On Dec. 28, 1956, the venerable Mai-Kai restaurant opened its doors on a desolate stretch of Federal Highway in Fort Lauderdale. In the ensuing half-century, the rest of the world has changed radically but you can still be guaranteed a totally immersive South Seas experience in this one-of-a-kind slice of Polynesian paradise.
Ty (left) and Andrew with fellow Mai-Kai Islander Hokulani at a recent catered event. The duo will be performing at the 56th anniversary party on Dec. 28. (Photo courtesy of The Mai-Kai)
This mid-century marvel will celebrate its 56th anniversary next Friday (Dec. 28) with its annual Customer Celebration Party in The Molokai bar starting at 5 p.m. Live music will be provided all night by Ty and Andrew, The Mai-Kai’s house band, playing a mix of island and holiday music on ukuleles, bongos and guitar.
There will also be an extended happy hour all night in The Molokai. After 7 p.m., just tell your waitress that you’re there for the celebration party in order to receive half-priced drinks and appetizers. This includes most of The Mai-Kai’s legendary tropical cocktails, many of which date back to the early days of Tiki mixology in the 1930s. Taste history in a glass all night while you munch on decadent small bites such as Shanghai Chicken and Crab Rangoon. Click here to see the menu.
* Click here for the Facebook event
Slip and the Spinouts rocked the house during The Mai-Kai’s fourth annual Hulaween on Oct. 26 in Fort Lauderdale. The South Florida rockabilly favorites were the highlight of the seven-hour party that also included a costume contest, retro tunes and the return of a special “lost cocktail.” See below:Video, photos from the party
* See the Hulaween poster | Event preview
Bassist Marvin Ray Hawkins and guitarist/vocalist Slip Mahoney of Slip and the Spinouts rock The Molokai. (Atomic Grog photo)
The party kicked off in The Molokai bar with the Atomic Retro Happy Hour pre-party from 5 to 7 p.m. hosted by The Atomic Grog. In a salute to the half-century-old Mai-Kai, the musical playlist featured tunes spanning the 1930s to the 1980s, from Skip James to The Cramps. A special thanks to Mrs. Hurricane for digging up most of the eclectic music.
Partygoers were also treated to a “lost cocktail” that was on The Mai-Kai’s original 1956 menu but has been retired for years. The Last Rites was a deadly concoction perfect for the occasion, impeccably crafted and presented by manager Kern Mattei’s bar staff.
* Click here for a Last Rites review and new tribute recipe
Next year’s Hukilau will feature several changes that will return the annual gathering of the Tiki tribe in Fort Lauderdale to its roots: The 12th annual event will move from April to June, and it also will be centered around the Sheraton Beach Hotel, better known as the Yankee Clipper.
Tickets are on sale now for the June 6-9 event at TheHukilau.com, and “passengers” are also being encouraged “book a stateroom aboard the Yankee Clipper” to ensure a prime spot at this extravaganza of vintage Polynesian Pop.
After five years in early June, the event was held in April last year and was centered at the Best Western Oceanside on the south end of Fort Lauderdale Beach. But with interest in mid-century culture still blooming, a move was made for 2013 to include the Sheraton, one of South Florida’s most iconic hotels. It will serve as the host hotel and will be the center of the action for most of the Hukilau activities. Guests will also receive perks for staying at this oceanfront classic, home of the legendary Wreck Bar and its enchanting mermaids, aka Marina the Fire Eating Mermaid’s Underwater Swim Show.
The first “Atomic Grog Mai-Kai Mixer” on June 9 served up not only a rousing party featuring a cool retro DJ and live vintage surf music, but also an inside look at some of the 55-year-old Polynesian landmark’s acclaimed tropical drinks.
Mai-Kai Mixer participants enjoy their cocktail flights and a prize from B.G. Reynolds' Hand-Crafted Exotic Syrups.
Surf band Skinny Jimmy & The Stingrays and DJ Mike “Jetsetter” Jones rocked the house all night long as partygoers enjoyed the festive vibe in the Fort Lauderdale restaurant’s elaborately themed Molokai bar. Click here for a full recap of the entertainment, plus photos. But for some, the event’s highlight came during happy hour.
