pomegranate grenadine Archives

February 3, 2013March 6, 2024

Lost Cocktails of The Mai-Kai: The late Dr. Fong has a funky and famous history

Updated March 2024
See below: Ancestor recipes UPDATED | Tribute recipe | Dr. Fong review
Related: Mai-Kai cocktail guide | More “lost cocktails” | Tropical drink family tree

The concept of a “Polynesian” cocktail is somewhat of a misnomer. While most tropical drinks have names and imagery that recall Polynesia, most are actually Caribbean rum concoctions reinvented by American restaurateurs. One notable exception is the distinctive Doctor Funk, also sometimes known as Dr. Fong.

Doctor Funk was an actual person as well as a real Polynesian drink. Born in 1844 in Germany, Dr. Bernhard Funk migrated to Samoa around 1881 and was reputedly the first medical practitioner in the capital city. He became friends with Scottish novelist Robert Louis Stevenson (author of Treasure Island and The Strange Case of Dr. Jekyll and Mr. Hyde) and was the bedside doctor when Stevenson died in 1894 in Samoa.

Dr. Funk was not only a skilled doctor but also a mixologist of some note. The Doctor Funk was a notorious drink that became known throughout the region. It was mentioned by travel writer Frederick O’Brien (1869-1932) in his books White Shadows in the South Seas (1919) and Mystic Isles of the South Seas (1921). The latter calls the drink “a portion of absinthe, a dash of grenadine – a syrup of the pomegranate fruit, the juice of two limes, and half a pint of siphon water.” It was apparently served by the doctor as a “medicinal tonic.”

Dr. Funk thrived in Samoa, marrying the daughter of a chief, but health problems caused him to return to Germany, where he died in 1911. After his death, a granite stone was placed in his honor on the shore of the mysterious Lake Lanoto’o in Samoa, where Funk had built a health resort. The secluded lake still contains goldfish, illegally introduced to Samoa by Dr. Funk. For a lot more on the life and times of Bernhard Funk, check out this great research on Tiki Central by Sven Kirsten (bigbrotiki), Tom Duncan (TikiTomD), and many others.

A drink this legendary and rooted in the South Pacific was perfect fodder for Tiki bar pioneers Donn Beach (Don the Beachcomber) and Victor Bergeron (Trader Vic’s). Both created Doctor Funk cocktails in the 1930s and ’40s with pretty much the same flavor profile. But over the years there became so many different versions by Beach, Bergeron and many others, it became impossible to pinpoint a definitive “original” version.

The Dr. Fong cocktail returned to The Mai-Kai in September 2016 during a special event celebrating the release of the book ‘Mai-Kai: History and Mystery of the Iconic Tiki Restaurant.’ (Photo by Hurricane Hayward)

Doctor Funk also inspired variations with names such as Dr. Fong and Dr. Wong. Many of these became synonymous with the (now somewhat politically incorrect) Fu Manchu-style Tiki mug that was widely produced in the mid-century. Restaurants across the country simply invented their own drinks called Doctor Funk or Dr. Fong to go into the mug (see “bilge” at the very bottom of this review).

When The Mai-Kai opened in 1956, the menu included a Dr. Fong cocktail based on one of the Don the Beachcomber versions of Doctor Funk. This is where bartender Mariano Licudine worked for nearly 20 years, mixing the drinks that became the template for most of the original 1956-57 Mai-Kai menu.

Luckily for us, Tiki historian and author Jeff “Beachbum” Berry has over the past 15 years decade published two of Beach’s Doctor Funk recipes, which I’ve included below. In 2016, thanks to another author, guests at The Mai-Kai were finally able to taste the authentic Dr. Fong after an absence of more than 40 years.

Dr. Fong was featured on a special lost cocktails menu in September 2016 during the book release party for Mai-Kai: History and Mystery of the Iconic Tiki Restaurant by Tim “Swanky” Glazner.

The special event also featured several other long-lost cocktails (Hanalei Bay and the Demerara Float) plus two days of gatherings of Mai-Kai enthusiasts from across the country.

The book chronicles the history of the iconic restaurant, named to the National Register of Historic Places in 2014. [Pick up a copy on Amazon]

Dr. Fong returned again in August 2017 as part of The Mai-Kai’s monthly Flashback Friday promotion, including a special new recipe. See more below under the Tribute recipe notes.

