maitai

Mai Tai

maitaiMai Tai
Victor J. Bergeron claimed to have invented the Mai Tai in 1944 at his restaurant, Trader Vic’s, in California. Trader Vic’s rival, Don the Beachcomber, claimed to have created it in 1933 at his then-new bar named for himself (later a famous restaurant) in Hollywood. Don the Beachcomber’s recipe is more complex than that of Vic’s and tastes quite different.
The Trader Vic’s story of its invention is that the Trader (Victor J. Bergeron) created it one afternoon for some friends who were visiting from Tahiti. One of those friends, Carrie Guild, tasted it and cried out: “Maita’i roa ae!” (literally “very good!”, figuratively “Out of this world! The best!”)—hence the name.

Authentic Trader Vic’s Mai Tais
Source: Provided by Trader Vic’s to The Search for the Ultimate Mai Tai
The Original from 1944
Ingredients:
• 2 oz of 17-year old J. Wray & Nephew Rum over shaved ice
• Juice of one lime
• 1/2 oz Holland DeKuyper Orange Curaçao
• 1/4 oz Rock Candy Syrup
• 1/2 oz French Garnier Orgeat Syrup
Method:
• Shake vigorously.
• Add a sprig of fresh mint and spent lime shell
The “Old Way” from 1997
Ingredients:
• 1 oz (3 cl) Fine Jamaican Rum (15 or 8 year old)
• 1 oz Martinique Rum (St. James)
• 1 oz Dark Jamaican rum (15 or 8 year old)
• 1 oz Martinique Amber rum (St. James)
• juice from one lime (~3/4 ounce)
• 1/2 ounce Orange Curaçao
• 1/2 ounce Orgeat syrup
• 1/4 ounce rock candy (supersaturated simple) syrup
Method:
• Mix and serve as in the Original Formula
“Current” Mai Tai Formula
This recipe is what Trader Vic’s restaurants serve today:
Ingredients:
• 1/4 Lime squeeze (drop in glass as garnish)
• 1/2 oz lemon juice
• 3/4 oz Trader Vic’s Mai Tai mix
• 2 oz Royal Amber Rum
• Garnish: maraschino cherry, pineapple, mint sprig
Shake all the ingredients in a shaker with ice and strain into an old fashioned glass over crushed ice. Garnish with fruits and mint, and serve with a straw.
Recipe #4
Don the Beachcomber Mai Tai
This version is much closer to what Don the Beachcomber served in his restaurants. It can be garnished with various fruits, as in the above recipe. Falernum is a spice and lime-based Caribbean liqueur/syrup with a very different taste from the Orgeat syrup used in the Maitai #1.
Ingredients
• 2 oz (or 1/4 cup) water
• 3/4 oz or 1-1/2 tablespoons fresh lime juice
• 1 oz or 2 tablespoons fresh grapefruit juice
• 1 oz or 2 tablespoons sugar syrup
• 1 oz or 2 tablespoons dark rum
• 1-1/2 oz or 3 tablespoons golden rum
• 1/2 oz or 1 tablespoon Cointreau or triple Sec
• 1/4 oz or 1/2 tablespoon Falernum liqueur/syrup
• 2 dashes or scant 1/2 teaspoon Angostura bitters
• 1 dash or scant 1/4 teaspoon Pernod or other anisette-flavored pastis
Shake all the ingredients in a shaker with ice and strain into a tall highball glass filled with crushed ice. Garnish with fruits and serve with a straw.
Recipe #5
The Warringtonian Mai Tai
Ingredients:
• 2 oz orange juice
• 2 oz pineapple juice
• 1 oz Rose’s lime juice
• 1 oz dark rum
• 1 oz light rum
• 1/2 oz triple sec
• 1/2 oz grenadine
Recipe #6
(aka the attempted Mai Tai.. happens in bars that do not carry Orgeat)
Fill a collins glass with ice. Add:
• ¾ oz. Light Rum
• ¾ oz. Dark Rum
• ½ oz. Amaretto
• ½ oz. Triple Sec
Fill with:
• ½ Orange Juice
• ½ Pineapple Juice
Lastly, add ½ oz. of Grenadine on top, it will sink to the bottom to create a layered look.
• Note:
Grenadine is almost always heavier (more dense) than whatever beverage, alcoholic or not, you’re making. That being said, if you’d like a thin red layer at the bottom of your beverages add it last. It also helps if you let it slide down the glass, as opposed to just pouring it in.
Recipe #7
O’Sheas Famous Mai Tai
Ingredients
• 3 Ounces Raspberry or Regular Vodka
• 3 Oz. Of Cranberry Juice
• 3 Oz. of Orange Juice
• 3 Oz. of Pineapple Juice
• 3 Oz. of All Natural 7-Up
Instructions
1. Pour vodka over shaved ice
2. Add juices, stir with vodka in cocktail shaker
3. Strain or leave with ice.
Recipe #8
Aussie Beachcomber
Ingredients:
• 2 Shots – Good Quality Spiced Rum
• 1 Shot – Cointreau
• 1 Shot – Orgeat Syrup
• Splash – Agave Syrup
• 1/2 Lime – Juice
• 2-3 Sprigs Mint
• Mulled Pineapple (Optional)
Glass: Low Ball Glass
Method:
Pre-cool the glass with ice. Add all the ingredients into a cocktail shaker including the mint (mint must bruise with ice). Shake vigorously and pour into the glass over ice.
Recipe #9
Samurai Steve’s Iowa Mai Tai
• 1 oz white rum (Paramount or better)
• 1 oz spiced rum (Captain Morgan or better)
• 1 oz orange rum (Bacardi O or better)
• 1 oz Malibu rum
• 1 oz Sour mix
• 1/2 oz Grenadine
• 4 oz Pineapple Juice
• 2 oz Orange Juice
• 1 Glass with Ice
• 1 Swirly straw or tiny umbrella
Directions:
1. Mix rums into glass with ice
2. Add Pineapple and Orange juices
3. Top with Sour Mix and Grenadine
4. Add swirly straw or tiny umbrella
Recipe #10
Mirage Hotel, Las Vegas Recipe
Very close to the original recipe.
Ingredients
• 1 1/4 oz Appleton Jamaican rum
• 1 1/4 oz Mount Gay Eclipse rum
• 1/2 oz orange curacao
• juice of 1 1/2 fresh lime
• 1/2 oz orgeat syrup (almond syrup)
• 1/2 oz rock candy syrup (2 parts sugar, 1 part water, boil until syrup)
• Splash of Grenadine to achieve appropriate color.
In an ice filled mixing glass add above ingredients minus the appleton: shake until well-blended, strain into an ice filled 16oz glass or cup and float the appleton on top. Garnish with spent lime shell, mint spring and pineapple spear.
Recipe #11
Fuji & Jade Garden (State College, PA – 2010) Recipe
A slight tweak on the original recipe. The parenthetical ingredients hint at how this version of the Mai Tai evolved.
Ingredients
• 3/4 oz Cruzan Estate Light rum
• 3/4 oz Cruan Guava rum
• 1/2 oz Trader Vic’s Macadamia liqueur (or 3/4 oz Amaretto)
• 1/2 oz DeKuyper triple sec (or Cointreau)
• 1/2 oz Nellie & Joe’s lime juice (or fresh)
• 1/2 oz Velvet Falernum
• 3/4 oz Zaya 12-yr Trinidad rum [floater]
Glass: 12-oz Rocks Glass (aka Double Old-fashioned glass)
Method:
In an ice-filled mixing glass add the first six of the above ingredients. Shake until well-blended, then pour into a 12oz rocks glass. Top with Zaya 12-yr rum as a floater. Garnish with fresh mint, orange slice and/or a pineapple spear.

