Photos courtesy of MAI-KAI
Few places in Fort Lauderdale are as iconic as Mai-Kai, a Polynesian restaurant where diners are treated not only to tiki cocktails but also to dinner and a show. First opened in 1956, the expansive space with tropical gardens, bamboo furniture and nautical themes became a staple for visitors and locals before closing in 2020 due to extensive damage caused by a burst pipe. It reopened in 2024 after a $20 million remodel, much to the glee of those who missed the potent drinks and over-the-top island setting. We caught up with Cory Starr, the general manager and beverage director, to see how Mai-Kai keeps the magic alive.
Q&A
Which drink first pulled you into the world of tiki?
The Mai Tai introduced me to Hawaiian style.
Do you have a favorite quote or motto you live by behind the bar?
“If you can’t get to paradise, I’ll bring it to you,” from Don the Beachcomber, who was credited with opening the first tiki bar in 1934.
What is the ultimate bar snack?
For tiki bars, crab Rangoon. I always like a housemade jerky as well.
What is the biggest misconception people have about tiki drinks?
That they are too sweet, when in reality they are just as flavorful when crafted by an expert bartender. The idea is to balance sweet components with strong components (rum and other spirits), sour components (citrus juice, mainly) and weak components (ice, water, teas) to create a balanced cocktail.
Define Mai-Kai in five words or less.
Legendary temple of Polynesian escapism.
When building a great tiki cocktail, do you start with the spirit, the story or the garnish?
I always start with the story or an idea of a good flavor I want to replicate. So many tiki cocktails come from an original from Don or Vic [Victor Bergeron Jr., the founder of Trader Vic’s], and I’ll work from there to get a good profile.
If you could design your own cocktail napkin, what would be on it?
It would depict the places I’ve traveled and worked in around the world: Arizona, Hawaii, Chicago, Texas, the Outer Banks and Florida.
On a hot South Florida night, what is your go-to drnk?
I like an effervescent, grapefruity cocktail. The Bora Bora from Mai-Kai fits that bill.
Who, living or dead, would you most like to share a drink with?
My grandfather. He passed away when I was young, but he loved tiki bars and a good cocktail. I think we would each be drinking a Zombie.
Bora Bora
INGREDIENTS
• 2 oz. Mai-Kai Rum No. 1 (available for purchase) or dark rum
• ¾ oz. fresh lime juice
• ¾ oz. fresh grapefruit juice
• ¾ oz. Falernum (John D. Taylor’s is commercially available)
• 1½ oz. grapefruit soda, such as Squirt
• orchid (for garnish)
DIRECTIONS
Add the first four ingredients to a shaker with ice. Shake well, until chilled. Strain into a Collins glass filled with fresh ice, then top with grapefruit soda. Gently stir to combine and garnish with an orchid.