Tiki and South Beach: Two great tastes that don’t necessarily go great together. The glitz and glamour of Miami’s most famous tourist strip seems at odds with the laid-back island atmosphere and exotic South Seas vibe that makes Polynesian Pop so endearing.
Bacardi served up four cocktails in its sponsor bar, including a take on the Mai Tai that includes its Anejo Cuatro, a 4-year-old rum.
But like diverse ingredients in a complex tropical drink, that awkward juxtaposition may finally be working in harmony if you look closely at the fifth annual “Art of Tiki” cocktail competition during the recent South Beach Wine & Food Festival.
Held Feb. 22 at The Surfcomber hotel and featuring mostly up-and-coming Miami bartenders, the festive feast of booze and food made a large leap forward after a disappointing 2018, according to our correspondent. Everything was turned up a notch, from the entertainment to the decor to the food, resulting in a better overall vibe and more successful event. Some credit should go to the event’s second-year sponsor, Miami’s venerable Bacardi rum.
Gui Jaroschy (right) and Anthony Valencia from Driftway at Generator in Miami Beach are hard at work on their GMT 5000 cocktail.
In a surprise result, the competition’s Judge’s Choice award went not to a hotshot bartender but to a quiet and unassuming chef whose complex and creative cocktail paid tribute to Cuba. Meanwhile, popular Miami restaurant Beaker & Gray was the People’s Choice, the bar team’s third win in three years. Ted Allen from sponsor Food Network hosted the party, which as usual sold out the large outdoor pool, patio and beach area behind the hotel.
Below you’ll find our full recap, including photos and reviews of all the cocktails. Also check out our photos from the Rhum Barbancourt booth in the SoBeWFF’s Grand Tasting Village, along with a cocktail recipe from New York City’s Brian Miller. We also included a recap and previously unpublished photos from last year’s Art of Tiki, along with a commentary on the history of the event.
The Art of Tiki Cocktail Showdown was back for a fifth year on Friday, Feb. 22, at the South Beach Wine & Food Festival in Miami Beach.
The Art of Tiki returned to The Surfcomber for the fourth year in a row and featured another new marquee name. Ted Allen, best known for hosting the Emmy Award-winning chef competition show Chopped since 2009, was the first non-chef to preside over the Art of Tiki (his bio calls him an author and television personality). His TV role made him well suited to judge the cocktails, which ended up being his central role.
Bacardi executive, ambassador and former bartender Adrian Biggs filled the role of master of ceremonies and made most of the announcements to the crowd. To Barcardi’s credit, it seemed like the spirits giant put more money and effort into the event in its second year as title sponsor. New decor and entertainment by the Mareva Tahiti Polynesian Dancers gave the event a much more authentically Tiki atmosphere. It was as if The Mai-Kai – Fort Lauderdale’s historic Polynesian restaurant – was there in spirit, as one speaker noted.
Sponsor Bacardi put its rums front and center at The Surfcomber hotel.
Several Bacardi-owned rums were made available for the 10 contestants, including sponsors Banks, Santa Teresa and Havana Club (the U.S. version, of course). Among those used by the mixologists were Bacardi Anejo Cuatro, Banks Five Island, Santa Teresa 1796, and Havana Club Anejo Blanco. The contestants also challenged the judges’ taste buds with an array of unique house-made ingredients along with fresh juices, syrups, liqueurs and bitters.
In addition to Allen, the judges included journalists Belkys Nerey (Miami’s WSVN-7) and Laine Doss (Miami New Times), plus bar manager Chris Hudnall (Soho House & Co.). While there’s no Tiki in Allen’s background (that we know of), he sure seems like the kind of guy you’d want to drink with at a Tiki bar. He appeared to enjoy the festivities, but looked “more like a spectator than a host,” according to our correspondent.
