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.
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.
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
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.
The Mai-Kai is world famous for its extensive menu of nearly 50 tropical drinks that date back a half-century or more. Everyone knows about the Barrel O’ Rum, Black Magic, and iconic Mystery Drink.
The Demerara Cocktail makes a triumphant return to The Mai-Kai on Aug. 12, 2012. (Photo by Hurricane Hayward)
But lesser known are the dozen or so classics that for one reason or another disappeared from the menu over the past half century, destined to never be served again in the legendary Fort Lauderdale restaurant. Or so we thought. One notable drink, the Demerara Cocktail, made a welcome comeback during a special event in August 2012 organized by South Florida tikiphiles.
It has since made several more appearances at special events, leading a parade of other “lost cocktails” that have returned from the dead over the past four years. As of October 2016, we’ve had the pleasure of sampling nine cocktails from the original 1956-57 menu, plus three off-the-menu classics.
The Demerara Cocktail was likely removed in the late ’80s or early ’90s when the crucial Lemon Hart Demerara rum became scarce and was dropped from the bar’s inventory. Over the past decade, however, interest in vintage Tiki cocktails – and the flavorful Demerara rum from Guyana – has experienced a revival that continues to grow.
By mid-2012, The Mai-Kai had become the Mecca for Tiki cocktail enthusiasts, and Lemon Hart made a grand return to the cocktail menu (covered here in great detail). The next logical step was the resurrection of this forgotten gem.
A vintage Mystery Girl and Mystery Drink photo. (Courtesy of SwankPad.org)
Oh Mystery Girl,
what’s in this Mystery Drink?!
I must steal you away;
conscience now has no say
Into this heart of darkness I sink.
And now you’re leaving me with this …
a silken lei a single kiss?
A drink to fill this emptyness?
Don’t leave me Mystery Girl!
– Mystery Girl by The Crazed Mugs
The Mai-Kai’s Mystery Drink (and its accompanying ritual featuring the Mystery Girl) is no mere cocktail. It’s a Polynesian Pop culture icon, immortalized in song, on television and seared into the memory of countless Mai-Kai patrons over the past half-century.
When the drink is ordered, a gong is struck repeatedly as a Polynesian maiden silently delivers the huge, flaming bowl packed with at least 9 ounces of alcohol (some reports say it contains 13 ounces). The Mystery Girl dances before the lucky customer, placing a lei around the neck, then planting a kiss on the cheek before gliding away.
NEW:The Mai-Kai online store
You can now order signature mugs and other merchandise online via the Trading Post’s new e-commerce app.
* Click here to order
Backstage tour posted on Dec. 28, 2011
After outliving the original mid-century Polynesian restaurant fad by more than 30 years, you would think that Fort Lauderdale’s legendary Mai-Kai would be ready for early retirement after turning 55 today. You would be dead wrong.
The grand old dame of Tiki is riding high as the torch-bearing icon of a new generation of Tiki-loving hipsters and cocktail lovers. Reinvigorated by this new wave of Tiki mania, a growing respect and interest in retro culture, continued support by regulars and tourists, plus a million-dollar refurbishment in 2009, The Mai-Kai is still pretty spry.
It may not be the same as the late 1950s, when The Mai-Kai was the largest independent user of rum in the United States (2,000 cases were poured in 1958), but with rum and cocktails in the midst of a renaissance there’s a growing buzz emanating from 3599 N. Federal Highway.
Like the restaurant’s colorful logo inspired by Japanese animation, everything about the new Boca Raton hotspot Kapow! leaps out and grabs your attention. Creativity is running amok at Kapow! in the cocktails and, especially, the food.
It starts with the cutting-edge concept and design of the warm yet elegantly cool space in the trendy Mizner Park dining and shopping district near downtown Boca. This is to be expected considering the ownership dream team of restaurant/nightlife moguls Rodney Mayo and Scott Frielich (The Dubliner, Tryst, Dada, Howley’s, Longboards, et al.) plus eco-conscious trendsetter Vaughan Lazar (Pizza Fusion).
But a cool concept is nothing without execution in the kitchen and behind the bar. Kapow! delivers on both counts, thanks in no small part to the fourth member of the ownership team, executive chef Roy Villacrusis – reigning two-time champion of the Grand Chef Throwdown at the Palm Beach Food & Wine Festival.
Pooch poses with his handiwork at Kapow!
Kapow! noodle bar launched with a VIP tasting on Nov. 22 and a public opening the following day. The menu features a blend of unique “Asiatic” cuisine with a French Vietnamese flair, leaning heavily on fresh, locally-sourced ingredients. Add to this an eclectic selection of hand-crafted cocktails, and it’s a recipe for an exotic dining experience right up The Atomic Grog’s alley.
My wife and I finally got a chance to visit last Sunday, joined by artist Mike “Pooch” Pucciarelli and “Mrs. Pooch.” The dominant feature of the intimate 1,600-square-foot room is the 9-by-28-foot mural made from a Pooch painting that hangs in the back of the restaurant. The Pucciarellis had attended the VIP tasting, but this was their first visit for a sit-down dinner.
Don’t let the name “Martinique Milk Punch” fool you. This traditional rum drink, a popular classic during the winter holidays, recently received an upgrade at The Mai-Kai.
Like several other vintage recipes, most notably the Bora Bora and S.O.S., recent updates have replaced the long-established Martinique rum with the sweeter and smokier Demerara-style rum from Guyana.
The improvement is dramatic. The Martinique Milk Punch benefits from the replacement of the earthy and pungent agricole rum and the recent addition of the 86-proof Hamilton rum from Guyana. As a result, the cocktail vaults up an unprecedented eight spots in The Atomic Grog’s rankings, from No. 41 to No. 33. Bora Bora made a similar leap, moving up 10 positions and also increasing from 2 1/2 stars to 3 stars.
Since its return in April 2012, Demerara rum has become a key flavor in many of The Mai-Kai’s traditional Tiki cocktails (see full story). We had not revisited the often-ignored Martinique Milk Punch since we posted this original review in December 2011, so it’s possible that Demerara rum was incorporated into the recipe any time since mid-2012.
With winter cocktails on our mind, we ordered a Martinique Milk Punch in late 2015 and immediately noted the difference. The distinctive Demerara rum flavor shines through with just the right amount of sweetness and a dusting of nutmeg, making for a much more balanced drink. The Martinique rum that The Mai-Kai previously used tended to dominate the other ingredients, its grassy taste a little too aggressive for this mild dessert-style drink.
The Martinique Milk Punch is served in the same glass as two popular ice-cream drinks, the Chocolate Snowflake and Mai-Kai Blizzard. While it’s not on the after-dinner menu, it could easily fill that role.
A traditional milk punch dates back to colonial times. Ben Franklin had his own recipe, which you can check out here. It became fashionable in 18th century England after it was introduced by merchants and often featured whiskey or brandy instead of rum.
It’s unclear if the version using rum from Martinique is indigenous to that island or was created elsewhere. We do know that it was featured on early Don the Beachcomber menus, and this is likely the genesis of the version that was originally served at The Mai-Kai.
