Category: Tiki Bar

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Saul’s Own Punch at Trader Vic’s

Had a great time on Sunday for the Holiday Bazaar and Brunch at Trader Vic’s Emeryville. So many great vendors, and we bought from several. There were two rooms of vendors and it seemed like business was booming. The mug release for the Tiki Diablo mug seemed to be pretty successful, though we didn’t partake.

For brunch I tried the monthly special cocktail, Saul’s Own Punch. An original cocktail from Vic’s longtime bartender, featuring Red Wine, Citrus, Honey, Passionfruit, and Smith & Cross Jamaican Rum. Longtime readers know I’m not big into wine but this was just the right amount for a rum-soaked Sangria. The Kulua Pork Hash was pretty amazing, too.

Service was pretty good at Vic’s, especially considering it was a packed house. We were seated by DJ Otto who provided a varied mix of retro and retro-inspired tunes. And we got to sit by the window on a picturesque afternoon in Emeryville. Good times at Trader Vic’s.

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Sampling New Cocktails at Dr. Funk San Jose

The Dr. Funk cocktail menu was refreshed a couple months ago, rotating out both classics and originals (where even the namesake Dr. Funk cocktail was dropped). This visit I made sure to sample some more of the new cocktails.

A.H. Cooler features Probitas white rum, Uncle Val’s Botanical gin, Yellow Chartreuse, raspberry, watermelon, and lemon. This leans a little tart but the blend of flavors do work really well here, and the ingredients are all top quality. Definitely fruity but not in a Hawaiian Punch sort of way. Crisp and refreshing.

Bali Bali (not pictured) is served frozen and unlike most slushy cocktails isn’t a sugar bomb. It features Appleton Signature and Probitas rums, Cognac, Gin, Velvet Falernum, pineapple, orange, lime, passionfruit, and turbinado. This also leans tart and certainly tastes as more layered than the average frozen cocktail, but at the same time it doesn’t taste nearly as complex as the myriad ingredients would indicate. Great change of pace in any case.

Tehuacan Gold really impressed me with some unusual flavors. It features El Dorado 3 yr rum, St. Elizabeth Allspice Dram, orange, pineapple, lime, and Cardamom bitters. It also notably includes “buttered corn” as a creamy and sweet base. I’m really not sure what this is exactly, except that for sure this lends a unique and elegant taste. This should appeal to the folks who liked the Dead Man’s Isle from the original menu.

The strong cocktail program at Dr. Funk continues, and most of the bartenders are able and willing to go off menu when asked nicely. We were particularly impressed by the fire display by Paul McCoun when a Jet Pilot was ordered. Music continues to be retro exotica and Hawaiian, which sets the mood perfectly inside.

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Dr. Funk Mai Tai Still Delivers

It seems impossible to believe that Jamaican’s leading rum brand is having supply chain issues, even with being owned by liquor superpower Campari Group. Yet that’s exactly the situation for Appleton Estate 12 year Rare Casks and also Appleton Estate 8 year Reserve. Bars cannot get these popular rums in volume. Perhaps Appleton is running short of their iconic bottles and getting bottles to Jamaica is tricky (can we start a bottle return program, stat?). In any case, let’s hope this gets resolved soon.

In the meantime, bars that use Appleton 12/8 in their cocktails need to find alternatives. Appleton’s lightly aged Signature blend seems to still be in ready supply, but may not be a perfect sub for the longer-aged expressions.

Such is the case for the Mai Tai at San Jose’s Dr. Funk where they replaced Appleton 12 with another longer aged Jamaican-led rum, Denizen Merchant’s Reserve. It is then blended 50/50 with Smith & Cross Jamaica Rum. And nothing against Denizen, a fabulous rum blend of mostly Jamaican and some Martinique rum, but Appleton was a better companion to the Smith & Cross.

Nonetheless, the new formula Mai Tai at Dr. Funk is still outstanding. The house orgeat really shines in this bright cocktail that highlights delicious Jamaican rum. And a reminder that it’s only $10 during happy hour – a total bargain.

