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Tiki Central Forums Tiki Drinks and Food Updates to The Mai-Kai Cocktail Guide on The Atomic Grog
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Updates to The Mai-Kai Cocktail Guide on The Atomic Grog
Hurricane Hayward
Tiki Socialite

Joined: Jun 07, 2008
Posts: 1113
From: 16 miles from The Mai-Kai
Posted: 2016-04-22 11:18 pm   Permalink

To happy buddha and everyone who enjoys all of The Mai-Kai cocktail recipes on The Atomic Grog: A huge mahalo for all the support and patronage. I thought I'd give thanks and also mark the blog's upcoming fifth anniversary with some exclusive info for everyone here on Tiki Central. As promised, here's everything I know about ...

FRESH JUICES AT THE MAI-KAI BARS

As discussed on this thread and in many of the recipes and reviews on the blog, one of the keys to the rich and vibrant taste of the classic cocktails at The Mai-Kai is the distinctive juices. They're also extremely fresh, obviously squeezed daily like at any good Tiki bar. It was just assumed that the bar or kitchen staff squeezed their own lemons, limes and oranges (and perhaps other fruits) in the huge kitchen that serves hundreds, sometimes thousands, of guests on a nightly basis. We also heard stories from Tiki cocktail historian Jeff "Beachbum" Berry about the early days of Tiki mixology, when pioneers such as Don the Beachcomber employed a small army of bartenders who juiced fresh fruit and created the elaborate "rum rhapsodies" on an assembly line, hidden from view in back bars.

The Mai-Kai's acclaimed mixologist, Mariano Licudine, came from this tradition. Like many of the original 1956 staff, he worked at the Don the Beachcomber restaurant in Chicago after starting his career for Donn Beach in 1939 in Hollywood. According to owner Dave Levy (stepson of original owner Bob Thornton), Mariano and Bob worked on the original menu to set it apart from Donn's by adjusting all the recipes as well as the names. Undoubtedly, they took advantage of one of Florida's most distinctive and acclaimed natural resources: Fresh citrus.

In addition to new takes on Don the Beachcomber classics, Mariano came up with some of his own creations. His most famous, perhaps, was the Derby Daiquiri:

http://www.slammie.com/atomicgrog/blog/2011/06/30/the-derby-daiquiri-the-mai-kais-100000-drink/

Created in 1958 and featured as the official drink of the 1959 Florida Derby, this frozen daiquiri featuring fresh Florida orange juice was an instant smash success. It won a Rums of Puerto Rico cocktail contest and also appeared in Esquire as the magazine's drink of the month. The Derby Daiquiri could have been made elsewhere, but the pure Florida orange juice gives it a unique taste. How so? I recently ran across an interview with acclaimed chef Elizabeth Falkner when she was in town for the South Beach Food & Wine Festival. According to the chef, California citrus is more acidic than the citrus from Florida. Therefore, she said, Californians (and those who mainly drink California citrus) "have more of a palate for acidity from citrus." Taking this one step further, someone accustomed to Tiki cocktails made with California citrus will likely have the same palate. Californians should keep this in mind when they visit. Cocktails at The Mai-Kai, made with Florida citrus, will taste sweeter than those from the West Coast made with California citrus.

So it's natural that Mariano and Bob would adapt their recipes to take advantage of Florida's bounty of sweet citrus, available fresh from groves not far from their doorstep. This supports my over-arching theory that the Don the Beachcomber recipes were tweaked specifically to be more accessible to a larger audience. In its early years, The Mai-Kai served more rum than any other restaurant in the country. Tourists made up a large portion of The Mai-Kai's clientele, a trend that continues to this day.



