What’s the first thing you think of when you see a Mai Tai? A tropical beach? A Polynesian Island? Well, I think that’s the whole idea…but believe it or not, the Mai Tai recipe was actually invented in the United States. San Francisco to be exact.
Image By nayrb7
Credit for the Mai Tai goes to California restauranteer Vic Bergeron. You may not recognize the name, but probably are familiar with him through his restaurant, Trader Vic’s.
As the story goes, back in the early 1930s Vic traveled to the South Seas. He loved the islands so much that he wanted to inject a little island spirit into the states. Thus Trader Vic’s was born. Then, in the early 1940s he created the Mai Tai, I guess you could say to further pay tribute to the island spirit. Mai Tai is actually Tahitian for “the very best”. Based on the popularity of the Mai Tai, the name fits it well.
These days there are a variety of different Mai Tai recipes, but we want to share two with you…a more traditional version and a do-it-yourself version.
Ingredients – More traditional Mai Tai:
2 oz of 17 yr old J. Wray Nephew Jamaican Rum
1/2 oz Orange Curacao
1/2 oz Orgeat syrup
1/4 oz Rock Candy syrup
Juice of 1 fresh lime
Sprig of fresh mint
Take a double old-fashioned glass and add shaved ice. Pour all the liquid ingredients over the shaved ice and shake well. Add the sprig of fresh mint for garnish. You can also add a small slice of fresh lime to the rim of the glass, if you’d like.
Ingredients – Do-it-yourself Mai Tai:
1 oz. Light Rum
1/2 oz. Orgeat Syrup
1/2 oz. Triple Sec
1 1/2 oz. Sweet & Sour mix
1 slice of pineapple (optional)
Pour all liquid ingredients over ice and shake vigorously. Strain mixture into a collins glass over a few ice cubes. Top with the cherry (and pineapple if you wish) and serve.
Let us know which Mai Tai recipe you think tastes best!