It sometimes seems passé to include a Mai Tai on the menu at a tiki bar that serves craft cocktails. Of course they can make it, why take up space on the menu? But to me it is important to include the specs on the menu, not just to show newbies this isn’t a pineapple/orange juice Mai Tai, but also to make a statement with the rums being used. Denizen and Smith & Cross? You know this is a serious Mai Tai. And it’s one of the best anywhere.

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Makai Santa Cruz Waterfront Dining and Cocktails

Celebrating Mai Tai Monday with a real good one that we sampled on lunch on Saturday. Makai Island Kitchen & Groggery is a Hawaiian and tiki themed restaurant on the Santa Cruz pier. We’ve been there a few times and had a good experience, so seemed like a great time to visit again and reconnect with friends. Our meal and service were great.

The cocktail menu is refreshed and there are even more originals here now, plus a very well appointed rum tasting list. I went for the Mai Tai and found it quite good, using Appleton Signature Jamaican rum. Meanwhile Mrs. Mai Tai had the Kahanamoku featuring vanilla rum, lemon, lime, coconut cream, and spiced rum float. Leaning sweet, but still pretty good if you like it that way.

The rum list is extensive and priced competitively. We went a little upscale for some Appleton Hearts 1995, only $62 for a 1½ oz pour. Plenty enough to split between the two parties.

Pinkies Out

I know that purists hate tiki bars with windows, but I can never penalize a place that has ocean-front views (see also: Trader Vic’s Emeryville). And Makai’s view is really worth it. We saw flocks of pelicans and also hoards of sea lions nearby. It was a beautiful day on Saturday, perfect for a friendly meal and tasty food and drinks.

Kahanamoku Cocktail
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The Kon-Tiki Mug by Woody Miller

Finally made it out to Oaktown to pickup one of these beautiful Kon-Tiki mugs by Woody Miller. These are available at The Kon-Tiki Room in a green glaze but I was more than happy to pick up this wood glaze at the original Kon-Tiki on Webster street.

I really like this design, including the Kon-Tiki logo on the back. I’m a fan of wood glazes and though my personal preference probably lies towards glossy glazes, I never mind when this matte style is used to mimic wood. Cheers to Woody for another excellent mug.

You can also purchase the mug in combo with Kon-Tiki’s very fine Worthy Park Special Barrel rum release. In fact, the Kon-Tiki has a plethora of merchandise options including glasses, shirts, and even bottles of rum to take home. Vintage LPs are barter only.

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Sunday Brunch at San Jose’s Dr Funk Tiki Bar

Dr. Funk has been doing brunch on Sundays for a couple months now, so we went over to sample it. The menu has some nice boozy cocktail options, along with some traditional and Hawaiian food offerings.

Mrs Mai Tai and I enjoyed the Thai-Chi and Puka Punch cocktails that were available, and can see that bottomless POG Mimosas could be popular. The Puka Punch really blew me away with some tangy tropical flavors and just the right blend of silver, aged, black and 151 rums. Note that these are the only cocktail options available during brunch.

We kept it simple for the food this time. Mrs. Mai Tai really liked the Veggie Benedict that featured two well-prepared poached eggs and plenty of veggies. I did the BYO Scrambled eggs but didn’t add the optional protein or veggies. Really liked the preparation of the hash browns, which are often harder to get right than you might think.

Brunch at Dr. Funk is a delight. Quite mellow and relaxing inside, or go out to the patio to watch the game on the newly installed televisions.

Thai-Chi
Puka Punch
Veggie Benedict
BYO Scramble
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Mid-Week Dinner at The Tonga Room

My friend Amy was in town for business but we found time for dinner at The Tonga Room a couple blocks from her hotel. Yes, it helps to get there early before opening even on Wednesday. But it is worth it when they give you a table right by the lagoon.

About the same experience as last time. The prices here are pretty steep, but you can’t beat the amazing decor inside. Music was an eclectic mix of surf and Hawaiian and a little Reggae, and service was spot on as usual. I really liked my salmon entree.

Drinks were okay. Mrs. Mai Tai’s Shirley Temple didn’t even come with a cherry, but the Tonga Kong was a hit for her and with Amy. The Mai Tai was a little too limey, though mellowed over time.

We also had a short visit with Jayme from @lagoonofmystery who was in town for whirlwind tour of the Bay Area’s famed set of tiki bars.

Mai Tai at The Tonga Room