The 2019 lineup featured just two 2018 returnees (last year’s champs, Jesus Perez and Ben Potts), along with two-time winner Gui Jaroschy plus many new faces:
* Kevin Andrade from Drunken Dragon (Miami Beach)
* David Cedeno, Seth Carter and Roman Naumov from MiniBar (Miami Beach)
* Emiliano Gonzalez from Casa Florida (Miami)
* TJ Palmieri from Madrina’s (Gainesville)
* Jesus Perez and Courtney Lane from The Broken Shaker (Miami Beach)
* Daniele Dalla Pola from Esotico Miami
* Ben Potts from Beaker & Gray (Miami)
* Andres Rairan from The Social Club at The Surfcomber (Miami Beach)
* Jorgie Ramos from Abi Maria Bar & Refuge (Miami)
* Anthony Valencia and Gui Jaroschy from Driftway at Generator (Miami Beach)
Particpiating chefs included: Byron Alabado of SushiSamba (Miami Beach), Adrianne Calvo of Chef Adrianne’s (Miami), Victoria Chediak of Poké 305 (North Miami Beach, Miami Beach, Coconut Grove, Miami), Brian Mullins of Ms. Cheezious (Miami, Coral Gables), Richard Sandoval of Toro Toro (Miami), and Cesar Zapata of Phuc Yea (Miami).
Exciting news this week for fans of The Mai-Kai with the release of new Tiki mugs and pre-orders for a long-awaited history book. News on The Art of Tiki event in South Beach includes a new rum sponsor and the return of last year’s champ. We recap events from N.Y.C. to L.A., including new Doug Horne Tiki mugs. Upcoming events include a tribute to Steve Crane, South Florida’s Polynesian Cultural Festival, and a new Trader Vic’s seminar. In other news, a tree crashes the party at VenTiki, plus Bacardi and Havana Club duke it out. Regular features spotlight eclectic artist Sam Gambino; groundbreaking exotica ensemble Mr. Ho’s Orchestrotica; Brooklyn bar Fort Defiance; and online group Poly Hai. The Rum of the Week, Ron Matusalem Gran Reserva 15, is featured in the Pineapple Express cocktail.
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* Weekly features: Artist | Band/music | Bar | Website | Rum | Cocktail | Events
Note: For 2016, The Week in Tiki will remain bi-weekly, but we’ve simplified the schedule. Look for blogs recapping the first and second half of each month.
New Mai-Kai mugs released, history book coming in July
Tiki Diablo’s new Mai-Kai mugs come in three glazes: Tobacco Brown, Lagoon Green, and Black Velvet.
As promised, the new mugs inspired by The Mai-Kai in Fort Lauderdale have been released to the general public by California-based artist Tiki Diablo. The mug is available in three different glazes for $75 each and can be purchased online via Tiki Diablo’s store. They should also be available in the restaurant’s gift shop, The Mai-Kai Trading Post, within the next week.
In December, a limited number of artist proofs were released and quickly sold out. The mug, which comes with its own pendant, pays tribute to the historic Polynesian Palace’s iconic Tikis. Tiki Diablo, aka Danny Gallardo, has previously created mugs that pay homage to memorable Tikis at The Mai-Kai in 2014 and 2015 (see story). He’ll also be crafting the official mug for the upcoming book on The Mai-Kai by Tim “Swanky” Glazner.
UPDATE: The book, Mai-Kai: History and Mystery of the Iconic Tiki Restaurant, will be released Sept. 28. The 176-page hardcover book (11 inches wide by 8 1/2 inches high) is being issued by Schiffer Publishing. It’s available for pre-order online via Barnes & Noble and Amazon. Glazner will be hosting a release party and special events at The Mai-Kai on Sept. 17-18. Advance copies of the book will be available at the release party.
