OH MY, it’s Mai Tai Madness!!!
This drink is designated as an
IBA Official Cocktail
Mai Tai
Type: Cocktail
Primary alcohol by volume:
* Rum
Served: “Straight up”; without ice
Standard garnish: pineapple spear, lime peel and mint leaves
Standard drinkware: double rocks glass
IBA specified ingredients†:
* 3cl (6 parts) white rum
* 3cl (6 parts) dark rum
* 1.5cl (3 parts) orange curaçao
* 1.5cl (3 parts) Orgeat syrup
* 1cl (2 parts) fresh lime juice
Preparation: Shake all ingredients except the dark rum together in a mixer with ice. Strain into glass and float the dark rum onto the top. Garnish and serve.
The Mai Tai is a well-known alcoholic cocktail purportedly invented at the Trader Vic’s “Polynesian-style” restaurant in Oakland, California in 1944. Trader Vic’s amicable rival, Don the Beachcomber, claimed to have created it first in 1933 at his own newly opened little bar (later a famous restaurant) in Hollywood. The Beachcomber’s recipe is far more complicated than that of the Trader’s and tastes quite different.
“Maita’i” is the Tahitian word for “good.” The spelling of the drink, however, is two words.[1][2][3]
The Trader Vic story of its invention is that the Trader (Victor J. Bergeron) created it one afternoon for some friends who were visiting from Tahiti. One of them tasted it and cried out: “Maita’i roa!” (Literally “good very!”, figuratively “Out of this world!”) — hence the name.
Mai Tai
Ingredients:
- 2 oz 17yr old J. Wray Nephew Jamaican Rum
- 1/2 oz Curacao
- 1/2 oz Orgeat Syrup
- 1/4 oz Rock Candy Syrup
- Juice of 1 fresh lime
Pour the ingredients over shaved ice in a double old-fashioned glass, shook it well, add one spent lime shell and garnish it with a sprig of fresh mint.
Check out some of this cool Mai Tai related stuff!!
