The Mai TaiThe 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.
1 oz Gold Rum
1 oz Dark Rum
1 oz Triple Sec
1/2 oz Lime Juice
1/2 oz Orgeat Syrup (If unavailable use Amaretto)
4 Large Ice Cubes
Glass half full of Crushed Ice
Add the first five ingredients into a metal shaker with the large ice cubes
Shake until the metal shaker chills
Strain the mixture from the metal shaker over the crushed ice.
To garnish add the maraschino cherry and sprig of mint into the glass and the slice of pineapple on the rim.
Have a Mai tai Day!
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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: