SanFrancisco – Page 9 – The Search for the Ultimate Mai Tai

October 22, 2023October 22, 2023

The Grand Spectacle of Dinner at the Tonga Room

The Tonga Room at the Fairmont Hotel in San Francisco remains a seminal destination for fans of Polynesian restaurants, featuring a cohesive theme and the centerpiece of a pool in the middle of the large room. Rain showers with lighting and sound effects come every 20-30 minutes and is still a source of wonder for young and old. The decor is a blend of midcentury modern with traditional Polynesian art, sandwiched between a dock on one side and ship’s rigging on the other. The lava rock and red paint in the Hurricane Bar set it off well from the rest of the restaurant.

The space at the Tonga Room is sill so impressive to us and once again we were fortunate being seated poolside. In the pool is a boat that serves as the place where the house band Island Groove plays each night starting around 7 pm. The band opened with a nice mellow rendition of “The Girl from Ipanema” and the rest of the set was a mix of popular favorites from the 1970s-1980s. We thought “Margaritaville” and “All Night Long” played okay in this room, with “Everybody Wants to Rule the World” less so. More mellow arrangements and less “wedding band” banter would be our preference. There’s a $15 per person cover when the band is playing.

We’re fans of the Asian fusion cuisine here. Pricey, yes, but we feel the quality is there. We started with the poke tostadas that were absolutely fabulous. The Asian salad is quite large and includes pears and a light honey sesame dressing. Mrs. Mai Tai and I both had the grilled salmon over fried rice that was just right for us once again. The portions were pretty good for the price. We’ve always had good luck with service. Our waiter Haobo couldn’t have been nicer, even offering to take a photo across the pool.

The Tonga Room is probably too pricey to be anyone’s regular watering hole, but remains a San Francisco institution. The Tonga Room is open at 5 pm Wednesday – Saturdays, first come (no reservations). If you’re in town doing the tiki thing, make sure you add it to your itinerary.

October 21, 2023January 22, 2024

New Cocktails at San Francisco’s Tonga Room are a Hit

San Francisco’s Tonga Room at the Fairmont Hotel has a long history and a well-earned reputation for fine food and incredible Polynesian decor, but the cocktails have been poorly regarded by many. The Tonga Room has quietly completely revamped their cocktail menu and friends I’m here to tell you that the new cocktails are really good.

While Mrs. Mai Tai misses the old Tonga Kong, we did find all five cocktails that we tried to be good to great. The Zombie and Mai Tai from the old menu have even been redone with different spirits and ingredients. The price for cocktails at the Tonga Room remain high, functioning as a sort of cover charge for the venue’s amazing decor, but at least you’ll be impressed by the cocktails in a good way now.

The previous Mai Tai was very limey but the new Mai Tai leans more in the sweet direction and uses Bacardi 8 and Don Q. These aren’t bold Jamaican rums but most certainly the drink is better balanced and perfectly approachable for the Tonga audience. If you’re looking for something more complex, the Tiki Hunter will be more your speed, a delicious and complex punch made with Jägermeister, coconut rum, Wray Overproof , spices, juices, and an edible pinecone. The Banana Bread Old Fashioned blends Jamaica rum, bourbon, and banana into a satisfying twist on the classic.

There’s a healthy mix of cocktail styles, including a blue Margarita with salt inside the cocktail rather than on the rim. Mrs. Mai Tai loved the Seafoam Espresso Martini that includes spiced rum, orgeat, and topping of sea foam cream and black lava salt. Really great. The Tiny Bubbles is a fun tropical Mimosa featuring sparking rosé and Tonga POG juice. There are a couple of alcohol free options and the focus on glassware means the cocktails are made to be seen and appreciated rather than hidden in a mug or pineapple.

If it’s been a while, now is the time to revisit the Tonga Room and experience their wonderful new cocktail menu.

September 22, 2023September 22, 2023

Martinique Mai Tai at Pagan Idol

Pagan Idol was a quick stop on our way to dinner, so we just shared a Mai Tai. Unlike the version at sister bar Zombie Village, this flavorful Mai Tai leaned into the Martinique rhum as the most forward flavor. Thus, more of those grassy notes that this style of rhum is famous for. Not my personal preference but it might be right for you and in either case it is nice to see each place doing their thing.

One thing that’s a lot better at Pagan Idol is that back bar is visible and you can scan the myriad bottles of rum. And what did my little eye spy? Not one, but two (!) bottles of the famed Foursquare 2004 Exceptional Cask Series rum. This is one of my all-time favorite rums and in my opinion the best of all the ECS releases. If you sometimes find Barbados rum to be mild or timid you won’t feel that way anymore after tasting the rich buttery notes in Foursquare 2004. Very rare to find on shelves in bars, so head on down to Pagan Idol to give it a try.

September 21, 2023September 21, 2023

Zombie Village is Still a Great Time

I took Mrs. Mai Tai to Zombie Village for her first visit since 2019. We were pleased to see that that the cocktail program is still going strong including some of our all-time favorite tropical cocktails, plus a pleasant surprise.

After all these years, the cocktail menu is still largely similar to the one that opened this Tenderloin tiki bar in late 2018 – though of course the prices are higher now. Julie loves the Coco Pandan, featuring an Ube popsicle, and we both love the Disco Banana. The latter is supposed to be blended and our results weren’t perfectly smooth but at least all the flavors of banana and funky rums was present.

My Mai Tai was a pleasant surprise. While the Mai Tai here has always been perfectly reasonable, I found this one to be richer and leaning more into Jamaica rums than in the past. It was really great, one of the best I’ve had this year.

