Mai Tai

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Mai Tai

  • Build this drink directly into the bucket serving glass full of ice*.
  • *Crushed Ice is Best
  • 1 oz. Light Rum
  • 1 oz. Fresh lime Juice
  • 1 oz. Simple Syrup,
  • 1 oz. Orgeat Syrup (Crème de Almond),
  • 1 oz. Orange Curacoa
  • 1 oz. Dark Rum
  • Garnish with a wedge of pineapple and a cherry

 

The Mai Tai became popular in the early Nineteen Forties, in Oakland, California, at a place called Trader Vic’s in about 1944. There… a visionary named Victor Bergron, one of the founders of this hotspot tiki bar, concocted this great drink that still holds aclaim today! But… Trader Vic’s rival, Don the Beachcomber, claimed to have created it in 1933 at his bar and restaurant in Hollywood. Don the Beachcomber’s recipe is more complex than that of Vic and is a completely different experience.

Mai Tai translates from Tahitian to mean “Very Good” or “Out of this World.” A fitting description for this cocktail. Over the years the recipe has changed greatly. Shown for you here today is the basic version of this entrenched classic. Cheers!

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Blake Donaldson

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