MAI TAIS
Orchid Optional.
Another popular tropical drink to cool off with on a hot summer day.

FACT or FOLKLORE?

Though variations abound, our version is the same as that built by Vic Bergeron, of Trader Vic's fame, in 1944.

	Mai Tai Recipe Trader Vic's Original Recipe 1/4 oz. orgeat syrup 1/4 oz. rock-candy syrup 1/2 oz. curaçao 1 oz. dark rum 1 oz. light rum Juice of 1 lime Lime peel Mint sprigs Pineapple stick Mix all ingredients, except lime peel, mint, and pineapple, with cracked ice in a shaker or blender and pour into a chilled double Old Fashioned glass. Garnish with lime peel, mint sprig, and pineapple stick.

As the story goes, he presented the drink to two Tahitian friends who exclaimed, " Mai Tai...!", Tahitian for "Out of this world...!". Various people claimed ownership to the name, so in 1970 Bergeron extracted a sworn certificate from the original taste testers to certify his creation of the Mai Tai.

TIP: Rock-candy syrup is difficult to find!, so we suggest you try one of these variations of the original recipe.

Mai Tai Recipe #2
1 ounce light rum
1 ounce gold rum
1/2 ounce orange curaçao
1/2 ounce Orgeat (Almond Syrup)
1/2 ounce fresh lime juice
1 ounce dark rum

Shake all but the dark rum with ice. Strain into old fashioned glass. Top with the dark rum. Garnish with a Maraschino Cherry.

(Courtesy of Les Hong, Chuck's Original Steak House)

	bar HINT Always use fresh lime juice. The dark rum on the top is also important, but remember to use straws to drink it with. Heading

Mai Tai Recipe #3
1-1/2 ounces sweet and sour mix
1 to 1-1/2 ounces light rum
3/4 ounce orange curacao
1/2 ounce falernum or orjeat syrup
1 ounce dark rum or Demerara dark rum
Garnishes: half of a fresh lime, fresh mint

Pour first 4 ingredients over crushed ice; stir. Top with the dark rum, garnish and serve. Makes 1 serving.