Daiquiri and Big Rock at Dr. Funk

We rolled into Dr. Funk on Friday around 6:30 for more Rum Asylum Club rum tastings, plus a cheat day with Nacho Fries.

When working through the Rum Asylum list you can have the rum in a Daiquiri for $3 more. I wisely decided this was a great perk for the Denizen White (to up) 5 Year, a crisp lighter leaning rum that’s perfect in this format when expertly prepared and balanced like it was during our visit. I then chose Planteray Xaymaca Jamaica rum with an ice cube, so Dr. Funk dropped in a big ol’ rock in there and it tasted great.

Crowd wasn’t too bad when we got there, apart from the chick at the table next to us who had an extremely high pitched laugh that was constantly irritating us even we went around the corner to the restroom. There were also plenty of people enjoying the heat lamps out on the patio and music was on point as well.

Rum Asylum Launch at San Jose’s Dr. Funk Tiki Bar

When downtown San Jose’s Dr. Funk opened in 2021 it came with the moniker “Rum House / Kitchen” but to date there hasn’t been a lot of emphasis on rum itself apart from a well-stocked back bar. That changed this week with the lunch of a rum club called the Rum Asylum.

Taking nods from the legend of Doctor Bernhard Funk, the club features thematic levels including the starting level called “Inpatient” that features twenty notable rums including one flight. The booklet that you keep with you includes a graphical map of your journey and places for the crew to stamp the spot after you order your item. Rewards and future levels are slated to be revealed soon.

Shockingly, Mrs Mai Tai decided to start the list herself, so we both ordered the rum flight that provides a nice intro to rum with Planteray Pineapple, Paranubes cane rum from Mexico, and Appleton 12 from Jamaica. Each rum on the list can be ordered as a Daiquiri for a $3 up-charge, and Kō Hana Kea was a big hit for Julie in format. Meanwhile, I went to “oak town” with Appleton 21 and Privateer Queen’s Share, each of which feature tons of wood aging notes.

This new program is just getting off the ground, but look for rum-related events and additional levels with some interesting and unique rewards to be announced soon. In the meantime, now is a perfect time to explore the initial list that includes a very nice variety of mainstream rums all under $50 for a 1½ oz pour (most substantially less). The list includes Dr Funk’s unique blend of Myers’s Single Barrel Select and rums from Martinique, Barbados, the United States, and more.

Thanks to Amanda Hastings for hosting the launch event and helping customers get acquainted. Note: nurse Amanda will not be appearing nightly.

Chinola Mango Daiquiri

Heard about Chinola‘s new Mango Liqueur on the Make & Drink YouTube channel and I can honestly say this Mango Daiquiri is a delight. Very fruity that leans subtly sweet with just a bit of tart aftertaste from the lime and liqueur. Really nice, and worked equally well with both Havana Club 3 and also Trader Vic’s White Rum.



Chinola Mango Daiquiri
1 oz Chinola Mango Liqueur
1 oz light rum
¾ oz lime Jjuice
½ oz simple syrup
Shake with ice and strain.

You might go a little tad heavy on the simple syrup but overall I was quite impressed.

Kō Hana Lilikoi Daiquiri

I previously reviewed the Kō Hana bottled Mai Tai and found it to be quite forward with Kō Hana’s delicious Hawaiian Agricole Rum. The bottled Lilikoi Daiquiri is a little less bold and a tad less sweet, but it still a high quality bottled cocktail.

At 22% ABV, this bottled Daiquiri is plenty boozy. It tastes good on it’s own, shaken with ice or served over ice, though it was better when I added a little Demerara Syrup just to sweeten it up a bit.

I previously made a similar Daiquiri using Kō Hana Kea rum and Small Hand Food’s excellent Passion Fruit Syrup. A fresh cocktail with bright lime and Kō Hana’s rum is superb.

Great Daiquiri at Miller’s Pub

Mrs Mai Tai and I spent the morning at the @fieldmuseum and at the @artinstitutechi (to see the Obama portraits), and landed at Miller’s Pub for lunch.

The menu included a Daiquiri with Parce Colombian rum, so I ordered one to numb the pain in my feet. Hoping for a good cocktail.

One thing I like in the Daiquiris I make at home is having little bits of ice in the drink. I know double straining is common, and I understand the reasons why, but I like it with those little chips. That’s the way it was served at Miller’s. It was a very good cocktail.

Friday Daiquiri

I don’t mind the little bits of ice in mine, in fact I prefer it. So I shake with crushed ice and single strain.

This one was pretty damn good and made with Hamilton White Stache, a multi island rum blend the Hamilton Ministry of Rum brand.