Join us for our next FRS Virtual Happy Hour… a rum chat with the one and only Ed Hamilton! (Click image to RSVP)
I don’t travel a lot for my “day job” however when I do I, obviously, like to try to find a nearby Tiki Bar to experience while I’m in town. This week’s work trip took me to Atlanta. I had the opportunity to briefly visit S.O.S. Tiki in Decatur a month earlier, but this latest visit was a full Tiki Extravaganza.
I’m not sure how long it has been going on, however, lately, there have been a number of “tiki takeovers”. This is when bartenders from one tiki bar travel to and mix at another tiki bar (and then, usually, they do the reverse swap – kind of like a home and home in sports). For this takeover, two bartenders from Pagan Idol in San Francisco came down to S.O.S. Tiki in the Atlanta area.
S.O.S. is located in small downtown Decatur and the entrance is down a side ally. Upon entering there is a small flight of stairs that leads you down into the main bar. The bar is small, slightly bigger than Suffering Bastard in Orlando. As it should be, it is dark and offers some “mystery”. The wall behind the bar features a nice assortment of rums as well as a fun collection of tiki mugs (including some of the Star Wars Geeki Tiki mugs… which I know are controversial but I love them so that earns points in my book).
On my previous visit Ieuan, the manager, was my fantastic bartender. He was behind the bar to welcome me again however Nick, from Pagan Idol, would be my amazing host for the evening. Nick was fantastic from the start, walking me through the three special drinks they were featuring for the takeover. He explained that Plantation Rum was sponsoring the event and each drink featured a Maison Ferrand product (owner of Plantation Rums).
I decided to start with the Escape from Cognac (showcasing Ferrand Cognac). It was crisp and nice, a great element of orange and it was creamy but not (hard to explain). It was different from the direction that I usually go with Tiki but very enjoyable. That’s a great thing about tiki and, specifically, these types of gatherings… you have the opportunity to try different things you might not normally choose.
While enjoying my beverage, and before things got to busy, I was able to chat with Ieuan and Nick some. Ieuan opened S.O.S. Tiki 4 years but then stepped away for a bit. The call of tiki wouldn’t let up and he’s been back behind the bar and managing it for around 2 years.
Nick, as my bartender for the evening, received my favorite question… what’s the one rum you’d be stuck on an island with for the rest of your life. He went with a Agricole overproof because he figured he could sip it, make a Ti Punch, mix it, a little of everything.
I moved on to try the Toucan Dance, which featured Plantation 3 Star rum. This one is straight from the Pagan Idol menu. It was a little heavier, think Pearl Diver, but had an amazing balance of coconut (not overly powerful), orange and house-made Fassionola. The Pagan Idol team did a wonderful job with their exclusive, while supplies lasted, menu.
Michael from Plantation Rums brought some of the newest Plantation Single Cask offering. I had the opportunity to sample a few as well as chat with Michael about my love for different rums and how much I enjoy the Plantation rum products. He was very generous with his time and sharing his insight about rum and the endless options it offers. His passion for rum and Plantation was clear… I think that’s one of my favorite things about tiki/rum is talking with people who are passionate about what they do and Michael was no exception.
From a tasting perspective, I was able to enjoy the Barbados XO and the Trinidad 1997. I have to say that the Trinidad is unlike any rum I’ve had the pleasure of experiencing. It is smoky and nutty, you can taste the Peat Whiskey from the cask then there is a bit of tobacco and vanilla on the end that lingers. Hopefully I will be able to find a bottle of my own, though, I know that sometimes can pose a challenge… especially in Central Florida where pickings can be slim. (Michael, if you end of reading this, tell me where to look!)
(Can I take a quick minute to say that I’ve had the pleasure of interacting with a number of members of the Plantation Rum team over the past few months and all of them have been wonder individuals. They are always willing to discuss their craft as well as their products, and they are genuinely interested in hearing about other people’s love for rum.)
After some tastings I then asked Nick if he could put together a Pagan Idol Mai Tai for me… he was extremely generous with his craft and I hope he realized how appreciative I was. While he was upfront that S.O.S. didn’t have all the rums that Pagan uses for their Mai Tai Rum Blend, it was a very enjoyable combination. He used some Smith & Cross and Rum-Bar Dark as well as some of the Plantation Single Cask Peru 2010 that was available. He, of course, added Pagan’s homemade Orgeat as well. I thoroughly enjoyed it and look forward, hopefully, to having a true Pagan Idol Mai Tai in San Fran in the future.
