A journalist and Florida resident for more than 40 years, Jim "Hurricane" Hayward shares his obsession with Polynesian Pop and other retro styles on his blog, The Atomic Grog. Jim's roots in mid-century and retro culture go back to his childhood in the 1960s, when he tagged along with his parents to Tiki restaurants and his father's custom car shows. His experience in newspaper journalism and more than 20 years as an independent concert promoter have given him a front-row seat in the South Florida scene since the 1970s. He promoted hundreds of rock, punk, and indie concerts under the Slammie Productions banner since the early 1990s. A graduate of the University of Florida's College of Journalism and Communications in 1983, Jim was a longtime editor and web producer for The Palm Beach Post before his retirement in 2022. He earned his nickname by virtue of both his dangerous exotic drinks and his longtime position overseeing tropical weather coverage in his stormy home state. Jim now spends his time mixing cocktails, attending events and writing stories for this blog, which launched in 2011. The Atomic Grog extensively covers events, music, art, cocktails, and culture with a retro slant.
In the mood for an after-dinner drink that’s very non-traditional, or simply an alternative to straight-up ice cream? Look no further than The Mai-Kai’s Chocolate Snowflake.
It’s one of the classic Polynesian restaurant’s two ice cream drinks (along with the vanilla-flavored Mai-Kai Blizzard) on an otherwise classic cocktail menu. But don’t be fooled into thinking this is something akin to a T.G.I. Friday’s milkshake with a little rum added.
The Snowflake contains the same high-quality rums and liquors as any other cocktail, and also perhaps a house-made ice cream as well. To make our tribute recipe below, you’ll need your own ice-cream maker. But the ability to make these two great after-dinner treats alone justifies the purchase of such an appliance.
The Hukilau is the largest Polynesian Pop festival on the U.S. East Coast. It will be held April 19-22 in Fort Lauderdale at several beachside hotels plus the legendary Mai-Kai restaurant.
Guitar slinger Eddie Angel will be making his third appearance at The Hukilau in the past four years, but for the third time he’ll have a different band in tow. Having earlier performed with Los Straitjackets and The Neanderthals, the Nashville-based Angel returns with a new, out-of-this-world crew.
The Martian Denny Orchestra blends surf, spy and space sounds is quickly becoming an underground sensation in Music City. As expected from a Nashville group, the band’s members are some of the best in the business. Joining Angel are: guitarist Bob Irwin, owner of record label Sundazed Music and member of New York’s Pluto Walkers; bassist Dave Roe, who has played with everyone from Johnny Cash to John Mellencamp; multi-instrumentalist Jim Hoke (steel guitar, saxophone, flute, etc.), who has showed off his versatility with NRBQ, Toby Keith and others; and drummer Jimmy Lester, formerly of Los Straitjackets and currently with roots rocker Webb Wilder.
Tiki bar pioneer Don the Beachcomber’s Test Pilot was one of the most copied drinks during the mid-century heyday of Polynesian cocktails. It morphed into the Ace Pilot, Space Pilot and Astronaut, among others. At The Mai-Kai, it became the Jet Pilot.
As discussed in the review of the vintage S.O.S. (Don the Beachcomber’s Three Dots and a Dash), Donn Beach was a decorated World War II veteran and always had a deep connection to the armed forces. In his honor, a B-26 Marauder was painted with a replica of the Don the Beachcomber driftwood sign on its nose. The plane and crew flew many successful missions in the Pacific.
The Test Pilot is also an interesting study in how Donn Beach constantly tweaked his drinks. A Don the Beachcomber cocktail from the 1930s or ’40s could be vastly different than one with the same name in the 1950s or ’60s.