Early arrivals were promised “blind tastings” of three vintage cocktails presented by Mai-Kai manager Kern Mattei. There were 32 flights served in the packed bar, with at least 44 tasters participating. Prizes were awarded to those who correctly guessed which exotic drink they were tasting. Priced at just $15 for three 8-ounce drinks, it was a bargain for the lucky participants. In addition, everyone enjoyed the regular early Saturday happy hour featuring half-priced drinks and appetizers from 4:30 to 7 p.m.
The Mai-Kai’s Molokai bar was jumping on Saturday night, June 9, as an eclectic mix of cocktailians, Tiki enthusiasts, retro hipsters, and surf music fans gathered for The Atomic Grog’s first Mai-Kai Mixer.
Doors opened at 4:30 for Saturday’s early happy hour, and dozens of Mai-Kai faithful queued up early for exclusive flights of the Fort Lauderdale Polynesian palace’s legendary cocktails. DJ Mike “Jetsetter” Jones got the festivities in high gear with his wide-ranging playlist of retro party music, and up-and-coming surf band Skinny Jimmy & The Stingrays nearly blew the doors off the place. The party went full-throttle until the midnight hour.
The rum cocktail flights sold out quickly as more than 30 signed up to taste sample versions of three vintage drinks featuring Lemon Hart Demerara rum. Several hundred filtered through the bar throughout the evening for happy hour – which ran until 7 p.m. – and two high-octane sets from Deerfield Beach’s Skinny Jimmy & The Stingrays.
While earning my Okole Maluna Society card by reviewing every cocktail on the legendary tropical drink menu at The Mai-Kai, I learned quite a bit about the history of these tasty concoctions.
I knew that many were based on the classic templates laid down by the godfather of Tiki mixology, Donn Beach (aka Don the Beachcomber). But I had no idea that total would hit 40 as I discovered more “ancestor drinks” along the way. Of course, many of these were reinterpreted by The Mai-Kai’s late, great mixologist Mariano Licudine, under the direction of owners Bob and Jack Thornton.
Join The Atomic Grog on Saturday, June 9, for a special party featuring exclusive flights of Mai-Kai cocktails, live surf music, and a DJ spinning retro tunes all night long. The event runs from 6 to 11 p.m. in The Molokai bar.
Skinny Jimmy & The Stingrays (Facebook photo).
This first “Atomic Grog Mai-Kai Mixer” will mark the completion of 52 weeks of cocktail reviews, covering the entire menu of renowned tropical drinks at the legendary Polynesian palace in Fort Lauderdale. The flights, featuring three sample versions of these classic cocktails, will spotlight the recently reintroduced Lemon Hart Demerara rum. Click here for the full story.
But that’s not all. There’s a full evening of entertainment on tap. The party gets into high gear after happy hour with DJ Mike “Jetsetter” Jones and two sets of live surf music from South Florida’s Skinny Jimmy & The Stingrays. If you caught this authentic instrumental surf band opening recently for Dick Dale in West Palm Beach and Miami, you’ll know you’re in for a treat. And the Jetsetter will mix things up with his eclectic blend of surf, lounge, exotica, reggae, ska, classic punk and more.
Hurricane Hayward joined the Austin Rum Society online to reveal several new rum blends that hope to duplicate The Mai-Kai’s late, great dark Jamaican mixing rum. In the video below, we also enjoyed a Rum Barrel featuring the new recipe and discussed the history of The Mai-Kai …
The Atomic Grog presents new class and symposium at The Hukilau 2019
Hurricane Hayward of The Atomic Grog took guests on an virtual journey to the Caribbean to learn about the key rums and styles that have dominated The Mai-Kai’s acclaimed cocktails for more than 60 years. He was joined by rum expert Stephen Remsberg for an Okole Maluna Cocktail Academy class at the Pier Sixty-Six hotel, and by Cocktail Wonk writer Matt Pietrek for an on-stage symposium at The Mai-Kai. See the event preview
JANUARY 2019: Exploring Demerara rum at The Mai-Kai
Demerara Rum: The Mai-Kai’s Secret Weapon
The Atomic Grog was pleased to present a special happy-hour talk during The Mai-Kai Takeover event, presented by the Magical Tiki Meet-Up and Retro Rekindled. Click here to check out our full event recap, including photos and highlights of our Demerara rum discussion.