Among my favorite examples of drinks that show off the sweet and savory Florida orange juice are the Sidewinder's Fang, Mystery Drink, and S.O.S.
http://www.slammie.com/atomicgrog/blog/2012/05/10/mai-kai-cocktail-review-bring-a-friend-and-sink-your-teeth-into-the-classic-sidewinders-fang/
http://www.slammie.com/atomicgrog/blog/2012/01/01/mai-kai-cocktail-review-the-timeless-appeal-of-this-classic-is-no-mystery/
http://www.slammie.com/atomicgrog/blog/2012/01/29/mai-kai-cocktail-review-patriotism-never-tasted-this-good/
You'll also find a healty dose of OJ in the Barrel O' Rum, Zula, and Cobra's Kiss.

In addition to oranges, tangelos and tangerines, Florida groves also grow white and red grapefruit. Unfortunately, the groves have been devastated over the past decade by a disease called "greening" that has left production 70 percent lower than the average crop in the early 2000s, before greening.
http://www.npr.org/sections/thesalt/2015/11/27/457424528/how-long-can-floridas-citrus-industry-survive
http://www.theatlantic.com/business/archive/2015/01/florida-without-oranges/384774/
http://www.theledger.com/article/20160217/news/160219457?p=1

It's a dire situation that doesn't get enough attention. We can only hope a cure is found soon. In the meantime, let's enjoy what we have and support pure Florida citrus. Check the label and buy from Florida growers. As mentioned in the Sidewinder's Fang review, I prefer the Indian River Select brand ... http://indianriverselect.com/



It's available throughout the state, and I've heard you can get it as far north as Ohio. It's very similar to what you'll find at The Mai-Kai, particularly the orange-Honeybell blend, which is bolder and sweeter than the 100% Valencia juice.

However, Indian River citrus is unfortunately suffering the same fate as the rest of the state. And it's not only the greening. The aftermath of hurricanes and the recession has left business in bad shape, about half of what it was in the mid-1990s: http://www.veronews.com/blogs/my_vero/my-vero-what-s-happening-to-our-indian-river-citrus/article_cb256582-6aa4-11e4-904a-8b40db11fdf7.html
According to that article, Indian River and St. Lucie counties accounted for 58 percent of the world's grapefruit sales during the peak years.

Another excellent 100% Florida juice is Natalie's from Orchid Island Juice Co. ... http://www.orchidislandjuice.com/juices/orange/
It tastes incredibly fresh and might be even better than Indian River, but it's a little pricer. It's available at Whole Foods in South Florida.


Fresh fruit always played a large role in the cocktails of The Mai-Kai (circa 1970s photo).

But where exactly does The Mai-Kai's OJ and grapefruit juice come from? And what about the other juices essential to Tiki cocktails?

There was a time when lime groves covered thousands of acres of south Dade County (south of Miami). According The Miami Herald, these groves supplied as much as half of the limes consumed in the United States: http://www.miamiherald.com/news/local/community/miami-dade/homestead/article4206833.html
Then along came Hurricane Andrew in 1992, wiping out about half of the commercial groves. Citrus canker wiped out most of the rest. Dade is seeing a small revival of lime groves, but the lime market is now dominated by Mexico.

It's highly likely that The Mai-Kai used Dade County limes up until 1992, but what about now? Perhaps there was an assembly line of juice-squezers in the kitchen at some point in the restaurant's history, but not anymore. Historian Tim "Swanky" Glazner - author of the upcoming book "Mai-Kai: History and Mystery of The Iconic Tiki Restaurant" http://www.maikaihistory.com - once told me that "in the old days they had a full-time team of Cuban juicers out back of The Mai-Kai squeezing fresh all night."

