Mahiki is a club in London.
Mahiki is a club in London.
The club was opened in 2006 at 1 Dover Street (the site of an earlier nightclub) by Piers Adam, David Phelps and Nick House. Mahiki is a nightclub and bar, with a Polynesian and tiki theme, predominantly specialising in rum. Mahiki claims that it adheres to a mostly open door policy. Its co-founder Nick House has said: "The vision with Mahiki is that whether you're fat, thin, bald, ugly or old, you can get in. Admittedly, when it gets to 11pm, it might be more difficult. But certainly, until it reaches capacity, anyone can get in." [1] Some papers have attributed its popularity with London's upper class in part to promotions manager Guy Pelly, who is a close friend of Princes William and Harry. [1] [2] For a time, Mahiki was managed by Jack Brooksbank, who later married Princess Eugenie. [3] [4]
A Mahiki club in Dubai, located at the Jumeirah Beach Hotel, opened in 2011 and closed in 2018, due to “unforeseen circumstances during the renovation” [5] of the hotel, as stated by the owners at the time. [6] [5]
In 2017, Mahiki's owners further expanded and franchised the brand. [7] [8] In the course of that year, Mahiki Clubs have opened in Marbella, Spain, [9] in the Forte Village Resort in Sardinia, [10] in Manchester (in collaboration with Gary Neville's company GG Hospitality Management Ltd. , [11] [8] closed in 2018, [12] reopened in 2019 [13] ) and at a second London location (Mahiki Kensington, [14] [15] closed in 2019 [16] ). There is also a Mahiki club in Gothenburg, Sweden. [17]
In 2008, a line of three rum blends exclusively sold at Selfridges (not available anymore) was released under the Mahiki brand. [18] Mahiki Coconut, the club's branded rum coconut liqueur, was first introduced in 2011. [19] [20] [21] In 2017, it was relaunched with a new bottle design by fashion designer Henry Holland, as Mahiki Coconut Rum. [22] [23] The liqueur is described as „refined with Jamaican and Polynesian rum and rounded off with Samoan coconuts“. [24] Later that year, Mahiki introduced three ready-to-drink canned cocktails adapted from cocktails on the Mahiki menu (Treasure Chest, Pina Colada and Coconut Grenade). [25] For production of the beverage range, Mahiki partnered with Diageo; [23] marketing and distribution were overseen by the UK drinks distributor Cellar Trends. [22] [25]
Since 2018, international production and packaging of the Mahiki beverage portfolio is managed by the German drinks distributor MBG Group. [26] For the UK, MBG has signed a new distribution agreement with Cellar Trends. [27]
MBG has launched the Mahiki drinks range – with some changes in product design [26] [27] – on the German market, in Austria, the Netherlands, Switzerland, the United Arab Emirates and Spain in 2019. [28] [29] [30] The original canned pre-mixes were replaced with the new products „Mahiki Coconut Pineapple Cocktail“ and „Mahiki Coconut Maracuja Cocktail“. [31] In the six months period after the launch on the German retail market, more than 100.000 bottles of the rum liqueur have been sold. [27] Later in 2019, a rum coconut liqueur with cream („Mahiki White Coconut“) was added to the Mahiki range. [32] New pre-mixes („Mahiki White Coconut Pina Colada“ and „Mahiki White Coconut Cherry Coconut“) were introduced in June 2020. [33]
The London Mahiki club is operated by Mahiki Ltd. (whose owners are Piers Adam and David Phelps). [34] The Mahiki brand was originally registered to Taihiti Ltd. and is now owned by Tiki Brands Holding Ltd. [35] (Piers Adam is listed as the owner of both companies.) [36] [37]
In 2018, the German drinks distributor MBG announced the acquisition of a 34.44 per cent share in Taihiti Inc. , together with the production licence for the Mahiki Coconut Rum beverages and exclusive distribution rights for the entire Mahiki range in Germany, the United Arab Emirates, Spain, Switzerland, Austria and the Netherlands. [26]
Since May 2019, Andreas Herb, the managing director of MBG, [38] is the sole director of Tiki Brands Holding Ltd. [39] A confirmation statement published in 2020 lists Piers Adam and MBG as the main shareholders of Tiki Brands Holding Ltd., with a 34,44 per cent stake each. [40]
The Mai Tai is a cocktail made of rum, Curaçao liqueur, orgeat syrup, and lime juice. It is one of the characteristic cocktails in Tiki culture.
The Zombie is a Tiki cocktail made of fruit juices, liqueurs, and various rums. It first appeared in late 1934, invented by Donn Beach at his Hollywood Don the Beachcomber restaurant. It was popularized on the East coast soon afterwards at the 1939 New York World's Fair.