Finally, throughout the evening I had a chance to chat with some S.O.S. regulars who were on hand. Bruce was a great guy and we chatted about our own Mai Tai blends. I also had the chance to talk with Jeff about rums as he is a rum rep for several brands including Clement, Rhum J.M, Chairman’s Reserve and Admiral Rodney. He enjoyed hearing the story of “Trader Jay’s” and he, along with his lovely new wife, agreed to be my next two subscribers.
It was another enjoying Tiki Evening! The takeover was an amazing surprise and everyone I encountered from the S.O.S crew to the visiting Pagan bartenders to the Plantation gang to the friendly regulars were wonderful to talk with. It was a great, inclusive atmosphere where everyone was welcome. I very much look forward to another visit to S.O.S. in the future as well as, hopefully, crossing paths with all the individuals I had the pleasure of interreacting with. Cheers & Mahalo!
In late April a new Tiki Bar opened in Central Florida. Those that know me would have thought I would have been there opening week however it is located in Sanford (about a 50 minute drive, on a good day, from my house). It took a few months of planning but last weekend we made it out to Suffering Bastard.
Suffering Bastard has done a great job of minimal promotion, really only using Instagram. They don’t have a website and, actually, don’t even have their own location. It is interesting because the bar is located INSIDE another bar (Tuffy’s Bottle Shop). And they are two separate entities, which felt a bit strange (I’ll get to that in a moment).
To get there using Phone/GPS you’ll want to put “Tuffy’s Bottle Shop” in as your destination. There is plenty of parking in the lot across the street. When you walk in you see a simple bar… you have to take a left into a more “empty” room and down a hallway on the right you’ll find the entrance and host stand to Suffering Bastard. They are definitely going for the “speakeasy”/hole-in-the-wall type of vibe… which I kind of enjoy.
We arrived around 7pm on a Saturday evening and were told there was a “short wait”. We requested to wait for the bar and were told that wasn’t an issue. So we went to check out Tuffy’s. Of course, as soon as our drink was served we get the text that seats were available. The issue with this is that since they are separate bars you can’t take a drink from Tuffy’s into Suffering. I have to say that this was a bit of a dissatisfier. Even though we were told our seats would be held while we finished our drink, we were eager to maximize our tiki experience. We quickly downed our Old Fashioned (which, by the way, was extremely delightful… Mrs. Trader thinks it could be one of the best she’s ever had) and headed in to Suffer.
Suffering Bastard is, by far, the smallest tiki bar I have been to. It has a bar on the right with about 10/12 seats and about 6/7 tables on the left and THAT’S IT! We were told it seats a total of 32 people. But what they lack in space they make up for in pretty much everything else!
The décor and music were both SPOT ON! Typhoon Tommy, the designer/builder, did an amazing job on the space. You can tell he focused on quality and did as much handmade as possible. The large Suffering Bastard behind the bar is the anchor and everything else works around him. I was a huge fan of the skull pendant lights that hung above the bar.
Our bartender for the evening was Chris and, while more on the quiet side, he knows his drinks and his rum. For a bar of only 32 people, he was non-stop making drinks, with the other bartender Arthur, all night. We had a few good chats about rare rums and our takes/variations on different classic tiki cocktails. If you give him your pallet then he will definitely steer you in the right direction.
Mrs. Trader started with one of her absolute favorites, a Navy Grog… full with Cone Ice. I, with a recommendation from Chris on what were some of his favorites, went with a Planter’s Punch. Both drinks were balanced, rum forward, fresh and wonderful.
Suffering Bastard does have a partnership with Da Kine Poke, a permanent Food Truck located in the courtyard of Tuffy’s. You can order from a small menu and the food will come right to you. While the portions are small and choices are limited, I have to tell you that everything we tried was fantastic.
We explored a few more drinks including the Tiger Shark (served in a shark, as you can see), the Honi Honi (Bastard’s take on a Mai Tai with Bourbon) and the namesake Suffering Bastard (Vic style). I know that Mrs. Trader definitely enjoyed the Navy Grog the best, even went for a second, but I’m not sure I could pick my favorite… Suffering definitely shines with their drinks, there is no doubt about it! They do something that if I’ve seen before I don’t remember… in appropriate drinks they put a cinnamon stick in and light the end on fire with one of those culinary torches. It doesn’t stay on fire like a candle but continues to smoke and releases the aroma while you enjoy your beverage. Very nice addition!