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kamikaze

Kamikaze

kamikazeKamikaze Sweet & Tart
• 1 ½ oz vodka
• ¾ oz Triple Sec
• 1 oz fresh lime juice*
• 1 oz simple syrup
• In a rocks glass
• With a lime wedge garnish

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I’ve always liked this cocktail. Simple and tasty! Served as a shot, on the rocks or in a martini glass. In my youth I may have been called the ‘Kamikaze Kid’ once or twice, for a short while there…

The drink’s name is Japanese in origin, referring to the Kamikaze pilots of WW II. The name comes from the ingredients, Vodka, Triple Sec, Lime Juice. VTL, ‘Very Tragic Landing’.

lava_flow

Lava Flow

lava_flow Lava Flow Island Cocktail
1 ½ oz light rum
1 oz coconut syrup
½ oz orange juice
1 oz pineapple juice
½ oz cream or half and half

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In these last waning days of summer… this one gives you the feel of being in the islands on vacation. A delicious concoction of light rum, pineapple and orange juices with a touch of cream and coconut syrup! Mahalo! Haoli….

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Lemon Drop

lemon-drop-206x300 Lemon Drop Sweet & Tart
1 ½ oz vodka
¾ oz Triple Sec
2 oz fresh lemonade*
OR*
1 oz fresh lemon juice
1 oz simple syrup
1 oz water
Shake all ingredients in a mixing glass full of ice
Serve in a sugar rimmed cocktail glass with a lemon wedge garnish

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The drink is a lemon flavored delight that is decidedly strong with a hint of sweet and a zing of fresh lemon. This drink is usually favored by the ladies. Be careful. For a twist on the original recipe…perhaps try a ‘colored sugar’ rim on your martini glass. Oprah likes these, she said so… and she garnishes hers with mint leaves. So… if that’s how Oprah does… then that is how you should do it! Cheers!

black-cherry-lemonade2

Black Cherry Lemonade

black-cherry-lemonade2 Black Cherry Lemonade
1 ½ oz. Effen ‘Black Cherry’ Vodka
3 oz fresh homemade pink lemonade
¾ oz drizzle of Chambord Liqueur
Garnish with a lemon wedge and a cherry

and you have the perfect spring fling drinky.