Today, however, The Mai-Kai does not squeeze its own juices in-house. On one of my tours of the back service bar, manager Kern Mattei told me that fresh-squeezed juices are delivered daily by a local company. Indeed, if you take a close look at this photo from my 2011 tour, you'll see bartenders pouring juices from labeled gallon jugs:


http://www.slammie.com/atomicgrog/blog/2011/12/28/behind-the-magic-a-backstage-tour-of-the-mai-kais-mysterious-bars-and-kitchen/013_kitchen_bar/

Here's a photo from my last tour in January of the same bar, Mariano's old stomping grounds:


Based on the freshness of the OJ and grapefruit, I assumed it came from a local grove. On my most recent bar tour in January, Kern revealed the source of The Mai-Kai's orange juice, grapefruit juice and lemon juice: Kennesaw. The family-owned company has been in business since 1923, providing 100% all natural, fresh-squeezed juices. They contain no preservatives, no pasteurization, no fillers, no additives, and no sterilized pulp mixed in after extraction. The juices are blended in small batches and hand-sorted using the best fruit available. All that info comes from the official website:
http://www.kennesawjuice.com/Product.html
http://www.kennesawjuice.com/About_Us.html

This explains why it's impossible to duplicate The Mai-Kai's orange and grapefruit juices. Anything you buy in the store, even Natalie's from Whole Foods, is pasteurized to extend the shelf life. There's nothing as fresh as what The Mai-Kai gets, except fresh-squeezed from actual fruit. But you'd be hard-pressed to find a Tiki bar squeezing oranges and grapefruit. And while you can duplicate the freshness by hand squeezing your own OJ and grapefruit, it's unlikely you'll be able to achieve the consistency of Kennesaw's juices, which come straight from the extractor and likely face strict quality-control standards.

I got a taste of the fresh OJ behind the bar, and it indeed tasted like it was just squeezed. Same for the grapefruit. However, here's the next bombshell: The grapefruit juice was red/pink, not white. If you watch this video of Kern making a Grapefruit Daiquiri as part of a special Fwaygo Rum promotion, you'll see him use pink grapefruit juice ...


https://www.youtube.com/watch?v=eEik8o2ORW4

My tour was just a couple weeks after this video, so I quizzed Kern about the grapefruit juice. As it turns out, Kennesaw juices are seasonal (as he mentions), and the company provides whatever is freshest and in season. Sometimes the grapefruit juice is white, sometimes it's red, he said. If you scroll to the bottom of the product page link above, you'll see a calendar of the seasons. They seem to all overlap, but I guess Kennesaw has the discretion to provide what it thinks is best at that particular time. In January, it was red/pink. When I was there recently, it tasted more like white. The OJ is also a seasonal blend, and Kern told me that it's usually very similar to the Indian River orange juices.

The red/pink grapefruit juice I tasted that night was rich and sweet, not at all bitter like commercially bottled or canned juices tend to be. I subsequently picked up a bottle of Indian River's Ruby Red 100% grapefruit juice and put it to the test (along with the Indian River OJ) in a Barrel O' Rum. I would highly recommend giving this a try as it makes for arguably a better Barrel. I don't have access to fresh white grapefruit, so I usually use the Ocean Spray brand of 100% juice, no sugar added. It tends to be a little bitter, making for an uneven drink. Unfortunately, Indian River doesn't bottle white grapefruit juice, but I'm going to keep a bottle of the Ruby Red on hand to make alternate versions of The Mai-Kai's cocktails.

The more I think about this, the more I think I've noticed this seasonal difference from time to time. I probably just shrugged it off as an inconsistent bartender, but it now makes a lot more sense. This creates a whole new challenge for Tiki cocktail nerds while imbibing at The Mai-Kai: Guess which kind of grapefruit juice is in season. Here's a list of the cocktails that I've confirmed contain grapefruit juice:

* Strong: Barrel O' Rum, Black Magic, Bora Bora, The Hukilau, Mutiny, Special Planters Punch, Yeoman's Grog, Zombie.
* Medium: Mara-Amu.
* Mild: Floridita Daiquiri.
http://www.slammie.com/atomicgrog/blog/mai-kai-cocktail-guide/mai-kai-cocktail-recipes/

I was also told that most of the other juices, such as mango and Pineapple, are commercially bottled or canned juices. They use the same Dole pineapple juice that probably all of us use, though I'll bet it's some sort of special hospitality industry bottling. This all makes sense considering the trouble it would be to juice enough pineapples to accommodate the high volume of drinks, not to mention all the dishes that require the juice or fruit.