In the book, the longtime Mai-Kai historian reveals never-before-seen photos and stories that he’s gleaned from more than 13 years of research on the 59-year-old Tiki temple, which was recently named to the National Register of Historic Places. It’s a fascinating story of the brash young men who in 1956 created The Mai-Kai for a million dollars, making it one of the most expensive restaurants of its day. By sparing no expense and creating a one-of-a kind Tiki paradise, Bob and Jack Thornton created an acclaimed playground of celebrities and playboys during the mid-century heyday of Polynesian Pop.
The Mai-Kai’s original mystery girl. Find out more in “Mai-Kai: History and Mystery of the Iconic Tiki Restaurant,” coming July 28.
Glazner also spotlights the beautiful women who worked there, many who used the experience as a jumping-off point for adventure and fame. The book includes exclusive first-hand stories on more than 400 images, documenting not only The Mai-Kai but the history, allure, and enduring legacy of the original Tiki era. Focusing on 1955 to 1971, the book traces the genesis of the restaurant and its key employees back to Tiki bar pioneer Don the Beachcomber. Many of The Mai-Kai’s original key managers and employees came from the Beachcomber outpost in Chicago, where the Thorntons called home. This includes bartender Mariano Licudine, who created the acclaimed bar menu (based on Donn Beach’s original “rum rhapsodies”) that remains intact at The Mai-Kai today.
Aloha, and welcome to a new feature on The Atomic Grog spotlighting the latest news and information on the Polynesian Pop revival and wide world of retro-themed entertainment. Every Monday, look for a new blog post that previews what’s coming up and looks back at the highlights of the previous week. The Week in Tiki will attempt to cover all the major happenings across the world, with a focus on our home base, Florida and the U.S. East Coast. In keeping with the theme of the blog, look for updates on events, music, art, cocktails and culture, along with our obsession with Disney World. We’ll also celebrate our favorite spirit, rum, and spotlight a different cocktail recipe every week. Sit back, relax … and enjoy!
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* Weekly features: Artist | Band/music | Tiki bar | Rum | Cocktail | Website | Events
THIS WEEK’S HIGHLIGHTS (Jan. 12-18, 2015)
The Hukilau to announce symposiums, ticket sales A vintage photo of the Pier 66 hotel in Fort Lauderdale, site of The Hukilau in June 2015.
Expect a major announcement this week from The Hukilau, the annual Tiki event in Fort Lauderdale that draws enthusiasts from around the world. Passes and tickets will be going on sale for the June 10-14 festivities, which for the first time will take place at the iconic Hyatt Regency Pier 66 hotel along with the historic Mai-Kai restaurant. [See previous story] The impressive entertainment lineup will include six symposiums on Tiki and Polynesian Pop history. More details will also be released on author and fledgling bar owner Jeff “Beachbum” Berry’s special event in the hotel’s signature Pier Top Lounge. The musical lineup will include an array of exotica, jazz, surf and rockabilly bands. For updates, check TheHukilau.com and the Facebook page. The Atomic Grog will also have full coverage.
The humble Daiquiri is arguably the most definitive rum cocktail, perhaps even the prototype for the 20th century tropical drink explosion. It influenced Don the Beachcomber, Trader Vic, and countless others who followed in their footsteps.
Cuba’s most famous cocktail can be traced back to the late 1800s, but the simple combination of rum, lime and sugar was not groundbreaking. Martinique and Guadeloupe had the Ti Punch while Jamaica had its Planters Punch. An argument can be made that this intoxicating combination was invented on the high seas in the 1700s, when the British Navy introduced Grog to its sailors.
Though deeply linked to Cuba, the Daiquiri was actually invented by an American engineer, Jennings Cox, who ran a mining company in the small village of Daiquiri during the Spanish-American War. The original was more like a punch, batched and served over crushed ice. It was not reconfigured into a single cocktail, strained into an empty coupe, until around 1913, after Cox’s death
That’s when the Daiquiri really began to take off. Its popularity grew from a local favorite to a destination drink for tourists who flocked to the Caribbean island’s legendary bars such as Havana’s La Floridita, especially during Prohibition. It also caught the attention of Facundo Bacardi, who used the simple drink to promote his expanding rum empire.
