As we exit summer, I wanted to share with you one of my favorite classic tiki drinks, the Trader Vic’s Mai Tai. This drink has stood the test of time since the 1940’s and (in my opinion) is one of the most debated drinks due to very passionate core group of aficionados that will debate the type of rum used, the ratios of ingredients, whether the orgeat must be homemade and on and on. Once you fall in love with this classic it is hard not to tinker to try and find the perfect version. What I share with you is my version which I do choose to use a blend of rums which is commonplace (some folks prefer to simplify and just use one). I also like putting the ¼ oz floater of black rum for visual appeal, but this is my personal preference. Regardless of what journey the Mai Tai may take you in finding the perfect ingredients and ratios, I will guarantee the journey is well worth it.
Ingredients:
- Appleton Estate Rum (8 Year Old Reserve) (or your favorite)
- Clement Rum (6 year Old Agricole)
- Goslings Black Seal Rum (optional)
- Ferrand Dry Curacao
- Demerara Sugar Simple Syrup
- Orgeat – Liber & Co.
- Lime (for lime juice and Garnish)
- Mint for Garnish
Tools:
Directions:
Classic Mai Tai
- Fill up your rocks glass with generous amount of ice and place your mint and lime garnishes.
- Then add the following to a cocktail shaker with no ice (add ice once all ingredients are in shaker)
- 1 oz Appleton Rum (8 yr) (or aged rum of your choice)
- 1 oz Clement Rum (6 yr) (or Agricole rum of your choice)
- ½ oz of Ferrand Dry Curacao
- ½ oz of Orgeat (Liber & Co.)
- 1 oz strained lime juice
- ¼ oz Demerara simple syrup
- Once all ingredients added to shaker add some ice and shack for 10 seconds
- Strain into double rocks glass over ice
- Add ¼ oz Black Seal Rum as a floater on top (optional)
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The items shown above are just suggestions/examples and each consumer should do their own research and choose the proper product that suits their needs the best.
