Had to give this new glass from Trader Vic’s Atlanta a spin, using Trader Vic’s Royal Amber Rum just like they use at the restaurant and Mai Tai Bar. It makes a really nice rummy Mai Tai.
Trader Vic’s Atlanta Mai Tai
Mai Tais at Trader Vic’s Atlanta
Locals told us that Trader Vic’s Atlanta makes all Mai Tais using the Mai Tai Concentrate syrup unless you order by calling for a “1944 Mai Tai” so we put this theory to the test by ordering multiple Mai Tais over the couple nights we were in town. Hard work if you can get it, I know.
Indeed, our order for an “Original Mai Tai” resulted in a Mai Tai that used the Concentrate rather than orgeat, orange curacao, and rock candy syrup from the original recipe. Thankfully the 1944 Mai Tai was made using scratch ingredients and is a wonderful representation of a Trader Vic’s Mai Tai. Our ’44 on Thursday was truly fantastic (apart from the tiny mint) and the one Friday was also very good, reminding us why we feel in love with the cocktail many years ago.
There you go Mai Tai nation. At least for now this is the practice in Atlanta and those in the know can choose their own adventure.
This Vic’s location has their own Mai Tai glass design (pictured above) that’s fantastic and pays homage to the Barney West carving on the back patio. I don’t need more Mai Tai glasses but I had to get it.
Frozen Delights with the Peachtree Punch and Grasshopper at Trader Vic’s Atlanta
Two highlights from our visits to Trader Vic’s Atlanta were a couple of frozen drinks that are designed for very easy drinking.
The Peachtree Punch is the signature cocktail for this location, described as including light rum, peaches, oranges, and “a soft southern whisper of coconuts”. Using peaches, Georgia’s state fruit, makes a lot of sense and the flavor profile was mild and not overpowering, a plus for me. I enjoyed the punch and for me was a very good change of pace from the boozy tiki drinks I’m usually imbibing.
Meanwhile, Mrs. Mai Tai fell in love with Trader Vic’s Grasshopper, featuring crème de cacao, crème de menthe, and vanilla ice cream ordering it both nights were there. As desert cocktails go, this creamy blend was excellent and a true palette cleanser. Highly recommended.
The Sea Dreams and Koana Puffer cocktails were also very good, comparable to other Vic’s locations. We’ll cover the Mai Tai in a separate post.
Trader Vic’s Atlanta
A highlight of our Inuhele weekend was a visit to the last restaurant that opened during Trader Vic’s lifetime. Located in the basement of the Hilton hotel, Trader Vic’s Atlanta will be celebrating its 50th anniversary later this year and significant portions of the venue haven’t been touched since opening. The eye candy starts before you enter with large Barney West tikis behind the elevators, plus a large foyer that leads to the Mai Tai Bar and then to three distinct dining areas.
We had dinner two nights here and found the food to be comparable to other Vic’s locations, except that the portions were noticeably larger. The fried rice, wonton soup, and crab rangoon were delicious, and they still offer whipped peanut butter spread with crackers as an included appetizer. Our service was friendly and prompt both nights.
During our Inuhele weekend visits the foyer was taken over with a large selection of Trader Vic’s merchandise, with Eve Bergeron present to help with the sales and to talk to fans of the chain founded by her grandfather. Trader Vic’s Atlanta also sells their own branded merch, available throughout the year.
Toward the back of the venue there’s a patio or sorts that serves as a smoking section. There’s a large Barney West Moai facing the street and bright Trader Vic’s signage back there as well. The venue has many pieces of original art and decor, historical displays, and signature Chinese Ovens, making this a true time-machine for those looking for a vintage experience.
We had a lot of fun talking tiki and Trader Vic’s with Jim and Mick, too. Since Mick is a local he pointed out several features and history of the venue.
Inuhele 2026 Seminar Slides
(Nearly) Everything You Know about Rum in a Mai Tai is Wrong
While the Mai Tai was born with a long-aged pot-still Jamaica rum, over decades the Trader used rums from various islands and styles to produce Mai Tais for different purposes. Learn how the rums and recipe for the Mai Tai evolved over the years and how changing up the rum can make your Mai Tai more palatable for your guests.
Think you know everything about rum in a Mai Tai? Prepare to have your assumptions challenged.
The (De)Evolution of the Hawaiian Mai Tai
Everyone is familiar with the iconic Hawaiian Mai Tai that features pineapple juice and a dark rum float. This popular variant of the Mai Tai is quite different from the original 1944 Mai Tai created at Trader Vic’s.
So, when did the Mai Tai in Hawaii become the “Hawaiian Mai Tai” we know today? It is actually far later than the myths you might have heard. Learn more about this iconic cocktail and how it evolved over the years based on contemporaneous reports and published recipes.
Peanut Butter Mai Tai
Longtime Trader Vic’s customers are familiar with the peanut butter spread that’s often provided with crackers as an appetizer in the Trader Vic’s restaurants. This stuff is amazing and has developed a cult following, described by some including this writer as being as addictive as crack cocaine.
We ran into local tiki fan Michael at the Atlanta Trader Vic’s on Friday and he mentioned the bartender Salam makes a Mai Tai with this peanut butter spread, affectionately called a Peanut Butter Crack Mai Tai. We knew we couldn’t leave without trying it so Michael got Salam’s attention and soon we had these Mai Tais to savor. Friends, you need to do whatever it takes to try this, it’s so good. Just a hint of peanut butter on the finish and does not overpower the fresh lime and rum that you want to taste in a Mai Tai.
Preparation is easier at Atlanta, where the peanut butter spread seems to be a little bit more whipped than it is at the Vic’s in Emeryville. Salam whips it up into a syrup and uses ¾ oz in addition to the standard Mai Tai ingredients when prepping the cocktail. We loved it, and dare say that this should be immediately added to the menu at every Vic’s location (perhaps omitting “crack” from the name). And be sure to ask the next time you’re at Vic’s in Atlanta.
Trader Vic’s Mai Tai Investigative Report
Over the holidays I received several credible reports that Trader Vic’s Emeryville was making Mai Tais using Trader Vic’s Mai Tai Concentrate rather than from scratch ingredients.
For those not familiar, Concentrate is a product developed by Trader Vic’s several decades ago to ease cocktail production by replacing the orgeat, orange curaçao, and rock candy syrup with ¾ oz of the Concentrate plus lime juice and rum. Note that this is different from the “Mai Tai Mix” that’s available to consumers at retail. In the past, when a cocktail menu listed a “Trader Vic’s Mai Tai” and referenced “modified to perfection” in the description that meant it was made with the Mai Tai Concentrate.
The widespread use of Concentrate in the Mai Tai at Trader Vic’s Emeryville ended years ago, and the description for “The Original Mai Tai” specifically mentions orgeat, orange curaçao, and rock candy syrup. Concentrate is still used for Mai Tai variants such as the Tropical Tais, and sometimes for large events, but even on Mai Tai Day when I ordered an Original Mai Tai they did make it from scratch. So, it was quite a shock to hear Vic’s was using Concentrate in the standard Mai Tai.
During my visit on Sunday I ordered a Mai Tai and it didn’t taste like it used the Concentrate. Moreover, I popped over to the bar and the first thing I saw was longtime bartender Saul measuring out ingredients for a dozen Mai Tais and he was not using the concentrate. In speaking with Saul, he also confirmed they don’t use it for the Original Mai Tai.
I am traveling to Georgia next week for Inuhele and will continue the investigation at the Trader Vic’s Atlanta location.