Our service was efficient and friendly, even with us at the bar and competing with a giant group of 14 young people who were hooting and hollering in one of the booths behind us. Music during our visit was a good mix of vintage tunes. Zombie Village’s impressive wall of decor still impresses as well.

September 17, 2023September 17, 2023

SF Rum Fest 2023

Another successful San Francisco Rum Festival and Congress is in the books. We had a great time at the Hibernia in downtown SF for this year’s event. Everything seemed just about the same as last year in terms of attendance and rum sponsors. So nice to meet many rum reps and to taste some new rums and expressions.

Having been doing the rum thing for several years now, I try to stick to things I haven’t tried before. So when I went to the El Dorado/Diamond table I unbelievably didn’t ask for a pour of cask strength Port Mourant but Diamond’s new Coconut rum. And I liked it! The Diamond line is a lower-priced product line and everything I’ve tried has been really great, including their two 151 expressions.

Barbancourt from Haiti has an interesting 110 proof white rum expression that I found interesting and had some bold and complex flavors. Same was true for the Monymusks’s forthcoming Overproof rum. This Jamaica rum is issued at 126 proof, but it quite a bit different from Wray/Rum Fire. Definitely a little lighter including Column-still distillate and a more subdued fruit-forward flavor. Worth checking out.

There were several good seminars. I really enjoyed the session from Johann Jobello covering the line of Haitian Clairins from La Maison & Velier. Clairins are wonderful and tasting these expressions side by side shows how diverse they can be – even when they’re just coming from the same country. The session from Monymusk led by blender Robert Gordon and supported by Adrienne Stoner was also quite informative. Based on rums coming from the Long Pond and Clarendon distilleries, Monymusk is relaunching their brand in the U.S. and seems poised for wider availability.

A session about estate-grown rums featured Zan Kong from Worthy Park and was paired with Steve Jefferson and Kyle Reutner from Hawaiian distilleries Kuleana and Kō Hana respectively. This was a little looser in style and more for a Q&A format with some cogent and respectful questions from the audience. Three of my favorite rums companies.

July 25, 2023April 18, 2025

Appleton 17 Legend Mai Tai at Smuggler’s Cove

The King is dead. Long live the King.

That’s the takeaway after tasting the much hyped Appleton 17 Legend rum in a Mai Tai at Smuggler’s Cove tonight. Simply amazing and so mich better than even SC’s world-class standard Mai Tai. So much more flavorful and rich. Consistent with a previous tasting, it lingers so long on the palette and it’s a taste that is simply unlike any rum or blend I’ve ever tried.

The shenanigans started before opening, when Martin Cate came out with a “Mai Tai” to whet our appetite. Inside the efficiency of the SC crew meant that rum pours and Mai Tais flowed quite quickly. But the quality in the cocktail was still there.

Having a rum to be similar to the original Wray & Nephew 17 used in the original Mai Tai has been a passion of SC’s owner Martin Cate. Literally imploring and begging Appleton to make such a rum. And tonight it was here at one of the world’s greatest tiki bars and made using Smuggler’s Cove high standards for lime, orgeat, curaçao, sugar, and rum. Cheers, Martin.

One of the best Mai Tais I’ve ever had!

July 2, 2023November 16, 2023

Top 10 Mai Tais of 2023… So Far

Ranking the top Mai Tais we’ve tasted so far this year. Note that some of these include rum substitutions, indicating that calling for premium spirits often elevates the cocktail.

10. Strong Water Anaheim with Lost Voyage Rum
Made with Strong Water’s Lost Voyage Rum released in conjunction with Hamilton Rum. Bold and very flavorful.

9. Tangaroa Terrace with El Dorado 8
We really appreciate the Trader Sam’s bartenders ability to improvise with called spirits. This one featured an aged Demerara rum and was totally rich and satisfying.

8. Trailer Happiness
The best Mai Tai in London was made with Appleton 8 and Grand Marnier and was really complex with a wonderful mouthfeel and long finish.

7. Smuggler’s Cove
As per the photo, there were some drunken shenanigans at the Cove that evening. But there’s nothing frivolous about the Cove’s legendary Mai Tai.

6. Ultimate Mai Tai at Tiki Tom’s
We were honored when Tiki Tom’s put our Ultimate Mai Tai on the menu, featuring our hand-picked blend of heavy rums. They make it great there, and we pop in occasionally for “quality control” tasting.

5. Buz-Tai at Hula Hoops
The boozy Buz-Tai is a Mai Tai riff created by local impresario Buz Deadwax and has been on the menu at South San Francisco’s Hula Hoops for years. Set on fire and including a complex blend of rums plus pimento dram.

4. Dr. Funk
San Jose’s Dr. Funk is still making excellent Mai Tais. This was their standard issue and I loved it.

3. Kon Tiki with Saint Benevolence Aged Clairin
The Kon-Tiki’s standard Mai Tai is excellent, but we really loved this one made with an aged Clairin from Haiti. Savory but still with good barrel aging notes.

2. Trader Vic’s San Jose Airport
There’s no way that this airport Mai Tai should rank so high, but a second that day confirmed that it was perfectly made and balanced. Mai Tais at sunset are just fine before a flight.

1. Mai Tai with Appleton 17
Appleton created this rum replicate the Wray 17 used in the original Trader Vic’s Mai Tai. And, yes, it is spectacular in a Mai Tai. Made by Chris Dennis at an Appleton 17 event with Ferrand Dry Curacao and homemade orgeat / rich simple.

Honorable mentions: Red Dwarf, Formosa Cafe, High Roller Tiki Lounge