Posted on May 21st, 2011 No comments
Speaking of Rum Barrels (see previous post), the little lady and I spent a nice hour at the Molokai Bar at The Mai-Kai in Fort Lauderdale last night for The Hukilau kick-off party. I was happy to see they were serving the Barrel O’ Rum in the barrel mug again (last time we were there they were out, said all of them had been stolen by guests). They’re also for sale in the gift shop for $17 bucks.
It was really thrilling to see some of my Tiki pals’ art showcased in the gift shop. Art by Peter Janus (Tropiki, peterjanus.com), Bob Ho (Tiki Hana, tikihana.com) and Robert Jimenez (tikitower.com) was showcased among others, really giving the gift shop a more artistic, original Tiki feel than if it were just filled with touristy stuff from China. They’ve also increased their Tiki mug offerings, including having the Mai-Kai Mystery Bowl in stock for a low low price of $89 buckeroos. Oof.
The bar was packed, by the way, and it took a while to get a drink…our waitress was really nice though, apologizing for the wait. Of course the drinks were half price for the party, so paying $7 clams for a Rum Barrel certainly made up for the inconvenience.
-Tiki Chris reporting from the Tiki Bar, with a Rum Barrel and a Crab Rangoon (wait…I’m allergic to crabs!)
Posted on May 21st, 2011 1 comment
We’re heading to the Mai-Kai tonight for The Hukilau kickoff party. It’s a hell of a kickoff when it happens three weeks before the actual event, huh? Anyhoo, since the Barrel O’ Rum is one of everyone’s favorites, and it’s pretty simple to make as far as Tiki/exotic cocktails go, I figured I’d feature it this week! Here’s the recipe that I found that seems to mimic the Mai-Kai’s recipe…
The Barrel O’ Rum
• 2 oz good Silver rum (I like Meyers Silver, or even 10-Cane, which is a little different)
• 2 oz Appleton Estate rum
• 2 oz fresh-squeezed Lime juice
• 2 oz fresh-squeezed Orange juice
• 2 oz fresh-squeezed Grapefruit juice
• 2 oz Passion fruit syrup
• About a teaspoon honey
• splash of soda
• A few dashes Angostura bitters
Throw everything together in a blender and blend for 5 seconds, then pour it into the barrel. Goooood stuff!
The Rum Barrel is also going to be the featured drink at this year’s Hukilau’s Master Mixologist Cocktail Challenge. Contestants get to devise a better barrel. I hear the competition is going to be pretty heavy, so if you’re going, make sure you check it out poolside at Bahia Cabana. See Hurricane Hayward’s post at Atomic Grog for more info!
-Tiki Chris P, reporting from the Molokai Bar at The Mai-Kai, Fort Lauderdale (well, OK, not yet, but I will be soon)