Amaretto is a sweet Italian liqueur originating from the comune (municipality) of Saronno. Depending on the brand, it may be made from apricot kernels, bitter almonds, peach stones, or almonds, all of which are natural sources of the benzaldehyde that provides the almond-like flavour of the liqueur. It generally contains 21 to 28 percent alcohol by volume.
Falernum is either an 11% ABV syrup liqueur or a nonalcoholic syrup from the Caribbean. It is best known for its use in tropical drinks. It contains flavors of ginger, lime, and almond, and frequently cloves or allspice. It may be thought of as a spicier version of orgeat syrup.
Captain Morgan is a brand of flavored rums produced by British alcohol conglomerate Diageo. It is named after the 17th-century Welsh privateer of the Caribbean, Sir Henry Morgan.
Malibu is a coconut flavored liqueur, made with white rum, and having an alcohol content by volume of 21.0%. Since 2005 the Malibu brand has been owned by Pernod Ricard, which calls it a "flavored rum", where this designation is allowed by local laws.
A liqueur coffee is a caffeinated alcoholic drink that consists of a shot of liqueur, mixed with coffee. It is typically served in a liqueur glass, often accompanied with cream and sugar. Coffee liqueur beverages are served in different fashions and can be found throughout many countries. One of the most popular liqueur coffee beverage is commonly known as Irish coffee. Liqueur coffee beverages are largely classified as cocktails as well as digestifs which are aimed at aiding the digestive process typically after a meal.
A tiki bar is a themed drinking establishment that serves elaborate cocktails, especially rum-based mixed drinks such as the Mai Tai and Zombie cocktails. Tiki bars are aesthetically defined by their tiki culture décor which is based upon a romanticized conception of tropical cultures, most commonly Polynesian. Some bars also incorporate general nautical themes or retro elements from the early atomic age.
A Scorpion Bowl is a communally shared alcoholic tiki drink served in a large ceramic bowl traditionally decorated with wahine or hula-girl island scenes and meant to be drunk through long straws. Bowl shapes and decorations can vary considerably. Starting off as a single-serve drink known as the Scorpion cocktail, its immense popularity as a bowl drink in tiki culture is attributed to Trader Vic.
A Painkiller is a rum cocktail whose name is trademarked by Pusser's Rum Ltd. It is their signature drink. It is often associated with the British Virgin Islands, its place of origin. The Painkiller is a blend of rum with 4 parts pineapple juice, 1 part cream of coconut and 1 part orange juice, well shaken and served on the rocks with a generous amount of fresh grated nutmeg on top. One serving may be made with two, three, or four ounces of rum.
The Blue Hawaii is a tropical cocktail made of rum, pineapple juice, Blue Curaçao, sweet and sour mix, and sometimes vodka.
Flaming volcano is a large tropical group cocktail typically made with rum, brandy, pineapple juice, orange juice, and orgeat syrup. Many variations exist, and the cocktail in the 21st century is more about the presentation than an adherence to a set list of ingredients. It is usually a multi-user drink, served to a group in a special vessel known as a volcano bowl, which is a decorative ceramic bowl designed with a rising central hub feature resembling a volcanic cone. The cone includes a "crater" reservoir which can be partially filled with rum or another flammable liquor. The crater liquor is carefully ignited when serving, creating a mild volcanic ambiance with its central blue flame.
Heublein Inc. was an American producer and distributor of alcoholic beverages and food throughout the 20th century. During the 1960s and 1970s its stock was regarded as one of the most stable financial investments, earning it inclusion in the Nifty Fifty.
Blow my skull is an alcoholic punch drink that originated in mid-19th century Australia. As listed in The English and Australian Cookery Book by Edward Abbott, it calls for two pints of boiling water, sugar loaf, lime or lemon juice, one pint of ale or porter, one pint rum, and a half a pint of brandy. It has been described as a "notoriously potent alcoholic concoction".
Toussaint Coffee Liqueur is a coffee-flavoured liqueur prepared with a rum base that originated in Haiti, commemorating the revolutionary hero Toussaint Louverture. Its alcohol by volume content is 30%.
Chin Tiki was a tiki-themed supper club, nightclub and banquet hall in Detroit, Michigan owned by Marvin Chin. It closed in 1980 and was demolished in 2009.
The suffering bastard is the name for two different mixed drinks, one being more of a standard cocktail associated with World War II and the other being more of an exotic drink associated with Tiki bars. As is the case with many cocktails, there are multiple recipe variations and historical origins have been argued and changed over time. Two of the earliest recipe versions have very different ingredients. One from bartender Joe Scialom (1942) calls for brandy and gin, while another from Tiki pioneer Victor J. Bergeron primarily uses rum along with "secret ingredients" and is known for being garnished with a cucumber.