Makai Island Kitchen & Groggery

Makai Cocktails

• The 1944 Mai TaiUS$ 13,00

  Victor "Trader Vic" Bergeron, Oakland, California, 1944. Taste the original. Lovingly recreated with a blend of Plantation Xaymaca 100% Pot Still Jamaican Rum and Clement Select Barrel AOC Martinique Rhum, orgeat, Pierre Ferrand orange curaçao liqueur, simple syrup, and fresh lime juice, served on crushed ice, the 1944 is a tribute to the original Mai Tai, which was conceived and crafted by the legendary Victor Bergeron at his Trader Vic's bar in Oakland, California

  • With TumblerUS$ 28,00

• Hawaiian Mai TaiUS$ 12,00

  Inspired by original recipe from the Royal Hawaiian Hotel, Waikiki Beach, Circa 1953. This fruity, tropical twist on Victor Bergeron's original has come to define the Islands. Taste the tradewinds in this perfect blend of Plantation Original Dark aged rum and Plantation 3 Stars rum, pineapple, guava and lime juices, orgeat, and triple sec

  • With MugUS$ 27,00

• Lychee MartiniUS$ 12,00

  Anthony Sitch, Makai Island Kitchen & Groggery, 2020. The lychee fruit is sweet and dry, which makes it the perfect foil for vodka. Simple and transcendent, shaken, not stirred, the Lychee Martini features Tito's Vodka and lychee juice. It's served in a martini glass with lychee fruit

• Makai MargaritaUS$ 12,00

  Ethan Samuels, Makai Island Kitchen & Groggery, 2020. We like this one so much, we named it after us. If you're looking for the perfect drink to take in a Santa Cruz, California sunset from the wharf, make it a Makai with Luna Azul Tequila, lime Juice, triple sec, Hibiscus-Ginger simple syrup. Shaken and served on the rocks

• The Venus SaturnUS$ 12,00

  J. "Popo" Galsini, 1967. The perfect gin tiki cocktail! As evidence, a California bartender named Popo won the International Bartender's Association World Championship in 1967 with its galactic blend of gin (we use local Venus Gin), passion fruit syrup, fresh lemon juice, orgeat, and John D. Taylor's Velvet Falernum over crushed ice

• The Unusual SuspectsUS$ 12,00

  Peter Drobac, Makai Island Kitchen & Groggery, 2022. In a lineup you'd pick this one for the bold flavors of macadamia nut liqueur, Plantation OFTD and Real McCoy 5 Year rums, St. Elizabeth allspice liqueur and tiki bitters which are paired with classical tropical ingredients like coconut cream, vanilla, pineapple and lemon juices. Served over crushed ice with a pineapple wedge, and topped with nutmeg

• Punch To the SkullUS$ 13,00

  Anthony Sitch, Makai Island Kitchen & Groggery, 2020. Rumor has it you deserve a good punch! This five-fingered cocktail contains Denizen Aged White Rum, Aperol liqueur, John D. Taylor's Velvet Falernum, Pierre Ferrand orange curaçao liqueur, and fresh lemon juice. Served on the rocks in a goblet glass

  • For an Extra "Punch" (16 oz.), You Keep the Killer Skull Mug!US$ 21,00

• Scorpion BowlUS$ 40,00

  Inspired by the original recipe of Victor "Trader Vic" Bergeron, circa 1950s. The Scorpion Bowl is a communal experience, so choose your drinking companions wisely. A mix of Denizen Vatted Dark 100-Proof Rum, Denizen Merchant Reserve 8 Year Rum, Plantation Original Dark Rum, gin, orgeat, falernum, and passion fruit, orange and lime juices. Two person minimum

• The BonzerUS$ 12,00

  Anthony Sitch, Makai Island Kitchen & Groggery, 2022. From the Australian slang meaning "first-rate" or "most excellent" the name pretty much sums it up. A deliciously down under mix of Lemonhart 1804 Demerara rum, St. Elizabeth's allspice liqueur, John D. Taylor's Velvet Falernum, coconut cream, cinnamon demerara syrup, and lime juice. On the rocks with a lime wheel

  • With MugUS$ 27,00

• Blood MoonUS$ 14,00

  Liam Cox, Makai Island Kitchen & Groggery, 2022. You don't need to wait for a total lunar eclipse to enjoy the sweet, tangy and complex flavors in this stunning cocktail inspired by the juice of the blood orange. With Venus gin, Licor 43 liqueur, Amaro di Angostura liqueur, lemon juice, blood orange juice, pineapple juice, and cinnamon demerara syrup. Garnished with a blood orange slice, a cinnamon stick and fresh mint

