Tiki Ohana – Authors

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So, as I review my blog series on the Tiki ohana from last year, and after I updated the Artists list with a Part Deux, I realize there’s a new category I need to acknowledge: Authors. I’ve touched on Tiki books in some of my past posts, e.g. Thor Heyerdahl’s landmark Kon-Tiki (Tiki 101and Sven Kirsten’s seminal work, The Book of Tiki (Tiki Ohana – Builders). I’ve also hinted at several other people who were working on new books. Well, over the past few years, we’ve seen some pretty amazing new books published by the Tiki ohana. Please consider the following books as must-haves to start or expand your collection of Tiki literature.

Jeff “Beachbum” Berry: Potions of the Caribbean. Beachbum Berry is the single most important figure in the revival of the Tiki cocktail (Tiki Ohana – Cocktails). His work in researching the origins of Tiki drinks led him to discover that most of them were actually recipes from bars throughout the Caribbean, borrowed and repackaged by Don The Beachcomber and Trader Vic in the 1930s-50s. Bum’s book traces the history of rum going back to 1492, and expertly intertwines world history with the rise and fall and rebirth of rum as the important spirit it is. Potions of the Caribbean also includes a boatload of recipes for rum drinks throughout history, many of which were resurrected by Beachbum Berry himself via interviews with the bartenders who would have otherwise taken these once-secret recipes to their graves. If you’re a fan of history and Tiki, you must read this book. I don’t say this often, but I couldn’t put it down. Mahalo, Bum, okole maluna!

Sven Kirsten: Tiki Pop. What else can I say about Sven Kirsten? He is the undisputed king of the Tiki revival. Sven has published multiple books to this point, but here is something new. Tiki Pop is the companion volume to an exhibition he curated in 2014 at the Musée du Quai Branly in Paris: Tiki Pop, L’Amérique rêve son paradis polynésien. My first thought was that it would be tough to build upon The Book of Tiki. I was wrong. By tailoring his message to an international audience, Sven Kirsten was able to expand upon his original masterpiece with an entirely new perspective on what drove the rise of Tiki culture in America. It works. Merci, Sven.

Martin and Rebecca Cate: Smuggler’s Cove. I just finished reading this book, and all I can say is: wow! Martin Cate is the proprietor of a Tiki bar in the SF Bay Area by the same name (Tiki Ohana – Cocktails), but Smuggler’s Cove the book is more than just an homage to the bar. Martin and Rebecca Cate have given us a how-to instruction manual on immersing yourself in the world of Tiki. This book chronicles their journey, but it does so much more. Here we have a thorough history of rum, it’s production methods, and numerous recipes with tips on how to select the proper rums and mixers. Martin and Rebecca have also educated us on how to throw a Tiki party, what the most important Tiki drinks are and how to make them, where to find the best Tiki temples in America (including Smuggler’s Cove) and how they were created. This book has quickly become my indispensable reference for the Tiki lifestyle. Ho’omaika’i ‘ana and well done, Mr. and Mrs. Cate!

Tim “Swanky” Glazner: Mai-Kai – History & Mystery of the Iconic Tiki Restaurant. Here is the newest book to arrive in the Tiki Lounge, hot off the presses this Summer. Tim Glazner was the cofounder of The Hukilau and was instrumental in making The Mai-Kai the focal point of this annual celebration. His love of this greatest Tiki temple of them all is illustrated in his beautiful new book, which tells the early history of how two brothers from Chicago moved to Florida and brought their vast Tiki knowledge with them. Tim used his access to The Mai-Kai and its owners to paint a picture of an amazing place, including beautiful pictures, intriguing characters, and a reverence shared by the Tiki ohana around the world. If you’ve never been to The Mai-Kai, you must go. My first visit was a Tiki epiphany (Aloha Spirit: The Mai-Kai). If you can’t physically go, Tim Glazner’s book will take you there in spirit. Mahalo, Swanky!

The Wide, Wild World of Tiki.

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Tiki does not exist in a vacuum. It was born out of the need for escape, and it both feeds and is fed by that need.

