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The Mai Tai

A tropical style rum cocktail.

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A Quick Tip by stacie12

  • Jun 15, 2010
I don't like rum but this masks the rum enough to make it delicious!
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More Mai Tai reviews
review by . September 04, 2010
The best Mai Tai recipe for you and your friends
Why make a Mai Tai for one when you want to enjoy this wonderful Polynesian drink with your friends!      Why is my Mai Tai recipe the best?  Simple, The top 10% of U.S. Army helicopter pilots are also master mixologists, no "bull," it is a very long and storied aviation tradition since the beginnings of army aviation from before WW I.  I was one of those select few.  I became known army wide for my “signature” drink, the Mai Tai.  Of …
review by . March 08, 2010
The Mai Tai The origins of the Mai Tai are somewhat controversial.  The drink was either invented by Trader Vic in 1944 (Click Here ) or as suggested in the book by Arnold Bitner, “Hawaii – Tropical Rum Drinks & Cuisine by Don the Beachcomber“,  the Mai Tai was invented by Don in 1933.    The recipes are quite different, which results in no standard recipe for the Mai Tai.  Many variations are now common. A Modern Mai Tai   (standard …
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Stacie ()
Ranked #315
I'mStacie, and i'm an intern at a non-profit organization in Washington, D.C. for the 2010 Summer. I'm from Maryland and i'll be a senior in college in the fall. I want to go to grad school … more
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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.

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
  1. Pour all the ingredients except the dark rum into a shaker with ice cubes.
  2. Shake well.
  3. Strain into an old-fashioned glass half filled with ice.
  4. Top with the dark rum.
  5. Garnish with the cherry.
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