• Starry DazeUS$ 12,00

  Jennings Cox, Cuba, Circa 1898. Legend has it that Cox ran out of gin while entertaining guests in Daiquirí, Cuba, and in an act of spontaneity and instinct, paired rum with citrus and sugar, and the daiquiri was born. Our classic daiquiri uses Plantation 3 Star rum, lime juice, and simple syrup. Served up with a lime wheel

• Dragon's BiteUS$ 12,00

  Kim Will & Peter Drobac, Makai, Island Kitchen & Groggery, 2022. When life gives you lemons, add dragon fruit! This refreshment's got teeth, made with our signature house-made dragon fruit ginger syrup, local distillery Luna Sea Vodka, lemon juice, soda water, and muddled mixed berries. Garnished with a lemon wheel

• Juicy FruitUS$ 12,00

  Quentin Kuhlman, Makai Island Kitchen & Groggery, 2022. What exactly is that distinctively delicious flavor that tickles our taste buds? It's the taste that's gonna move you! Try this mouthwatering cocktail confection made with Don Q Gold rum, Giffard apricot liqueur, John D. Taylor Velvet Falernum, orange-mango simple syrup, lemon juice. On the rocks, garnished with lemon

• Mermaid's KissUS$ 13,00

  Jorge Mendoza, Makai Island Kitchen & Groggery, 2020. This refreshing kiss is nothing but good luck in a glass. Lip lock this beautiful sea maiden and you'll discover a heady blend of Maker's Mark Bourbon, lemon, lime and pineapple juices, grenadine and orange bitters. Served on the rocks

• Mr. Makai

  Peter Drobac, Makai Island Kitchen & Groggery, 2021. Mr. Makai, at your service. Our signature, "rum forward" cocktail is created for the tiki enthusiasts at the table. A blend of Smith & Cross Jamaican Pot Still, Plantation Barbados 5 Year, and Lemon Hart 151-proof Demerara rums, this concoction is subtly underpinned by house-made dragon fruit ginger syrup, fresh lime and lemon juice, John D. Taylor's Velvet Falernum, Luxardo Amaretto Liqueur, plus a dash of Angostura bitters and absinthe. Served flaming on crushed ice. Signature mug included

  • With Signature MugUS$ 45,00
  • Without MugUS$ 15,00

• PainkillerUS$ 14,00

  George and Mary Myrick, Soggy Dollar Bar, British Virgin Islands, 1971. Life is pain and anyone who tells you different is trying to sell you something, so cure what ails ya' with this rich-and-fruity cocktail. The Painkiller consists of Pusser's Royal Navy dark rum, pineapple juice, orange juice, and coconut cream served on crushed ice and topped with grated nutmeg

• That OneUS$ 13,00

  Tad Davis, Makai Island Kitchen & Groggery, 2022. Makai's riff on the classic Corpse Reviver #2 is a sophisticated pick-me-up featuring Tanqueray gin, Giffard Wild Elderflower liqueur, Pierre Ferand orange curacao, lemon juice, simple syrup and garnished with a lemon twist. When you order, we promise not to say "Which one?"

• Courageous KoiUS$ 13,00

  Lindsay Taylor, Little Buddy Hideaway, New Jersey. Thousands of koi swam upstream until they reached a huge waterfall. Most gave up. Those that persevered were transformed into dragons. A robust mix of Jack Daniels Tennessee whiskey and Bulleit rye whiskey mellowed by orgeat, lemon juice, simple syrup, and tiki bitters. A tiki drink for those who don't care for sweet tiki drinks. On the rocks

• KahanamokuUS$ 12,00

  Georgette Flores, Makai Island Kitchen & Groggery, 2020. Named after Duke Kahanamoku, the legendary surfer, this drink is a tasty wave of Whaler's vanilla rum, fresh lemon and lime juices, and coconut cream. Paddle in and enjoy. Served on crushed ice with a Lemon Hart Blackpool Spiced Rum float

• Walking DeadUS$ 12,00

  Tad Davis and Christian Williams, Makai Island Kitchen & Groggery, 2020. Guaranteed to make you feel delightfully undead this decadent blend of Plantation 3 Stars rum and Plantation Original Dark aged rum, passion fruit syrup, pineapple juice, triple sec, lemon and lime juices. Served shaken, on the rocks

  • With MugUS$ 27,00