Mai Tai translates from Tahitian to mean "Out of this World." A fitting description for this cocktail. The Mai Tai came to light in 1944 in Oakland's Trader Vic's. There Victor Bergron, one of the founders of the tiki bar, put together this great drink that deserves to feature the best rum you can get your hands on. Over the years the recipe has changed greatly, disguising the rum under layers of fruit. The first recipe is Bergron's original recipe, the second, one of the many newer versions.
View Video: Sheree's Special Mai Tai
Ingredients:
- 1 oz light rum
- 1/2 oz lime juice
- 1/2 oz orange curacao
- 1/2 oz orgeat syrup
- 1 oz dark rum
- maraschino cherry for garnish
Preparation:
- Pour all the ingredients except the dark rum into a shaker with ice cubes.
- Shake well.
- Strain into an old-fashioned glass half filled with ice.
- Top with the dark rum.
- Garnish with the cherry.
Pineapple juice version of the Mai Tai:
- 1 ounce light rum
- 1/2 ounce triple sec
- 1/4 ounce lime juice
- 1 1/2 ounces pineapple juice
- 1 1/2 ounces orange juice
- 1 dash of Grenadine
- 1/2 ounce dark rum
- maraschino cherry for garnish
- Pour all the ingredients except the dark rum into a shaker with ice cubes.
- Shake well.
- Strain into an old-fashioned glass half filled with ice.
- Top with the dark rum.
- Garnish with the cherry.