On my 2011 tour, I got a peek at the freezer containing the pineapple stash. That's likely the juice bottles in the back:


So that leaves lime juice, a crucial ingredient in most Tiki cocktails and my final big reveal. It's the only fresh juice not provided to The Mai-Kai by Kennesaw, so we don't know exactly where it comes from. All Kern would tell me is that it's "another company." He did make reference in the Fwaygo video above to it being "Key lime juice," which I've heard several times before but dismissed.

I've tried squeezing the Key limes that I've found in my local groceries, but they always yield a juice that's too tart and bitter. I juiced some fresh key limes and compared them to Persian limes in three lime-forward Mai-Kai cocktails (Floridita Daiquiri, Special Reserve Daiquiri, Mara-Amu). In all three cases, the Key lime juice was much too overpowering, and it altered the taste of the drinks for the worse. I was certain that The Mai-Kai did not use fresh-squeezed Key lime juice.


The Floridita Daiquiri in July 2014 in the midst of the 'lime juice crisis.' (Photo by Hurricane Hayward)
http://www.slammie.com/atomicgrog/blog/2012/02/24/mai-kai-cocktail-review-the-story-of-the-floridita-daiquiri-rivals-any-novel/

Of course, Persian limes are the common tart fruit used in cocktails at bars and restaurants around the world. They're actually most likely a cross between the Key lime and either lemon or citron (according to Wikipedia). But we all know the taste, and it can be wildly inconsistent. One bad lime in a batch of juice can throw everything off. My epiphany came during 'The Great Lime Crisis of 2014,' when supply dwindled and prices skyrocketed:
http://www.latimes.com/food/dailydish/la-dd-restaurants-and-bars-cope-with-the-great-lime-crisis-of-2014-20140425-story.html

There were lots of creative ideas floating around about how to deal with the problem. Some suggested a bottled juice, which many of us rejected on its face as cocktail blasphemy. Santa Cruz organic pure lime juice was recommended, so I gave it a try. Unfortunately, it was too sour and artificial tasting, oddly enough. It just didn't taste right in those lime-forward cocktails, nearly the same as all those bottled lime juices we're told to avoid in lieu of squeezing fresh limes.

Totally desperate and remembering the old rumor that The Mai-Kai used Key limes, I reached for the bottled Key lime juice, most commonly used in Key Lime Pie ...


The ingredients all seemed to be the same (water, Key lime concentrate, and a small amount of preservatives), so I just grabbed the cheapest (Mrs. Biddle's Key West brand Key Lime Juice from concentrate). One quick swig and I immediately pucker. Wow, this stuff is extremely tart. But then it hit me. I know that taste. It was reminiscent of the Derby Daiquiri, the Floridita Daiquiri and a host of Mai-Kai cocktails. But when I mixed it up in the same proportions as Persian lime juice, it was just too overpowering. And reducing the amount of lime juice didn't really work either, throwing off the entire recipe. I knew the exact amount of lime juice in the Derby and the Mara-Amu since those were published recipes, and I wanted to stick to it.

I set it aside and continued to buy overpriced Persian limes, substituting lemons when I could and growing ever more frustrated. Late one night, I had only an ounce or two of juice left and needed to make a few more drinks, so I got creative. Why not combine the fresh-squeezed Persian lime juice with the bottled Key lime juice? I wonder if a simple 50-50 mix would work? That's actually not bad, I thought after a small taste. A few cocktails later, I was sure I was onto something.


The Atomic Grog's Mai-Kai lime juice blend: Equal parts fresh-squeezed Persian lime juice and bottled Key lime juice from concentrate.