A vintage Bacardi ad from Cuba. Havana’s La Floridita and owner/bartender Constantino Ribalaigua Vert became known worldwide for perfecting the craft of the Daiquiri.
It’s likely that both Donn Beach (aka Don the Beachcomber) and Victor Bergeron (aka Trader Vic) ran across the Daiquiri during their travels in the Caribbean before opening their bars in California that kick-started the Tiki cocktail craze in the 1930s.
Their menus are loaded with Daiquiris, much like The Mai-Kai. Open since 1956, the South Florida historic landmark still features many drinks that can be traced back to Donn Beach, such as the Special Reserve Daiquiri.
There’s also a blended classic (Floridita Daiquiri) and an acclaimed original creation of mixologist Mariano Licudine, the Derby Daiquiri.
Of all the Daiquiris that appeared on a Mai-Kai menu, the Cuban Daiquiri is the only one that faded into the history books. It was an opening-day drink in 1956, but it likely became a victim of the era’s political upheaval, not to mention the U.S. economic embargo against Cuba that began in 1960 and lasts to this day.
The Mai-Kai’s 1956-57 menu, which featured the Cuban Daiquiri (upper right).
Before the 1958 revolution, Mai-Kai owners Bob and Jack Thornton were known to take weekend jaunts to the island aboard a private plane. They brought back rare bottles of Cuban rum, which can still be found displayed in the restaurant’s back bar (see photo below).
The Derby Daiquiri took the Cuban Daiquiri’s place on the menu in 1959. It was revived during a menu expansion in the early 1970s, but it was removed for good in the 1980s and became largely forgotten.
The Daiquiri was sullied during the cocktail dark ages of the late 20th century by cheap imitations and dreaded frozen slushie-style machines. But the classic recipe maintained a quiet dignity. The traditional Daiquiri has seen an amazing resurgence during the 21st century craft and Tiki cocktail revival.
Big Bamboo appeared on a menu for prospective members of the Okole Maluna Society. (Tim Glazner / MaiKaiHistory.com)
Of all The Mai-Kai’s legendary tropical drinks, one of the very best was never available to the general public. Rather, the Big Bamboo is believed to have been an exclusive treat for members of the Okole Maluna Society, whose challenge was to try every cocktail on the extensive menu.
Okole Maluna (translation: “Bottom’s Up,” a traditional Hawaiian toast) was a club The Mai-Kai operated in 1958-59 to promote its fledgling new bar, The Molokai, and at the same time gain customer loyalty and goodwill. Prospective club members received a special menu on which they charted their progress, and a membership card when they checked off every drink.
Loyalty clubs were common in Tiki bars of the mid-century, when competition was fierce. “Most places had five to seven high-end Tiki places in their downtowns,” tropical drink guru and author Jeff “Beachbum” Berry told Tales of the Cocktail for a recent article. “So how do you keep people coming back to your place as opposed to all of the other places that are trying to compete with you? A loyalty program.”
An Okole Maluna Society membership card, re-created by author Tim “Swanky” Glazner for the September 2016 release party for “Mai-Kai: History and Mystery of the Iconic Tiki Restaurant.”
Berry, who also owns and operates Beachbum Berry’s Latitude 29 in New Orleans, first revealed the story of the Okole Maluna Society in his excellent chapter on The Mai-Kai and original mixologist Mariano Licudine in his seminal 2007 book, Sippin’ Safari, which was recently re-released as an enhanced 10th anniversary edition. “You were eligible to join after you’d ordered every one of the 48 drinks on the menu, whereupon you received a personalized bamboo cup filled with a Mariano original called the Big Bamboo – a ‘secret’ drink which he only made for Society members,” Berry wrote.
