai, but our drinks tasted great which was the most important part. She seemed enthused about the genre, referencing nearby books Easy Tiki, Smuggler’s Cove, and Beachbum Berry Remixed. The team also did well making an off-menu Kingston Negroni for my neighbor at the bar.
S.O.S. is in a nice neighborhood with some other restaurants and bars, including Victory Sandwich which shares the building and kitchen. We didn’t try any of the bites at S.O.S. but have heard good things from others. The decor and vibe were really nice here, plus great service and fab cocktails.
Mai Tai, Dr. J’s Monkey Disco, Superfast Jellyfish, Caribbean Queen, Frozen Painkilla
For those not familiar, Concentrate is a product developed by Trader Vic’s several decades ago to ease cocktail production by replacing the orgeat, orange curaçao, and rock candy syrup with ¾ oz of the Concentrate plus lime juice and rum. Note that this is different from the “Mai Tai Mix” that’s available to consumers at retail. In the past, when a cocktail menu listed a “Trader Vic’s Mai Tai” and referenced “modified to perfection” in the description that meant it was made with the Mai Tai Concentrate.
Original Mai Tai, January 2026
The widespread use of Concentrate in the Mai Tai at Trader Vic’s Emeryville ended years ago, and the description for “The Original Mai Tai” specifically mentions orgeat, orange curaçao, and rock candy syrup. Concentrate is still used for Mai Tai variants such as the Tropical Tais, and sometimes for large events, but even on Mai Tai Day when I ordered an Original Mai Tai they did make it from scratch. So, it was quite a shock to hear Vic’s was using Concentrate in the standard Mai Tai.
During my visit on Sunday I ordered a Mai Tai and it didn’t taste like it used the Concentrate. Moreover, I popped over to the bar and the first thing I saw was longtime bartender Saul measuring out ingredients for a dozen Mai Tais and he was not using the concentrate. In speaking with Saul, he also confirmed they don’t use it for the Original Mai Tai.
I am traveling to Georgia next week for Inuhele and will continue the investigation at the Trader Vic’s Atlanta location.