The price of Persian limes unexpectedly dropped, so I grabbed as many as I could and made a batch of blended lime juice. I ran through a half dozen or so Mai-Kai cocktails, comparing my new lime juice blend against straight Persian lime juice. The difference was shocking. This was it! The Mai-Kai uses a blend of lime juices, I was certain. The blend is more tart and has more bite, but it's perfectly balanced by the fresh juice. It's more bold and flavorful, just like at The Mai-Kai. And the bottled Key lime juice also solves the inconsistency problem, making for an even blend that almost always tastes the same. When I'm ready to make cocktails, I'll squeeze a half-dozen or so limes, measure out the juice and combine in a squeeze bottle with an equal amount of good old Mrs. Biddle's. As an added bonus, it makes your limes go a lot farther, even when prices aren't through the roof.



It's also great in a standard daiquiri, and I generally now use it in all cocktails that call for fresh lime juice. You can see the difference in this comparison of daiquiris above (the blend is on the left). Kern has since confirmed that The Mai-Kai does indeed use a Key lime juice blend. Though I haven't had the opportunity to taste the lime juice from the bar on its own, I'm confident its similar to the blend I came up with in 2014.

Give it a try and let me know what you think. It should bring you even closer to re-creating the Mai-Kai cocktail experience in the privacy of your home Tiki bar.

Okole maluna!

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The Week in Tiki * Mai-Kai Cocktail Guide

The official blog of The Hukilau



[ This Message was edited by: Hurricane Hayward 2016-04-22 23:33 ]

[ This Message was edited by: Hurricane Hayward 2016-04-22 23:35 ]


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mikehooker
Grand Member (first year)  

Joined: Jul 17, 2014
Posts: 559
From: Austin
Posted: 2016-04-23 12:08 am   Permalink

Best. Update. Ever.

Wow!

Thanks for doing what you do buddy.


 
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AdOrAdam
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Joined: Jun 16, 2013
Posts: 617
From: Wolverhampton, UK
Posted: 2016-04-23 01:21 am   Permalink

That's some next level investigation HH - to work out a blend of lime juices... wow!

 
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happy buddha
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Joined: Sep 13, 2008
Posts: 364
Posted: 2016-04-23 05:18 am   Permalink

Whoa! Hurricane dropping more bombs. I'm headed out for some key lime concentrate today! Mahalo as always Hurricane!

I was meaning to ask you about grapefruit juice actually. The ocean spray stuff as you mentioned is really bitter. It's almost impossible to find fresh white grapefruit by me, so I have been squeezing the red variety. I know it's not the same, but tastes far better than bottled juice to me, while still adding the grapefruit profile.

If I don't have the Indian River brand nearby, what would be your recommendation?


 
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Hurricane Hayward
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Joined: Jun 07, 2008
Posts: 1113
From: 16 miles from The Mai-Kai
Posted: 2016-04-23 09:49 am   Permalink

Quote:
On 2016-04-23 05:18, happy buddha wrote:Whoa! Hurricane dropping more bombs. I'm headed out for some key lime concentrate today! Mahalo as always Hurricane!

I was meaning to ask you about grapefruit juice actually. The ocean spray stuff as you mentioned is really bitter. It's almost impossible to find fresh white grapefruit by me, so I have been squeezing the red variety. I know it's not the same, but tastes far better than bottled juice to me, while still adding the grapefruit profile.

If I don't have the Indian River brand nearby, what would be your recommendation?



Thanks guys! I've been saving this stuff up for a while, and now seemed the right time.

Happy buddha: If you're squeezing red grapefruit from Florida, you might be getting a similar juice to Indian River's Ruby Red (and The Mai-Kai). Where is the fruit from? From what I understand, a California grapefruit just won't be as sweet. I would stick with that if it tastes good.

In regards to the white juice, I'm open to suggestions. I may need to hunt down some Florida white grapefruit when they're in season. They're very hard to find in general markets. The red is usually what people buy.

I've heard good things about Texas grapefruit, I just haven't done much research. You Texas folk may want to check that out.

