The back bar at Trader Vic’s doesn’t seem very big, but they have a lot of great rum choices. This Jamaica rum was pretty nice, a little extra funky compared to the standard Vic’s Mai Tai.
Tropical Standard Book Event at Trader Vic’s
A wonderful evening at Trader Vic’s where Eve Bergeron welcomed authors Garret Richard and Ben Schaffer who discussed their new book Tropical Standard. The authors signed copies and held a Q&A about topics within the book. We thought Schaffer did a good job sort of leading the discussion points and throwing it to Richard for deep dives on various topics. Lots of smiling head nods when Richard noted “Lime, sugar, and spirit is nature’s alcohol delivery system.” A very tight and breezy hour or so.
Richard also discussed the approach for his Mai Tai recipe, noting that he uses ⅝ oz of Latitude 29 Orgeat (2:1 syrup) and two orange liqueurs to provide an ounce of sweet to balance the ounce of lime juice. He mentioned going to 2¼ oz of rum to deliver the equivalent of the booziness of mid-century rums.
The authors also brought Tommy’s Margarita creator Julio Bermejo to discuss his approach to that cocktail, procuring and using limes, and more. Bermejo’s adjustment to use a watered down Agave Syrup in lieu of Triple Sec in the Margarita reinforced some of the author’s ideas around Sugar Adjustment for preparing cocktails, and Bermejo is a charismatic speaker in his own right.
Three cocktails from the book were featured and prepared in the Cook Room where the book discussion was held. I heard only great things about Yacht Rock, which I did not try, but I did enjoy the two others.
- From Dusk Till Dawn was quite delightful, featuring a delightful Blood Orange Syrup. The use of a Blood Orange Syrup allows the flavors of that fruit to be used but in a format that is sweet enough to work with the spirit and doesn’t water down the drink.
- Pineapple Princess was a delicate cocktail that uses a Pineapple Syrup and milk washed rum. I thought this was great.
We thank the authors for signing the book and for bringing forth the ideas about preparing tropical cocktails using these different techniques.
Rum Barrel at Dr. Funk
This rich and layered Rum Barrel was faaantastic at Dr. Funk.
So well executed and plenty boozy. The Doctor has the cure for all the ailments.
Fire Drinks
Always a big hit in the tiki bar, and did you ever notice that once someone orders one that’s all anyone else orders for a while? People want to experience a fire drink for themselves.
Especially when they’re as well done as this one here from Dr. Funk in San Jose. Mrs. Mai Tai and I were downtown and popped in around 3:30 on Sunday for a quick drink.
Behold the Phoenix Rising!
In this case the fire is no mere gimmick. Phoenix Rising features smoky Mezcal, along with Mexican rum, Aperol, pineapple, lime, coconut, cinnamon, and Serrano tincture. So, it’s quite spicy and smoky, where the smoking ciders of the flaming garnish actually serve to enhance the cocktail rather than detract from it.
This drink was too spicy for me but Mrs. Mai Tai loved it and I think it’s a great option to have some different kind of flavors in your tropical cocktail.
Infinite Coastline at Forbidden Island – Blue Hawaii Riff
The Blue Hawaii cocktail is usually not my jam, especially when it has a ton of pineapple juice and only uses vodka.
But I thoroughly enjoyed this Infinite Coastline at Forbidden Island the other day. The Blue Curaçao liqueur was forward in the cocktail and the light rum was a very nice accent. Best Blue Hawaii I’ve had in… maybe ever.
You can also order this with Rum Fire Overproof Jamaica Rum, which is 63% ABV and totally delicious. That version is $2 more and I’m sure is the quintessential version. I would have done this except I’d already had another cocktail and was driving.
Be sure to check out the Infinite Coastline the next time you’re at Forbidden Island.
Best Blue Hawaii I’ve had in… maybe ever.
The Forbidden Island Cocktail
Had a great time on the patio at Forbidden Island the other day, including a revisit to one of FI’s signature cocktails: The Forbidden Island.
I’ve enjoyed this cocktail in the past and it seemed like a great time to make sure they’re still making it great. The cocktail features Lime, Pineapple, Rums, and “a secret blend of spices.” This spicy grog is still a wonderful option and there are few things as nice as a cold and frosty cocktail on the patio with exotic music playing.
You can also order the Forbidden Island with with FI’s signature Kapu Tiki mug that comes in an ever-changing set of colors; the current glaze is a bright yellow and matches the neon swizzle stick.
Trader Vic’s To-Go Cocktails: Sunset Swimmer and Sea Dreams
I took two cocktails home with me from my visit at Trader Vic’s Emeryville, both of which were new to me. I chose these from the Coconut Concoctions section of the menu, hoping one of them would be a hit for Mrs. Mai Tai and where we’ve had great experiences with to-go Bahias and Chi-Chis. Both were prepared without ice and refrigerated for the afternoon before being lightly shaken and served over ice.
Sunset Swimmer – with Tequila, spiced coconut, and pineapple. Definitely something more than just a Pina Colada with Tequila, there are some very specific spices and flavors that can be hit or miss. I really liked it, but Mrs. Mai Tai thought it tasted weird. I felt that the combo of pineapple and spices worked very well.
Sea Dreams – Strawberry forward, with coconut, passionfruit, and “two types of rum”, both of us felt this seemed flat with very little coconut flavor. It felt like maybe there was an ingredient missing.