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I can trace the roots of Tiki culture back at least to the 1890s, when Paul Gaugin left France for Polynesia, looking to escape the constraints of Impressionist painting in search of a more primitive lifestyle to feed his art. The Hawai’ian music craze of the 1920s in America further fueled our desire for a world of faraway ocean breezes and swaying palm trees. The 1930s saw the invention of the Tiki drink and the nautical flotsam and jetsam-themed bars of Don The Beachcomber. In the 1940s Trader Vic’s upped the ante with full-blown Polynesian restaurants and the creation of the greatest Tiki drink of all: the Mai-Tai. The 1950s brought the return of American GIs from the Pacific Theatre of WWII and the rise of backyard luaus and basement Tiki bars. Tiki culture peaked with the admission of Hawai’i as the 50th state in 1959.

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In the Mid-1960s, it all started falling apart. The Summer of Love ushered in the drug and hippie culture. America had a new means of escape, as the children of the Tiki culture banished their parents’ artificial paradise in favor of a more natural (albeit drug-fueled) release. This back-to-nature movement continued through the 1970s.

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Another culture sprung up in the late 1970s to add insult to Tiki’s injury. Jimmy Buffet introduced Margaritaville, moving the tropical escape to the Caribbean and creating a more-accessible and dumbed-down version of Tiki to the world. Well-crafted cocktails were replaced with alcoholic slushies. Hawai’ian and Exotica music faded to catchy tunes about boat drinks and cheeseburgers in paradise. Carved Tikis and authentic nautical decor gave way to parrots and brightly-colored party decorations. It was enough to make Donn Beach roll over in his grave!

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The 1990s saw the beginning of the resurgence of Tiki culture. Like-minded enthusiasts, brought together by the rise of the Internet, resurrected the lost civilization from Mid-Century America in all of its artificial glory. Today, Tiki bars are opening with well-crafted cocktails made from rescued recipes. Basements are once again adorned with authentic nautical decor, lowbrow artwork, and real Tikis painstakingly carved by modern-day savages. New Exotica bands have brought back the music that was the soundtrack to the original Tiki craze.

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It is here that I should introduce the concept of the Tiki purist. Many of the folks who helped bring Tiki back are very protective of their work, and with good reason. We don’t want to see this wonderful escape relegated to the ash heap of history again. As Tiki gains in popularity, it runs the risk of jumping the shark and being watered down, like Margaritaville. This is why the tight-knit Tiki ohana tends to be wary of newcomers to the scene, until they can be vetted for their “Tiki cred.”


I am not a Tiki purist. Although I’ve been descending slowly down this rabbit hole for over 10 years now, I still value the eclectic nature of my journey. A. Panda’s Tiki Lounge has many of the purist Tiki elements I value most, like carved Tikis, bac-bac matting, bamboo, and cool artwork. I also mix up some pretty authentic Tiki drinks using many different rums and fresh ingredients. However, I’m not above mixing in atypical items to my Tiki space, like pink flamingos, a few tacky decorations, and of course the ubiquitous pandas! If my mother-in-law cross-stitches a sign for me that says “It’s 5 O’clock Somewhere”on it, then I display it proudly at the bar.


I belong to several Facebook groups devoted to Tiki ephemera like SHAG’s art, cocktails, exotica music, and home Tiki bar builds. Some of these groups are led by pretty hardcore purists, and that’s okay. I still enjoy being a part of these groups, but I’ve learned through a few intense but civil interactions that folks take their Tiki pretty seriously. It’s all good, as I can appreciate wanting to preserve the traditional elements that made Tiki great the first time around. I just hope that the newfound popularity of Tiki doesn’t lead to its second downfall. That would be ironic, don’tcha think?

Tiki has always been, and continues to be, an escape. It’s not the only game in town. But to Tiki enthusiasts, both purists and serious newcomers, I believe it’s the best. For an artificial creation to become such an all-encompassing passion, through music, art, drink, and decor, it could only happen in America. Happy Independence Day, mahalo and okole maluna!

Mid-Century Modern

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If you’re into Tiki like me, you hear a lot about the Mid-Century Modern era in America. But what exactly does that mean? And what does it have to do with Tiki?

According to Wikipedia, Mid-Century Modern is a term that “generally describes mid-20th century developments in modern design, architecture and urban development from roughly 1933 to 1965.” So, our first clue of the connection is the timeline. Ernest Raymond Beaumont Gantt opened his first Don the Beachcomber’s bar in Hollywood in 1933, and the first great wave of Tiki lasted until about 1967, when the Summer of Love aesthetic supplanted Tiki as the primary means of escapism in America.