The intimate atmosphere also lends itself nicely to meeting fellow tikifiles… we had a great conversation with a couple sitting next to us who are local to the area and enjoys both Suffering as well as Bitters and Brass (owned by the same people). The couple, one of which actually works at the same company as myself, are headed to Chicago so we took the opportunity to talk up Three Dots and Lost Lake. We also took the opportunity to have some rum and a mini daquiri.
Suffering Bastard was a great experience, however there are two things we’d change. One would be something that can’t be helped… we want it to be CLOSER… the drive is a bit painful. The other would be a little more overall hospitality… no one was rude but also no one went out of their way to be welcoming or thankful for our patronage. I guess when you have a 32 seat bar that was still on a wait after 10pm maybe you don’t have to focus on that aspect? But places that do, like Lost Lake, Three Dots, Laki Kane, Strong Water are the ones that stand out and make you want to return time and time again… no matter how long the drive/flight.
That all said, the drinks are amazing, definitely the stars, followed closely by the atmosphere. The bar looks beautiful, the escapism truly is real and the drink recipes were researched, thought out and as balanced as possible. If you are in the Central Florida area and looking for the best overall Tiki Experience then Suffering Bastard is where you want to be (while I love Trader Sam’s as much as the next guy, Suffering drinks BLOW Sam AWAY). And if you head out there let me know… I’ll take any excuse to saddle up and head out there again. (Maybe we car pool?)
If it is going to be the Summer of Rum then there must be a new tiki bar visit. So, a trip to Trader Vic’s Atlanta was in order!
Our summer travels this year included a visit to Gatlinburg, TN (a region that does NOT have anything close to a Tiki Bar). We decided to make a stop over in Atlanta on our way north to visit one of the last remaining Original Trader Vic’s locations (we visited the oldest remaining Vic’s in London last September – read about it here).
If you’re reading this blog then there is a good chance you already know that Victor Bergeron invented the Mai Tai in 1944 at the first Trader Vic’s in Oakland… so I will skip that history lesson. What I will say quickly is that Vic was definitely an innovator, creating possibly the first chain of themed restaurants in the U.S. During the rise of Tiki popularity in the 50s and 60s he grew to as many as 25 Trader Vic’s locations worldwide.
As the popularity of Tiki started to decrease into the 70s and 80s, the restaurants started to close their doors. Vic passed away in 1984 but there are 5 remaining Trader Vic’s locations from his lifetime… the aforementioned London location (the oldest), one in Munich, the flagship in Emeryville (took over for the 1934 original in Oakland in 1972), a location in Tokyo and our current location of interest, the Atlanta location, which opened in the Atlanta Hilton in 1976.
Like London, the location is in the basement… meant to keep with Vic’s vision of “escapism”. There are only certain elevators that head down to that level and it is a great experience to board from a busy lobby of a downtown Atlanta hotel and, when the doors open 1 floor below, feel as if you’ve been transported. Plenty of bamboo and tikis welcome you as you enter the location.
Different than most of my Tiki Adventures, this visit included my two sons (7 and 9) so sitting at the bar was not as much of an option. We were welcomed by the staff and brought to a nice table right in the center of the first room. Something to note about Vic’s in Atlanta is that it is HUGE! There are multiple rooms throughout the area, however the way it is set up makes it feel like a small, intimate space. In the middle of all the rooms you can view the two HUGE Chinese ovens.
We had a warm welcome by the waitstaff and GM Maurice. It was wonderful to have the opportunity to talk with Maurice. He has a long history with the Atlanta Hilton and a passion for Vic’s. He appreciates the original décor and his goal, as hard as it is to upkeep, is to try to keep things as original as possible. Him and his team were wonderful hosts for our entire visit, and they had a focus on my boys, which, any parent knows, is very appreciated.
