Barrel of Rum

Posted April 28, 2013 by Suzanne Long

A Molokai Maiden serves a Rum Barrel at the Mai-Kai in Ft. Lauderdale

If a place was ever on top of the tiki bucket list, it's the Mai-Kai in Ft. Lauderdale, Florida.  Lovingly called "The Mecca of Tiki" by devotees, there is simply no where on earth like the Mai-Kai.  The entire experience is heaven - from the delicious and potent drinks in the Molokai Lounge served by beautiful wahines in sarongs, to the ever burning torches and tropical rain flowing down the windows, from the deep glorious stage full of tropical greenery and the amazing hula floor show to the glorious wood fired steak and fish, from the rambling tropical garden full of ancient tikis to the curious cabinets full of shrunken heads, and the magical, wonderful, breathtaking Mystery Girl - it will all change your life.  You'll never forget the Mai-Kai.

One of the most popular cocktails at the Mai-Kai is the Rum Barrel.  Huge, strong, and delicious, no one passes up a chance to have one.  Many attempts have been made to discover the secret mix of ingredients in this classic, but since the cocktails are made in a mysterious back bar that noone gets to see (as a patron, you order from one of the beautiful Molokai Maidens and she disappears behind a door and magically re-appears with your order), there's no proof of what the recipe might be, and after having a few while you're there it's next to impossible to try and recreate the magic of it the next day.

Still, there are those of us who try - or at least try to pay homage to the greatest tiki palace in the world.  This Sunday, at The New Easy, come and taste a special rum barrel created especially for Oakland - The Quart Barrel.  Wrap your hands around a full quart of potent rums and tropical juices, and let yourself dream of the Mecca of Tiki.

Sunday, April 28, 2013.  3255 Lakeshore Drive, Oakland, CA.  8pm til we're out of 'em!  I'll see YOU there!


Quart Barrel, created especially for Oakland, by Suzanne Long

One comment:
  • gil batzri
    3 years, 5 months ago

    any chance of posting the recipe at some point in the future? for those of us trapped on, shall we say, the wrong coast?

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