Tag: TraderVics

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Custom Lamps based Trader Vic’s Mug

Our friend Greg Smith aka @tikiloungelights did some amazing work on a pair of matching lamps for our bedroom.

Trader Vic’s Maori Haka mugs were inspired by a tiki at Trader Vic’s in Emeryville. Mugs are mounted on a wood base and bamboo pedestal with a wood carving above. Matching Shades made of real Tahitian Tapa cloth in shades built from scratch complete this custom design. Bulbs are 3-way LED.

Great is easy to work with on custom jobs like ours. You can see more on the Tiki Lounge Lights account, and locals can check out lamps in person at the Holiday Bazaar at Trader Vic’s on November 7th.

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Mai Tai Day Mai Tai

Since Mai Tai Day is like Christmas here at Ultimate Mai Tai Headquarters, we couldn’t resist making one at home according to the official 2021 Mai Tai Day specs from Trader Vic’s. These were the very lovely glasses that were available as part of the Mai Tai Day celebration yesterday at Trader Vic’s Emeryville and are also still available on the Trader Vic’s online store.

I’m a sucker for glassware with the recipe on the glass, so this year’s edition is extra special.

Mai Tai 44 Recipe
2 oz Trader Vic’s Royal Amber Rum
½ oz Orange Curacao
1 oz Fresh Lime Juice
½ oz Orgeat Syrup
¼ oz Simple Syrup

The Vic’s Royal Amber is not really positioned as premium sipping rum, but despite the lack of specific island pedigree or age statement, it does well in a cocktail. Tonight’s Mai Tai was such an example, a very easy to drink Mai Tai with delicious rummy flavor. Cheers once again to the Mai Tai.

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Mai Tai Day at Trader Vic’s

Trader Vic’s Emeryville put on a very nice event in honor of the Mai Tai’s 77th birthday, a day earlier than the official Mai Tai Day of August 30. Held in the parking lot, the event featured some art vendors including Woody Miller, Match Accessories, and B-Rex, along with Trader Vic’s merchandise. A raffle benefited the Easter Island foundation. There was a table for rotating rum samples, and a station from Liquid Alchemist. Hawaiian performers started the entertainment, and then we got to experience a couple excellent sets by Tikiyaki 5-0. I really love the surf sounds of 5-0, and due to being outdoors it played better than the softer exotica leanings of the full Tikiyaki Orchestra.

There were several bar stations, including one serving Trader Vic’s drinks, a station with the Mai Tai boat and slushy, one featuring the Conga Lounge Mai Tai, and station with rotating bartenders. Mrs. Mai Tai wasn’t drinking and said the Mai Tai slushy was pretty good. Meanwhile, I liked my Trader Vic’s Mai Tai but was most impressed by the premium Mai Tai made by Doc Parks and Adrian Castaneda using Appleton 12, Clement VSOP, and Doctor Bird.

Food wise, there was a station for a few grab and go options, including my favorite the Crab Rangoon. Or you could order takeout based on a somewhat limited food menu from the restaurant. The food options were pretty good for this event. Everyone received a bottle of water in the event package and a souvenir Mai Tai glass to commemorate the occasion.

Trader Vic’s CEO Rhett Rosen led the toast to the Mai Tai, and the Trader Vic’s team did a great job running everything. The staff was super friendly and everything seemed to go off without a hitch. Mahalo.

Best of all we got to see some old friends and make some new ones. So nice to see so many people in an outdoor setting on a breezy afternoon in Emeryville. Long live Trader Vic’s, long live the Mai Tai!

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Mai Tai Joe (and his little brother)

I finally picked up Trader Vic’s iconic Suffering Bastard mug, aka Mai Tai Joe. They threw this in for free on a recent promotional offer, so it pays to get onto Trader Vic’s mailing list.

Earlier this year I purchased the entire line of minified Trader Vic’s mugs, including a tiny Mai Tai Joe. In either format, this is an iconic mug.

The Trader Vic’s Suffering Bastard cocktail is different from the historical cocktail created by Joe Scialom in Cairo during WWII. It is basically a boozier version of the Mai Tai, but garnished with a cucumber peel.

Suffering Bastard (1970s)
3 oz Trader Vic’s Mai Mix
1 oz Light Puerto Rican Rum
2 oz Rhum St. James

This is from the 1972 Trader Vic’s Bartender’s Guide and the Trader Vic’s Rum Cookery and Drinkery (1974). Contemporaneous Mai Tai recipes called for 2 ounces of Mai Tai Mix with 2 ounces of Trader Vic’s Mai Tai rum. Which is to say that if you made a Suffering Bastard from scratch you’d just use more of the lime, orgeat, curaçao, and sugar, and then just use three ounces of rum rather than two.

Also noteworthy: Trader Vic specifically calling for Rhum St James, a Rhum Agricole, in a recipe that’s basically a Mai Tai.

Suffering Bastard (2005)
3 oz Trader Vic’s Mai Tai Mix
½ oz Lime Juice
2 oz Dark Rum
1 oz Silver Rum
Garnish with Cucumber Peel, Mint Sprig, and spent Lime shell.

This is the recipe in the Trader Vic’s Tiki Party book. Once again you basically have a Mai Tai made one-third larger, though this time it calls for more traditional Dark and Silver rums.

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Trader Vic’s Canned Mai Tai Redux

These canned Mai Tais are now available at BevMo stores in California, but with a twist. It’s a tweaked formulation that’s different from the earlier cans sampled at AZ Tiki Oasis and at the event this week at Trader Vic’s in Emeryville.

Most notably, the Mai Tai is much darker compared to the first version (see photo), based on less filtration during production (the product uses Belgian sugar). So dark that it looks exactly like the 1944 Mai Tai at the Trader Vic’s Restaurants. This is a plus for me, and once you add some lime and a mint you’d be hard pressed to be able to pick this out of a lineup of freshly prepared Mai Tais. Though, I am not sure this dark color is a “hearts and minds” win for Mai Tai newbies looking for mass appeal.

In terms of the taste, this is also notably different than the earlier formula. Not quite as bold, but also not so heavy on the coconut hints I was tasting. And perhaps just a touch less sweet, but more of a hint of almond here. There is still no funny aftertaste, which producer @tomi.garibaldi says is due to the omission of preservatives. Nonetheless, our cans say these Mai Tais are still good until 12/31/2022. Not that we’re going to wait that long to finish the four pack. These will go down easy on a hot day!

Overall, the Trader Vic’s Canned Mai Tai is still way better than the Cutwater Tiki Rum Mai Tai and half the price of the On the Rocks Mai Tai. Much, much better than the RTD Mai Tai from Koloa. So, a strong entrant into the market.

Retail price is $20 for a four pack at BevMo, priced $5 less if you’re a Club Bev member.