Tiki Bar – Page 43 – The Search for the Ultimate Mai Tai

May 22, 2023May 22, 2023

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.

May 12, 2023May 13, 2023

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.

May 10, 2023May 10, 2023

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.

May 9, 2023May 9, 2023

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.

May 7, 2023May 7, 2023

Trader Vic’s Hangover Cure: Banana Cow

I challenged Trader Vic’s Emeryville bartender Troy to make a Banana Cow, one of the Trader’s earliest cocktail hits. And boy did Troy make it great, perfectly blended and totally icy smooth to the last drop.

There are two printed recipes for the Banana Cow, which evolved to be more of a true cocktail by the 1970s.

Banana Cow (1946)
1 crushed, ripe Banana
2 level teaspoons bar Sugar
3 oz fresh whole Milk
1½ oz Puerto Rican Rum (Ron Merito, Boco Chica, or Brugal)
Plenty of Cracked Ice
“Put the mess into an electric mixer and mix the hell out of it. Pour into a large glass and have at it. No foolin’ this is a pip.”
Trader Vic’s Book of Food & Drink (1946)

Banana Cow (1972)
1 whole Banana
1 tsp bar Sugar
1 dash Vanilla (Extract)
3 oz fresh Milk
1 oz Trader Vic’s light Puerto Rican rum
1 dash Angostura Bitters
½ scoop shaved ice
Blend in electric mixer. Serve in Planter’s Punch glass.
“The world’s finest, greatest, oh-so-good peachy hangover special. That’ll do it when nothing else will”
Trader Vic’s Bartender’s Guide Revised (1972)

Later, Vic wrote in Trader Vic’s Rum Cookery & Drinkery (1974) about the cocktail, saying “The Banana Cow is the greatest hangover drink as far as I’m concerned. People are in a rut serving Bloody Marys, and they really kill you rather than cool you. But milk is good for you, and bananas are good for your stomach. Many is a morning I could count a lot of people waiting for me to open my doors for a Rum or Banana Cow to cool it, heal it, and cure it completely.”

May 5, 2023May 4, 2023

Trader Vic’s Lunch

My company gave me the day off for a “wellness day” and so I popped over to Trader Vic’s Emeryville for a low-key lunch.

There are really few things that are as good as Crab Rangoon from Trader Vic’s when served fresh and hot. So delightful with the sauces too.

I also really enjoyed the Aloha Bowl with Kalua Pork. Some really great flavors here, including the salad portion with Trader Vic’s dressing.

Was sad to see that one of the statues outside the front door was split in half and the other one was completely missing. They’d been victims of vandalism (see the older photo) in the past and looks like they finally met their end.

April 28, 2023May 1, 2023

Revisiting Solvang’s High Roller Tiki Lounge

This was our first true visit to High Roller Tiki Lounge at its present location in Danish-themed Solvang. We visited the original location years ago and tried to come in 2021 but Friday evening traffic meant we missed closing time by five minutes. We arrived at around 4:00 pm on Thursday, so we had plenty of time before they closed at 6:00.

The venue doesn’t have a full liquor license, and on my last visit all the “cocktails” were made with wine. This time some were offered with a rice-based liqueur that’s blended with rum and other spirits and issued at a lower ABV. But the High Roller team uses double the amount so these drinks are plenty boozy. I ordered the Mai Tai with “rum” and really enjoyed it. It leans sweet, which was all right by me, and I think is a good option for tiki newbies in wine-focused Solvang.

Even better was the Mermaid Bowl that Mrs. Mai Tai and I shared. This drink is a hoot, complete with a mermaid you can take home, tropical fruity flavors, and tons of bursting boba inside. And, like I said earlier, plenty boozy.

The lounge space was quite relaxing, with a nice mix of traditional tiki elements and vintage touches throughout. We talked to Michael Cobb a bit and he showed us the expanded seating space across the little courtyard that they use on the weekends when they’re busy and when they have live music. This nicely appointed space has a traditional table and booth layout but the blacked-out windows means that traditional tiki bar fans will feel right at home. Even better, High Roller stays open later on the weekend.