So, was Tiki a part of Mid-Century Modern design? Not really. Tiki art and architecture were more primitive and natural than MCM, which was more clean, crisp and futuristic. However, they occupied the same space in America’s history, and co-existed quite nicely. Think The Jetsons meet The Flintstones!

But why should I care about Mid-Century Modern? Because it was the backdrop against which Tiki occurred, and there were many connections between the two besides timing. I like to think of SHAG’s art when I envision this era in American history. SHAG incorporates a lot of the MCM design aesthetic in his artwork, much of which recalls the 1950s-60s of Palm Springs: architecture, artwork, cocktail culture. And SHAG paints a lot of Tikis as well. These are the things he knows.

In the next few blog posts, I’ll explore the different elements of the Mid-Century Modern era. I’ll be learning along with you as we go in more depth into this important topic. Aloha.

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Tiki Ohana – Cocktails

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The Tiki craze of the 1950s was preceded by the Tiki cocktail movement started in the 1930s by Don The BeachcomberErnest Raymond Beaumont Gantt grew up in New Orleans, traveled the Caribbean where he collected rum-based drink recipes, settled in Los Angeles, dressed up his drinks with flowers and umbrellas and fancy tropical names, and changed his name to Don The Beachcomber (and eventually just Donn Beach). He opened his first restaurant and bar in Hollywood in 1933 and was a huge success, thanks in large part to his celebrity clientele.

The success of Don The Beachcomber led to a string of Tiki-themed restaurants. While Donn Beach opened new locations, imitators like Victor Bergeron with his Trader Vic’s and Stephen Crane with his Kon Tiki chain helped popularize the Tiki bar/restaurant across the country. This popularity peaked in the 1950s and 1960s, and like the rest of the Tiki movement, started to decline in the 1970s and 1980s. Most of these Tiki establishments are gone today, and their wonderful drink recipes might have been lost forever, were it not for the efforts of…

 

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Jeff Beachbum Berry. This guy, along with Sven Kirsten, is the most important figure in the current Tiki revival. Bum has been researching Tiki drink recipes for over 30 years, and his Potions of The Caribbean is the Bible for Tiki drink recipes and their history (get it here: beachbumberry.com/bum-books/). Like Donn Beach before him, Bum now calls New Orleans home, and he just opened his first Tiki bar there last fall, Latitude 29. It is a must-do Tiki temple! I was fortunate to visit Latitude 29 earlier this year, and Beachbum Berry himself welcomed me and even gave me an interview while I was there. You can hear it on my podcast: apandatikipod.podbean.com/e/pandas-tasty-jambalaya. Mahalo, Bum!

 

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Martin Cate. Few people, if anybody, have had a bigger influence on elevating the profile of rum than Martin Cate. He opened his Smuggler’s Cove bar in San Francisco in 2009 to much acclaim, both locally and nationally. Smuggler’s Cove is the physical embodiment of Beachbum Berry’s Potions of The Caribbean, focusing on “Traditional drinks of the Caribbean islands, classic libations of Prohibition-era Havana, and exotic cocktails from legendary Tiki bars.” All of this is served up in a bar with the most authentic Tiki decor you’ll find anywhere. You can find more about the story of Smuggler’s Cove here: smugglerscovesf.com/about/. Okole maluna, Martin!

 

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Suzanne Long. Across the bay in Oakland, Suzanne Long opened her new Tiki bar, Longitude, in 2014. Along with a mix of traditional and modern rum-based cocktails, Longitude features a stunning interior that evokes a spirit of adventure. Ms. Long didn’t limit herself to a strictly Polynesian theme, instead incorporating a whole world of tropical decor including artwork from east Africa. You can read a great review of Longitude here: insidescoopsf.sfgate.com. Full disclosure: I haven’t been to any of the Bay Area Tiki bars, but when I do visit, I’ll make sure to start with Smuggler’s Cove and Longitude. Aloha Suzanne, I hope to see you soon!

 

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Paul McGee. Another Tiki bar I have been fortunate enough to visit is Three Dots and a Dash in Chicago, created by Paul McGee in 2013. I wrote about my first visit here in my blog post Aloha Spirit: Chicago (Jan 2014). Creating a Tiki mecca in the Midwest isn’t without precedent (think The Kahiki in Columbus OH), but Mr. McGee managed to create a Polynesian paradise in a speakeasy-like atmosphere, right in The Loop in downtown Chicago. Not to rest on his laurels, Paul left his baby earlier this year to open a new Tiki bar, Lost Lake, in the western Chicagoland neighborhood of Logan Square. You can read about how McGee partnered with Martin Cate on Lost Lake here: www.chicagotribune.com. Well done, Tiki titans!

