Pau Hana Studio is Rethinking the Tiki Mug Production Class

Pau Hana Studio hosts a variety of craft-related classes in the Oakland Hills, including lamp building, jewelry, sewing, and black velvet painting, but we had our eyes on the Build-a-Bob tiki mug class. Pau Hana is the brainchild of artist Woody Miller and wife/business manager Laura Miller.

Glazed but not fired


Woody describes the inspiration for the popular Build-a-Bob tiki mug class, held in a single session. “I get asked all the time how do you make a mug? You can’t do it in an hour, since there are multiple levels. So, we came up with an idea where people can see each part of it – but abbreviated. Some people don’t want to take a six-week class with sculpting and making molds.” We’re right there with this level of scope personally, and we loved Woody’s mug design.

Attendees learn the process of making a tiki mug in one session, including slip casting techniques. Laura describes the process, elaborating on the efficiency of the experience. “We took the idea of a cooking show where they put a cake in the oven and then take out the finished cake, so you’re going to come in and open a mold that we poured yesterday. You open the mold and touch it up with tools and sponges, then put that on the shelf. And then we skip over the drying and firing process, you just grab one that’s already fired and glaze that however you want it, and pick the mug up at a later date.”

We thoroughly enjoyed this session, though Mrs. Mai Tai did better than I did with the end-result. It was an enjoyable vibe on that Sunday afternoon hanging out in the studio and working with the clay and fired mug. The process of touching up the mold isn’t easy, but we all got through it. I was happy with my teal Bob mug and the session is highly recommended.

This series has been extremely popular with some classes selling out, but now is your chance since Pau Hana released their winter class list today including two Build-a-Bob workshops.

The Last Mai Tai: Kon-Tiki’s Mai Tai was Unbeaten

Twenty six hundred and one days ago a man walked into a bar in Oakland and ordered an off menu Mai Tai at a tiki bar during their soft open.

the first Mai Tai

Since then I’ve had probably hundreds of Mai Tai there. Thanks to a stellar rum collection, high quality ingredients, and a professional crew they’ve nearly aways very good, sometimes stellar or mind-blowing. It was the first bar to serve the Ultimate Mai Tai and it is the venue where I’ve had the best Mai Tai of my life.

It was the Kon-Tiki Oakland.

The Kon-Tiki closed last night but I had to have one final Mai Tai. The circumstances were terrible but the Mai Tai was nearly perfect, a rum forward concoction with sweet and savory notes.

Despite being a supposedly simple drink to make, there are plenty of bars (even good bars) that can’t make a Mai Tai that’s balanced or tasty or without weird flavors. But the Kon-Tiki never let me down and the Mai Tai was unbeaten.

Thank you to every bartender who’s ever shaken one up. Thank you to the Kon-Tiki for ever existing.

The Kon-Tiki Oakland
First Mai Tai: Nov. 8, 2017
Last Mai Tai: Dec. 21, 2024

Last Visit to Kon-Tiki

I got word that yesterday was going to be the last night for the Kon-Tiki and made it up to Oakland to snag a table with the family at opening.

Kon-Tiki Closing Night Checklist

_ Complete the DIY cocktail checklist by having the Pantera Rosa (lovely fruity tequila cocktail) and the Ma Kua for two (a bold sharable drink)
_ Order a last Uma Uma for Mrs. Mai Tai, her favorite
_ Eat the legendary Kon-Tiki Burger for the last time, the best thing in the building that has 200 rums
_ Order a Mai Tai
_ One last toast with Christ
_ Order Kon-Tiki merch (a t-shirt)
_ Say thank you to the crew
_ Leave an extra generous tip
_ Enjoy Yacht Rock in a tiki bar
_ Say aloha to the Oakhana
_ Enjoy eclectic tunes from the DJ
_ Leave with my Expedition plaque
_ Take group photo with the family
_ One last photo of the neon sign
_ Fail at trying not to cry
_ Regret not visiting more often

Final Ohana Night at The Kon-Tiki

The Kon-Tiki is closing after service on Sunday but the place is going out with a bang as patrons from far and wide and coming for one final cheeseburger or cocktail. Wednesday was the last Ohana night, the day of the week when local tikiphiles have come to hang out on what is generally a slower night than the weekends. But this Wednesday was anything but slow, with a persistent full room and a wait out the door.

