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Mai Tai Myth: Nobody knew the Mai Tai Ingredients Until 1970

Leading up to Mai Tai Day (August 30), we are sharing five Mai Tai myths.

Trader Vic Bergeron issued a press release in 1970 describing how he original developed the Mai Tai and he also included the original recipe. During this time period and continuing to present day, Mai Tais are made with non-original ingredients such as grenadine, orange juice, and pineapple juice, so we’ve seen speculation that this means that body knew what was actually in a Mai Tai. The most frequent rationale goes something like “nobody knew what was in a Mai Tai, so they made due with what they had.”

Nonetheless, there are numerous 1950s-1960s published recipes in newspapers and books such as the popular Esquire Party Book (1965) that provided Mai Tai recipes featuring the original ingredients: lime, rock candy syrup, orgeat, orange curaçao, and rum. This isn’t like the Zombie where nobody knew about Don’s Mix or even what was in it.

The proportions of those published recipes differed from the original 1944 recipe, in large part due to Trader Vic’s own tweak of the recipe that he provided to the Royal Hawaiian Hotel in 1953. We’ll have more about that recipe in our next post. But the constant use of the obscure orgeat in these recipes is reason enough to blow the myth that nobody knew the ingredients of a Mai Tai.

Want to learn more? Check our essay The (De)Evolution of the Hawaiian Mai Tai, or view the article in Issue 15 of Exotica Moderne magazine. Or join us at Trader Vic’s Mai Tai Day event on August 28 for a special seminar on the Hawaiian Mai Tai.

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Tam O’Shanter: Celebrating 100 Years

We had reservations to go to Tam O’Shanter in January, but those were cancelled at the height of omicron. We were staying nearby in Glendale so this was a perfect opportunity to give the restaurant a second chance for a visit.

We were intrigued in learning more about the history of the Scotch-inspired steakhouse that is celebrating 100 years in business this year. While prime rib isn’t our thing, themed environments are and Tam O’Shanter really delivers. While we were seated outside under a charming tent and nearby an equally tranquil garden, we also got to peek inside at the myriad dining rooms inside. Frequented for many years by Disney animators and Walt Disney himself. Table 31 was Walt’s favorite and there are carvings in the table done by Disney animators.

We went in a turkey direction for our meal, but I decided to test the unfamiliar waters of Tam O’Shanter’s vast Whiskey collection. Walt Disney’s favorite cocktail was a Scotch Mist so I figured this was a good choice for the occasion. I asked for a Scotch that wasn’t so “peaty” and the bartender used Cutty Sark which was just fine with me. Scotch, ice, and a twist of lemon.

The service was great and we enjoyed the food. Being able to score a reservation inside would be a priority for future visits, since the interior is so elaborately themed.

You can learn more about the Tam O’Shanter in this video from our friends Tiki with Ray and Stephen Curran. The embed below is part of a longer video covering historical Disney-connected destinations in Los Angeles and starts in the section covering Tam O’Shanter. 

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Tiki Ti: Still Packing in the Crowds

I has been a few years since we last visited Tiki Ti and we made a point to go this time. We arrived 30 mins before opening and after sweating outside in line we finally made it in. Super crowded at opening especially with the long line, but luckily we knew what we wanted to order and so I went to the far end of the bar where bartender Greg Bansuelo was waiting for orders.

Service is at the bar but Greg got our drinks going quickly. I wanted to try a Ray’s Mistake and Mrs Mai Tai had the Lemon Head that had been recommended and one to try. Honestly I didn’t feel either were life changing but a couple cool tropical drinks inside after being out in the hot LA sun for a half hour definitely helped. There was some good energy inside, but also kind of crowded and warm so we only stayed for the one drink.

We congratulated Mike Buhen Sr on still being able to pull in the crowds after all these years. There are so many things to look at inside, and you can feel the history here. Glad we made it this trip and I hope to visit again soon – maybe later in the evening when it’s dark and cooler.

Mike Buhen Jr. and Greg Bansuelo
Lemon Head and Ray’s Mistake
Layers of Decor inside the Tiki Ti
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Trader Sam’s: Different on Saturdays

I had a great time popping into Trader Sam’s in the early afternoon last January. I breezed into the bar with essentially no wait. There was hardly anyone inside and had plenty of time to shoot the breeze with Skipper Nate.

Our visit last Saturday was different.