The Jet Pilot features four rums, including Lemon Hart 151, and may be The Mai-Kai’s strongest of the strong. (Photo by Hurricane Hayward, January 2015)
Included below is a Test Pilot recipe unearthed by cocktail sleuth and author Jeff “Beachbum” Berry from the 1940s. It’s one of the most popular in the Tiki revival, and it features many of the same ingredients as The Mai-Kai’s Jet Pilot. We’ve also listed a later recipe from a book by Donn Beach’s widow, Phoebe. It’s slightly different but also very strong and has a similar flavor profile. Other popular old-school versions include the Jet Pilot served at Steve Crane’s The Luau chain in the 1950s (revealed by Beachbum Berry in Sippin’ Safari in 2007) and the Space Pilot, still served today at the Tiki Ti in Los Angeles (est. 1961).
In Minimalist Tiki by Cocktail Wonk blogger Matt Pietrek, a 2020 Spirited Award nominee for Best New Cocktail or Bartending Book, the Test Pilot and Jet Pilot are both listed among the “Classic 30” cocktails from the first golden era of tropical mixology.
Like Tiki Ti owner Ray Buhen, The Mai-Kai’s original mixologist, Mariano Licudine, worked for Donn Beach in the early days. In 1956, he was lured from the Don the Beachcomber restaurant in Chicago to design The Mai-Kai’s original tropical drink menu. So it’s likely he had a vast knowledge of multiple versions of the Test Pilot when he created arguably one of the best, The Mai-Kai’s high-octane Jet Pilot.
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The official menu description
JET PILOT
Fast and courageous, a vigorous blend of heavy bodied rums and zesty juices.
Okole Maluna Society review and rating
Size: Medium
Jet Pilot (Photo by Hurricane Hayward, September, 2015)
Potency: Strong
Flavor profile: Dark and powerful rums, spicy and bitter notes with a hint of exotic sweetness.
Review: Very complex and intense. Not for the timid. Sweet, spicy and strong all at the same time.
More music and a very special guest speaker have been added to the lineup for the 11th annual Hukilau, the massive Polynesian Pop party scheduled for April 19-22 in Fort Lauderdale. Organizers just confirmed the addition of exotica band Exotik-a-GoGo and influential author Sven Kirsten.
Exotik-a-GoGo
Exotik-a-GoGo, hailing from the not-so-tropical locale of Minneapolis, is scheduled to perform on Friday and Saturday nights. Combining jazz instrumentation with jungle rhythms and tropical birdcalls mixed with vibraphone, the group promises the pseudo experience of being transported to an exotic island destination.
The band cites influences such as mid-century exotica pioneers Les Baxter, Martin Denny, Arthur Lyman and Yma Sumac. You can catch them live every Friday and Saturday at Midwest Tiki hotspot Psycho Suzi’s Motor Lounge in Minneapolis.
Making a rare appearance at Hukilau will be one of the pioneers credited with kick-starting the Tiki revival, California-based and German-born Sven Kirsten, author of the Book of Tiki (2003) and Tiki Modern (2007). Kirsten will host a special presentation, “The Golden Age of Tiki Archeology: Unpublished Images from the Sven Kirsten Archive.” It’s sure to include a multimedia showing of great photos and discoveries that have never been seen before.
Most classic Mai-Kai cocktails can be traced back to tropical drink pioneer Donn Beach (aka Don the Beachcomber), and the S.O.S. is no exception. Most are easy to spot due to the similar names (Cobra’s Fang = Cobra’s Kiss, Pearl Diver = Deep-Sea Diver). But others are a little harder to trace.
From a 1950s Don the Beachcomber menu.
The clue to the origins of S.O.S. is actually the garnish: the distinctive three speared cherries. In reviewing old Don the Beachcomber menus, it’s hard to miss the classic Three Dots and a Dash, a tribute to Americans fighting overseas. “Three dots and a dash” was Morse code for “victory” during World War II, when Donn Beach created the drink. Beach served in the Army Air Corps and was awarded the Purple Heart and Bronze Star.
