Molokai Mule


For tonight’s new Tiki drink, I offer you the Molokai Mule. This was a creation of the Kon-Tiki restaurant in Waikiki, one of a chain of Tiki palaces owned by Steve Crane.
The Molokai Mule is a product of the 1960s and thus an example of the sunset years of Tiki’s greatness. And in it I think that you can see the beginnings of the slow decline. There is everything you would expect to find in a Tiki drink here: Multiple rums, multiple juices, and one of the grand Tiki ingredients — orgeat. But it packs less of an alcoholic punch than earlier examples, both in proportion and in taste. And you can see here in reasonably full flower what some people like to harp on about with Tiki drinks, muddled flavor profiles.

MOLOKAI MULE

  • 2 parts orange juice
  • 1 part lime juice
  • 1 part orgeat
  • 1 part cognac
  • 1 part light rum
  • 1 part demerara rum

Shake well with ice cubes and pour, with ice, into an appropriate Tiki drinking vessel. Garnish with fresh mint and pineapple, or with pineapple leaves.

I think the main culprit is the orange juice. It kind of overpowers the drink and drowns out the spirits. The cognac in particular might as well not be in there. I don’t bother with freshly squeezing my own OJ, but I think that the Molokai Mule is a case where you might see the difference.
Don’t get me wrong, this is a pleasant tasting drink. I wouldn’t have bothered posting it otherwise. But make it small, or you will likely be bored with it before you finish.
I found this drink via the iPhone app Tiki+. If you want to read more about it in a hold in your hands book (and have a spare 75 bucks) you can find it in Beachbum Berry’s Taboo Table.

About the author

Doug

I am 48 years old, married with two young daughters. My interests are tennis, reading, computers, politics, and of course cocktails. I run a murder mystery party business that caters to both corporate and private events, Killing Time, murder consultants.

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