Continue reading “Lost Cocktails of The Mai-Kai: The late Dr. Fong has a funky and famous history”

August 10, 2011October 26, 2023

Mai-Kai cocktail review: Drink like a native with the deadly Shrunken Skull

The Mai-Kai's Shrunken Skull, from ancestor to tribute

Updated October 2023
See below: Our Shrunken Skull review | Ancestor recipe
Official recipe | Tribute recipe | Bonus recipes
NEW: Shrunken Pumpkin Head is a sinister, seasonal spin on the classic
Related: Mai-Kai cocktail guide

Our expedition through the mysterious tropical drink selection at The Mai-Kai takes a dangerous turn with another mid-century classic from the menu’s “STRONG!” offerings.

The Shrunken Skull, served in the Abelam mug in May 2012. (Photo by Hurricane Hayward)

Tongue-in-cheek drinks lionizing primitivism were common during Tiki’s golden age. The ominous Shrunken Skull and its variations were among the most infamous. The idea was to conjure up a sense of danger lurking in your local tropical getaway. Classic Tiki bars offer the ultimate escape from the mundane day-to-day existence, and every island adventure needs a little bit of macabre yet kitschy risk-taking.

In this case, the danger lies in the strong rums that permeate this deadly concoction. The Shrunken Skull is one of only two current Mai-Kai drinks that feature a rum floater (a shot of rum added to your drink as it’s served). Not coincidentally, the other also comes with an element of danger attached to its name: the Shark Bite.

The Shrunken Skull is also one of only a handful of Mai-Kai cocktails to come in its own custom mug, originally a vintage shrunken head design by Al Kocab. The artist had his hand in many projects at The Mai-Kai, from furniture to advertising design.

It was replaced some time in the 1980s by a modern version based on Kocab’s design that remains to this day. The modern version features the details painted under the glaze, while the vintage version has the details painted over the glaze.

Our collection includes Mai-Kai Shrunken Skull mugs from the 1960s (left), 1970s and 1980s. (Photo by Hurricane Hayward)

The above links and info come courtesy of My Tiki Life, a website featuring a user-generated database of mugs past and present. This highly recommended resource is so robust, in fact, it lists nearly 300 mugs (as of October 2023) with a tag of “skull.” Featuring photos, designer and manufacturer info, plus a full description of the mugs, mytiki.life is essential even if you don’t register as a member.

In recent years, the Shrunken Skull is also often served in a modern Abelam mug, which features a mask-like design of the Abelam people who live in the East Sepik province of Papua New Guinea. The original was also designed by Kocab.

Both mugs have a handle, which is atypical of most Tiki mugs. It’s usually an indication that the mug does double-duty on the dessert menu as a vessel for hot coffee drinks. At The Mai-Kai, the current Abelam mug also can be enjoyed with an after-dinner classic, the flaming Kona Coffee Grog. The Shrunken Skull mug is also used for the Tahitian Coffee.

When the restaurant reopens in 2024, look for both mugs in the gift shop, aka The Mai-Kai Trading Post.

Continue reading “Mai-Kai cocktail review: Drink like a native with the deadly Shrunken Skull”

August 3, 2011August 2, 2024

Mai-Kai cocktail review: Robust flavors and potency are hallmark of 151 Swizzle

Updated August 2024
See below: Our 151 Swizzle review | Ancestor recipe
Tribute recipes
Postscript: Vatos Who Tiki pay tribute, plus 151 Swizzle on Make and Drink UPDATED
Related: Mai-Kai cocktail guide | All 100+ Mai-Kai cocktail recipes
• Demerara rum: The Mai-Kai’s secret weapon

The 16 deadly drinks in the “strong” section are no doubt the stars of The Mai-Kai’s legendary cocktail menu. There’s a reason they comprise 13 of the Top 20 in our rankings. They’re by far the most inventive, mysterious and flavor-packed drinks on the menu.

The only thing more dangerous than a 151 Swizzle: Two 151 Swizzles. (Photo by Hurricane Hayward, January 2015)

Just be careful when imbibing. The Mai-Kai doesn’t use the word “strong” lightly. Some contain 3 ounces of rum (or more), others a healthy dose of overproof. Among these, there are “strong” drinks and then there are “STRONG!” drinks. In the latter category, one of the first cocktails that comes to mind is the classic 151 Swizzle.

Like many Mai-Kai drinks, this deliciously dangerous concoction dates back to Tiki originator Donn Beach (better known as Don the Beachcomber) and has been on the Fort Lauderdale restaurant’s cocktail menu since its opening in 1956. It has become an iconic standard at some of the world’s top Tiki bars, from the 60-year-old Tiki-Ti in Los Angeles to more recent additions such as False Idol in San Diego. At Hale Pele in Portland, The Mai-Kai gets a shout-out in the menu description, and the presentation is very familiar. It’s likely they’re using a variation of one of our seven tribute recipes below.