Thanks to tropical drink historian Jeff “Beachbum” Berry and his 2007 book, Sippin’ Safari, we also have the recipe to compare. Mai-Kai mixologist Mariano Licudine, who knew Donn Beach’s recipes well from his days slinging drinks at Don the Beachcomber in Los Angeles and Chicago, simply changed the name to S.O.S. and tweaked the complex recipe to make it a bit more user friendly.
The result is a highly recommended cocktail from the mild side of The Mai-Kai’s menu, full of nuances yet still not too overpowering. Be sure to pick up the expanded and updated 10th anniversary edition of Beachbum Berry’s Sippin’ Safari, featuring many new and historic recipes, a new hardcover design with additional photos, plus forward and afterward that chronicle the years leading up to the Tiki revival plus the influence the book has had over the past decade.
July 2018 update: The S.O.S. was one of three cocktails featured at The Hukilau in Fort Lauderdale in June in Hurricane Hayward’s Okole Maluna Cocktail Academy class, “How to Mix Like The Mai-Kai.” In the sold-out event, students learned tips and techniques for turning their home bars into a Tiki cocktail paradise by exploring the key elements of Mai-Kai cocktails. (Atomic Grog photos from The Hukilau’s Okole Maluna Cocktail Academy at the Pier Sixty-Six Hotel & Marina on June 8, 2018)
After explaining the importance of fresh Florida juices, Hayward demonstrated how to make the S.O.S. tribute recipe while the class received sample drinks. The juices and syrups, along with a simplified rum profile, give the S.O.S. an altogether different flavor than Three Dots and a Dash, the students learned. The juices take a more prominent role, and the S.O.S. is a great spotlight for the fresh Florida orange juice used in many Mai-Kai drinks. See photos from the class:Facebook | Flickr
This is the first in a series that will spotlight The Atomic Grog’s picks of the top “modern retro” features at the world’s top tourist mecca. Disney World is a vast ocean of fun and frolic for all ages, but it’s easy to overlook the classic, timeless elements that make the massive resort special. It can be enjoyed on many levels – from the totally immersive, escapist experience in the theme parks to the many unique restaurants, bars and hotels. But what makes the fantasy complete is the incredible innovation, artistry and attention to detail that spans more than 40 years. The Atomic Grog is dedicated to celebrating and preserving cool mid-century kitsch, and there’s much of this to admire and embrace in “the happiest place on earth.” Is Disney World hip? Hardly. But it can still be enjoyed by geeky hipsters (and hipster geeks) with not a shred of irony. We hope you enjoy the ride with us. Related:Disney World is still cool at 40 thanks to retro artists Shag, Kevin & Jody July 2013 update:Tiki Room celebrates 50 years of enchantment
José, Fritz, Michael and Pierre perform on an elaborate bird-mobile that descends from the ceiling (November 2011).
Location: Adventureland in the Magic Kingdom theme park.
What is it? An indoor attraction themed to a Polynesian paradise featuring a colorful menagerie of flowers, Tikis and 200 performing Audio-Animatronic birds.
Origins: An opening-day attraction On Oct. 1, 1971, the Enchanted Tiki Room was originally known as Tropical Serenade. It was re-imagined and re-opened in 2011 under its current name with a show that pays tribute to the original Enchanted Tiki Room in Disneyland.
Claim to fame: The Disneyland attraction was the first to feature the Disney invention of Audio-Animatronics and was reportedly Walt Disney’s favorite.
For years, you could find the the Mai-Kai Cappuccino at the very bottom of the after-dinner drink menu, almost as an afterthought. There’s was no classic tropical drink illustration, and just the simple description “with our special blend of liqueurs.”
Mai-Kai Cappuccino, January 2012. (Photo by Hurricane Hayward)
Then it completely disappeared off the main cocktail menu during a 2014 update, relegated to the dessert menu presented to guests at the end of their meals in the dining rooms.