[ This Message was edited by: Hurricane Hayward 2016-04-23 09:50 ]


 
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mikehooker
Grand Member (first year)  

Joined: Jul 17, 2014
Posts: 559
From: Austin
Posted: 2016-04-23 5:33 pm   Permalink

Quote:

On 2016-04-23 09:49, Hurricane Hayward wrote:

I've heard good things about Texas grapefruit, I just haven't done much research. You Texas folk may want to check that out.

[ This Message was edited by: Hurricane Hayward 2016-04-23 09:50 ]



The fresh Texas reds are better than any store bought grapefruit juice (canned, bottled, refrigerated or otherwise) I've found including the Ocean Spray white that Swanky and some others swear by. I find the Ocean Spray to be rather bitter which seems odd to me cuz we had a brief period where the local upscale grocer was carrying Florida white grapefruit and they were sweet and delicious. I'm kicking myself for not stocking up on more before they disappeared. They really made a difference in Mai Kai drinks. I couldn't stop making Big Bamboos for the first week I had the fresh whites. I ended up squeezing and freezing about 24 ounces of juice. I put them in ice trays that make half ounce cubes. Once frozen, I popped them out, put em in freezer bags and use as needed. It's been a couple months and this technique seems to work just fine with no noticeable degradation of flavor. My supply is getting low though. The new season can't come soon enough but ultimately I'll go back to using the Texas reds once the Florida whites are all used up.


 
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Hurricane Hayward
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Joined: Jun 07, 2008
Posts: 1113
From: 16 miles from The Mai-Kai
Posted: 2016-04-23 8:07 pm   Permalink

Quote:
On 2016-04-23 17:33, mikehooker wrote:
The fresh Texas reds are better than any store bought grapefruit juice (canned, bottled, refrigerated or otherwise) I've found including the Ocean Spray white that Swanky and some others swear by. I find the Ocean Spray to be rather bitter which seems odd to me cuz we had a brief period where the local upscale grocer was carrying Florida white grapefruit and they were sweet and delicious. I'm kicking myself for not stocking up on more before they disappeared. They really made a difference in Mai Kai drinks. I couldn't stop making Big Bamboos for the first week I had the fresh whites. I ended up squeezing and freezing about 24 ounces of juice. I put them in ice trays that make half ounce cubes. Once frozen, I popped them out, put em in freezer bags and use as needed. It's been a couple months and this technique seems to work just fine with no noticeable degradation of flavor. My supply is getting low though. The new season can't come soon enough but ultimately I'll go back to using the Texas reds once the Florida whites are all used up.



Sounds like I really need to find a local source for white grapefru8it, perhaps straight from a grove up in St. Lucie. The ice tray idea is ingenious.

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mikehooker
Grand Member (first year)  

Joined: Jul 17, 2014
Posts: 559
From: Austin
Posted: 2016-04-23 8:45 pm   Permalink

Quote:



Sounds like I really need to find a local source for white grapefru8it, perhaps straight from a grove up in St. Lucie. The ice tray idea is ingenious.





Got the ice tray idea from AceExplorer. I found these plastic trays at my local grocer for pretty cheap.



They release the frozen cubes really cleanly and easily without chipping. When the cubes thaw they're exactly 1/2 ounce so I just pull how many I know I'm gonna need and I toss em in a shot glass to thaw about an hour before I plan to make drinks.


 
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CincyTikiCraig
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Joined: Mar 31, 2009
Posts: 380
From: Cincinnati, Ohio USA
Posted: 2016-04-24 7:48 pm   Permalink

Great work HH! I'm trying the key/persian blend tonight. I bought the Nellie's brand as it was what I could find. It is within its freshness date, but it's a rather brown color. Is that normal?



