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Top Shelf Mai Tai with Hampden Great House

This new expression from Jamaica’s Hampden Estate is a long-aged rum said to be in the style preferred historically at the estate. Bottled at cask strength at 59% ABV and featuring the high ester count that Hampden is famous for, this is a rum that is so full of flavor that it might be difficult to sip neat. I found that just a small ice cube smoothed out some of the rough edges.

Some would say that an expensive rum like this should be never used in a cocktail, but as someone who enjoys Mai Tais with bold, flavorful rums I can’t think of a better choice for a rum to employ in this rum-forward cocktail. And if it ain’t cheap, well, I’m worth it!

Indeed, this rum shines in a Mai Tai! Thick and rich flavors are still present but are done in a way that’s so much more approachable. One of the best Mai Tais I’ve ever made at home.

It’s possible you might be able to recreate a similar taste profile using a combination of less-expensive Jamaican rums, such as Appleton 12 along with Hampden’s Rum Fire. But I feel no guilt going straight to the top shelf.

Hampden Great House is becoming available in the United State this month. Check your local or online craft liquor store. Get it now, before it’s gone.

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Amazing Cocktails from Smuggler’s Cove

The Dead Reckoning and Rosalita from Smuggler’s Cove really did the trick for us tonight. So flavorful and plenty boozy, both featuring ingredients I don’t have at home.

  • Dead Reckoning: Let this drink guide you to a new destination. Rum, pineapple, fresh lemon, vanilla liqueur, maple, tawny port, Angostura bitters
  • Rosalita: As beautiful as it is delicious, this cocktail contains rum, lime, house-made orgeat, house-made hibiscus liqueur, pear liqueur, seltzer, bitters.

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BG Reynolds Mai Tai Mix

I’m a big fan of BG Reynolds products and have used and liked many of the cocktail syrups. So, I thoughts I’d give their Mai Tai Cocktail Mixer a try.

This is a “just add rum” mixer, unlike other Mai Tai mixes that require you bring both rum and lime to the party. The label calls for 3 oz of Mai Tai Mix and 1½ oz of Aged Rum. Ingredients are Water, Sugar, Orange Juice, Lime Juice, Almonds, Almond Extract, and preservatives. The rum used is Denizen Merchant’s Reserve, a good aged rum made for Mai Tais.



The cocktail is light and refreshing, but there’s not a lot of almond to taste and it’s too heavy on the OJ for my preference. Might be a good base for a punchbowl at a party, if you’re willing to add a little extra orgeat and maybe add some smoky Demerara rum to the blend.

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Loco Moco Vat at The Kon-Tiki

This cocktail was added to the Kon-Tiki’s third edition menu, and was part of a section of original cocktails that went along with a set of glasses to benefit Creative Growth, an Oakland-based non-profit serving artists with disabilities. Glasses are still for sale (glass pictured is the standard Kon-Tiki Zombie glass). The Loco Moco Vat was reintroduced last week to the Kon-Tiki’s vast list of to-go cocktails, so I thought I’d give it a try.

Loco Moco Vat:
White rum, Lime, Apricot and Banana liqueurs, Crème de Cacao, Pineapple and Bitters. This tropical drink a wonderful vacation in a glass, including some flavors I don’t often taste in cocktails. Glad I ordered.



Self-serving reason: after I completed the Kon-Tiki’s Expedition Rum list in December 2019, I thought I’d sample all the cocktails on the menu that I had missed when I was doing nothing but rum shots, Daiquris, and Mai Tais to complete the Expedition. I even printed out a nice little card with a checklist. I had gotten pretty far when the lockdown hit, but I haven’t been able to check off any for over 10 months. So, thanks Kon-Tiki for putting the Loco Moco Vat back on the menu.

All I need left is the Sunken Tugboat and the Virgin’s Downfall. Someday, maybe.

Mrs Mai Tai sampled the new Lychee Martini, a single serving tropical Martini. Featuring London Dry Gin, Lychee liqueur, and Vermouth blanc, this was a nice twist on a classic. Well done.

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Weekend Specials at Kon-Tiki

Two specials this weekend continue the Kon-Tiki’s culinary tradition. Mrs Mai Tai had the Garlic Shrimp that most definitely did not skimp on the garlic, and were savory and amazing. Meanwhile I had the Sausage, Egg, Cheese Sandwich that was prepared like a breakfast sandwich but was huge and filling. Totally flavorful and not too spicy, so perfect for me. Greasy in the best possible way and a legit companion to the Kon-Tiki’s legendary Burger.

Cocktails were the Uma Uma, Mrs Mai Tai’s frozen favorite. I had the Jet Pilot that was truly outstanding.