The Tales of the Cocktail article traces the history of loyalty clubs from the Okole Maluna Society up through popular present-day programs at Tonga Hut in Los Angeles, Smuggler’s Cove in San Francisco, and elsewhere. “Anything that engages customers and make them feel more special and part of a club is a good thing,” Berry said. “That ‘Aloha spirit’ is very important. That’s what a loyalty program helps foster.”
But while The Mai-Kai is renowned for its outstanding hospitality and service, the Okole Maluna Society was shut down after only two years, most likely because it was too popular. Author Tim “Swanky” Glazner details the creation and quick demise of the club in his much-anticpated book, Mai-Kai: History and Mystery of the Iconic Tiki Restaurant (2016, Schiffer). In the chapter “Okole Maluna Society: A Drinking Competiton,” Glazner reveals the lengths to which customers would go to overindulge. Check out this blog post that includes exclusive photos from the book.
The new book by Tim “Swanky” Glazner, released in September 2016, explores the history of The Mai-Kai and its legendary loyalty club, the Okole Maluna Society.
In a frenzy to become “president” of the society by being the first to finish the menu, some guests may have gone a little too far, Glazner wrote. One regular camped out at a nearby hotel, completing the task in just three nights. For his accomplishment, he had his portrait painted on black velvet by noted artist Eric Askew and hung as a centerpiece of a display of member mugs behind the Surfboard Bar.
In the interest of keeping interest in the club going, he agreed to keep his accomplishment secret so others could make a bid for the presidency. “I think we killed a few people,” manager Bob van Dorpe told Glazner. Though the society was a huge success for those two years in the restaurant’s infancy and helped boost the popularity of the cocktails, it was decided that perhaps it was not a good idea to encourage guests to consume them so quickly, Glazner wrote in the book.
Glazner’s account of the Okole Maluna Society contains one distinct difference than Berry’s, however. According to his sources, the name of the secret drink given to members upon completion of the regular menu was called the Okole Maluna. It’s unclear if this was a distinctly different drink than the Big Bamboo that Berry revealed in Sippin’ Safari, or perhaps just a different name for the same recipe. Photos and artwork (see below) show a stylized bamboo mug, and the only menus on which the cocktail was featured appear to be the special Okole Maluna Society cards created for The Molokai bar (see above).
The special mugs for members of the Okole Maluna Society can see seen in this vintage artwork of The Mai-Kai's Surfboard Bar, which was later replaced by a dining area. (Courtesy of Tim "Swanky" Glazner, MaiKaiHistory.com)
One thing is clear, however, as Berry explains in his book: Big Bamboo is the predecessor to one of The Mai-Kai’s signature cocktails, Mara-Amu. Containing most of the same ingredients, the Mara-Amu just a bit milder.
By all accounts, both cocktails were original recipes by Licudine, The Mai-Kai’s “Houdini of the liquids” who created the drink menu when the restaurant opened in 1956. Most of the others were Licudine’s take on classics by tropical drink pioneer Don the Beachcomber, for whom he worked during the prior decades in both Los Angeles and Chicago. Many of these drinks and recipes remain exactly as he left them when he retired in 1979. Licudine passed away in 1980.
So assuming you’ve done your duty and sampled all the other drinks on the menu, you’re now an approved member of the Okole Maluna Society and eligible to enjoy this lost classic.
July 2018 update: The Big Bamboo was one of the last of The Mai-Kai’s “lost cocktails” to come out of retirement when it appeared during a special event at The Hukilau in June. Participants in Hurricane Hayward’s Okole Maluna Cocktail Academy class, “How to Mix Like The Mai-Kai,” were given the exclusive privilege of ordering the drink during the Sunday finale in The Molokai bar. (Atomic Grog photos, June 10, 2018)
Students from The Atomic Grog class not only received the exclusive Big Bamboo, which was being served to the public for the first time since the late 1950s. They earned their own Okole Maluna Society card and a free tour of the restaurant’s historic art and architecture from author Swanky himself (pictured with Hurricane Hayward in The Molokai bar). You can pick up a signed copy of his book in The Mai-Kai Trading Post’s new online store.