Everyone ordered drinks, mocktails for the boys. I ordered the Trader Vic’s Mai Tai and Mrs. Trader ordered the Navy Grog. Here is where I’ll say that the Mai Tai was “fine”… but it was far from the best I’ve ever had. They use the Trader Vic’s branded mix… which I don’t know if I can blame them for… but fresh ingredients are always better and it is disappointing to see the “home of the mai tai” not stay true to Vic’s original recipe.
However, the Navy Grog was extremely delightful and the boys LOVE their Kona Cooler mocktails. They were excited that they were served in the Mai Tai style glasses (just like Mom and Dad). The Kona Coolers earned the rare Double Junior Coco Thumbs Up!
Mrs. Trader recommends the Navy Grog (Grog usually being her preferred tiki drink). She said it was very well balanced and the rum is not hidden.
I will now take a moment to say this… the food was AMAZING and WONDERFUL and all the good words! Everything we had was fantastic and if you’re looking for a great meal among Tiki history then head over there. Maurice started us with an amazing Cosmo Tidbits pupu platter and I couldn’t pick my favorite if you forced me to. Junior Trader 1 tried everything on it and loved it all… really digging the crab rangoon (a first time food for him). Junior Trader 2, less adventurous, recommends the bread with homemade peanut butter (claiming it also deserved a #cocothumbsup).
For main courses I ordered the Massaman Chicken Curry and Mrs. Trader went with the Signature Wood-Fire Chinese oven Filet. The curry was very good and came with this fun side-dish of “extra” so you were able to add whatever you like to your dish, however NOTHING could compete with the filet. It was tender and full of flavor! Once again, all the “good words” for food. I’m not sure that I know enough about the culinary arts to tell you what these Chinese ovens do differently to beef, however, whatever it is, it is WONERFUL.
The boys also enjoyed their meals and, I want to give another kudos to Trader Vic’s in that their children’s menu is not the standard chicken fingers and cheeseburgers. We like our boys to branch out when they can and they were able to a little with Vic’s menu. Junior Trader 1 went with the strip loin and Junior Trader 2 did the General Tao’s Chicken (without the sauce).
To cap off our meal, Mauice had mentioned a new Hot Buttered Rum recipe was coming to the menu soon so I had to give it a go… full on with fired overproof rum running down the skull mug. And, while we were playing with fire, the Junior Traders got their first Bananas Foster experience. It is hard to not be impressed by dessert prepared fireside with fire! The boys were invited to “help” in the foster experience and, as you can see, were blown away by their first time!
Overall, I would give our Trader Vic’s Atlanta experience two thumbs up… while the mai tai came up a bit short for me, everything else was outstanding! Maurice and his team were top notch and the food was definitely something to write home about. Somewhere I read that at its height Trader Vic’s was considered the best restaurant in the nation. Vic, while bring Tiki pop and Tiki drinks into our lives, he also invented Asian Fusion. That notion is evident in the food at Trader Vic’s Atlanta and there is plenty of hospitality to go with it. I hope that it continues to live on, bringing Vic’s legacy to future generations.
Where do I even start to share our Laki Kane experience? It is almost beyond words but I will try to do it justice…
I will be 100% honest that there was a split moment in time that we didn’t want to leave London City Center however, in hind site, the 20 minute tube ride and 8 minute walk was WELL WORTH the effort… even in the rain. We were greeted with an extremely warm welcome by Georgi Radev, Creative Director for Laki Kane and other amazing members of the team. (As a side note, I want to apologize to the Laki Kane team because I am horrible with names and wasn’t able to remember everyone… but know you all offered first class hospitality.)
The entrance, like many great tiki bars, is unassuming. It looks like a storefront, however, different than others, you can see inside… possibly a ploy to lure guests into the tropical paradise? Then, as you entered, there is a covering on the windows that almost mask the outside as a island/ocean view. As we walked to our seats at the bar, Georgi provided a tour of his escape. He spoke with such love and passion… much like I start to speak when talking about my small DIY Tiki Bar. The tables and decor aren’t just “there”, there is a purpose to them with each section of tables representing a different tropical escape (The Caribbean, Thailand, Polynesia and Indonesia).
As we sat were we welcoming (again) by the attentive bar team and offered a wonderful mint and lime welcome drink. It was light and aromatic and the perfect precursor as we indulged in our menus.
