Re-remembering the family background of presumptive Democratic nominee Vice-President Kamala Harris made me think of making a tribute recipe for this Oakland native based on the Mai Tai, Oakland’s most famous cocktail. Harris’ parents are from Jamaica and India, so the rum ratios for a Mai Tai naturally fell into place.
Kamala Mai Tai by Kevin Crossman 1 oz Lime Juice ½ oz Orgeat ¼ oz Demerara Syrup ½ oz Orange Curacao 1 oz Oakland Rum (Wright & Brown) ½ oz Indian Rum (Amrut Two Indies) ½ oz Jamaica Rum (Worthy Park 109)
This was a really good Mai Tai, with the Jamaica rum presenting itself up front and a long finish with the barrel notes from the aged Wright & Brown from Oakland. I know most folks don’t have this rum, but if you want it to be authentic it has to come from Oakland.
Longtime Chicago radio personality Steve Dahl is best known outside Second City as the brainchild of the infamous Disco Demolition Night at a Chicago White Sox doubleheader in 1979. But in 1997 he recorded an album of Jimmy Buffett and Beach Boys inspired songs called Mai-Tai Roa Aé, with titles such as “Janet Don’t Go to Jamaica”, “Net Surfin’ U.S.A.”, and “Flying Over the Ocean.” The CD is available on the second-hand market and you can listen to the album on YouTube and music streaming services.
The title track is most notable, telling a historically accurate story about the creation and popularization of the Mai Tai cocktail. There are references to the original Wray & Nephew 17 year old rum, the Matson Line, and even a creative pronunciation of “ore-jay”. The album cover notably features portion of the longtime Trader Vic’s cocktail menu cover, likely used without permission. The song though is a bit more inspired with a pretty nice hook, and while nobody will confuse Dahl’s voice with one of the Wilson brothers, he does a fair job delivering the details. Interestingly, Dahl had issues with alcoholism and was sober for a couple years at the time of this album’s release.
Mai-Tai Roa Aé / music and lyrics by Steve Dahl Sitting at the service bar in Oakland Sometime back in 1944 The war was on, the empire was exploding Vic Bergeron was looking for something more
Mai-Tai Roa Aé my friend May that special feeling never end It’s paradise in a glass For a world that moves too fast Mai-Tai Roa Aé my friend
He summoned the bartender from the back room Had him bring the 17 year old rum The freshest fruits, the almond flavored orgeat From the finest things on Earth the drink had sprung
Mai-Tai Roa Aé my friend May that special feeling never end It’s paradise in a glass For a world that moves too fast Mai-Tai Roa Aé my friend
Traveled from the mainland to Hawaii On the steamships of the mighty Matson Line From Honolulu to the south beach of Miami The old man’s drink has stood the test of time
Mai Tai means the very best in Tahiti A gentle breeze, the beach, sunshine Any time the native are getting restless Trader Vic’s Mai Tai will do it every time
Mai-Tai Roa Aé my friend May that special feeling never end It’s paradise in a glass For a world that moves too fast Mai-Tai Roa Aé my friend Mai-Tai Roa Aé my friend Mai-Tai Roa Aé my friend Mai-Tai Roa Aé my friend
Congrats to San Diego’s Bali Hai Restaurant, a longtime institution located on scenic Shelter Island. The venue’s infamous Mai Tai is known to be extraordinarily potent, advertised as not being made with any juice. It’s basically rum in a glass with little splashes of traditional Mai Tai ingredients.
The 3 millionth Mai Tai was recently sold at Bali Hai, which has a ticker inside the restaurant showing how many they’ve sold. Quite a milestone for such a noteworthy entrant in the lore of the Mai Tai.
People often ask how this is made, so we present the recipe that tastes like the real thing.
Bali Hai Mai Tai ½ oz Sweet and Sour Mix (or ¼ oz Lemon Juice and ¼ oz Simple Syrup) ¼ oz Orgeat ¼ oz Triple Sec 2½ oz Cruzan Light Rum 2½ oz Coruba Dark Jamaican Rum Shake with ice
We’ve been supporters of Spike Marble’s YouTube show Spike’s Breezeway Cocktail Hour ever since it debuted in 2020. Based in Orange Country, Spike is the frontman for The Hula Girls rockabilly group and a longtime member of the SoCal tiki scene. His YouTube show focuses on cocktails that are often made with a special guest in attendance, but some recent episode are shot in a travelogue style and shows Spike visiting commercial and home tiki bars.
Tonight’s episode has Spike tasting our Ultimate Mai Tai. Now that we’ve watched the episode, what were Spike’s thoughts on the Ultimate Mai Tai? Spike says this is “Complex, there are a lot of different layers dancing around. The rums aren’t hiding in this cocktail. That is a delicious Mai Tai. This is super good.”
Spike’s suggestion for an improvement was to add an orchid for a garnish, which is a great addition. Thanks to Spike for trying the Ultimate Mai Tai and having kind words to say about it.
Something a little different for Mai Tai Monday this week as we go back in time to 2002 and check out the cocktail bar by the artist Shag – a bar of soap! This was in a line-up that included a Dirty Martini and Cosmic Cosmopolitan but of course the one I picked up at Tiki Fest in Seattle was the Primal Mai Tai.
Shag himself provides the directions: “Transform your tub into a tiki temple with the Cocktail Bar so authentic it comes with tiny bubbles. Bask in the mystical Mai Tai mojo. Then tuck a paper umbrella behind your ear, and head for the nearest volcano.” In other words, use it as a special tropical treat in the tub. After 22 years, there’s a pleasant and mildly fragrant smell from this bar, though I did not take it for a proper “test drive” in the tub.
There’s also a “Simple Mai Tai” recipe on the back which I prepared as directed, and I even used some 2000s era Appleton V/X Jamaica rum to provide that true 2002 authenticity. This being a recipe prior to the Craft Cocktail Renaissance(™️), the recipe subs Grenadine in for the Orgeat and uses Bar Sugar rather than something richer.
Simple Mai Tai 1 oz Jamaican Rum ¼ oz Orange Curacao 1 tsp. Grenadine 1 tsp. Bar Sugar Juice of ½ fresh Lime Hand shake and pour over cracked ice. Garnish with lime peel and mint sprig.
I’m using high quality Liquid Alchemist Grenadine and this cocktail was not good. Simply using the proper Orgeat and using a Demerara Syrup rather than bar sugar really made this so much better. I guess we’ve learned a few things since 2002.
Got to hand it to Shag, though, the box and packaging are really nice and who wouldn’t have impulse bought one of these at Hot Topic back in 2002?
I do still continue to love Instagram, where even the ads help me with my holiday shopping. Plus all the connecting and commenting on the things we love to share. Check out the fun at @UltimateMaiTai. So, here are the Top Nine Posts for 2023.
Appleton 17 Mai Tai with Martin Cate (497)
Appleton 17 at London event (370)
Napa Museum for Tiki Exhibition (358)
Cocktail Archaeologist Costume meme (348)
Trad’r Sam’s iconic sign (309)
Ultimate Mai Tai at Royal Tot (294)
World’s Worst Mai Tai at Make & Drink studio (268)
Tonga Room (266)
Legendary Mai Tai on Make & Drink channel (262)
So, what I’m hearing is that y’all were pretty interested in Appleton 17 Legend rum this year. Seems like you’ve chosen the correct feed for all your Mai Tai minutia.
Top Nine says I had 29,600 likes on 244 posts, an average of 121 per post, so thank you all for the likes. I’m in the “top 1% of accounts with up to 5000 followers,” so the goal next year is to be a smaller fish in a bigger pond.
