I was first introduced to the magic of a properly timed rum-based libation by Danville resident Kent Wisneor, known at some local bar tops as “Tiki Kent.” Out of the many important tell-tale signs of a great tiki experience, he told me that none are as nearly important as an unwaveringly rock solid Mai Tai—the barebones being rum, lime, an almond syrup called “orgeat,” some bitters and mint. It’s the drink that separates the wannabes from the know hows, the real mark of a quality tiki bar.
It was about time that Tiki Kent and I took a deep dive into the birthplace of the Mai Tai to find out where to get not only classic but also redesigned expressions. Here’s our list of some of the best Mai Tais in the Bay Area.
Trader Vic’s, Emeryville
The origins of any cocktail, whether those well known or cult-like riffs, are hotly debated. The Mai Tai, on the other hand, has taken a full step further than that, Trader Vic’s being the nucleus of said dispute. Who made it? Where? What was the original recipe? Victor Bergeron in 1944 Oakland or Donn Beach in 1933 Los Angeles?
For those in the Bay, there’s obviously only one correct answer, as Trader Vic’s Mai Tai has become almost synonymous with the drink itself. It brought the Mai Tai to the masses via a myriad of mixes and syrups, glassware and tiki collectibles. Every Mai Tai pilgrim must have Trader Vic’s under their belt.
Forbidden Island, Alameda
Patrons are met with signed dollar bills taped to the ceiling and a TV playing Gidget Goes Hawaiian (1961) inside Alameda’s Forbidden Island. It’s the kind of place where plaques are nailed to the back bar with names of those who have completed the Herculean challenge of becoming a member of the “Kill Devil Club”—which dictates trying all 120 rums, contrasted with a regular going table-to-table giving out homemade spice cake.
Hamilton pots still black and an aged Martinique Argricole rum give their Mai Tai a beautifully nuanced and funky attribute. Add some aromatic bitters and a bouquet of mint, and it’s a Mai Tai that cannot be missed.
Tiki Tom’s, Walnut Creek
Compared to the bustling Olympic Avenue, a first step inside Tiki Tom’s has the ability to widen anyone’s eyes with anticipation. A far superior version to its retired past, at one point the grungiest dive bar in Walnut Creek, a resurrection led by classic tiki ideals and a thoughtful menu has catapulted this spot into conversation with the best tiki experiences in the East Bay. Expect great balance in the Mai Tai, and don’t miss a good gawk at the extensive mug collection.
True Laurel, San Francisco’s Mission District
One of the most famous modern interpretations of the Mai Tai, the Mai O Mai from True Laurel in the Mission District has introduced many cocktail drinkers to one of the classics in a new and “clear” way. The drink is milk washed, a process that has gained popularity in cocktail bars around the country, which includes curdling milk into a whey-spirit blend, resulting in a translucent and aroma-neutral drink.
A rum blend, lime juice and pistachio orgeat are poured over a clear cube and topped with a housemade coffee-and-rum float. It’s a great match and one that’s balanced and well executed.
Boo Loo Lounge, Orinda
Situated next to the entrance of the Orinda Theater, the Boo Loo Lounge’s closet-like size is in no way an indication of its overall quality. General manager Maxton Kennedy has had intimate knowledge of the tiki world longer than I’ve been alive and has translated that into a Mai Tai that, although is very much his own, pays homage to the classic created just on the other side of the Caldecott Tunnel.
With fitting odes to classic films such as Africa Screams (1949) and Creature from the Black Lagoon (1954), a great mid-century pirate-style tiki lounge is being driven past rather than celebrated and studied.
Prizefighter, Emeryville
Prizefighter might not have a Mai Tai on their official menu, but that doesn’t limit them from making one worthy of rightful attention. Rather than the regular concoction of different rums usually specific to each bar, the simplicity of Planteray dark rum exalts each individual ingredient. The smoothness of the orgeat and orange liqueur complements the acidity of the lime rather than smothers it. As one of the best overall cocktail spots in the East Bay, experiencing Prizefighter is essential in understanding the simple beauty of the Mai Tai.