In true Trader Jay fashion, I have to start with the eponymous drink, so I asked for a Laki Kane (Lucky Sugarcane). Mrs. Trader started with a recommendation from Georgi, the Guinness Punch in Manhattan. The Laki Kane was very light, and fruity but not too sweet. It blended coconut water with passion fruit and rum. It was a great compliment to the Guinness Punch in Manhattan… this drink was deep, complex… a work of art. It took the classic Jamaican Guinness Punch and added the sophistication of a Manhattan for a regal drink.
With our first drinks in hand, Georgi whisked us upstairs to show us something new they were almost ready to roll out upstairs… the Spiced Dry Rum Club. It is truly an experience I’ve never seen and am a little sad that I wasn’t able to partake. During the 2 and a half hour experience you sit at your own pot still, learn all about the history of rum whilst distilling and creating your own a bottle of flavored rum to bring home! Then, your recipe is saved into their database so, at any point, you can re-order your rum. (Georgi, how do you feel about starting one of these in the U.S.?)
After our extended tour we returned to the bar and continued to explore and enjoy the menu. We had some food and it was all delicious, but we came for the drinks… Here are the others that we enjoyed:
- The Mahi Mahi (Trader Jay): The bar team seemed to agree that this was one of their favorite drinks. The layering and coloring was SPOT ON… just like a mahi mahi fish. The drink was good as well, a nice overproof rum with fresh fruits and even some tangerine sherbet shaken in.
- Southern Lights (Mrs. Trader): This drink featured one of Mrs. Trader’s Favorites… Bombay Gin. This fresh drink featured star fruit (carambola) juice… something that you rarely see. It was the right level of sweet and tart. The bonus was that it comes with a souvenir Laki Kane tiki necklace! SCORE!!!
- The Rita Hayworth (Mrs. Trader): This is Laki Kane’s take on a Margarita. It has the key flavors of a marg but with some additional feel. The pineapple is a nice touch as well as the Blood Orange (Solerno) liquor replacing triple sec. The Morano glass vessel is beautiful and the fired lemon on top gives it an aromatic edge.
- The Pin-Up Zombie (Trader Jay): This one was my favorite for Multiple Reasons…
- I love “Rum Forward” drinks where the rum is 100% the star
- Who doesn’t love a drink on FIRE?!
- I enjoy the fact that, as Georgi put it, that they like to take some of the classics and put their own spin on it. With the Pin-Up Zombie there is a hint of “pine”… yes, I said PINE. It is so subtle but gives it that different ending that makes you think “what was that? I liked it!”
- I am a sucker for an amazing Tiki Mug and this is one of my new favorites! There are plenty of Zombie mugs out in the world… I enjoy my Shrunken Head from Trader Sam’s… however I have yet to see a female zombie. The design is beautiful and unique and I’m thrilled that I was able to bring her home in 1 piece. (Georgi explained that they have a local artist design all their mugs and I thought that was remarkable… there were many great designs and I’m thrilled that I was able to bring home two!)
- Tropical Fever (Trader Jay): This is probably the most “out there” drink I have had in a long time and it, like the rest, was amazing and wonderful. It is a take on “High Tea” but mixed with the caramel tea is rum, maple syrup, grapefruit juice and… wait for it… peanut butter! Yes, PEANUT BUTTER! And, if you are a fan of it like myself then it is the tiki drink you have dreamt of. It even has a dry ice component so that “steam” is released from the teapot it is served in.
Before I wrap I want to point out some other things that took the Laki Kane experience to the next level…
They use either Bamboo or Pasta straws!!! While I don’t agree with the whole “if we stop using plastic straws then they world will be saved” movement, I can appreciate people trying to limit the waste. What I cannot appreciate is a paper straw! So hats off to Laki Kane using pasta! It is for sure more expensive but a much better alternative than paper.
The garnish game was top notch! They opt for all natural garnishes instead of plastic stirrers and toys… while I love me a good stirrer, these drink toppers kept with the fresh ingredient theme and were just as fun, beautiful and creative.
Finally, the table “doorbell”… this is not an original idea but I like the thought process. Each table has a device that both says who the table is reserved for as well as can be used to call your server when you need a new drink. This is especially helpful on a crowded Friday or Saturday evening. Since we sat at the bar we didn’t need one but nice to see that one was ready for us!
