Tag: SanFrancisco

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Tiki Classic Cocktails at Smuggler’s Cove

I found myself in SF on Wednesday for some rum drinking and socializing at Smuggler’s Cove. After finishing some rum I decided to go the cocktail route with two tiki classics and to see how well Smuggler’s Cove interpreted the originals, and it should be no surprise that both were excellent renditions. Because you can’t always have the Mai Tai, even if it is one of the best anywhere.

Navy Grog

The Navy Grog had plenty of rum as you’d expect but it is so well balanced you’d hardly notice. Taking inspiration from the Trader Vic’s version of this classic, Smuggler’s uses Allspice Dram as the key sweet and spice component to great effect.

Planter’s Punch

Even better was the Planter’s Punch that features Appleton 8 Reserve blended rum from Jamaica, with small measures of Allspice Dram and Angostura Bitters. I really loved the richness of this cocktail, including the Appleton rum that serves as an excellent backbone.

I must say it was great to see the Cove being pretty busy on a Wednesday, not so much that you couldn’t find a seat but more than enough to demonstrate the appeal of the city’s best exotic cocktails midweek. Two guys noticed the aloha wear a couple of us were wearing and peppered us with questions about the appeal of tiki bars. I don’t know if our answers were completely cogent (alcohol was involved, after all) but we did our best to extol the virtues.

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Classic Cocktail: Irish Coffee at the Buena Vista Cafe

We did a family trip to San Francisco and decided to check out the Buena Vista Cafe for Irish Coffee and a snack. The location opened over 100 years ago but is most famous for being the location where Irish Coffee was introduced to America in 1952. Popular syndicated writer Stan Delaplane had one at the airport in Shannon Ireland and upon his return worked with replicate it with Buena Vista owner Jack Koeppler. Delaplane’s column became a key channel for making the drink a viral hit. Delaplane would later publish a Mai Tai recipe sans pineapple juice in 1961.

The cafe was so busy they sat the four of us at a large table with another couple and one single, with everyone eager to try the drink for themselves and some also ordering breakfast and brunch specialties. A short distance away a bartender was making a dozen Irish Coffees in assembly line style, not unlike how they make Mai Tais at Trader Vic’s. The bartender is skilled and can whip out a batch in no time.

The Irish Coffee at the Buena Vista is made by pouring hot water into the glass to prepare it. Then the water is dumped and hot coffee is poured in. Then two sugar cubes are dropped in and quickly stirred, resulting in some coffee spilling out. Next, a jigger of Tullamore Dew Irish Whiskey is added, then topped with lightly whipped cream. I’d had a few Irish Coffees before but they pale to the Buena Vista’s, it was just that good. I really enjoyed the hot beverage and it had just the right balance of sweetness and enough whiskey to taste.

There are historical nods throughout the venue, including a plaque outside the building, so take the time to look around if you visit. There’s a gift shop next door and we enjoyed talking with the staff and seeing them work so efficiently.

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Is Zombie Village Making a Comeback?

After a round of cocktails at Smuggler’s Cove we Lyfted over to Zombie Village for more cocktails and to soak in the atmosphere Saturday night. In some past visits over the last couple years the venue hasn’t been that busy even on Saturdays, but we were pleasantly surprised to see that the space was very well attended this week including a large group that seemed to be holding some sort of convention over in the ice cave area. This was Maggie’s first visit and the huge tikis and special effects do continue to amaze guests.

The cocktail menu continues to have a nice selection of cocktails, almost all of which are from the venue’s launch in 2018 (thank you Doc Parks and crew!). We started with our two favorites: a Disco Banana for me and a Coco Pandan for Mrs. Mai Tai. Both were well-prepared, especially the Disco Banana that was frozen and had a great texture. I followed that up with a delicious and fassionola-forward Village Punch that still uses a fragrant gardenia as a garnish.

There were still a few of the amazing Woody Miller mugs for sale, one of which Joe snapped up to take home. There was a great energy and cool music at Zombie Village during our visit, and it was also so nice to see Carlos Jimenez (ex-Kon-Tiki) behind the bar as a new Villager. Things are looking up for this wonderful tropical oasis in San Francisco.

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Smuggler’s Cove Killed It Again

Had a great visit to Smuggler’s Cove on Saturday, arriving at around 7:30 and able to enter right away ahead of a large group that got in line behind us. We were directed to go downstairs to the Boathouse to order but were told we could sit anywhere. That large (and increasingly obnoxious) group followed us into the Boathouse shortly thereafter, so we took our drinks upstairs where it was totally relaxing and quiet enough to have a great conversation.

The cocktail pairing was our usual, a Mai Tai for me and a Fluffy Banana for Mrs. Mai Tai, but the end results were no less impressive with rich and bold flavors that hit all the right notes. The ongoing cocktail quality at Smuggler’s Cove remains truly impressive thanks in part to the experienced bar staff such as Melissa Garcia who has been at the Cove since basically day one and remains a stellar mixologist who made our cocktails perfectly.

With Joe and Maggie
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Menu Changes at The Tonga Room

Our weekend in the city started with dinner at The Tonga Room, right at opening when the crowds are a little lighter and before the band plays on the boat. As always, we received very friendly service from the wait staff and were treated to a little cake since we were celebrating a birthday.

We noticed that while the cocktail menu that was introduced in Fall 2023 still remains in place, the prices for those cocktails were raised again to a very high $24 each. We do like the menu overall including the balanced Mai Tai that’s very approachable for the Tonga Room’s general audience, as well as the Tiki’Meister that’ll appeal to tiki craft cocktail fans. Mrs. Mai Tai loved the Banana Bread Old Fashioned with a mix of rum and bourbon. But these prices are really high and the idea that it serves as a sort of cover charge for the venue is harder to rationalize than it used to be.

The food menu has been revised since our last visit, sadly dropping the Salmon bowl and Poke Tostada that were among our favorites. The entree protein pairings didn’t really interest me, though Mrs. Mai Tai loved the Tiki Noodles with tofu. I stuck to a bunch of appetizers including some very tasty spring roll style Tonga Rolls, the Coconut Calamari, and some fabulous Kalua Pork Sliders.

We really enjoyed the meal, though value decisions remain more of a considerations than many restaurants. We love the vibe inside and everything is really great including the service, decor, and cocktails. But then the bill comes and it feels like it shouldn’t be that high. Something to consider.

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Pagan Idol Friday

We’re in the city for the Brandon Crawford tribute game on Saturday and had a great time meeting up with Maggie and Joe who traveled from San Diego for the game. Pagan Idol was near our hotel and while busy we found a nice corner in the back to socialize amongst the tikis and peppy Latin tracks.

Mrs Mai Tai had an all-time lPagan fave Toucan Dance and I had the delicious Polka Dot Bikini with tequila and watermelon that was a really nice change of pace.

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The Best Mai Tai on Pier 39

After the quick visit into Luau Lounge it was time for our lunch reservation at one of our favorite Pier 39 restaurants, Fog Harbor Fish House. This restaurant is located on the second level, so we had some great views of Fisherman’s Wharf and the San Francisco Bay. Our lunch was enjoyable including some seafood-oriented entrees and some tasty sourdough rolls as a starter, along with great service. The venue was busy but everything came out promptly and correctly, and noice wasn’t an issue.

When I looked at the cocktail list I was pleasantly surprised to see a Mai Tai that features Kuleana Hawaiian rum, lime, orgeat, and orange curaçao. Even better was the finished product that I was so glad I ordered, as this was a rich but still approachable cocktail that was very well balanced and had a great presentation including the float. This was a Mai Tai any bar would be proud to serve, and certainly was the best we’ve ever tried on the pier.