Sunday, February 04, 2007

Mai Tai Night at Trader Vic's

$4.50 Mai Tais, free validated valet parking at the Hilton and most excellent musical entertainment courtesy of Tongo Hiti. A Thursday night tradition at the Atlanta Trader Vic's.

The Mai-Tais were very yummy. Sheena loved them, but must confess that they reside in the #2 position on the Official Mai-Tai Tasting Scorecard, just a smidge behind those at Don Ho's Island Grill in Honolulu. I think they needed the little floater splash of dark rum that Don does and it would have been perfect.

Sheena ordered one, so did The Georgia Cheek and then the third guest said "Me Too". We turned to her and said, No, it is pronounced "Mai Tai". I think that is when the waiter realized it might be a long and aggravating evening for him.

The biggest and most pleasant surprise was the food. It was really good. Guess we expected just puu-puu platters or something, but the meals kicked ass.

Sheena had the mixed grill (lamb, small filet, chicken). The duck sitting next to me was also very nicely done. Trader Vic's has this indoor smokehouse fire oven so the meats are tender, lightly smoked and perfectly done.

For dessert, we split 2 creme brulees - a chocolate one and a coconut one. We wanted something that could be set on fire, but their signature flaming dish, Bananas Foster, could only be done in the dining room instead of the lounge area where we were. Something about firecode and blocked aisles. Goddamn nanny state always ruining our lives.

Official Mai Tai Recipes over the years

2 ounces 17-year-old J. Wray Nephew Jamaican rum

1/2 ounce French Garnier Orgeat

1/2 ounce Holland DeKuyper Orange Curacao

1/4 ounce Rock Candy Syrup

juice from one fresh lime

Hand shake and garnish with half of the lime shell inside the drink and float a sprig of fresh mint at the edge of the glass.

1 ounce 15-year old J. Wray Nephew Jamaican Rum

1 ounce Coruba or Red Heart Jamaican Rum

1/2 ounce Trader Vic Formula Orgeat

1/2 ounce Holland DeKuyper Orange Curacao

1/4 ounce Rock Candy Syrup

juice from one fresh lime

Mix and serve as in the original formula.

1 ounce Trader Vic's Jamaican Rum (15- or 8-year old)

1 ounce Martinique Rum (St. James or Trader Vic's)

1 ounce pre-mixed Curacao, Orgeat and Rock Candy Syrup

juice from one fresh lime

Mix and serve as in the original formula.

2 ounces fine dark rum

4 ounces Trader Vic's Mai Tai Mix

juice of one large lime


At 3:05 PM, Blogger Sonny Drysdale said...

Hi Sheena - you don't know me but we have mutual acquaintance in 'Crazy Legs.'

Just wondering if you have been to the Tonga Room in the Hotel Fairmont in San Fran - and what you thought.

I've only been once and loved it but sadly it was not on a weekend night so they didn't have a band playing from a raft in the Gilligan's Island lagoon.

lots of luck to you and yours, Sonny Drysdale@

At 3:13 PM, Blogger Sheena said...

No, Sonny I haven't been.
But do have a couple of west coast trips in the works this year, so will check it out if I hit SF.

At 5:10 PM, Blogger Jason Bo Green said...

Hey Sheena, just saw this and thought of you...

Some person's wine hunt

These are just about the greatest pics you've ever taken, Sheena - I really like the angle. And your waiter sounds like a snob -- if someone quipped, "It's pronounced Mai Tai" in front of me, I'd think, Man, this is going to be the best table ever.

Which I've no doubt you were.

At 10:49 PM, Blogger Sheena said...

thanks for the article link, Jason. Obsession is interesting.

I like the last picture the best. We had fun doing that. The eyes are butter balls, nose is carrot strip, face is mostly trimmed duck fat, with a lamb rack combover.

At 8:43 PM, Blogger CheekierMeSly said...

Sheena, is that *your* hand on the Tongo Titty?

At 9:08 PM, Blogger Sheena said...

yes ma'am.


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