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BIG BAMBOO
Okole Maluna Society review and rating
Size: Medium
Potency: Strong
Flavor profile: Gold and dark rums, passion fruit with bitter and sour nuances.
Review: Very well balanced, sweet and full of big flavors similar to Don the Beachcomber’s 1950 Zombie.
The mugs thought to be used for the Big Bamboo had handles like a stein and were engraved with the Okole Maluna Society member's name. (Courtesy of Tim "Swanky" Glazner, MaiKaiHistory.com)
Ancestry: Big Bamboo was believed to be a special Mai-Kai cocktail available only to members of the Okole Maluna Society after they had ordered every other drink on the menu. It evolved into the milder Mara-Amu, which remains a favorite on the menu and features its own distinctive mug.
Bilge: There’s little information about the special mugs that were used for the Big Bamboo. Mai-Kai historian Tim “Swanky” Glazner provided the photo at right that shows the case where it’s believed they were kept. Aside from the photo and artwork above, we’ve been unable to find a trace. It joins the long list of sought-after Mai-Kai collectibles. If you find one, please let us know.
Agree or disagree? Share your reviews and comments below!
Big Bamboo by The Atomic Grog, July 2018. (Photo by Hurricane Hayward)
* 1/2 ounce fresh-squeezed lime juice
* 1/2 ounce fresh-squeezed orange juice
* 1/2 ounce grapefruit juice
* 1/2 ounce passion fruit syrup
* 1/2 ounce dark Jamaican rum
* 1 ounce gold Cuban rum
(or sub Virgin Islands rum)
* 2 dashes Angostura bitters
* 4 ounces (1/2 cup) crushed ice
Put everything in a blender or spindle mixer and blend at high speed for exactly 5 seconds. Pour into a bamboo mug or tall glass. Garnish with a mint sprig.
From the personal notebook of Mariano Licudine, circa 1960.
We like to make a larger version by just doubling the proportions. For a slightly modified version, check out Chemistry of the Cocktail.
Notes and tips for home mixologists
* As usual, fresh juices are essential. I prefer all-natural white grapefruit juice with no sugar added. When white grapefruit is out of season, The Mai-Kai uses red or pink grapefruit, but always fresh squeezed from nearby Florida groves. The Mai-Kai has always used distinctive Florida citrus, which gives its cocktails a rich and fresh flavor. It’s sourced locally and 100 percent non-pasteurized. The lime juice is a unique blend, with Key lime juice dominating the sour and tart flavor. I recommend a specific blend if you want to duplicate The Mai-Kai flavor.
* Tiki Central: Click here for a full guide to the juices used at The Mai-Kai
A prototype of the Big Bamboo served by The Atomic Grog at a party marking the release of “Mai-Kai: History and Mystery of the Iconic Tiki Restaurant” by Tim “Swanky” Glazner in September 2016. (Photo by Hurricane Hayward)
* You can create your own passion fruit syrup by making a simple syrup with passion fruit pulp. There’s a recipe in Sippin’ Safari that works well. Among the better bottled brands on the market are Small Hand Foods, B.G. Reynolds, Monin, Fee Brothers, and our favorite, Aunty Lilikoi. A good budget brand of passion fruit puree is made by Finest Call.
* Inspired by the artwork included in Sippin’ Safari and shown above, we included a garnish of fresh mint, which adds a great additional element with the smell arousing the senses and enhancing the drink. One other tip: Gently slap the mint against your hand to release its aromatics before inserting into the glass. The Mai-Kai also used mint when the drink made a rare appearance at The Hukilau 2018 (see photos above).