In parting can I just say that Laki Kane is a MUST visit! Everything about it is FIVE STARS, 10 out of 10, two CocoThumbsUp! The decor is wonderful and thoughtful, every drink we had was better than the last and, most important, the staff was amazingly hospitable and top of their class!!! Keep it up, Laki Kane Team, I cannot wait to find a reason to return!!!
For my birthday Mrs. Trader bought me a personalized Oak Barrel from American Oak Barrel. At first I was only going to use it as a part of the eclectic decor that I continually add to but then it seemed like a waste to just have an empty barrel hanging there… empty… when I could be hanging there with rum inside.
So, here we go. Figure I’ll chronicle the adventure here so that everyone can follow along…
March 12, 2018 – Day 1: Since this is a new barrel, before spirits can be added it has to be cured. So, first I did a few rinse outs and then I filled it to the top with hot water. Now it needs to sit for 3-5 days (boring) before we can add rum. I’ll have to keep the water filled until none is leaking out so stay tuned…
March 17, 2018 – Day 5: So the barrel started out pretty “leaky” however after two days of soaking it sealed up nicely. Just in case I let it soak for an additional 3 days to make sure it was nice and solid.
No time like St. Patrick’s Day to add the rum… I selected a lightly aged El Dorado white rum from Guyana. I’ve heard good things about El Dorado but have not had the pleasure yet to experience acclaimed 15 year rum. While I am pretty sure I won’t be able to wait 15 years, I’m hoping the small barrel will add to the flavor and body to the rum over the next few months. More coming soon…
April 8, 2018 – Day 27: The rum takes to the skies!!! Way back when I was first starting decorating Trader Jay’s I was on a long hunt for pulleys or sailing blocks. I felt like we definitely needed them for the decor. I kept coming up short but then Mrs. Trader stumbled upon some while out and about. She bought three (not knowing which I’d like/want). Well, while they were good they just sat unused for over a year.
Since receiving the Barrel I had it in the back of my head that I wanted to hang it from the ceiling using the pulleys. So, Sunday I finally made it happen. While there is some nervousness over it all, it seems to be anchored well and secure.
So now I have an Aging Rum Barrel hanging from the ceiling… and that’s the real dream, right???
Planning to give the rum a taste around the one month mark…
Every year my wife and I try to get away to celebrate our Anniversary. We try our best to experience something new or different. Last year we had a wonderful visit to NOLA (including Latitude 29 – Read my blog post here)… this year we decided to head up to Chicago.
While this trip is for both of us, I try not to let my desire to “visit every Tiki Bar Ever” take over the trip. This trip we decided that on our first evening we would stop by Three Dots and a Dash for a Happy Hour drink to start our evening.
The entrance to Three Dots is a simple door in a back alleyway. There is minimal signage, just a tiki torch and a doorman checking IDs. There were queue stanchions available for when things get really busy. I will definitely admit that while the crowd wasn’t to “stanchion level” it was packed inside!
After entering you decent down a staircase below the watchful eyes of the skull wall (pictured below) and then enter yet another door… this door is what takes you from the busy world of the big city into a tropical hideaway.
Upon reaching the hostess stand we found out that to get a table for 2 was almost an hour wait and the bar was packed, elbow to elbow. Our goal was to sit at the bar and with some watchful eyes, a sexy wife and a bit of luck we were able to grab two seats at the very end of the bar right after ordering our first two drinks.
Cory was our bartender and his knowledge of “tiki” extended well beyond the amazing drinks he made up. I started with an Aloha Felicia and my wife went with the Saturn.
As Cory started to have a minute to come up for air we were able to talk “tiki” with him. He was great about sharing his thoughts about the world of tiki and his travels. We asked him about Lost Lake and he said that it was worth the 20-30 minute Uber ride to experience. It was not originally on our list (well… it was kinda on mine) but we decided, based on Cory’s recommendation, to add it to our trip.
And just like that it was time for round 2… a Cheap Lei for myself and the eponymous Three Dots and a Dash for Mrs. Trader.
Can I pause here and point out that in order to be a top notch tiki bar, your drink presentation skills need to be above and beyond! Each drink at Three Dots is carefully crafted and mixed but then it is (almost) painstakingly decorated. Mrs. Trader told me that my presentation game needs to step up a notch or seven.
The Cheap Lei was extremely different… it had this smokey banana taste… almost like if you made bananas foster over wood chips. I will admit that I’m not usually a huge fan of smokey but this was carefully “mixologized”. It was the right amount of smoke to make you say “hey, this is different and interesting and I LIKE it!”
