We’re flying to Vegas for the weekend and stopped by Trader Vic’s San Jose Airport for dinner. The Mai Tais tonight were totally on point, and the best so far in all my visits to this airport location of Trader Vic’s. Everything came together in perfect balance and an early leader for Mai Tai of the year.
The view tonight wasn’t bad either. Look at the sunset! We enjoy watching the air ships from within the tiki bar.
I had the Teriyaki Salmon bowl and it too was really great. Lots of things to love including edamame, carrots, rice and more. Service was super helpful and prompt too. It bums me out when we have to fly out of SFO or OAK instead of SJC.
Step one is to pour the rum and then try it. And then step two is to drink some lager. And then step three is some more of the Worthy Park 109. And then step four is to repeat steps two and three.
Its fantastic. Worthy Park 109 is such s flavorful and approachable rum, even at 54.5 ABV. And if it is a little extra boozy, there doesn’t seem to be a downside.
The Kon-Tiki was rocking pretty great tonight thanks to Arminder himself, many of the Oakhana regulars, great food and drinks, and an outstanding surf playlist.
The term is intended to help consumers understand that these rums are made from sugar cane juice, not molasses, and so have a different taste from most rums in the marketplace. Though, “agricole” is very much a loaded and controversial term since many people feel it should only apply to AOC Rhum Agricole made in French islands such as Martinique and Guadeloupe. The Hawaiian distillers I do believe respect where those producers are coming from and do attempt to forge a middle-ground by using the term “Hawaiian Rum Agricole”, though the “rum not rhum” distinction seems like the smallest of differences.
In any case, I picked up a bottle of Kō Hana Kea and decided to do a blind taste test against Kuleana’s Hawaiian Rum Agricole and a bottle of Rhum JM from Martinique. It was quite easy to taste the grassier flavors of the JM, which I do enjoy in cocktails. But to me the two Hawaiian rums had a deeper set of flavors and both had a richer mouthfeel and had a nice mix of sweet and savory notes. In terms of the blind test I leaned a little bit in favoring the Kuleana – but it was quite a close contest. Both do very well in a glass by themselves or in a cocktail, and I previously covered how I think the Kuleana works great as an accept rum with others inside a Mai Tai.
The two rums from Hawai’i are really great and I think that it is wonderful to see a burgeoning rum industry coming back in the state. Kuleana’s expression doesn’t specify a specific cane varietal, whereas Kō Hana very much leans into labeling the various varietals with their bottlings. Two different approaches for the two producers, giving consumers a choice.
This Chris Day cocktail is still on the menu at The Kon-Tiki and Mrs. Mai Tai considered it during our visit on Thursday. She went in a different direction but for Friday’s end-of-the-week cocktail I figured this would hit the spot.
Donnie’s Element by Chris Day ½ oz Coffee Liqueur (Mr. Black) ½ oz Banana Liqueur (Giffard Banane du Bresil) 1½ oz Coconut Creme 1½ oz Spiced Rum 2 Dashes Angostura Bitters Whip shake and pour over crushed or pebble ice. Garnish with Grated Cinnamon
We previously covered Donnie’s Element and it still holds up. So creamy and layered, and a good use a spiced rum if you have some (we combined two half-filled bottles of Captain Morgan and Sailor Jerry). I also tried this with Appleton Signature and the cocktail with the spiced rum simply tasted better.
Congrats to @coldbrew429 for completing the rum list at The Kon-Tiki. Mike says it took less than a year which is quite an achievement. As is the tradition, there was a special cocktail list tonight in Mike’s honor.
The Kon-Tiki was in fine form tonight and Mrs. Mai Tai and I decided Friday Eve was a perfect time for cocktails and the world famous Kon-Tiki Burger. Just outstanding, and a great eclectic mix of music that spanned Yacht Rock but also 1970s funk, David Bowie deep cuts, and even a little vintage Gary Human. When that vintage music is playing, there aren’t better places than The Kon-Tiki.
I also decided to start a new Expedition rum list. We’ll see how long it takes to complete 100 rums; I’m certainly not going to push too hard to complete it in less than a year like I did last time – but you never know. The Kon-Tiki has a pretty nice selection of rum, so there are plenty that I haven’t had the pleasure of tasting.
The rums tonight were good spirts to start the exploration; the Saint Benevolence Aged Rum Clairin that I raved about the other day was absolutely fabulous as a Mai Tai at Kon-Tiki. The Worthy Park Port Cask expression was less of a hit for me, and you could absolutely taste the port cask influence even in a Mai Tai. It muted the Worthy Park taste that I love, without adding something that elevated the spirt. I’m glad I tried it but probably won’t revisit.
The Ultimate Mai Tai Special: Mai Tai and a Kon-Tiki Burger
Did a little exploring through some classic cocktail recipes from Faith Hingey‘s book Classic Cocktails Done Welllast night. After trying a Gold Rush (always a favorite) and a Sazerac (just okay) I finished with the Champs-Élysées. Unfortunately the Green Chartreuse seemed a little overpowering, so that I couldn’t even really taste the Cognac.
Champs-Élysées ½ oz Lemon Juice ¼ oz Simple Syrup ½ oz Green Chartreuse 2 oz Cognac 1 dash Angostura Bitters Stir with ice and strain
I was so lucky to find this 375 ml bottle of Chartreuse before it became allocated and impossible to find.