Martin Cate, one of the world’s top rum and Tiki cocktail authorities, considers the 151 Swizzle his favorite drink on The Mai-Kai’s menu. [See interview] “When it’s made perfectly, it’s a wonderful drink,” he said. “That to me is my mothership.” At his acclaimed Smuggler’s Cove in San Francisco, he serves a souped up version called the 2070 Swizzle, which he calls “my giant killer.” [See recipe]

The Swizzle Cup is part of the Tiki barware collection produced by Cocktail Kingdom in association with Beachbum Berry — The Swizzle Cup is part of the Tiki barware collection produced by Cocktail Kingdom in association with Jeff “Beachbum” Berry. (Cocktail Kingdom photo)

Revealed in Jeff “Beachbum” Berry’s groundbreaking 1998 cocktail guide, Grog Log, the original Don the Beachcomber recipe is fairly simple (see below). As the cocktail sleuth pointed out in the book, it was originally served in a metal cup with a flared top, “but good luck finding one.” The Mai-Kai, of course, follows tradition and has always served its 151 Swizzle in a chilled metal cup.

Finding the correct cup outside of the handful of bars mentioned above, however, has traditionally been difficult. You could typically find a Mint Julep cup or other close approximation on eBay, but they fall short of the sleek, flared design of the original. Berry took matters into his own hands in May 2015, when he released a new line of Tiki barware via Cocktail Kingdom including a Swizzle Cup.
• Check out our story on the barware

When metal cups are in short supply, this is how you're likely to be served the 151 Swizzle at The Mai-Kai. (Photo by Hurricane Hayward, January 2017) — When metal cups are in short supply, this is how you’re likely to be served the 151 Swizzle at The Mai-Kai. (Photo by Hurricane Hayward, January 2017)

Beyond the cup, The Mai-Kai’s version of the 151 Swizzle is unlike any other. Like many Mai-Kai drinks, it’s based on the Don the Beachcomber version but was given a unique twist by original owner Bob Thornton and mixologist Mariano Licudine, who learned his craft from Donn Beach. We’ve taken a stab at re-creating the same flavor profile and have posted an ever-evolving list of “tribute recipes” below. Like Thornton, his stepson Dave Levy also tinkered with the recipe from time to time when he was in charge over the past 30 years, especially when changes were made to the rums.

The recipe grew out of discussion on The Grogalizer, a site highly recommend if you’re a fan of classic Tiki cocktails. Developed by Tim “Swanky” Glazner, author of the upcoming book Searching for Don the Beachcomber, The Grogalizer is a database of hundreds of recipes from all of Beachbum Berry’s books, plus a few select others. The site allows you to rate the drinks, see how other mixologists rank them and share comments on each.

Sign up (it’s easy) and keep track of your progress through all the great recipes in these books. It’s also a seamless way to keep track of all the various bar ingredients you’ll need to re-create these classics, which include many in this guide. After compiling your online bar, you can figure out which drinks you can make with which ingredients, as well as resources for buying hard-to-find stuff. In September 2016, Glazner released his long-awaited book, Mai-Kai: History and Mystery of the Iconic Tiki Restaurant, an essential addition to any Mai-Kai fan’s collection.

Metal cups for the 151 Swizzle, along with other frozen glassware, are kept in a special freezer in The Mai-Kai's kitchen service bar — Metal cups for the 151 Swizzle, along with other frozen glassware, are kept in a special freezer in The Mai-Kai’s kitchen service bar. (Photo by Hurricane Hayward, November 2011)

The evolution of the tribute recipe has gone through several stages, as you’ll see below. The first big breakthrough came in March 2012, when I discovered Kohala Bay, a rare dark Jamaican rum that was a key ingredient in many of The Mai-Kai’s strong cocktails. In addition, a search of eBay yielded a set of metal cups that were similar to the real deal. With the cup and rum in my arsenal, I were able to come up a much more accurate tribute recipe.

But just when I thought I had it down pat, The Mai-Kai dropped a bombshell in late April 2012 with the reintroduction of Lemon Hart 151 Demerara rum, which had been absent from its bars for some 15 years. This only made a great drink even better and returned it to its vintage recipe. This resulted in tribute recipes No. 2 and No. 3. The fourth variation of the recipe, created in early 2015 when Lemon Hart was replaced by Hamilton 151 rum from Guyana, is more complex and full of outstanding flavors.

Continue reading “Mai-Kai cocktail review: Robust flavors and potency are hallmark of 151 Swizzle”