The Three Dots, of course, did not let us down. It was flavorful, fruity, complex… all the things that Don (the creator back in the 1940s) would have wanted it to be. And they must go through them like crazy since they are pre-batched and “on tap” (which definitely helps when they are rockin’).
The time was coming where we had to decide which tiki mug treasure was coming back to Trader Jay’s with us. Cory was straight up that most mugs were not for sale due to inventory (including the Three Dots Urchin), but Mrs. Trader really wanted the Urchin to find a home in Florida with us. After asking nicely, Cory was able to pull a string or two and packed one up for us (with, again, wonderful presentation).
It was time to pay the tab but we enjoyed ourselves so much that we were already thinking we would be back to explore even more of the menu. Cory recommended coming back Sunday evening so we planned on that.
Jump Here to Read about Our Adventure to Lost Lake (Coming Soon)
Or continue reading below for our second visit to Three Dots…
After catching a matinee of the amazing musical Hamilton we swung back into Three Dots just two days later. Cory told us he’d be on bar however he was MIA… instead we were greeted at the bar by Ivana. Sunday afternoons are a little slower, offering some great tiki mixology talk. Ivana was a delight to talk with and we had an extra treat… Kevin Beary was also behind the bar. (If you don’t know who Kevin Beary is then do a little Google search because he is the Award Winning Beverage Director of Three Dots!) I will be honest, it took me a few minutes to realize exactly what a treat we were in for but I’m glad I did. Kevin was very generous in talking about his favorite rums, his tiki and bartending travels and even a sharing a few recipes.
Besides the great conversation we also experienced four more amazing drinks. I started with the Chief Lapu Lapu… which I really wanted because the passion fruit foam really intrigued me. The drink and the foam did not disappoint!
Mrs. Trader went head first in with a Jet Pilot… strong, expertly mixed, maybe the perfect Jet Pilot!
Can I also pause here and point out that Three Dots’ tiki mug game is TOP OF THE CLASS! Look at these amazing mugs, they a all wonderful, unique, detailed… I really wish I could have brought home at least 3 more! (Side note to the Three Dots Team: If you ever have leftover inventory you need to send away, I’ll happily find a good home for any orphan tiki mugs!)
We decided that we would finish off one more round before we said goodbye to Three Dots. I went with the Pandan Pain Killer and Mrs. Trader went with the Violet Revolver… I don’t think I need to go into detail about how these were also amazing!
I cannot say enough good things about Three Dots and a Dash! I want to open one here in Orlando! I’d either apply for a job or be their best patron.
I don’t think I could sit down and pick a favorite tiki bar… each have something special and unique but I will say Three Dots is the first tiki bar I’ve visited two times in three days and that is worth something. If you are in Chicago make it your goal to go visit! The experience is wonderful and the drinks are beyond amazing. Thank you to Kevin and his team for hosting us and talking tiki! (And, Kevin, thank you for the suggestion on the Hamilton Jamaican Pot Still Rum… if only I could find a bottle!!!)
We will be back!!! MAHALO!
My Rum and Tiki journey has reached a year and what a ride! I’ve learned to much but still have a long way to go! As I sit on the Beach down in Key Biscayne (island off Miami) I sip a frozen mojito (highly recommended) and reflect on my learnings so far.
I figure the gateway to the Caribbean is as good a place as ever to summarize my lessons thus far.
So, in no particular order…
- If the drink menu says “Mai Tai = spiced rum and fruit juices” then that is a hard pass! I can accept a slight variation from Trader Vic’s Original Recipe but it better have fresh juice and aged, quality rum.
- There is no substitute for fresh squeezed lime juice (or my special Frozen squeezed juice).
- Finding a quality rum at the basic bar is near impossible. Main stream bars haven’t caught on… most just carry Bacardi, Captain Morgan and then they think they are fancy if they have Meyers.
- I’ve tried a decent number of rums over the past year but still think Appleton Estate Reserve is my favorite multi-use mixing rum. It is the go to for my Mai Tai and many other drinks.
- For sipping, still keeping Plantation 20th anniversary on the top of the shelf (though I won’t lie that Zacapa is working its way up).
