It’s a shaken Pina Colada with Trader Vic’s Macadamia Nut Liqueur, and Mai Tai made with light rum. Still delicious.
New Cocktails at The Kon-Tiki in Oakland
Sampled some new (to me) cocktails at The Kon-Tiki.
First was the Montego Bay, with funky Jamaican rum, absinthe, allspice, grapefruit, and lime. This was billed as having a bite and I would agree. A little too spicy for me, though Mrs. Mai Tai loved it. Not pictured.
Next, the Lost Cartographer, featuring Irish Whisky, Banana, Cinnamon, and Bitters. I liked this a lot, though it isn’t really a traditional exotic/tropical cocktail. The banana was subtle but paired well with the cinnamon. Pictured with the orange slice in the Kon-Tiki glass.
Lastly, the Coco Gadget, with Guyana and Agricole rums, coconut, curaçao, cold brew coffee, and bitters. Mrs. Mai Tai thought this would be up her alley, but she thought it was too rum-forward and said she couldn’t taste the coconut and coffee. Meanwhile, I tend to avoid coffee drinks but actually really liked this. Seemed very coconut and coffee forward to me, so obviously your mileage may vary. A nice addition to the Kon-Tiki menu.
It is great to see some new menu items at Kon-Tiki. We love our classic tiki cocktails but I do like to expand my horizons.
Original Paper Bag Art by Tony Martinez
Tony Martinez made these on to-go bags from The Kon-Tiki in Oakland. I really love them both, so we decided to get them framed. The skull and The Kon-Tiki piece fits in well with the tiki esthetic. The “Drink Rum Do Crimes” is a stamp that’s… best viewed in a mirror (I like unique art). Both are great mementos of 2020 and are a tribute to my “hometown” tiki bar. Great job Tony! Keep up this style and artwork.
The frame work is from Creative Framing in Oakland. We really like the bamboo style and it was really easy to work with Heather on the project. Mahalo.
The Banana Hut in Eureka, California
I visited 52 different tiki bars in 2019, so when I tell you on August 15th that Banana Hut is only my 12th in 2020, it ain’t because I’ve been sitting around doing nothing on purpose. Well, actually, in a way I have.
Sadly, Eureka’s Hawaiian restaurant with a tiki theme will be closing on August 29; the owners are retiring. Glad we made it. As of today they are offering to-go food, a limited beer and canned soft drink selection, and Pina Coladas. So, I didn’t get to try what is likely California’s northern most on-menu 1944 Mai Tai.
The decor here is great, and I love the way they used the popcorn ceiling to make the cloud effect. Lots of tikis left over from Chicago’s famed Kona Kai. When we were waiting for our food, someone came in expressing interest in buying the lot. It is too bad this place is closing.
Our food was pretty good. Mrs. Mai Tai had her favorite, Macadamia Nut Mahi Mahi, complete with rice, gravy, and macaroni salad. I had a teriyaki chicken sandwich and spam musubi. Good Hawaiian food. I bought a menu as a memento.
A sad reminder; visit tiki bars when you have the chance.
Blue Hawai-Tai and Forbidden Island Mug
Made for a special Zoom get together with the Forbidden Island local tiki Ohana tonight.
Blue Hawai-Tai by Kevin Crossman
It’s like the Blue Hawaii and the Mai Tai had a baby.
1 oz Lemon Juice
1 oz White Overproof Jamaican Rum
½ oz Aged White Rum
½ oz Orgeat
½ oz Simple Syrup
½ oz Blue Curacao
New Issue of Exotica Moderne
Another fabulous issue of everyone’s favorite tiki magazine is now available from House of Tabu.
Some great features including all kinds of eye candy, music reviews, and some thoughtful commentary about cultural appropriation by Jason Craig Plus the usual tiki bar column from Tiki with Ray and recipes from Tiki Lindy.
The cocktail recipes page has a little something for everyone and be sure to try my Innovation Cocktail with Gin, Passion Fruit, Orgeat, and Blue Curacao.
Innovation Cocktail by Kevin Crossman
1 ounce Passionfruit Syrup
½ ounce Orgeat
½ ounce Blue Curacao Liqueur
2 ounces London Dry Gin (I used Beefeater)
Forbidden Island: Great Patio Experience
I’ve had the pleasure of visiting Alameda’s Forbidden Island twice in the last few days. Their patio is open and is expanded to fill the parking lot.
The crew has done a good job filling the space with socially distant tables and two-seat barrels, with some nice decor, a shade netting, and a fine selection of diverse but appropriately retro/exotic music. The crew works hard to accommodate groups in whichever seating they are most comfortable, and upon entering everyone has use some hand sanitizer and to read the rules (my favorite: No “Freedom Rights” Outbursts). Masks are supposed to be worn when away from the table, and encouraged to be worn except when you are actively eating/drinking.
Food is still a required part of your experience, if you want cocktails. This is basically an extension of the same rules allowing to-go cocktails but only when accompanied by food.
The new setup means that Forbidden Island is now able to have a much larger set of cocktails to order from, and they’re presented in all their regular garnished glory. The crew is also able to have a brief bit of conversation and camaraderie that Forbidden Island is famous for. The set up is a big draw for patrons working on their Kill Devil rum lists order rums from the list. Rums can be sampled neat, on rocks, or in a Daiquiri, Ti Punch, or Mai Tai.
To-go cocktails have been great, but there’s nothing like getting a freshly made Chamborlada or another expertly prepared cocktail. I ordered a Mai Tai and John Peterson somehow after all these months remembered that I like it a little bit heavy on the orgeat. Man, that is customer service at it’s finest.
It was a great couple visits, and I got to see some tiki friends in the flesh, too. Mahalo to Forbidden Island, let’s keep this going.
