MAI TAI ONE ON FOR NATIONAL RUM DAY
“Most rum enthusiasts I know,” says Jupiter Jones, “are highly educated. Just the right amount of eccentric and personable.”
Jones is equal parts both. It’s likely why she’s had great success as a burlesque performer, retro personality and event producer — in particular those aligned with the unique, kitschy and decades-old American subculture of tiki.
“I throw fun, immersive and unique parties that connect and educate people.”
Often, there’s rum, which gets its very own national holiday on Aug. 16.
“Rum is the most fun!” she says with a figurative wink that says she’s kidding — kind of. Rum-rooted events, she says “tend to be more inclusive, more upbeat and generally all-around more enjoyable…”
Rum is also the most versatile spirit in the world, says Arthur Boothe, bartender and owner of both Bitters & Brass and the Suffering Bastard Tiki Bar in Sanford. Rum is produced worldwide — easily planted, easily harvested.
And easy drinking, in particular when served amid the sweet, carefree spirit of tiki, which back in the day was a surprisingly guarded sect of mixology.
Take the mai tai, for example, which was invented by Victor Bergeron, better known as Trader Vic, in the 1940s.
“It’s one of the most bastardized recipes we see, often including pineapple or orange juice and grenadine,” Boothe explains. “The reason for this is because Trader Vic didn’t publicly release the recipe until the ’70s. Secrecy with recipes was paramount in the twilight of the tiki world.”
The mai tai is arguably Vic’s most popular contribution to the genre, says Boothe.
“It was claimed to have been an altered recipe of the Q.B. Cooler, a drink from the originator of the tiki movement, Donn the Beachcomber. It was such a volatile issue with the two that they even went to court over it!”
Donn the Beachcomber, Boothe says, often kept concoction recipes even from his own bartenders, “utilizing numbered and lettered systems to keep ingredients secret.”
Tiki’s first mighty wave of popularity birthed places like Fort Lauderdale’s legendary Mai Kai — going strong since 1956.
“Over the last decade tiki culture and cocktails have been making a resurgence in popularity,” says Boothe, but “the drink recipes are not the greatest as a result of the secrecy that played such a large part in the culture since its inception in 1933.”
The Suffering Bastard (at press time still closed due to COVID-19 restrictions, but put it on your post-pandemic list!) bridges the gap between craft cocktails and tiki drinks.
“We took the tenets of our cocktail bar, and used them to create a tiki bar (ie: fresh juices, house-made syrups … precise measurements and clean flavors) We also wanted to prove that
tiki drinks aren’t sugary booze bombs, but are wellbalanced and not overly sweet — even if boozy.”
When it reopens, you may see Jones there. Until then, you might look into her virtual take on tiki: The Techy Tiki — a fun, monthly-streamed variety show where guests play bingo and answer trivia questions for prizes while enjoying entertainment from around the world.
Jones crafted the project “to help folks in the entertainment industry stay afloat during these trying times.”
Until the bars open, Vic’s mai tai recipe may help you do the same.
Some Rum Day deals around town
1921 Mount Dora:
They’re celebrating with the perfectly named Shirt and Shoes Optional ($14), a gorgeous cocktail featuring Plantation Pineapple Rum, Bacardi, Wray and Nephew
Overproof Rum, Tempus Fugit Crème de Banana, Campari, coconut syrup and fresh lime; 1921mountdora.com/
Bahama Breeze: Bring the celebration home with Bahama Mamas to Go. Up to 10 servings for $24.99 with food purchase. Cocktail features Cruzan Coconut Rum, Bacardi Black and Castillo Silver Rums, banana liqueur, pineapple and orange juice. To place an order online for curbside pickup, visit BahamaBreeze.com.
Café Tu Tu Tango:
They are bringing back the popular Pride Month rainbow “Love Is Love” cocktail for one night only on Aug. 16! One dollar from each $10 cocktail sale goes to benefit Zebra Coalition, which provides services to LGBTQ+ youth. This beauty features Bacardi Rum and house-made cherry and mango syrups with a Blue Curaçao floater and fresh fruit garnish.
Cheddar’s Scratch Kitchen: Get Cheddar’s signature Painkiller to go for $4.99 with a meal. Cocktail features rum, cream of coconut, pineapple juice and orange juice.
To order online for curbside pickup, visit Cheddars.com.
Homecomin’: At Chef Art Smith’s kitchen, they’re blending up some RumShine Punch ($13), Florida strawberry-flavored RumShine blended with blackberry brandy, banana liqueur, pineapple juice and house-made grenadine. Hello, Sunshine!
Margaritaville Resort Orlando: This resort isn’t just a one-trick tequila pony. Case in point, the Rumaritaville cocktail, a
$10 treat you can get for $8 on National Rum Day and a delicious amalgam of Cruzan Coconut Rum, Cruzan Hurricane Rum, Bacardi Pineapple Rum, pineapple juice and grenadine.
The New Standard:
This Winter Park outpost is featuring their Life’s A Beach cocktail for $8 (regularly $15). Cocktail features Siesta Key spiced rum, heirloom pineapple amaro, Giffard Orgeat and lime.
Paddlefish: The floating Disney Springs restaurant will run their Mayan Empress
cocktail ($16) as a Buy One, Get One 50% Off special on Aug. 16. Cocktail features Santa Teresa Anejo Rum, apricot fruit liquor, pineapple juice and fresh lemon.
Plancha: At the Four Seasons Golf and Sports Club Orlando, mojitos are a go-to. Rum Day brings with it Plancha’s Loco Coco Mojito (a Rumhaven Coconut Rum & Papas Pilar Rum-based drink) priced at $10 (regularly $15).
Splitsville: Get bowled over at Disney Springs with the Miami Vice ($13), the beautiful love child of a rumrunner and a pina colada swirled into your glass like a tropical storm just beginning to churn.
Taverna Opa: This I-Drive mainstay recently launched Poptails (boozy popsicles), two of which — Piña Colada and Orlando Mango — feature rum! Get three for $15 for Rum Day.
Want to reach out? Find me on Facebook, Twitter or Instagram @amydroo or on the OSFoodie Instagram account @orlando.foodie. Email: amthompson@ orlandosentinel.com