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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.
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Mai Tai Recipe
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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)
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bar HINTAlways use fresh lime juice. The dark rum on the top is also important, but remember to use straws to drink it with. Heading
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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.
