RECIPE

Mai Tai

For decades, Vic Bergeron swore up and down that the Mai Tai was invented in 1944 at his Northern California restaurant, Trader Vic’s. And that was that. Unless it wasn’t. You see, there’s also a case to be made that Bergeron’s good friend and business rival Ernest Raymond Beaumont Gantt, better known as Don the Beachcomber, invented it in 1933. Bergeron and Gantt have both long since moved on to the Great Tiki Bar in the Sky, leaving the matter unsettled for all eternity. But we actually find that fitting. The Mai Tai is the granddaddy of Polynesian-style cocktails, and an enduring symbol of the carefree island spirit. And nothing says “relax” like a story you can’t fact-check.

FLAVOR PROFILE
Sweet, Sour
STRENGTH

INGREDIENTS

  • 1 oz Jamaican Rum
  • 1 oz Rhum Agricole
  • .75 oz lime juice
  • .5 oz Curaçao
  • .5 oz Orgeat
  • Crushed Ice
  • mint

INSTRUCTIONS

Step one

Shake all ingredients in a shaker tin.

Step two

Strain with a Hawthorne strainer into a rocks glass.

Step three

Garnish with a pressed lime hull (from juicing a lime) and a large bouquet of mint.

Contributed by Supercall

Mix It Up!

You can play around with different rums from around the world for variations of the Mai Tai. There should always be an interplay between dark rums and the grassy funk of agricole-style rums.

More from Food & Drink