The Secret Moonkist Coconut from the Ma Kai 🤫

[@eyespy3001]

Had the pleasure of going to the Mai Kai back in 2019. What a cool place! I definitely walked out of there with quite a lean that night.

[@thomaskmfdm]

I've been making the second drink, but don't have access to Hamilton so I've been using a 15 year old Guyanan Demerara rum as sub for west indies blend, no Puerto Rican on hand so I upped the funk by splitting Veritas/probitas and Wray and Nephew overproof. Using 14 year old Doorly's as the Barbados rum. Dash of OFTD and Smith and cross because why not. Also coco Lopez instead of milk as I have an open can I want to try to use up. I was initially looking for a tiki drink that used coconut without needing pineapple juice as I'd ran out and didn't want to immediately buy more. This really checked that box. Thanks!

[@atomicgrog]

Mahalo for sharing the link to The Atomic Grog! Our Ma-Kai Cocktail Guide contains reviews and recipes for all of the historic drinks, past and present. In 2015, I posted a definitive version of the current Moonkist Coconut, which is indeed sweeter than the one published by Esquire. I've since found out that they blend their own in-house coconut cream/milk, which makes a difference. I came close by blending 1 part cream with 3 parts milk. It's a very coconut-heavy drink. Here's The Atomic Grog tribute version: 1/2 ounce fresh-squeezed lime juice 1 ounce rich honey syrup 1/4 ounce falernum syrup 1 1/2 ounces coconut milk 1/2 ounce cream of coconut (Coco Lopez) 1 1/2 ounces light Puerto Rican 3/4 ounce gold Barbados rum 2 dashes of Angostura bitters Pulse blend with 1 cup of crushed ice for 5 seconds and pour into a coconut or mug. (Back in Mariano's day, they used rums higher than 80 proof, so I'd go with something like Hamilton White Stache and RL Seale's 10. When The Mai-Kai reopens, I'll be revisiting every drink on the menu, so stay tuned ...

[@danboutell9363]

I am SUPER into Tiki and am going to try both of these drinks. I also live in Florida and am anxiously awaiting for the reopening of the Mai Kai! I plan on being there the weekend they open! Thanks for the history lesson. I'm also big into the Atomic Grog and Sippin' Safari.

[@makeanddrink]

2 great resources. Atomic Grog is something I've never dove too deep into but he's great. I know once I go down that rabbit hole I'll be lost for a time. One day I'll make the pilgrimage to the Mai Kai!

[@blakeanderson1214]

Just so you know, this is a great channel…..

[@makeanddrink]

Thank you, Blake!

[@brentdnowicki]

I just made a variation of White Cloud and enjoyed it. I subbed a few equivalent ingredients for others and added Peychaud's Bitters and cacao bitters. Quite the tasty little night cap.

[@vincethewhat1362]

Here’s how I make my trader vin’s white cloud and it’s been a hit at every tiki event I’ve hosted mine is a double of the original so I serve it in a coupe and I change a little : 1 oz cream of coconut, 1 oz lime juice, 1/2oz falernum, 1/2oz PF dry curaçao, 2 oz of Appleton signature flash blend with pebble ice to aerate and then strain into a coupe. One of my all time favorites.

[@brentdnowicki]

Sounds great, have you tried it with a dash of bitters?

[@seanpannebaker6404]

The White Cloud is going to be on the menu for the weekend! I'm short on the rums needed for the other one. Great video! Cheers!

[@TheDoomFiend]

Love the videos and just throwing it out there, I would love a video on a cocktail using the giffard Pineapple liquer. It’s another premium liquer similar to the banana and it’s absolutely excellent! Keep up the incredible videos!

[@makeanddrink]

Been having a hard time pulling the trigger. Have a full bottle of Drillaud Pineapple… but one day I will get to the Giffard. Hey @giffardliqueurs a little help???

[@fugu4163]

Perhaps the white cloud was something the bartenders themselves enjoyed before going home from work.

[@rickduarte9940]

Going to try making this one. Might get rid of one of the rums. Possibly a funky one and just use coco Lopez instead of the milk. Btw. Love the blender!

[@makeanddrink]

That’s a good call! As for the blender that’s almost 100% your fault. I look off and on often, but generally they’re either not working, missing a cup, etc. After the last vid I saw this one and it had the cups, no major flaws, works and relatively good chrome for $200. Little bit of smell when running but couldn’t pass it up.

[@rickduarte9940]

@@makeanddrink I’ll take the arrows on that one. Looks pretty much flawless. Great find!

[@Diaspro-1]

If you believe in yourself and with a tiny pinch of magic, all your dreams can come true

[@billybennet75]

What is the music in the video?

[@makeanddrink]

It's all stock/royalty free music

[@FishingSGsWild]

try with the MALIBU Caribbean rum someday for that extra sweetness?

[@clancy2570]

I've been reading Smuggler's Cove recently and many of the drinks call for Velvet Falarnum. How would you compare that to the Falarnum syrup you used in this video? Do you think they're interchangeable?

[@makeanddrink]

All Falernums are a little different so they aren’t necessarily going to taste too similar, especially the rum based ones vs syrups. I use both kinds depending on what I want it to achieve. The syrup is sweeter and has more spice and I use it if I think the drink needs sweetness. If it calls for Velvet def use that.

[@miksologia]

And if you just mix those two together you get...?