Tiki Ohana – Builders

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The Tiki craze was created by Don The Beachcomber in the 1930s, exploded with the return of American GIs from the Pacific Theatre of World War II in the 1940s, swept the nation in the 1950s and early 1960s, and vanished almost completely by the 1970s. Fortunately, Tiki was resurrected in the 1990s and is regaining its popularity today. Here are the current keepers of the Tiki torch who helped build and rebuild this wonderful lifestyle.

 

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LeRoy Schmaltz and Bob Van Oosting. 1956 was an important year for Tiki. This was the year The Mai-Kai opened its doors in Fort Lauderdale FL, and the same year that 2 guys in Southern California opened Oceanic Arts. I’ve written at length about LeRoy and Bob’s story (Keeping The Tiki Torch Lit, Nov 2013). It’s not an exaggeration to say that Oceanic Arts was the most important contributor to the Tiki lifestyle, both yesterday and today. They weathered the downturn of the 1970s and 1980s and are still going strong. Mahalo LeRoy Schmaltz and Bob Van Oosting. Please check out their website: www.oceanicarts.net.

 

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Sven Kirsten. Here, ladies and gentlemen, is the most important figure in the current Tiki revival. Sven Kirsten is a self-proclaimed urban archeologist, a foreigner to our shores, who took it upon himself to research, document, and chronicle the Tiki culture of Mid-Century Modern America in his comprehensive tome, The Book of Tiki (2000). By doing so, Sven Kirsten inspired an entire generation of Tiki-philes to come up above ground, publicize their findings, and connect with each other. Sven Kirsten’s popularity is at an all-time high, as evidenced by last year’s successful exhibition at the Musée du Quai Branly in Paris: Tiki Pop, L’Amérique rêve son paradis polynésien. Please check out the companion book here: www.taschen.com.

 

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Otto Von Stroheim. The Tiki craze was born on the West Coast, and the revival started there as well. From his home base in Los Angeles, Otto Von Stroheim was an early pioneer bringing Tiki back. He began publishing his Tiki News magazine in 1995 and continues to publish it as an e-newsletter today. Otto and his wife Baby Doe also created Tiki Oasis, the original Tiki weekender event held every August in Southern California, typically in Palm Springs or San Diego. He is one of the experts on all things Tiki, from cocktails and mugs to entertainment. Okole maluna, Otto Von Stroheim. Please check out this wonderful interview at The Atomic Grog: www.slammie.com/atomicgrog.

 

image Christie Tiki Kiliki White. Meanwhile, on the East Coast, a young lady in Atlanta GA was dreaming of putting on a Tiki Weekender event of her own for the folks who couldn’t make it to California. Along with her friend Swanky, Christie Tiki Kiliki White created The Hukilau in 2002, hosted by Trader Vic’s in Atlanta. That first 3-day Tiki weekend was a resounding success, and The Hukilau was moved to The Mai-Kai in Fort Lauderdale the following year, where it’s been held ever since. I attended last year’s event and blogged live all 4 days I was there (Aloha from The Hukilau, Jun 2014). Now considered the world’s most authentic Tiki event, The Hukilau celebrates it’s 14th anniversary in 2015, thanks to the tireless efforts of cofounder and organizer Christie White. Mahalo, Tiki Kiliki! Please check out The Hukilau’s website for information on this year’s event: www.thehukilau.com.

 

image Tim Swanky Glazner. As a cofounder of The Hukilau, Tim Swanky Glazner is the East Coast’s answer to Otto Von Stroheim. An expert on all things Tiki, Swanky has many interests including wood carving, Tiki mugs, and mixology. He is the head bartender at Hapa Haole Hideaway in Knoxville TN, and created The Swank Pad website years ago to keep track of his diverse collections. Swanky is currently researching a book on the history of The Mai-Kai, which given his expertise and collection of memorabilia, should be an amazing read. Please check out Swanky’s Facebook page devoted to his forthcoming book here: Mai-Kai: Mystery, History and Adventure.

