duquephart

Yeah ----- we're going that route again next cruise.

Never availed ourselves of pressing or shoeshine but the "free" laundry in PS category was very welcome. Being able to get around the bed without bruising one's self was also nice. The best part was the extra room/TV so you could relax and not have to lie on the bed and crane your neck. Close second was the extra space in the bathroom/shower. Everything just "nicer" all 'round. Whether worth the extra $$$ is a personal thing but hard to be kept down on the farm after seeing Paree.

Pool grill is tough to beat, but so is WC. Flip a coin.

The price on a "pay as you go" basis is finite and known. Price per drink with the package varies and is unknown.

"The package also gives you access to upgrade wines by the glass during lunch and dinner." The same access you would have without the package.

Engebret Cafe ----- highly recommended!

Two words: Steiner Safari.

Uncle Nearest.

You can find all kinds of these articles supporting either side of the argument. Bottom line is that it meets the Federal standards.

It actually is. It meets the criteria for bourbon but the Tennessee people don't like to call it what it is.

I'm curious about convenience. Isn't pay as you go just as convenient?

There's a reason why. The dark rum float is suspect (and very common) as is the color but it's probably at least in the ballpark. Many places we visited on all four "main" islands would have two (or more) Mai Tais on the list ---- their take on the drink and an "Original 1944" version. Vic Bergeron brought the Mai Tai to Hawaii (from Oakland, CA) when he was hired by the Matson Shipping Line to develop a drink menu for The Royal Hawaiian. The best Mai Tai we had was at Tikis Grill and Bar Waikiki and even they prostituted it with "housemade passionfruit foam".

Probably Gosling's. Then they could make an authentic Dark 'n Stormy.

Good article. Beachbum Berry has also attempted to straighten people out on this one (as has Martin Cate and many others). Three of the ingredients above have no business being within miles of a Mai Tai. The rums are also very weak ----- Bacardi white is the Budweiser/Coors of rums and Meyers gets it's color and flavor artificially. Merchant's Reserve is a good approximation of the flavor profile Trader Vic experimented with and most serious Mai Tai afficianados favor well aged Jamaican and Martinique Agricole rums. Come to my house for a Mai Tai and you will get a Mai Tai: Mai Tai - Trader Vic’s 1944 · 2 oz. Aged Jamaican Rum (Appleton Estate 12) · 2 oz. Martinique Rhum Agricole (Rhum Clement VSOP) · 1.5 oz. Fresh Lime Juice · 1 oz. Orange Curacao (Pierre Ferrand) · ¾ oz. Orgeat Syrup (Liber) · ½ oz. 2:1 Demerara Simple Syrup Place all ingredients in a cocktail shaker with crushed ice and a couple “agitator” cubes. Shake vigorously until well mixed and chilled. Pour out, with shaker ice, into a double old fashioned glass. Add extra crushed ice to fill glass. Garnish with spent lime half and mint sprigs.

Enjoy all you want - but that is not a Mai Tai.

There must be --- "dark rum" is used in their bogus "Mai Tai."

They get rolling and tossing something fierce. Ever heard of the Edmund Fitzgerald?

Doesn't make sense to me given my view that Europeans in general are fond of bourbon. It's easier to find Blanton's in Budapest than Frankfort.

Amaretto? Apricot brandy? Pineapple juice? Not even close to a Mai Tai.

"their" = second mistake

Viking doesn't make a Mai Tai. They say they do but they don't.

Why should this thread be any different?

Gotta wonder if Viking has a policy in regard to hugging guests.

Post #29 under "Gratuities".