The Kon-Tiki staff were in full force, with all three service wells going at the same time to pump our drinks in a timely manner. There were several wait staff, several kitchen runners, and nice to see Jeanie Grant back in the house serving as the maître d’. We want to specifically call out Chris Parker and Kriss Cucuy for exceptional service for me personally this evening.

I’m working to complete another homemade “Kon-Tiki cocktail checklist” and knocked out a few cocktails and am ready to close it out on Sunday with Mrs. Mai Tai’s help. It’d been forever since I had the Zombie and found it to be pretty great – both potent and fruity, with a touch of spice. The Virgin’s Sacrifice was far too spicy for my mild tongue so I passed it over to Jeff as a bonus. Lastly, I had the Leviathan for Two (but just for me this evening) which I’d never had before and immediately liked. The cocktail has rum, bourbon, tangerine, and spices and was nice and rich and balanced. I’m going to miss the consistently high quality of cocktails here.

If you’re trying to get to Kon-Tiki in the next couple days, prepare for waits and treat the staff with kindness. It was so fantastic last night to see the crew working so efficiently on such a busy night – all to the sound of Yacht Rock that the Kon-Tiki used to play religiously and was a welcome return for me.

The Leviathan came in a nice Moai Mug that had a little tear-like drip that was all the more poignant as I left Ohana night for the last time.

Juice of One (Very Large) Lime

There were a good two months where I couldn’t find anything but small, dry limes at the grocery store, but apparently it is now lime season because all the limes are fresh and gigantic now. How large? I posted a photo and did a poll on my Instagram and only 10% picked the correct amount – 2 ½ ounces from one single lime!

This serves as a good reminder that when a recipe calls for “juice of one lime” that you shouldn’t merely juice the lime as is, because when a typical lime gives you 1 oz and instead you put in 2½, well, your drink will be very sour. Always measure all your ingredients in a cocktail including the citrus! A rule of thumb for a traditional 1944 Mai Tai is that it is 1 oz of lime juice, maybe a little less or a little more depending on the recipe and the balance you’re shooting for. Smuggler’s Cove only uses ¾ oz of lime, but the Halekulani Hotel in Waikiki uses 1¼ oz, and both are excellent.

I bought three limes and all gave me more than 2 oz of lime juice. One possibly solution to this is to make two Mai Tais or do like I did and just make yourself a double. Those 16 oz Mai Tai glasses are easily capable of handling the additional volume and the ice keeps everything cold to the last drop.

Glassware: The Kon Tiki Oakland. Catch them before they close for good after service on December 22.

New Cocktails at The Kon-Tiki

The Kon-Tiki recently jettisoned the Sci-Fi themed menu it introduced last year in lieu of a smaller menu before they transition to a forthcoming major revision. The new menu brings back the $44 Samaroli Mai Tai, includes classics like the Mai Tai and Saturn, continues to include stalwarts like the Uma Uma and Kon-Tiki Grog, and adds some new cocktails.

I tried a couple of the new ones and am pleased to report that the cocktail quality that Kon-Tiki is known for is continuing.

Red Lantern

Red Lantern: Japanese Whiskey, Passionfruit, Pomegranate, Lemon
This Port Light riff leans dry and tart, but is quite flavorful and is a great change of pace for those looking for a spirit besides rum. The Japanese Whiskey does not overpower the cocktail and this is overall pretty good.

Pongo Pongo

Pongo Pongo: Pisco, Don’s Mix, Lime
Even better is this lovely blend featuring Pisco, the South American brandy. The combo of grapefruit and cinnamon in the Don’s mix pairs very well.

The Kon-Tiki put it out there a few weeks back that they were struggling with utility costs and decline in a downtown workforce, but there’s been a noticeable uptick in patrons the last few times I’ve come in. Let’s support our friends while we still can, and with these wonderful new cocktails there’s always a great excuse to visit.

Halloween decor at The Kon-Tiki