Tiki Temples

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These are the houses that Tiki built. Part restaurant, part bar, part nightclub; all aloha spirit. This partial list of Tiki temples represents the Meccas for Tiki geeks, like me, to visit as often as possible. If possible. Some of these places are gone now, torn down or closed up in the name of … progress?

A proper Tiki temple is a place you can go (or could have gone) to escape the real world for a little while. Enjoy a strong, rum-based drink with many layers of flavor. Chow on some Pu-Pu, typically Asian fare with some Polynesian flair. Listen to some cool music, like Exotica, Lounge, Hawaiian, or Surf, preferably performed live. If you’re lucky, catch a performance by a Polynesian dance troupe, including the amazing Samoan Fire Knife dance.

Here are some of the places I’ve been fortunate enough to see for myself, either in-person or through some second-hand tales that inspired me.

 

imageThe Mai-Kai, Fort Lauderdale FL (1956-present). This is the granddaddy of them all, 58 years old and still going strong. The Mai-Kai is the perfect Tiki temple: great drinks, fine food, wonderful atmosphere, and the most authentic Polynesian entertainment outside of the South Pacific. I’ve been there a handful of times now and can’t wait to go back. You don’t have real Tiki cred until you’ve stamped your passport at The Mai-Kai.

 

imageThe Kahiki, Columbus OH (1961-2000). Full disclosure: I’ve never been to The Kahiki. A few years before I started my Tiki journey, this temple was torn down to make way for a Walgreens store. A fucking Walgreens! However, I do feel a connection to this historic place, as I described in one of the many “worlds colliding” segments of my Whenceforth A. Panda’s Tiki Lounge blog post last year (24Nov2013). Jeff Chenault just published a new book, Kahiki Supper Club: A Polynesian Paradise in Columbus, which chronicles the history of how a cold Midwestern town came to host one of the most elaborate Tiki temples ever built. I look forward to checking it out.

 

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Walt Disney World’s Polynesian Village Resort, Orlando FL (1971-present). This is my happy place. My family has vacationed at WDW four times, and we always stay at The Poly. We’re going back for our fifth trip next month! The Polynesian Village Resort takes the Tiki temple to another level: an escape for an extended stay. All of the elements are here, with the addition of authentic Polynesian architecture and amenities. This is a South Pacific paradise conveniently located in Central Florida.

 

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Painkiller, New York NY (2010-13). At the other end of the spectrum, we have this wonderful Tiki bar nestled into an unlikely neighborhood on the Lower East Side of Manhattan. Sadly, PKNY closed their doors when they lost their lease last year, but not before I had the chance to visit. I joined my friends Jack Fetterman and Gina Haase of Primitiva in Hi-Fi for a night of merriment with fantastic Tiki drinks, great music, and surprisingly authentic Polynesian decor. Mahalo, Jack and Gina!

 

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Disneyland’s Trader Sam’s Enchanted Tiki Room, Anaheim CA (2011-present). Disney strikes again, this time in Disneyland with the opening of their own Tiki bar with a Jungle Cruise twist. I wrote all about my visit to Trader Sam’s last year in my blog post Aloha Spirit: Los Angeles (02Jan14). This place has become so popular that Disney plans to open another version of it at…wait for it…The Polynesian Village Resort at WDW. Oh, happy day in my happy place! If only it was open in time for my trip next month. Oh, well.

 

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Three Dots and A Dash, Chicago IL (2013-present). Another great new Tiki temple in an urban setting, this gem opened just over a year ago. Owner Paul McGee has already won awards for his upscale Tiki bar Three Dots and A Dash in downtown Chicago, which looks like a speakeasy from the outside. Inside, down a flight of stairs, you’ll find a sprawling restaurant and bar with meticulously crafted Tiki drinks, great food, and lush Polynesian decor. And the waitresses are pretty cute 😉

 

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The Yachtsman, Philadelphia PA (2014-present). Somewhere between PKNY and Three Dots and A Dash lies the latest urban Tiki bar I’ve visited. The Yachtsman just opened last month in the Fishtown section of Philly, and it has the feel of a cool neighborhood bar. Don’t let that description fool you, though; this place is steeped in Tiki culture. The owners are veterans of the Philly restaurant scene, but they take their Tiki drinks very seriously, with fresh, homemade ingredients and expert craftsmanship. The decor is spot-on Tiki, and they plan to start serving food soon. The Yachtsman has all the makings of a proper Tiki temple, and should become a great one in time. I look forward to my next visit!