About those rums …
In September 2016, we were honored to be asked by author Tim “Swanky” Glazner to help celebrate the release of his book Mai-Kai: History and Mystery of the Iconic Tiki Restaurant by making cocktails for his special guests during a party at a Fort Lauderdale hotel. The Sept. 16-17 festivities also included a walking tour and special on-stage presentation by Glazner at the restaurant, plus the return of two lost cocktails (Hanalei Bay and Dr. Fong) that had not been served in decades.
Hurricane Hayward mixes up the Big Bamboo during a room party as part of a special event for “Mai-Kai: History and Mystery of The Iconic Tiki Restaurant” in Fort Lauderdale on Sept. 16, 2016. (Atomic Grog photo)
As it turns out, the key to the outstanding flavors in Big Bamboo are the specific rums called for in the original recipe. Unfortunately, neither is currently available. A quality dark Jamaican rum with a bit of funkiness makes this cocktail really shine. Appleton, which is featured in many of The Mai-Kai’s signature cocktails, sponsored the September event and contributed several bottles for the party. While not as bold and funky as some other options, both the Signature and Reserve blends are s full of flavor and complexity, a fine choice for this cocktail. Appleton was recently pressed into service due to the unavailability of Kohala Bay, the direct descendant of the Dagger brand that was likely featured in the original. Click here for the story of Kohala Bay and Dagger, plus many suggested substitutions.
Big Bamboo by The Atomic Grog. (Photo by Hurricane Hayward, May 2012)
Cuban rum is even harder to find, at least for now. Formerly contraband in the United States thanks to the longtime embargo, it’s now trickling into the states after travel was recently opened up and rum was allowed to pass through customs in small amounts. In the years prior to Fidel Castro’s rule, this superb rum was featured at The Mai-Kai. Check out this photo of historic Cuban rum from the 1950s that still lines the upper shelves of The Mai-Kai’s back bar, spotted during a 2011 bar tour. If you can track down a bottle of Havana Club or another Cuban brand, by all means use it. My supply of Añejo Años (see photo above) is dwindling, but more recently I secured a bottle of Añejo Especial, another outstanding gold rum from Havana Club. For the party, I sought something that replicated those same flavors. There are many gold rums made in the Spanish style similar to Cuban, but the one that made sense in terms of both cost and taste was Ron Barcelo Añejo from the Dominican Republic. Among the many other choices are Virgin Islands rums such as Cruzan Estate Dark, Nicaragua’s Flor de Caña, plus Puerto Rico’s Bacardi Añejo, Bacardi 8, and Barrilito 3 Star. If you have any questions about the quality or taste of rums, a great resource is Robert Burr’s Rum Guide, which includes tasting notes and information on hundreds of fine rums from around the world. Burr also founded and produces the annual Rum Renaissance Festival.
When compared head-to-head, a Big Bamboo containing Kohala Bay and Havana Club is head and shoulders above any other options. While there are many other rum choices, it’s obvious that The Mai-Kai’s “Houdini of the liquids,” Mariano Licudine, knew best when he created this classic.
The surging popularity of rum was clearly evident at this year’s Miami Rum Renaissance Festival, which again doubled its attendance in its fourth year to more than 8,000 connoisseurs of the cane spirit. The festival was held April 16-22 at the Deauville Beach Resort on Miami Beach, plus other locations around the area.
Miami Rum Renaissance Festival kick-off party at the Broken Shaker at the Indian Creek Hotel on Monday, April 16. (Photo by Soul of Miami)
According to the festival organizers, the attendance total included more than 6,000 ticket holders, around 450 VIP passes, and nearly 900 industry passes. Events included rum tastings, VIP parties, celebrity seminars and much more.
Organized by Robert Burr along with his wife Robin and son Rob, the festival is poised to become one of the largest and most prestigious spirits conferences in the country. The festival “surpassed expectations and served to reinforce our message that rum is enjoying a notable resurgence in popularity,” they wrote in a recap sent via e-mail. “We are showing the world that rum is fun – a delightful component of interaction when friends gather to enjoy life.”
