Ah, the Mai Tai. The name alone conjures images of swaying palm trees, flaming tiki torches, and regrettable vacation tattoos. But don’t let the kitsch fool you—this cocktail is a serious drink, with a history as rich as the rum it’s built on.
Legend has it the Mai Tai was first shaken (not stirred) in 1944 by Victor “Trader Vic” Bergeron in Oakland, California. When he served it to some Tahitian friends, one of them allegedly exclaimed, “Maita’i roa ae!”—Tahitian for “out of this world, the best.” And just like that, the drink was named.
How to Make a Proper Mai Tai (Hint, Leave the Pineapple and Orange Juice in the Fridge)
Like so many great classic cocktails, the Mai Tai has been much abused over the years; having devolved into a fruity, slushie-machine rendered facsimile of what is actually a rather simple and quintessential drink. Below is the recipe for the original “Trader Vic’s 1944 Mai Tai“:
Ingredients:
- 1 oz aged Jamaican rum (e.g. Appleton Estates, Brugal, Plantation)
- 1 oz Martinique rhum agricole (e.g. Rhum Clement, Barbancourt.)
- 0.75 oz fresh lime juice
- 0.5 oz orange curacao
- 0.25 oz orgeat syrup
- 0.25 oz simple syrup
- mint sprig and lime wheel for garnish
Instructions:
- Add all the ingredients (minus the garnish) to a shaker with a couple cubes of ice.
- Shake like you’re marooned on a desert island trying to signal a passing plane.
- Strain into an old fashioned glass with crushed ice.
- Garnish with a mint sprig and lime shell (basically one of the lime halves you just used to make the drink); tiny umbrella optional 🙂
What Makes a Great Mai Tai
A good Mai Tai, like any great cocktail, is all about balance. A real Mai Tai is bright with lime, sweet with orgeat and orange curaçao, and complex thanks to the rum blend. It’s known for being refreshing, slightly sweet, and having a balanced flavor profile, with notes of citrus, almond, and a distinct rum character. If it’s neon-colored or tastes like liquefied sunscreen, something has gone terribly wrong.
Like anything worth doing, the difference between good and great is all in the details. For example, when selecting your rum, a classic Mai Tai uses two different aged rums. One is Jamaican, the other rhum agricole. The difference being that Jamaican (or English style rums) are typically made from molasses, and rhum agricole (or French style rums) are typically made from pressed sugar cane juice. You can always make a Mai Tai using 2 oz of one rum, or two rums of the same style, but the combo of these two different flavor profiles is what takes your Mai Tai to the next level. Another detail… the ice. Use crushed ice in your glass. Of course you can use regular cubes, but come on… you’re so close to perfection.
In terms of orange curaçao, if you can’t find one (such as Pierre Ferrand Dry Curacao), try using Cointreau or Triple Sec instead. Also, don’t get intimidated by the orgeat. It’s just an almond syrup found in almost any decent liquor store.
Two More Tiki Titans
Corn ‘n’ Oil
- 2 oz Blackstrap rum (like Cruzan Blackstrap)
- 0.5 oz to .75 oz Velvet Falernum
- 1 dash Angostura bitters
- Lime wedge
Instructions:
- Fill a rocks glass with crushed ice
- Add Velvet Falernum and bitters
- Pour the rum on top (float it for extra points)
- Stir gently, or leave layered
- Garnish with a lime
The Zombie (aka Why You Shouldn’t Text Your Ex)
- 1.5 oz light rum
- 1.5 oz dark rum
- 1 oz of lime juice
- 0.5 oz apricot brandy
- 0.25 oz grenadine
- Dash of Angostura bitters
- Floater of overproof rum on top (for drama)
Instructions:
- Mix all the ingredients into a shaker with ice. Strain into a tall glass with crushed ice
- Float the overproof rum on top
- Warn guests that it’s called a ‘Zombie’ for a reason
Pyrate Bar 