Cheers!

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Durty-Gurl-too-

Blue Ice Sweet Wheat Vodka Martini Recipe

Durty-Gurl-too-Sweet Wheat Vodka Sour Video Cocktail Recipe – In a recent video shoot on the Hermosa Beach shoreline… David Austin ( www.CreativeDetailer.com ) filmed this cool video of me and my cocktail assistant ‘Delores’, mixing a Blue Ice Vodka and Durty Gurl premium margarita mix cocktail. A good time was had by all!

Sweet to be filming on the beach like that!

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Miss-Liberty-651x868

Season’s Drink: Sweet Liberty

This Season’s Drink: Sweet Liberty and all our other videos are free for your enjoyment. They embody the spirit of American Liberty. Happy Birthday America! Thank You Troops! Past, Present and Future… for your service and your sacrifice. Thank You!

This cocktail is absolutely delicious!

• Begin With a Red, White and Blue Sugar Rimmed
• Highball Serving Glass Full of Ice
• 1 ½ ounce Sweet Tea Vodka
• ¼ ounce Peach Schnapps
• 2 ounce Homemade Iced Tea
• 1 ounce Homemade Lemonade
• Garnish with a Lemon Wedge

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Cantaloupe Coolers

DSC01120-651x796Cantaloupe Coolers
1 1/2 oz. Vodka
1 oz. Marie Brizzard Watermelon Liqueur
1 oz. Fresh orange Juice
1 oz. Fresh Cantaloupe Puree
Shake and Strain into a Cocktail Glass
Sprinkle with some fresh cilantro leaves and some ice cold fresh cantaploupe melon balls. You have yourself a party.
*Trust ME! This is a nice cocktail!

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Champagne Cocktail with Angostura Bitters

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Champagne Cocktail

 

 

 

 

 

 

Champagne Cocktail Recipe

Begin with a champagne flute glass
On a cocktail napkin, place one cube of sugar and shake Angostura Bitters…
Soak this sugar cube completley.
Fill full of Champagne or Sparkling Wine
Add (Drop in) this Soaked Sugar Cube (Don’t try this with a packet of sugar, it wont work correctly)
Garnish with a fresh peel of Lemon

This is one of the earliest examples of cocktail creationism. I can imagine Monk Perignon would have thrown in a couple berries himself at some point…. Anyway… sparkling wine makes a wonderful elixir to add to any kind of flavor or juice that you like. In this case… an Angostura bitters soaked cube of sugar and a lemon twist will jazz up this drink to make it a delight. Feel free to try different flavored bitters or different sugars. In any case, a ‘packet’ of sugar will not work. It makes the cocktail foam over.
Trust me… I’ve tried it many times. Cheers!

sazerac

Sazerac

sazerac Sazerac Cocktail
1 Small Splash of Absinthe in a Chilled Bucket Serving Glass
In a Mixing Glass Full of Ice
2 ounce Rye Whiskey
3/4 oz Simple Syrup
3 Shake Peychaud’s Bitters
Serve in a Chilled Bucket Glass Laced With Absinthe
Orange Peel Garnish

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The Sazerac is a local New Orleans variation of an old-fashioned cognac or whiskey cocktail, named for the Sazerac de Forge et Fils brand of cognac that was its original prime ingredient. The drink is some combination of cognac or rye whiskey, absinthe or Herbsaint, and Peychaud’s Bitters. It is sometimes referred to as the oldest known American cocktail, with origins prior to the Civil War. The defining feature of the Sazerac is the preparation using Peychaud’s Bitters and two chilled old-fashioned glasses, one swirled with a light wash of absinthe for the slight taste and strong scent. The second chilled glass is used to mix the other ingredients, then the contents of that are poured or strained into the first. Various anisettes such as Pastis, Pernod, Ricard and Herbsaint are common substitutes for absinthe when it is not available, in New Orleans Herbsaint is most commonly used.

Around 1850, Sewell T. Taylor sold his bar, The Merchants Exchange Coffee House, and went into the imported liquor business. He began to import a brand of cognac named Sazerac-de-Forge et Fils. At the same time, Aaron Bird took over the Merchants Exchange and changed its name to the Sazerac House and began serving the “Sazerac Cocktail”, made with Taylor’s Sazerac cognac and, legend has it, the bitters being made down the street by a local druggist, Antoine Amedie Peychaud. The Sazerac House changed hands several times and around 1870 Thomas Handy took over as proprietor. Around this time the primary ingredient changed from cognac to rye whiskey due to the phylloxera epidemic in Europe that devastated France’s wine grape crops. At some point before his death in 1889, Handy recorded the recipe for the cocktail, and the drink made its first printed appearance in William T. “Cocktail Bill” Boothby’s 1908 The World’s Drinks and How to Mix Them.

Peychaud’s Bitters, originally created around 1830 by Antoine Amédée Peychaud, a Creole apothecary from the French colony of Saint-Domingue, now Haiti, who settled in New Orleans, Louisiana, in 1795.