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Most of the information below is from 2019 and before. Read our historical coverage and check out the news above. Stay tuned for full update, coming soon.
THE RUMS OF THE MAI-KAI
For more than 60 years, The Mai-Kai has carried on the tradition of Tiki forefather Don the Beachcomber by serving some of the world’s most acclaimed tropical drinks. The secret recipes created by Ernest Raymond Beaumont Gantt (aka Donn Beach) in the 1930s and ’40s became the basis for many of the exotic cocktails on the menu when Bob and Jack Thornton opened their Polynesian palace in Fort Lauderdale in 1956.
From Sippin’ Safari: This vintage photo shows Mariano Licudine displaying his rum collection in 1962.
To run the bar program, the Thorntons tapped one of Beach’s top mixologists, Mariano Licudine, who spent 16 years honing his craft at Don the Beachcomber in their native Chicago. Licudine brought more than skills, secret recipes and a penchant for creating his own distinctive cocktails. He brought a great appreciation for rum. That legacy continues today in the drinks that carry on the tradition of Beach, the Thornton brothers and Licudine. Menu:Vintage Don the Beachcomber rum list from 1941
By their very nature, Tiki bars are known for their rums and cocktails highlighting cane spirits. But The Mai-Kai takes it to the extreme. The 48 drinks on Licudine’s original menu called for 43 different brands of rum, reports author and Tiki historian Jeff “Beachbum” Berry in The Mai-Kai chapter of Sippin’ Safari, the seminal 2007 book on Tiki’s unheralded bartenders that was recently expanded and enhanced for a 10th anniversary edition.
The back of an Okole Maluna Society membership card, circa late 1950s.
“Shortly after opening, The Mai-Kai became the largest independent user of rum in the U.S., pouring more than 2,000 cases of Puerto Rican rum in 1958 alone,” Berry wrote in Sippin’ Safari. Some 60 years later, lighter bodied rums from the Spanish-speaking Caribbean islands still make up a large chunk of the total volume of rum poured in The Mai-Kai’s secluded back bars. They play a key role in the many popular drinks on the tourist-friendly mild section of the menu.
But Beach’s true genius, as carried on by his brethren at The Mai-Kai, was the ability to blend rums of different body and character and create an entirely new and bold flavor profile. Many of The Mai-Kai’s most robust cocktails feature three and four different rums, such as the Zombie and Jet Pilot.
A 1941 rum menu from Don the Beachcomber in Chicago, where mixologist Mariano Licudine worked for 16 years before starting The Mai-Kai’s bar program with owners Bob and Jack Thornton in 1956.
The rums that define The Mai-Kai style are straight out of Donn’s playbook. As a counterpoint to the Spanish-style column-stilled rums, Beach often added two English-style pot-stilled rums: The dark and funky rums from Jamaica, and the rich and smoky Demerara rums from Guyana. These have always been the distinctive flavors that define many of The Mai-Kai’s best cocktails, particularly those on the strong section of the menu.
Following is a deep dive into these two rum styles as they’re served at The Mai-Kai today and through history, including discussion and reviews of the current brands and cocktails.
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DEMERARA RUMS: Lemon Hart, Hamilton shine in strong, flavorful cocktails
The newest release of the iconic Lemon Hart 151 Demerara rum.
The Mai-Kai began using the latest reboot of Lemon Hart 151 Demerara rum, the iconic mixing rum from Guyana, in September 2016. This black blended overproof rum, which disappeared from the U.S. market in mid-2014, was reintroduced in the summer of 2016 and continues to regain distribution across the country. Lemon Hart’s 80-proof rum (known as Original 1804) is making slower progress, and The Mai-Kai continues to use Hamilton 86 as its standard black blended Demerara rum as of mid-2018.