So these are the Tiki temples I know or have some experience with. There are many other great places I haven’t been to that are just as wonderful: Don The Beachcomber, Trader Vic’s, The Tiki Ti. I need another trip to California! There are also some brand new places I need to check out, like Beachbum Berry’s Latitude 29 in New Orleans and Suzanne Long’s Longitude in Oakland. I hope to do that soon, in my continuing Tiki journey. I hope you’ll join me there for a Mai-Tai, some Pu-Pu and a great escape. Mahalo!

The Road to Mai-Tai

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I am not a mixologist. Don’t get me wrong, I love a good drink and have partaken of a few in my 48+ years on this Earth. I’ve always enjoyed a good beer, especially since the craft brewery explosion that began in the mid-80s and introduced us to tasty beers like Sam Adams’ Boston Lager and Dock Street’s Amber Ale (my personal favorite). I’ve also done some home brewing in my days, but I was never really very good at it.

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I also do like wines and champagnes, although I’m far from a connoisseur of the fermented grape. I usually prefer these with a meal or dessert. I guess my stomach fares better with wine when it’s not empty. I’ve developed a taste for a nice Shiraz, but my favorite is probably a Pinot Noir. I think this happened after I saw the movie Sideways!

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As for mixed drinks, there are so many to choose from, where do we start? For me, my earliest recollections of underage drinking involved Rum & Cokes, Seven & 7s and Sloe Gin Fizzes (which look really gross when they come back up!). These were simple drinks, and my tastes didn’t get more complicated as I grew older, only more refined. I developed a taste for Gin in my 30s: Tanqueray & Tonic for a refreshing summer drink, and for a more serious cocktail, the Bombay Sapphire Martini. Shaken, not stirred. Straight up. Neat. With olives.

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If there’s one thing the martini taught me (besides the joke about martinis being like women’s breasts: 1 isn’t enough and 3 is 1 too many!), it’s an appreciation for the ritual of making a good cocktail. I guess drinking has gotten more complicated for me after all! I love to get out the blender to mix up a nice Piña Colada or Margarita, and I really enjoy watching a good bartender whip up a vintage drink with more than 2 ingredients and some cool garnish. Again, I would have fit right in during 1965, the year of my birth.

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I guess this is why I’ve also come to appreciate Tiki drinks. Talk about craftsmanship! Starting in the Caribbean at the end of the 19th Century, Rum-based drinks have really grown in popularity as they’ve evolved from the original holy trinity of rum, lime juice and sugar. Shanghai’d to Southern California by Don The Beachcomber in the 1930s, the rum drink came into its own in Mid-Century America as Asian bartenders competed to make the fanciest, tastiest, potent concoctions we know as Tiki drinks today.

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Donn Beach created such famous drinks as the Zombie and Missionary’s Downfall in Los Angeles, but it was “Trader Vic” Bergeron in Oakland who created the ubiquitous Mai-Tai, the most famous of all Tiki drinks and my personal favorite libation (as of this writing). According to Trader Vic’s story, he was messing around with a new drink idea and served it to two friends visiting from Tahiti. After trying it, one of them exclaimed “Mai Tai – Roa Ae,” which in Tahitian means “Out of this world – the best.” I would agree.

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The problem with Mai-Tais is the same problem with many things: there are really good ones, and there are really bad ones. Some of the worst Mai-Tais I’ve ever had were in hotel bars and in cheap restaurants not known for their drinks. These were no more than rum mixed with Kool-Aid – I should have known better than to even order them! The best Mai-Tai I’ve had (so far) was at the Mai-Kai in Fort Lauderdale, followed closely by the offering at Three Dots and a Dash in Chicago.

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So I’ve come up with my own Mai-Tai recipe, and after much trial and error, I think I’ve now got a pretty good cocktail. It’s a little more involved than Trader Vic’s original recipe, as I tried to replicate the Mai-Kai’s version and don’t skimp on the fruit juices. I did follow Jeff “Beachbum” Berry’s advice, though, and made sure the Rum remains the star of my Mai-Tai, as it should be. So if you’re ever in the Bethlehem area, please stop by the Tiki Lounge so I can mix us up A. Panda’s Mai-Tai. Mahalo!