This is one of the new menu offerings at Trader Vic’s Emeryville and I very much enjoyed this light and fruity cocktail.
Vic’s says this is “a classically prepared rum swizzle with pineapple, passionfruit, and subtle nutty notes.” I noticed they’re using Peychaud’s as the bitters “float” on top and it is prepared with John D. Taylor Falernum and the Trader Vic’s Royal Amber rum. Definitely a Trader Vic’s style cocktail and a good balance between the fruit and rum.
The improved heater that was supposed to be part of the maintenance in January isn’t done yet, so bring a jacket if it is cold outside (or, order a hot drink). But the service at the bar was great and the atmosphere was totally relaxing inside.
I’d been thinking of doing a comparison test anyway, but was inspired by this week’s episode of the Tiki with Ray show on YouTube featuring the topic of “My Favorite Mai Tai” and a discussion of Menehune Juice.
Menehune Juice is a Mai Tai variant developed by Trader Vic’s in the early 1970s and is essentially a replacement of the aged Jamaican-forward rum with a Light Puerto Rican Rum. Other variants from this time period include the Pinky Gonzales (sub Tequila) and Honi Honi (sub Bourbon). The Menehune craze of the 1960s allowed Vic to put the Menehune Juice on the menu and you even got to take one home with you.
For this test, I compared the 1944 Mai Tai, Trader Vic’s Mai Tai, and Menehune Juice as they are prepared by Trader Vic’s restaurants today. Notably, the latter two use Trader Vic’s Mai Tai Concentrate as a substitute for the Orgeat, Rock Candy, and Orange Curacao. That Concentrate is used in Trader Vic’s restaurants and is occasionally sold off the Trader Vic’s website (I bought mine as part of the Trader’s Treasures membership). For the 1944 I’m using the present day recipe that calls for ¾ oz of Orange Curacao (I used DeKuyper).
I was surprised how much I liked the Menehune Juice, which I found light and refreshing but still “rummy” in a good way. I do enjoy the Mai Tais made with the Concentrate. But, no surprise that my personal preference was for the more complex body and taste of the 1944. Mrs. Mai Tai said she preferred the Trader Vic’s Mai Tai and then the Menehune Juice, so it seems true that there’s a cocktail for everyone at Trader Vic’s.
1944 Mai Tai (Trader Vic’s present day, referenced as The Original Mai Tai on menus) ¾ oz Lime Juice ¼ oz Rock Candy Syrup ½ oz Orgeat ¾ oz Orange Curacao 2 oz Trader Vic’s Royal Amber Rum Shake with crushed ice and pour into Mai Tai glass Squeeze ¼ of a lime, then garnish with spent lime shell and mint sprig
Trader Vic’s Mai Tai Typically labeled “Our signature Mai Tai has been modified to perfection” on menus. ½ oz Lemon Juice ¾ oz Mai Tai Concentrate 2 oz Trader Vic’s Royal Amber Rum Shake with crushed ice and pour into Mai Tai glass Squeeze ¼ of a lime, then garnish with spent lime shell, fruit stick, and mint sprig
Menehune Juice Same as Trader Vic’s Mai Tai but sub 2 oz Trader Vic’s Light Rum in place of the Royal Amber.
I used Trader Vic’s products throughout, except subbed Latitude 29 orgeat and Liber Demerara for the Rock Candy in the 1944 recipe.
Los Angeles Times, February 8, 1970. First printed mention of Menehune Juice.
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.
Victor Bergeron was born on this day in 1902. Life was tough as a child, including stints in the hospital, losing a leg to TB, and surviving the 1906 SF earthquake. But by the mid-1930s, “Trader Vic” Bergeron was making a name for himself as a restaurateur and mixologist.
I had a great lunch at Trader Vic’s Emeryville to celebrate Vic’s birthday, including one of his most famous creations: Crab Rangoon. I absolutely love these, especially with the dipping sauces. I also had the Trader Vic Salad in an attempt to pretend I was eating healthy.
Vic’s has a pretty reasonable rum selections and wanted to try something a little different to celebrate Vic’s birthday. I noticed a bottle of the Hamilton St Lucia Pot Still rum, aged for 9 years. This is a really amazing rum that’s no longer being issued, but my Mai Tai with this rum was only $15.50! Such a flavorful rum and so great in Trader Vic’s masterpiece cocktail.
Vic’s was looking great with a little holiday decor, plus some holiday tunes playing inside the restaurant. The bartenders Troy and Saul treated me right and it was very relaxing to take a break inside from the rain. The restaurant was hosting a baby shower in the back rooms, so it’s nice to see people still seeking out the venue for special occasions. Absolutely love this Trader Vic’s location.
Had a great time on Sunday for the Holiday Bazaar and Brunch at Trader Vic’s Emeryville. So many great vendors, and we bought from several. There were two rooms of vendors and it seemed like business was booming. The mug release for the Tiki Diablo mug seemed to be pretty successful, though we didn’t partake.
For brunch I tried the monthly special cocktail, Saul’s Own Punch. An original cocktail from Vic’s longtime bartender, featuring Red Wine, Citrus, Honey, Passionfruit, and Smith & Cross Jamaican Rum. Longtime readers know I’m not big into wine but this was just the right amount for a rum-soaked Sangria. The Kulua Pork Hash was pretty amazing, too.
Service was pretty good at Vic’s, especially considering it was a packed house. We were seated by DJ Otto who provided a varied mix of retro and retro-inspired tunes. And we got to sit by the window on a picturesque afternoon in Emeryville. Good times at Trader Vic’s.
It’s always a pleasure talk with Tiki with Ray off or on camera. This conversation was on camera for Ray’s YouTube show, and he asked me the provocative question – can the Mai Tai evolve again?
The Mai Tai evolved around a decade after it arrived in Hawai’i, so it seems like a possibility that it could evolve again? Ray put out some theories and I reacted with some opinions. Be sure to check out the video on YouTube.
Not entirely a coincidence that we chose this restaurant on the waterfront of Sparks Marina Park Lake, since this was located very close to our hotel. But I was all too happy to take Mrs. Mai Tais suggestion for Sparks Water Bar for dinner on Saturday.
The lake is obviously man-made, and there are some nice beach styled houses near the marina, including some with some impressive backyard tikis. The two-story restaurant was busy on Saturday, so it seems like the place to be. Food is a mix of this and that American fare, along with the extensive Gar Woods cocktail menu.
1944 Old Way Mai Tai
So, a “Trader Vic’s Mai Tai” (the one made with Trader Vic’s Mai Tai Concentrate) and a “1944 Old Way Mai Tai” were there for a little comparison testing. Unlike our visit to sister property America’s Bar in Truckee, the mint was in great shape for the garnish. The 1944 comes with the Menehune spear, and did taste a bit better – just a little more rich. Both were well-done and authentic.
Mrs. Mai Tai tried one of Gar Woods’ “Woody” cocktails, a blended Daiquiri style drink which she plussed with some Prickly Pear puree and a float of Myers’s and Captain Morgan rums. I thought it was pretty good for this style of drink and certainly the pear flavor did come through. She didn’t love the Pomegranate Martini though, but I thought it was a pretty good Cosmo riff.
Can’t say enough good things about the food here. My Teriyaki Salmon Salad was delightful, with the teriyaki glaze perfectly grilled to a crisp. There were lots of things in the salad besides lettuce, and I really enjoyed this. The Scallops that Mrs. Mai Tai had were pricey but she said were excellent.
Local TikisTrader Vic’s Mai TaiTeriyaki Salmon Salad