* Tiki Central: Latest updates on Lemon Hart’s return
It was during the two-year absence of Lemon Hart that Hamilton 151 and 86, also from Guyana, stepped up to fill the void. The Hamilton rums were embraced not only at The Mai-Kai, but at Tiki and craft cocktail bars across the country. While some bars have chosen to stick with Hamilton across the board, The Mai-Kai is splitting the difference with Lemon Hart 151 and Hamilton 86.
Following is a list of the drinks at The Mai-Kai using Lemon Hart and Hamilton rums. The links will connect you with reviews and recipes.
Cocktails featuring Lemon Hart 151 Demerara rum at The Mai-Kai. (Atomic Grog photo, April 2018)
Retired cocktails featuring Demerara rum: In addition to the current drinks listed above, you can also sample a few recipes for drinks that are no longer featured on The Mai-Kai menu. Both of these have made comebacks at special events, so you never know when they will return for an encore. Demerara Cocktail | Demerara Float
HISTORY: The saga of Demerara rums at The Mai-Kai
An ad for the new Lemon Hart 151 rum, which returned to its traditional yellow label after several years off the market in the United States.
What exactly is Demerara rum and why is it so important to Tiki cocktails? According to Berry, aged Demerara rums “are the rich, aromatic, smoky ‘secret weapon’ in most truly memorable tropical drinks.” They hail from the banks of the Demerara River in Guyana, hence the name. The last remaining distillery in Guyana is Demerara Distillers, which produces its own extensive suite of rums under the El Dorado brand. It also supplies all of the world’s Demerara rum, including those bottled by Lemon Hart and Hamilton.
The historic distillery, aka Diamond Distillery, was established in 1670. The rums are made using molasses from local Demerara sugar, which along with the distillery’s special strain of cultured yeast, historic stills and Guyana’s tropical climate, provide a unique combination that yields some of the world’s richest rums. Diamond employs some of the oldest and unique stills the world, including the last wooden pot stills, which can be traced back to the 1730s.
There are more than 20 different styles of rum produced at the distillery, we learned in a 2014 seminar at the Rum Renaissance Festival in Miami. Master distiller Shaun Caleb offered a fascinating look at the inner workings of Diamond Distillery and the excellent El Dorado rums.
Hundreds of Tikiphiles from around the world gathered in Fort Lauderdale on April 19-22 for the 11th edition of the largest event on the U.S. East Coast dedicated to Polynesian Pop culture. It was a jam-packed four days of informative symposiums, live music, artists and vendors, and – of course – many tropical-themed cocktails.
Here’s a full recap with highlights and first-hand reports. Check back soon for more in-depth features on several of the symposiums, plus a special audio slideshow when all the photos are released.
The party actually started a day early on Wednesday, April 18, when early arrivals migrated to the legendary Mai-Kai restaurant for happy hour and a full evening spent reconnecting with old friends and making new ones. And with the Miami Rum Renaissance Festival holding its Tiki Time event that same evening, there were plenty of cocktail lovers in the house. Rum fest DJ Mike “Jetsetter” Jones provided the tunes in The Molokai bar and a large group enjoyed the authentic Polynesian dinner show, the longest running in the United States.
The 2012 Hukilau will be held Thursday through Sunday, April 19-22, at The Mai-Kai and several Fort Lauderdale beachside hotels. Official sites: TheHukilau.com | Facebook
To the uninitiated, this week’s avalanche of Tiki culture, retro art and music, rum drinks and revelry may be a bit over the top. To the devotees, it’s a Polynesian paradise come to life. If you’re not quite clued in to what’s going on, it can be a bit overwhelming.
But the best part about The Hukilau and all the related events happening this week in and around Fort Lauderdale is that it’s set up like a buffet. You can sample as little or as much as you like. Just make sure to have a designated driver if you’re really going for the gusto. Below is a daily rundown on what to expect and a little guidance from a veteran. Or Click here for the full schedule. TheHulilau.com also offers these tips from the natives.