But, as it turns out, this creamy coffee drink is a favorite of owner Dave Levy. Which led to its return to the cocktail menu and its first appearance on the moderninzed version along the a new description: “Our special blend of liqueurs and mocha flavors make this a full flavored coffee treat.”
There’s also a non-alcoholic cappuccino on the dessert menu, a more traditional version of the hot espresso drink featuring foamed milk, powdered cinnamon and a generous topping of whipped cream. Be sure to specify you want the boozy version, though to be sure the alcohol content is light in this drink.
Floridiana – A term referring to artifacts relating to Florida history, geography, folklore, and cultural heritage.
Florida is a curious state. To outsiders, it may seem kitschy, exotic and just plain weird. To some of us residents, it’s an odd cultural and artistic melting pot that way too often is bulldozed for the sake of progress.
But many natives and longtime Floridians appreciate our quirky history and think it’s something worth preserving. From time to time, shows and exhibits pop up that deserve attention and attendance. Once such event honoring vintage Floridiana, including the legendary Florida Highwaymen artists, will be held Sunday, Jan. 29, in downtown St. Petersburg.
The Floridiana Festival & Highwaymen Artist Show is held at least once a year in the Tampa Bay area, organized by the fine folks from Hula Hula Productions. Billed as the Sunshine State’s longest-running show and sale of vintage Floridiana, the event also gives attendees the unique opportunity to meet and mingle with many of the original Florida Highwaymen artists.
For better or worse (typically worse), the Piña Colada has been ubiquitous on tropical drink menus for more than half a century. Not surprisingly, The Mai-Kai in Fort Lauderdale – a haven for finely crafted Tiki cocktails – is one of the rare places that does it right.
Waiters at the kitchen service bar garnish and prepare to serve Rum Barrels, Mai Tais and other cocktails while a bartender finishes up a long line of Piña Coladas in The Mai-Kai's kitchen service bar. (Photo by Hurricane Hayward, November 2011)
I was skeptical at first. With some 50 classics to choose from on The Mai-Kai’s amazing menu, why order this butt of jokes normally associated with cruise ships and 1970s fern bars? Four words: Fresh ingredients, quality rum. And it doesn’t hurt that the drinks are crafted to high standards in The Mai-Kai’s service bars (see photo at right). The other key: Order it on the rocks, not blended.
Thankfully, this maligned drink is being rediscovered and reinvented by craft cocktail mixologists. In 2011, the Tales of the Cocktail event in New Orleans featured a Piña Colada competition challenging the world’s top bartenders to come up with their own take. The fact that the contest was held at one of the world’s premiere cocktail events, and was sponsored by Bacardi and the United States Bartenders’ Guild, proves that the Piña Colada is making a strong comeback in the credibility category.
2012 Miami Rum Renaissance Festival: Monday, April 16, through Sunday, April 22, at the Deauville Beach Resort, Miami Beach. For more information, go to RumRenaissance.com.
It’s funny to see the reaction when people find out that The Hukilau, the 11th annual Tiki and rum-soaked weekender in Fort Lauderdale, has been moved to the same week as the Miami Rum Renaissance Festival. “Whatever will we do?” Why, drink more rum, of course.
Last year, there was a good six-week buffer zone, so our livers had time to recover. This year, however, it’s a full-on rum onslaught. On April 19-21 (Thursday through Saturday), rum will flow liberally at The Hukilau’s beachside host hotels, and during nightly parties at The Mai-Kai in Fort Lauderdale. Rum cocktail authority Jeff “Beachbum” Berry will highlight The Hukilau’s tropical-themed symposiums with his latest history lesson on the Zombie.
Meanwhile, less than 30 miles away on South Beach, the largest gathering of rum experts in the world will take over the ritzy Deauville (where the Beatles once played for Ed Sullivan) with VIP parties, competitions and “grand tasting” events. Rum Renaissance Festival organizers promise a bigger and better event this year with almost twice the square footage in the main exhibit hall, and many more rum brands from around the world.