- If you are lucky enough to find a bartender who knows rums then talk as much as you can to them! They will share what they like and will enjoy the conversation enough, usually, to let you sample.
- Overproof rum doesn’t have to taste like rubbing alcohol… get some Plantation OFTD! It is a powerful ally (in the right quantities).
- There is never enough self space in an at home-Tiki-Bar-in-progress.
- Always buy the Tiki mug that comes with the drink, you’ll regret it if you don’t.
- Take your time and measure your drinks… you wouldn’t make a soufflé by just eyeballing it, don’t compromise on a perfectly crafted cocktail.
- Your tiki bar will never be finished… both decorating and stocking with rum/liquor/mixers.
- The Tiki Community takes care of their own! Thank you to Trader Vic’s, Florida Mermaid Rum, the staff at the Marriott Denver South and Diplomatico Rum for their support.
So there ya go, some of the lessons in Trader Jay’s first year! Here’s to many more Tiki-rific years to come!
Before I started down my Tiki journey, I would have said, like many others, “I’ll just use the bottled juice, it is so much easier… can it really matter that much?”
The truth… I matters more than typed words can describe!
Once I moved to real juice, especially lime, my drinks became more fresh and more delishious! (I made the move due to a passage in my Tiki Bible from Smuggler’s Cove.) The real issue with fresh juice is “time”… being a full time working father of two boys leaves little time to squeeze limes every night. There are so many times that I’ll get home from work, crave a delicious exotic cocktail but not want to take the time to squeeze the limes (but I also won’t shortcut and use pre-bottled lime juice).
Enter an idea that I actually am claiming as original-ish… freezing fresh lime juice in pre-measured amounts in ice cube trays.
I won’t pretend I’m the first person ever to think of this but I also didn’t read about it somewhere else… therefor “original-ish”.
What I’ll do is buy and squeeze 5-6 limes at one time, pour in this awesome ice cube tray and then just use the number of cubes I need when time. (The size of one cube, purposefully, is 3/4 of an ounce… the exact amount I use in my Mai Tai.)
I’ve also found that for some drinks, shaking the drink with only the lime ice cube will chill it enough without watering it down (lime ice cubes melt faster than H2O so a standard amount of shaking is almost perfect).
The ice cube tray is perfect and the cubes slide out so easily. You can either just leave in the tray, since it has a cover, or remove and put in a plastic bag or food storage container.
Either way, the time savings is great and the drinks still taste to Tiki-Perfection! So give it a try!
We here at Trader Jay’s Tiki Blog are THRILLED to bring on our first Rum Sponsor… Florida Mermaid Rum.
Florida Mermaid Rum is made by NJoy Spirits, LLC out of Weeki Wachee, FL. It is a “Gold” 3 year old Florida Sugar Cane sipping rum blended with a Caribbean pot still rum then aged in their Wild Buck Whiskey barrels for 90 days.
Natalie and Kevin were very generous to provide the Trader with a sample of their local rum for tasting and mixing.
I poured about a half an ounce out to just sip on. First, the aroma is very flavorful, it has a nice oak barrel smell. In the initial taste you can feel the natural rum taste, slightly strong, but then the sweetness peaks through and you can sense the Florida sugar cane (important to me as a Florida native). Finally, the finish ties it up in a bow as the smooth oak from the whisky barrels stays with you as the taste fades. Overall, a really nice, hardy 3 year pot still rum.
After a few sips I wanted to try a simple drink. Kindly, NJoy provided a few recipes to try. I decided to keep it simple with a Mermaid Old Fashioned. I took 2 ounce of Florida Mermaid Rum and mixed with the suggested 1 ounce of simple syrup (I used my homemade Mai Tai simple syrup). I then added 2 dashes of aromatic bitters, shook lightly and poured over a big single ice cube (I like to use these tiki ones). Once again, the oak was the star as it was the highlight of every sip. The 2:1 was a little sweet for my pallet, probably would pull back on the simple syrup and add an citrus peel (as suggested) but still a good after dinner sipping cocktail.
Now that I have tasted the flavor subtleties, I have a few Trader Originals in mind. Hope to experiment right after Turkey Day and share my findings. In the meantime, please give Florida Mermaid Rum a try. It is available in Florida and Georgia (full list) or you can order online here.
A special Mahalo to Natalie and Kevin for “sponsoring” my Tiki Blog.