 
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Hurricane Hayward
Tiki Socialite

Joined: Jun 07, 2008
Posts: 1113
From: 16 miles from The Mai-Kai
Posted: 2016-04-26 9:02 pm   Permalink

Quote:
On 2016-04-24 19:48, CincyTikiCraig wrote:
Great work HH! I'm trying the key/persian blend tonight. I bought the Nellie's brand as it was what I could find. It is within its freshness date, but it's a rather brown color. Is that normal?



Hmmmm, that's a little fishy. In my experience here in South Fla., they're all green like the photo above. Hopefully the taste is the same.


 
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Hurricane Hayward
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Joined: Jun 07, 2008
Posts: 1113
From: 16 miles from The Mai-Kai
Posted: 28 days ago; 10:26 am   Permalink

Reminder: The Mai-Kai is serving the rare Demerara Float tomorrow night between 6 and 7 ...
http://www.slammie.com/atomicgrog/blog/2012/09/07/lost-cocktails-of-the-mai-kai-the-classic-demerara-float-rises-again/

... as part of The Atomic Grog's 5th anniversary party, "A Fifth of Grog."

http://www.slammie.com/atomicgrog/blog/2016/04/19/a-fifth-of-grog-celebrate-our-fifth-anniversary-at-the-mai-kai-on-april-30/

I will be my first chance to try it with the Hamilton rums from Guyana.

Okole maluna!

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The official blog of The Hukilau


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Hurricane Hayward
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Joined: Jun 07, 2008
Posts: 1113
From: 16 miles from The Mai-Kai
Posted: 26 days ago; 3:01 pm   Permalink


We enjoyed seveal Demerara Floats at last night's Atomic Grog anniversary party.

The punchy Hamilton rums seem to give the drink a bolder body than the smoother Lemon Hart.

We also got a sneak peek at the special Rhum Barbancourt cocktail that will be served during the opening-night party at The Hukilau on June 8. If you attend that party, be sure to check out the Spicy Hula Girl featuring Rhum Barbancourt 3 Star, pineapple and lime juice, plus a unique cracked black pepper syrup. The latter is the handiwork of manager Kern Mattei.


 
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Quince_at_Dannys
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Joined: Mar 29, 2004
Posts: 170
From: Command Records International HQ
Posted: 25 days ago; 7:51 pm   Permalink

Great updates yet again, Hurricane Hayward!

In the Midwest, my favorite available/economical option for orange juice and grapefruit juice is the unpasteurized juices at Trader Joe's. Look for the plastic jugs in the refrigerator section. The OJ is always good and fresh-squeezed tasting, and the grapefruit is *usually* great. It's pink grapefruit juice, and it seems to change seasonally depending on the fruit that goes in it. I've had batches that are a lighter pink color, and pulpier, that work very well in certain Mai Kai drinks (see Yeoman's Grog). Limes are always reasonable there but sometimes they tend to be a little hard and dry. And the refrigerated cartons of pineapple juice at TJ's are dynamite.


 
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Hurricane Hayward
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Joined: Jun 07, 2008
Posts: 1113
From: 16 miles from The Mai-Kai
Posted: 25 days ago; 9:23 pm   Permalink

Quote:

On 2016-05-02 19:51, Quince_at_Dannys wrote:
Great updates yet again, Hurricane Hayward!

In the Midwest, my favorite available/economical option for orange juice and grapefruit juice is the unpasteurized juices at Trader Joe's. Look for the plastic jugs in the refrigerator section. The OJ is always good and fresh-squeezed tasting, and the grapefruit is *usually* great. It's pink grapefruit juice, and it seems to change seasonally depending on the fruit that goes in it. I've had batches that are a lighter pink color, and pulpier, that work very well in certain Mai Kai drinks (see Yeoman's Grog). Limes are always reasonable there but sometimes they tend to be a little hard and dry. And the refrigerated cartons of pineapple juice at TJ's are dynamite.



Mahalo for the great suggestion. Trader Joe's recently starting opening stores in South Florida, so I'll have to seek out the juices. Note the pulpy pink grapefruit in the Yeoman's Grog on Saturday ...



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