Drinks at The Beach Bar

March 7th, 2011 · No Comments

When we arrived in Honolulu, we got our rental car*, a Jetta with only 200 miles, and then checked into our hotel. Thanks to Donna and Dustin we were able to get a great friends and family rate at the Moana Surfrider, an awesome Westin resort in Waikiki. We settled in and changed and then headed out for dinner. I know it seems like we ate a lot already, but it was over about a 12 hour timeframe, so really not that much. We checked in at a few of our favorite casual Waikiki spots, Duke’s and the Yard House, but they both had 1-2 hour waits! So we ended up just going to a favorite food court at the Royal Hawaiian Shopping Center. I had some tacos from Maui Tacos and Dallas had some Hawaiian barbecue from Kenny’s.

We went back to our hotel and Dallas was on a second wind, but I was really tired. We decided to just get one drink at The Beach Bar. I had a mai tai** and Dallas had a Kona Brewing Fire Rock Pale Ale, a beer we were going to serve at the wedding. We chatted with the bartender, a local guy who was born and raised on Oahu, and he coined the time there before the wedding as our “pre-honeymoon.” He gave me a flower for my hair and insisted that we get our photo taken. We look very travel weary, but cute still, I think.

Also, so much for weary travelers getting a good night’s sleep. .. the Moana Surfrider gave us not one, but two faulty fire alarm awakenings that night!

* If you are ever going to Hawaii and need a car rental, check out Discount Hawaii Car Rental. The website looks so old and shady, but it really is a great company. They got us the best rates we could find and also found people cars when all the major companies said they were all sold out. Also, the customer service was outstanding and very personal. Thanks to Tien for this find!

** The original Mai Tai was created by Victor J. Bergeron in 1944 by combining 2 ounces of 17-year-old J. Wray Nephew rum with juice from one fresh lime, 1/2 ounce each of Holland DeKuyper Orange Curacao and French Garnier Orgeat, and 1/4 ounce Rock Candy Syrup. The mixture is hand shaken and poured over shaved ice with a fresh mint garnish and 1/2 the lime rind. Bergeron used the recipe in his Trader Vic’s starting in 1948, and later introduced the Mai Tai to Hawaii in 1953 in the Royal Hawaiian, Moana and Surfrider Hotels. This version no doubt derives from that 1953 origin. Source.

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