We arrived 30 mins before opening and put our name on the waitlist, told it would be 5-10 mins past opening at 11:30. A little relaxing strolling around the Disneyland Hotel isn’t bad but we didn’t get called in until nearly noon. Not too bad for a Saturday, obviously, but a bummer that expectations weren’t met.

Inside it was quite crowded but we were able to get our orders in for lunch and some drinks. We sure love it inside. It’s really one of the best tiki bars to sit inside, looking at all the different treasures and elements on the walls and shelves and ceiling. Plus music that is on point and those Trader Sam’s special effects.

I really enjoyed my Poke Bowl with Salmon, and a fantastic 1944 Mai Tai with El Dorado 8. Very nice, and it is always appreciated that even on a busy weekend day that the skippers are willing and able to go off menu slightly and still deliver a great cocktail.

Trader Sam’s is still one of my favorites.

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Hawaiian Mai Tais at Work

“Float Away Thursday” was the theme for a happy hour at work today, so it seemed like the perfect time for dark rum floated on some Hawaiian Mai Tais.

Here’s the base recipe that I used. Not too much pineapple, just enough.

1 oz Lime Juice
½ oz Pineapple Juice
¼ oz Orange Juice
½ oz Orgeat
½ oz Simple Syrup
½ oz Orange Curacao
1 oz Light Rum
Shake with ice and float Dark Jamaican rum

Light rum was a custom blend mostly with Denizen 3, Three Rolls, and a bit of Wray Overproof. The Dark rum was a blend featuring Blackwell, Appleton Reserve, and a little Hamilton 86.

Lots of fun to share something with the people at work.

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Strong Water Anaheim: Orange County’s Best Mai Tai

We tried to go here back in January, but our reservation was cancelled at the height of the omicron surge. So we tried again for a reservation at opening last Friday. Thankfully, we were able to make it in.

Strong Water is a nautical themed tiki bar, which made three nautical bars in a row for us, after The Sinking Ship and The Warehouse. Strong Water’s decor is more set decorated and leans a little more Victorian in style, but it is still quite impressive. We were sat in the Captain’s Quarters in the back, and thanks to our 5:00 reservation we shared the space with only one couple on the other side. This deep immersion was a complete “leave the outside world behind” scenario including music that was was on point, including some 40’s era standards.

There is a strong bar and food program here, and we enjoyed the meal (I had the Loco Moco Burger). We also indulged with the Thai Tea Cheesecake and Caramel Ice Cream. So decadent.

Our cocktails were also quite excellent, including Orange County’s finest Mai Tai featuring Hamilton 86 and Pot Still Black rums. I also enjoyed the Tales from the Black Lagoon which combined butterscotch and banana flavors so well. Mrs. Mai Tai like the Meihana and the Taro Colada.

Mai Tai

Staff were super friendly and we did have a few moments to talk to our bartenders, always nice if it happens. The destination is popular, so reservations are essential to be seated indoors. There’s a parklet outside, but isn’t nearly as immersive.

So glad we finally got to visit Strong Water Anaheim.

Captain’s Quarters
Main Cabin
Tales from the Black Lagoon
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The Warehouse: Closing in late 2022

The world-famous Warehouse restaurant has been a Marina Del Rey institution for decades, but we heard it likely will close around November this year, so we decided our visit was long overdue. We’re so glad we got to check it out before it closes.

Not really tiki, but sharing many of the immersive and grand elements of many tiki bars, The Warehouse has an elaborate nautical theme and an impressive two-stories of decor. We sat inside but overlooking the charming Marina Del Rey harbor, in seats that appear to have a two-hour limit and 15% service fee attached, but nonetheless we enjoyed lunch by the water. There are crates and boxes and nautical elements throughout, and there’s even a charming pond out front with koi and turtles. You can spend 25¢ to buy some fish food just inside the lobby and it is a lot of fun to feed the fish.

There’s plenty of seafood on the menu, and we enjoyed our special meal. There are a few cocktails and I tried their “often imitated but never duplicated original…” Mai Tai, which was pretty much a run of the mill Island Mai Tai, though this was above average for the genre. There are some other cocktails that come with a Barrel or Crate mug and those were both affordable and pretty nice looking if mugs are your thing.

If you’ve never visited, now is the time because it won’t be around for much longer. You gotta visit and support these special destinations where you can.